Homemade carrot cake is a classic dessert that never goes out of style, and has been enjoyed by my family for years. With its moist texture & warm spice, it’s perfect for any occasion, from birthdays to holidays.

WHY THIS RECIPE FOR HOMEMADE CARROT CAKE WILL BE A HIT IN YOUR FAMILY

This homemade carrot cake with cream cheese frosting and chopped walnuts is surprisingly easy to make, and the end result is absolutely delicious. This carrot cake is made with grated carrots, spice such as cinnamon, and a combination of other ingredients like flour, sugar, eggs, and oil. The cream cheese frosting with lemon zest adds a tangy sweetness to the cake, while the walnuts add a crunchy texture and nutty flavour.

It is perfect recipe for novice bakers with all the picture step-by-step documentation in this recipe.

INGREDIENTS FOR HOMEMADE CARROT CAKE FROM SCRATCH

FOR THE CAKE:

All-purpose flour provides the structure and form of the cake.

Baking powder is leavening agents that help the cake rise.

Ground cinnamon is a warm spice that add flavour to the cake.

Salt enhances the flavour of the cake and helps balance the sweetness.

Golden or brown sugar adds sweetness to the cake and helps to keep it moist.

Vegetable oil will help to keep the cake moist and tender.

Eggs will bind the ingredients together and help the cake rise.

Grated carrots are a natural sweetener and add moisture, and texture to the cake.

Chopped walnuts will add crunch and nuttiness to the cake.

Orange zest (optional) will enhance the flavour and makes the cake light and fresh.

FOR THE CREAM CHEESE FROSTING:

Cream cheese: will add tanginess and richness to the frosting.

Unsalted butter: makes it richer and brings the stability to the frosting.

Powdered (confectioner) sugar: will add sweetness and helps to thicken the frosting.

Vanilla extract: adds flavour to the frosting and helps to balance the sweetness.

Lemon zest & lemon juice: brings a tanginess and freshness to cream cheese frosting.

slice of carrot cake with cream cheese frosting

THE ULTIMATE GUIDE HOW TO MAKE CARROT CAKE FROM SCRATCH

PREPARE THE CARROT CAKE BATTER

Preheat your oven to 350 °F /180 °C. This is a two layer carrot cake, so grease two 8-inch cake pans with non-stick spray or butter and line the bottom of the pans with round parchment paper. Oven rack in middle position.

In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon and salt. Set the bowl aside.

In another large bowl, whisk together the sugar and eggs until creamy and well combined. Add oil and mix on low speed, until combined. Add vanilla extract and mix it in.

Sift the dry ingredients to the wet mixture in two parts, whisking until just combined after each addition.

Fold in the grated carrots and chopped walnuts into the batter until evenly distributed.

Pour the batter into the two prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Now, your delicious homemade carrot cake is ready to be frosted with cream cheese frosting.

PREPARE THE CREAM CHEESE FROSTING

Creaming butter with cream cheese — 1. Cream butter with cream cheese

adding sugar to cream cheese — 1. Cream butter with cream cheese

In a large bowl, beat the cream cheese and butter together until smooth and creamy using a hand electric mixer.

Gradually add the powdered sugar, about 1 cup at a time, and beat until the frosting is smooth and fluffy.

Add the vanilla extract, a pinch of salt, zest from the lemon and a few drops of lemon juice. Beat until well combined.

Taste the frosting and adjust the sweetness or tanginess according to your personal preference. For a sweeter frosting, add more powdered sugar. For a tangier frosting, add a squeeze of lemon juice or a teaspoon of sour cream.

Once you have achieved your desired sweetness and tanginess, beat the frosting on high speed for an additional 1–2 minutes until it is light and fluffy.

ASSEMBLING AND FROSTING THE CAKE

trim the carrot cake — 1. Trim the top of the carrot cake

add first layer of cream cheese frosting — 1. Trim the top of the carrot cake

Level the cake layers: Use a serrated knife to level the tops of each cake layer, so they are flat and even.

Apply a thin layer of frosting: Spread a small thin layer of frosting on the bottom cake layer and place it on the cake plate. This helps to hold the cake in place. Spread about 1/4 of the cream cheese frosting on the top of the cake, using an offset spatula.

Add the second layer of cake: Place the second cake layer on top of the first and press down gently to adhere.

Frost the top of the cake: Apply 1/2 of the frosting to the top of the cake, using an offset spatula to spread it evenly.

