Carrot Cake Recipe

A slice of carrot cake sliding out to serve

4.68 from 356 votes

This carrot cake recipe is award-winning, made with freshly grated carrots, crushed pineapple, and warming spices. The cream cheese frosting is made with brown butter and not too sweet.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 511kcal

Author: Jocelyn Delk Adams

Equipment

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
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

US Customary - Metric

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

Storing on the Counter (Short-Term): If you’re planning to eat the cake within 1–2 days, you can leave it at room temperature as long as your kitchen stays cool (below 70°F). Just make sure to cover it tightly with plastic wrap, foil, or a cake dome so it doesn’t dry out.

Storing in the Fridge (Best for 3–5 Days): Cream cheese frosting is perishable, so if you want the cake to last longer, pop it in the refrigerator. Wrap the cake well to keep it fresh and prevent it from picking up fridge smells. You can wrap the whole cake or store slices in airtight containers.

Tip: Let the cake sit at room temperature for about 30 minutes before serving—it tastes best when it’s not cold.

Freezing for Later (Up to 2 Months): Yes, you can freeze carrot cake—even with the frosting on!

First, chill the frosted cake in the fridge for an hour to let the frosting firm up.
Then wrap it tightly in plastic wrap and a layer of foil (or store slices in freezer-safe containers).
When you're ready to enjoy it, thaw it overnight in the fridge and let it sit out a bit before serving.

Nutrition