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Hi Bold Bakers!
WHY YOU WILL LOVE THIS RECIPE: This Best Carrot Cake Recipe stands out with its unbeatable flavor, featuring sweet carrots, plump raisins, and a hint of cinnamon. Paired with my creamy, tangy cream cheese frosting, it’s a dessert that’s moist, flavorful, and perfect for any occasion.
- Unmatched Moisture: A perfect balance of ingredients creates a super moist, flavorful cake.
- Rich & Flavorful: Cinnamon and raisins elevate this cake to another level.
- Perfect for Any Occasion: From springtime celebrations to year-round treats, it’s always a crowd-pleaser.
If you’re a carrot cake enthusiast, there’s so much more to explore:
- Carrot Cake Pancakes – A cozy breakfast treat.
- Carrot Cake Muffins – Perfect for on-the-go snacking.
- 3-Layer Carrot Cake Made in the Microwave – A quick and easy dessert solution.
- Carrot Cake Cheesecake Cake Roll – A rich and indulgent twist.
- Carrot Cake Bundt Cake – Moist and perfect for special occasions.
- Carrot Cake Sheet Cake – Ideal for serving a crowd.
- Carrot Cake Donuts – A delightful baked option.
- Gluten-Free Carrot Cake Cupcakes – A lighter, allergen-friendly choice.
- 2-Minute Microwave Carrot Cake Bowl: A quick dessert fix for one or two persons.
It took me years of perfecting this recipe to get it just right, and I’m thrilled to share my secrets with you! I spent countless hours researching the best carrot cakes in professional kitchens, learning from top chefs, and testing different techniques. After ten years of baking this cake, I can tell you that the key to its success is the perfect balance of moisture and flavor. Trust me, this cake is not only easy to make but also incredibly moist, with a texture that gets even better after resting. Here’s a pro tip: make it a day ahead! The flavors will deepen, the texture softens, and it’s easier to cut and decorate. And if you’re short on time, don’t hesitate to bake and freeze it—I’ve done it many times, and it freezes beautifully.
Bold Bakers Loved This!
“I made this carrot cake once again but this time it was a two-tier Wedding Cake for my son’s Wedding. I omitted the raisins as he doesn’t like raisins. I used a coconut cream cheese frosting for the icing. I also candied the orange slices for the decor. It was a definite yummy and a showpiece.” — Lesley W.
“I just wanna thank you, I made it the exact way as you said and it turned out perfect, everybody at home enjoyed it.” — Melba
“I decided to try this carrot cake for Easter & made it in my bundt pan. It turned out lovely & moist and so yummy! Thank you, Gemma.” — Charlotte G
IMPORTANT NOTE: This recipe was improved and updated on 1/1/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
- What is a Carrot Cake?
- Tools You Need
- Carrot Cake Ingredients and Substitutes
- How to Make the Best-Ever Carrot Cake Recipe
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Why are Vegetables Added to Desserts?
- Making a Gluten-Free Carrot Cake
- FAQs
- Try More Carrot Cake recipes!
What is a Carrot Cake?
Carrot cake is a moist and spiced dessert traditionally made with grated carrots, which add natural sweetness and texture. It’s often paired with cream cheese frosting for a tangy balance.
- Moist Texture: Achieved through a blend of oil, eggs, and pre-shredded carrots.
- Warm Spices: Commonly includes cinnamon, with optional additions like nutmeg or ginger.
- Flavorful Add-ins: Often features raisins, nuts, or pineapple for extra sweetness and texture.
- Iconic Frosting: Topped with creamy, tangy Best-Ever Cream Cheese Frosting.
This recipe originated from an Irish cookbook for Avoca Handweavers Cafe! Avoca Cafe is hidden off the beaten track in County Wicklow, just an hour outside of Dublin city. Whether you are a local or tourist, everyone should make the pilgrimage to Avoca for their amazing food and their endless array of freshly made baked goods that are a sight to be seen. This carrot cake recipe was published in their first cookbook in the early 2000s and I have been making it around the world ever since.
This carrot cake is everything a dessert should be—moist, flavorful, and irresistible. What makes it truly special is the perfect balance of ingredients working together. Years of testing led me to this tried-and-true version, with oil ensuring just the right amount of moisture. Trust me, it’s not only easy to make but tastes even better the next day. Pro tip: prepare it ahead to let the flavors deepen for a slice of perfection!
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jug
- Mixing bowls
- Whisks
- 9-inch springform pans or round cake pans
- Parchment paper
- Oven (or toaster oven)
Key Ingredients and Substitutes
Eggs
- Eggs add richness, incorporate air to aerate the carrot cake, and provide emulsifying properties from the yolks to bind ingredients into a smooth, uniform mixture. Always use room-temperature eggs.