Frost the sides of the cake: Use an offset spatula to apply the rest of the frosting to the sides of the cake, starting at the top and working your way down.

Smooth the frosting: Use a bench scraper or straight edge to smooth the frosting on the sides and top of the cake.

HOW TO DECORATE CARROT CAKE

Add chopped walnuts: Sprinkle chopped walnuts on top of the frosting for a crunchy texture and nutty flavour.

Use finely grated carrots: Grate some extra carrots and sprinkle them over the top of the cake for a colourful and festive touch.

Pipe decorations: Use a piping bag and decorative tip to pipe rosettes or swirls of frosting around the edges of the cake.

Dust with cinnamon: Dust a little bit of ground cinnamon on top of the frosting for a warm and cozy flavour.

By using these suggestions or coming up with your own unique ideas, you can create a stunning and delicious carrot cake with cream cheese frosting that will impress your guests and satisfy your sweet tooth!

two slices of carrot cake on white plates

VARIATIONS OF CARROT CAKE

There are so many delicious variations of carrot cake that can be made using the base recipe! Here are a few creative ideas you may try!

Pineapple-Carrot Cake: Add a can of crushed pineapple, drained, to the batter for a sweet and tangy twist. You can also add some shredded coconut to the batter for even more tropical flavour.

Spiced-Pecan Carrot Cake: Add chopped pecans to the batter for a nutty crunch, and increase the amount of warm spices, such as cinnamon, nutmeg, and allspice, for a more intense flavour.

Ginger-Carrot Cake: Add freshly grated ginger to the batter for a spicy kick. You can also add some chopped candied ginger for even more ginger flavour and texture.

Maple-Carrot Cake: Replace some of the granulated sugar with maple syrup for a rich and sweet flavour. You can also add some chopped toasted pecans on top for a delicious crunch.

Carrot-Zucchini Cake: Add some grated zucchini to the batter for a more moist and tender cake. You can also add some raisins and chopped walnuts for extra texture and flavour.

Carrot-Cream Cheese Bundt Cake: Bake the batter in a bundt pan instead of layer cake pans, and swirl some cream cheese filling into the batter for a beautiful and delicious marbled effect.

Carrot cake cupcakes: Bake the same batter into cupcakes and decorate with the cream cheese frosting.

TIPS ON HOW TO MAKE THE BEST CARROT CAKE

Whisk & sift the dry ingredients separately & in advance: It’s important to mix the dry ingredients in a separate bowl before adding them to the wet ingredients. Not the brown sugar thought! This ensures that the ingredients are evenly distributed and that the cake has a consistent texture. It’s always a big plus to work efficiently and to have a smooth baking process for successful baking. Preparing the ingredients in advance will also speed up the process.

Use room temperature eggs and all other ingredients: It’s best to use room temperature eggs and ingredients for optimal mixing and to ensure that the cake batter is smooth and well-combined.

Do not over mix the batter: Over mixing the batter can result in a tough, dense cake. Mix until just combined, and avoid overworking the batter.

Grate the carrots finely: Grating the carrots finely ensures that they are evenly distributed throughout the cake and helps to keep the cake moist. Grate the carrots in your food processor for faster process.

Bake until the cake is fully cooked: Bake the cake until a toothpick inserted into the centre comes out clean. The baking time can vary depending on the oven, so keep an eye on the cake and check it regularly. But don’t open the oven in the middle of the baking.

Allow the cake to cool completely: Let the cake cool completely before frosting it. This ensures that the frosting won’t melt or slide off the cake.

TIPS HOW TO ADJUST SWEETNESS OR TANGINESS OF CREAM CHEESE FROSTING

For sweeter frosting, you can add more powdered sugar, 1/4 cup at a time, until you reach your desired sweetness.

For tangier frosting, you can add a squeeze of lemon juice or a teaspoon of sour cream. Start with a small amount and gradually add more until you reach your desired tanginess.

If the frosting is too sweet or tangy, you can adjust the consistency by adding a tablespoon of heavy cream at a time until you reach your desired consistency and taste.

By following these steps and making adjustments to the sweetness or tanginess as desired, you’ll be able to create a delicious cream cheese frosting that perfectly complements your homemade carrot cake.

