My Big Mama’s award-winning carrot cake recipe is the ONLY carrot cake recipe you’re going to need for the rest of ya life. I know that is a bold statement, but the recipe has been tested/rated, and made over 1000 times… so you don’t just have to take my word for it!
Markus says:
Hands down and hands up…THE BEST CARROT CAKE RECIPE EVER! Everyone who hated carrot cake in my family, LOVED this cake! BAKING QUEEN Jocelyn, thank you for sharing this ahhhmazing recipe!
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Marlene says:
I wish I took photos of the expressions on the faces of my family! This is the very best carrot cake I ever made. My family raved about it, and actually thought I purchased it at a bakery. The cake texture was perfect, not oily or dry, just right, moist, and the spices were outstanding. Kudos to you! Oh, the frosting was delicious with a hint of nuttiness. This is definitely my new go to recipe. I’m going to go thru your site and try a pound cake. Which is you favorite? Thank you for sharing this recipe. It was the best Easter dessert on the table!
How to Make a Carrot Cake
These step-by-step photos show how to make carrot cake with cream cheese frosting, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Carrot Cake Recipe
1. Sift the flour, spices, and baking soda into a bowl
Whisk to combine and set aside.
2. Mix the sugar, oil, vanilla, and eggs in a stand mixer
Add the eggs one at a time, mixing well after each addition.
PRO TIP: If you don’t have self rising flour, just make your own. Add 3 3/4 teaspoons baking powder and 3/4 teaspoon salt to 2 1/2 cups flour.
3. Add the dry ingredients to the wet mixture in batches
Mix on low speed until just combined.
4. Add carrots, pineapple, and walnuts to the batter
Gently fold everything in, then divide the batter evenly into prepared cake pans.
5. Bake the carrot cake layers in a preheated oven
Bake until a toothpick inserted in the center comes out clean.
6. Melt and brown the butter for the frosting
Cook until amber in color, then chill until solid again.
7. Beat the brown butter and cream cheese, then add sugar
Mix until thick and fluffy, adding confectioner’s sugar and whipping until smooth.
8. Add vanilla and salt and whip until smooth
Continue mixing until the frosting is creamy and spreadable.
9. Spread frosting between each cake layer
Stack them evenly.
10. Frost the outside of your moist carrot cake
Garnish with nuts if desired, and get ready for the best carrot cake of your life!
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PRO TIP: Bake the layers on the center rack. Don’t stack pans too high or too low in the oven or they will bake uneven. Keep them centered and rotate halfway through.
Video Tutorial
Full Carrot Cake Recipe
Carrot Cake Recipe
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Ingredients
For the Carrot Cake
- 2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted here but if you want a bit more you can add 1/4 tsp of salt as well
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 2 cups granulated sugar or brown sugar
- 1 1/4 cups vegetable oil
- 1 tbsp pure vanilla extract
- 4 large eggs room temperature
- 3 cups grated carrots finely
- 1/2 cup crushed pineapple with juice
- 1 cup roasted walnuts chopped, optional
For the Cream Cheese Frosting
- ¾ cup unsalted butter
- 24 oz cream cheese somewhat softened but still a little stiff/ 24 oz is 3 (8 oz) packages
- 5 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going up to 6 cups total
- ¼ tsp salt
- 1½ tsp pure vanilla extract
Instructions
For the Carrot Cake
- Preheat oven to 350 degrees.
- Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
- Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.
- In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.
- Next slow down the mixer to lowest speed and add flour mixture in increments.
- Fold in carrots, crushed pineapple if desired and walnuts if desired.
- Evenly pour batter into cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.
For the Cream Cheese Frosting
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
- Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).
- Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
- Spread frosting between layers and around cake and serve.
Notes
How to Store
- Room Temp: Keep the cake covered tightly on the counter for up to 1-2 days, but only if your kitchen stays below 70°F. Wrap it well with plastic wrap or foil, or keep it under a cake dome so it doesn’t dry out.
- Fridge: Because of the cream cheese frosting, the fridge is your best bet if you want it to last longer. Store it covered for 3-5 days, either as a whole cake or sliced in airtight containers.
- Freezer: You can freeze it frosted, boos! First chill the cake in the fridge for about an hour so the frosting firms up, then wrap it tightly in plastic wrap and foil or store slices in freezer-safe containers. It will keep for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Use room temp eggs. They mix in easier and help the cake bake up nice and even.
- Grate your carrots by hand. I know boos, it takes a little extra time. But you will get more moisture and a softer cake than using pre-shredded ones.
- Toast the walnuts. Place them in a 350°F oven for about 8 minutes. This will bring out their flavor and keep them from going soft in the cake. Toasting also makes the nuts crunchier, so they hold their texture even after baking.
- Don’t overmix once the flour goes in. Stir just until everything comes together… Unless you like dense carrot cakes!
- Chill the cake before slicing. I always pop it in the fridge for about an hour after frosting to get clean slices.
