Best Carrot Cake Recipe

This recipe brings out the natural sweetness and depth of flavor in the carrots with a tender texture, all complemented by a luxurious cream cheese frosting that’s enhanced with real vanilla beans. This is, without a doubt, the best carrot cake we’ve ever made!

---

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes (includes cooling)
• Serving Size: 1 slice
• Recipe Category: Dessert
• Cuisine: American (Classic)

---

Ingredients:

For the Cake (12 servings):

• Nonstick cooking spray, for greasing
• 2 lb large carrots, peeled
• 1 cup buttermilk, room temperature
• 2 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 ¾ teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon freshly grated nutmeg
• 2 cups light brown sugar
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon McCormick® vanilla extract
• 1 cup vegetable oil

For the Frosting:

• 2 sticks butter, softened
• 16 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 vanilla bean, seeds scraped
• 3 cups powdered sugar

---

Preparation:

1. Preheat the Oven:

• Preheat the oven to 350°F (180°C).
• Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.

2. Prepare the Carrots:

• Grate the carrots using the large holes of a box grater. You should have about 6 cups of grated carrots.

3. Make the Cake:

• In a large bowl, combine the grated carrots and buttermilk. Stir until the carrots are fully coated.
• In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice, and nutmeg.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown sugar, granulated sugar, eggs, and vanilla extract. Beat on medium speed for about 3 minutes until the mixture drips from the whisk in ribbons.
• Slowly drizzle in the vegetable oil while mixing on medium speed, scraping down the sides of the bowl halfway through. Continue mixing for about 2 minutes until the mixture is fully emulsified.
• Alternately add the flour mixture and carrot mixture in thirds. Start with the flour mixture, mix on low speed until just combined, then add half of the carrot mixture. Repeat until all is incorporated, finishing with the flour mixture. Scrape down the sides of the bowl as needed.
• Use a spatula to ensure the batter is evenly mixed.

4. Bake the Cake:

• Evenly divide the batter between the prepared cake pans.
• Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool for about 10 minutes in the pans, then remove from the pans and let cool completely on a wire rack.

5. Make the Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy (about 1 minute).
• Gradually add the powdered sugar and mix for about 4 minutes until silky and smooth.

6. Assemble the Cake:

• Dab a small amount of frosting onto a cake board or serving platter and place the first cake layer on top.
• Scoop 1 cup of frosting onto the first layer and spread evenly.
• Repeat with the remaining 2 layers.
• Use the remaining frosting to cover the top of the cake completely, leaving the sides naked for a rustic finish.

7. Slice and Serve:

• Slice and enjoy this delicious, moist carrot cake with a rich, creamy frosting!

---

Nutrition Info (Per Serving):

(Approximate values per 1 slice of cake)

• Calories: 480
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 380mg
• Total Carbohydrates: 64g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 5g

---

Pro Tips:

• You can add nuts like walnuts or pecans to the batter for an extra crunch.
• For an extra burst of flavor, add raisins to the cake.
• This cake can be stored in the fridge for up to 5 days or frozen for longer shelf life.

---

Enjoy!

This carrot cake is perfect for any occasion, but it’s especially great for holidays and special gatherings. The combination of rich, spiced cake and creamy frosting will have everyone coming back for seconds! 

Watch Video

Disclosure: As an Amazon Associate, iHeartFoodie.com earns from qualifying purchases. We only recommend products we trust and love!