Carrot cake decorated with walnuts and whole carrots

HOW TO STORE CARROT CAKE

In the refrigerator: Store the carrot cake in an airtight container to prevent moisture loss and to keep it fresh. Make sure to cover the cake completely with plastic wrap or aluminum foil to keep the frosting from drying out. You can store the cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

In the freezer: Carrot cake can be frozen for later consumption. Wrap it tightly in plastic wrap to prevent freezer burn and to keep the cake from absorbing any odours from the freezer. Place the wrapped cake in a freezer-safe container or a resealable freezer bag, and label it with the date of freezing. Make sure to remove as much air as possible from the container or bag before sealing it.

To thaw the cake: When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Once thawed, you can remove the plastic wrap and let the cake come to room temperature before serving.

Note that freezing can slightly affect the texture and taste of the carrot cake, so it’s best to consume it within 3 months of freezing for optimal quality.

MORE CAKE RECIPES

Carrot cake with cream cheese frosting and walnuts

HOMEMADE CARROT CAKE

Julia

Homemade carrot cake is a classic dessert that never goes out of style, and has been enjoyed by my family for years.

Print Recipe Pin Recipe

Prep Time 25

Baking Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 12 servings

Calories 595 kcal

Ingredients

Carrot cake

2 cups (270 g) all-purpose flour
1 teaspoon (7 g) baking powder
2 teaspoons (14 g) ground cinnamon
1 ¾ brown (341 g) sugar packed
1 cup (240 g) vegetable oil
3 large (150 g) eggs room temperature
1 teaspoon (4.2 g) vanilla extract
2 cups (334 g) carrots grated + 3 small peeled carrots for decoration
½ cup (75 g) walnuts roughly chopped + extra for decoration
1 teaspoon (8 g) orange zest optional

Cream cheese frosting

8 oz (225 g)cream cheese full fat & room temperature
½ cup (125 g) unsalted butter room temperature
1 teaspoon (4.2 g) vanilla extract
3 cups (375 g) powdered confectioner sugar
1-2 drops lemon juice

Instructions

For the cake

Preheat your oven to 350 °F /180 °C. And grease two 8-inch cake pans with non-stick spray or butter, and line the bottom of the pans with round parchment paper. Oven rack in middle position.
In a medium bowl, whisk together the dry ingredients (except sugar) : all-purpose flour, baking powder, cinnamon and salt. Set the bowl aside.
In another large bowl, whisk together the sugar and eggs until creamy and well combined. Add oil and mix on low speed, until combined. Add vanilla extract and mix it in.
Sift the dry ingredients to the wet mixture in two parts, whisking until just combined after each addition.
Fold in the grated carrots and chopped walnuts into the batter until evenly distributed.
Pour the batter into the two prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

For the cream cheese frosting

In a large bowl, beat the cream cheese and butter together until smooth and creamy using a hand electric mixer.
Gradually add the powdered sugar, about 1 cup at a time, and beat until the frosting is smooth and fluffy.
Add the vanilla extract, a pinch of salt, zest from the lemon and a few drops of lemon juice. Beat until well combined. Adjust the sweetness to your liking by adding more sugar.
Beat the frosting on high speed for an additional 1–2 minutes until it is light and fluffy.

Assemble the cake

Use a serrated knife to level the tops of each cake layer, so they are flat and even.
Spread a small thin layer of frosting on the bottom cake layer and place it on the cake plate. This helps to hold the cake in place. Spread about 1/4 of the cream cheese frosting on the top of the cake, using an offset spatula.
Place the second cake layer on top of the first and press down gently to adhere.
Apply 1/2 of the frosting to the top of the cake, using an offset spatula to spread it evenly.
Use an offset spatula to apply the rest of the frosting to the sides of the cake, starting at the top and working your way down.
Use a bench scraper or straight edge to smooth the frosting on the sides and top of the cake. Decorate with chopped walnuts and extra peeled carrots as seen on the picture.

Notes

Carrot Cake Cupcakes: For cupcakes, line a cupcake pan with 12 cavities and bake for 15 to 18 minutes (or until the toothpick inserted into the centre of one comes out clean). Let the carrot cupcakes cool for a few minutes in the cupcake pan before transferring them to a cooling rack. Pipe the cream cheese frosting on top of the carrot cupcakes and sprinkle with chopped walnuts
Carrot Bundt Cake: Use a 10-12 cup generously greased Bundt cake pan & bake for 55–60 minutes (or until the toothpick inserted into the centre of one comes out clean).
Nutrition facts: The nutrition facts provided for this recipe are only estimates. I am not a nutritionist nor dietitian and cannot provide you with accurate nutritional values.

Keyword carrot cake, homemade carrot cake, moist carrot cake

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”