Recipe Help
Yes!! I haven’t fully tested it that way, so just know the batter makes a lot since this is a simple carrot cake recipe built for three layers. Don’t fill your pan more than ¾ full. Bake at 350°F and start checking around 45-50 minutes. It will likely take closer to 50-60 minutes. Toothpick should come out clean or with a few crumbs.
Nope, boos. The pineapple just adds moisture and keeps the crumb soft. I grew up on carrot cake with pineapple (Big Mama style), but you can leave it out or swap in applesauce.
You don’t have to, but I really suggest it. This is basically my regular cream cheese frosting, I just brown the butter for this cake because it adds a deeper, slightly toasty flavor.
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Hi, do you recommend using the white or brown sugar? Or should I split the difference? Making this right now. 🙂 thank you
Hi! I recommend sticking with granulated sugar for this one.
Brown sugar can absolutely work, but it will give the cake a slightly deeper flavor and a bit more moisture, which can make the crumb a little heavier. I wouldn’t split the difference unless you’re comfortable experimenting a bit.
If you’re making it right now and want the safest, most classic result, go with the white sugar.
hey would it be okay to use 8 inch pans? i dont have any 9 inch
Just know the layers will be a bit thicker, so they’ll need a little more time. I’d start checking around 40 minutes and go from there. You’re looking for a toothpick to come out clean and the centers to feel set.
Also make sure not to overfill the pans. If they look too full, hold a little batter back or bake an extra layer.
Hi, I have a pineapple allergy any recommendation for substitutions / can I just omit the pineapples?
I wouldn’t just leave it out without replacing the moisture though, since the pineapple (and its juice) helps keep the cake soft. The best option is to omit it and add about ¼ to ½ cup extra buttermilk or a little applesauce to make up for that moisture.
I haven’t the above swaps, but both of those should keep the texture nice and tender without affecting the flavor too much.
Would fresh pineapple chopped work in this recipe?
Fresh chopped pineapple has a different texture and won’t melt into the batter the same way, so you’d end up with larger pieces and a less even crumb. The canned crushed pineapple with juice is what gives this cake that extra moisture throughout.
Any high altitude(5280′) adjustments? Thanks!
Great question!
I haven’t tested this recipe at high altitude, so I can’t say with certainty, but here’s what I would try.
At your elevation, you can slightly reduce the sugar by a couple tablespoons and add 1–2 extra tablespoons of flour to help with structure. You may also need to increase the oven temperature by about 15–25°F and keep a close eye on bake time since things can bake faster.
Also be sure not to overmix and check that your cake is fully set in the center before removing. High altitude cakes can rise quickly and then sink if they’re not baked through.
It should still turn out great with a few small tweaks.
Is the pineapple in juice or syrup?
The syrup-packed kind will make the cake sweeter and can throw off the balance a bit. For this recipe, the juice from the pineapple is part of the moisture, so you want the kind packed in juice.
Can I make this in two 9”pans
Or one 10” pan?
Yes, you can, just with a couple adjustments.
For two 9-inch pans, that works fine. Just divide the batter evenly and start checking a little earlier, around 30–35 minutes, since the layers will be slightly thicker.
For one 10-inch pan, I don’t recommend it. This recipe makes a good amount of batter, and a single pan that size may be too full, which can lead to uneven baking or sinking in the center.
Two 9-inch pans is your safest option here.
Hey boo to you I didn’t make your carrot cake but mine I didn’t have all the ingredients I usually bake on a whim. BUTTTTT I made your icing girrrlll it is absolutely fabulous!!!!! Brown butter cream cheese I think you call it. I really don’t like icing, frosting I scrape it off to just the thinnest layer but the icing right here I wanted to eat by the spoonful delicious and the aroma get you before your finish ed mixing you should lead with that absolute heaven thank you thank you for putting your recipe for BBCC Icing. Thank you
Hey boo, this made me smile. Brown butter cream cheese icing will do that every single time. I’m so glad you gave it a try and loved it. Thank you so much for sharing that with me.
How would you suggest I adjust to make a 3 layer cake using 9×13 pan? Should I bake each layer in separate pan? How should I adjust recipe to have enough batter in each pan? How long should I cook this for?
Yes, you can definitely bake this in a 9×13 pan! I do want to say that I have not tested it in a 9×13 pan, so I don’t have exact measurements for the batter or icing for a 9×13.
The recipe makes quite a bit of batter and icing (enough for three 9-inch layers), so your pan will be pretty full. Just don’t fill it past about ¾ of the way to the top. If you have a leftover batter, you can bake the extra in a few cupcakes or a small loaf pan alongside it. You’ll most likely have extra icing as well.
Keep the oven at 350°F and start checking for doneness around 45–50 minutes. It’ll likely take 50–60 minutes total, depending on your oven. The cake is ready when a toothpick inserted in the center comes out clean or with just a few crumbs.
Hi, I have made it his cake exactly as instructed. Perfection! Thank you.
Is this easily adapted t cupcakes? I know some recipes do not transition well.
Thank you
Hi Connie, thanks so much! I actually converted it to carrot cake cupcakes, hope you enjoy!