- Substitutes: Use 1/4 cup unsweetened apple sauce or mashed banana per egg for a moist texture, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a vegan alternative.
Granulated Sugar
- Granulated sugar provides sweetness and caramelizes to bind ingredients while adding a golden color to the cake.
- Substitutes: Swap half with brown sugar for a deeper flavor or use coconut sugar for a natural alternative.
Vegetable oil
- Oil ensures a moist and rich cake by stabilizing the aerated structure in combination with the egg yolks.
- Substitutes: You can also use coconut oil or avocado oil.
Vanilla Extract
- Pure vanilla extract enhances the cake’s sweetness and overall flavor.
- Substitutes: Use 1 teaspoon Vanilla Bean Paste.
All-Purpose Flour (AP)
- All-purpose flour with a balanced protein content (around 11%) gives this cake its perfect cakey texture.
- Substitutes: Use a gluten-free 1:1 flour blend for a gluten-free version.
Baking Powder
- Baking powder is the leavening agent that helps the cake rise.
- Substitutes: For every teaspoon of baking powder, use 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar.
Ground Cinnamon
- Cinnamon adds warm, sweet, and aromatic notes, making it ideal for a spice cake.
- Substitutes: Use pumpkin pie spice or ground nutmeg for a similar flavor profile.
Carrots
- Carrots provide moisture, texture, and natural sweetness to the batter.
- Preparation Tip: Use fresh, finely grated carrots for the best results.
- Substitutes: Swap with finely grated zucchini for a unique variation.
Raisins
- Raisins add a chewy texture and natural sweetness to the cake.
- Substitutes: Use dried cranberries, chopped dates, and shredded coconut or omit them if preferred.
Best-Ever Cream Cheese Frosting
- Make one batch of my Best-Ever Cream Cheese Frosting for a creamy, tangy topping.
- Substitutes: Swap with whipped mascarpone or a simple powdered sugar glaze.
Orange and Green Food Coloring
- Use high-quality orange and green gel food coloring for decorating the carrot designs.
- Substitutes: Try my All-Natural Homemade Food Coloring for a natural option.
How to Make the Best Carrot Cake Recipe
Prep
- Pre-heat the oven to 340°F (170°C). Grease and line a 9” springform pan with parchment. Set aside.
Make the batter
- Wet ingredients mixture: Using a stand mixer (or electric hand-mixer) whisk together eggs, sugar, oil and vanilla extract on High speed until very thick, about 3 – 4 minutes.
- Dry ingredients mixture: In a separate large bowl mix together the flour, baking powder, and cinnamon and stir on Low speed into the egg mixture.
- Lastly, add in the grated carrots and raisins and mix in until well combined.
Bake the cake
6. Leave to cool in tins for 10 mins then turn onto a cooling wire rack.
Make the frosting
Serve the cake
Gemma’s Pro Chef Tips
- If you want to make a smaller serving, feel free to also check out my 2-minute Carrot Cake Bowl recipe and 1-Minute Microwave Mug Cakes post!
- Make sure your carrots are finely shredded, otherwise they won’t get fully incorporated and you’ll have big tough chunks of carrot in your soft cake.
- You can add crushed pineapple for extra flavors and moisture: 3-Layer Carrot Cake Made in the Microwave.
- A little freshly grated ginger (about ½ teaspoon) is an excellent addition to this cake.
- If you like walnuts, pecans, or other nuts in your carrot cake, you can add roughly 1 /4 -1 /3 cup of finely chopped toasted nuts to the batter.
- It’s optional, but you can sprinkle in a pinch of salt to your cake batter to balance out the rest of your ingredients.
- Use this recipe to also make 2 x 900g/2lb loaves using loaf tins, but make sure you reduce the heat and use the same telltale sign for the doneness.
- Don’t overmix the Cream Cheese Frosting, just mix until smooth and creamy.
- Let the cake cool completely before frosting, otherwise, the frosting will melt and get messy.
Make Ahead and Storage Instructions
Make Ahead Instructions
- Baking Ahead: You can bake the carrot cake layers up to 2 days in advance. Let the cakes cool completely, wrap them tightly in plastic wrap, and store them at room temperature.
- Frosting Ahead: Prepare the cream cheese frosting up to 4 days ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature and give it a quick whip before using.
Storage Instructions
- Refrigerator: Once frosted, store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 4 days.
- Freezer: Both frosted and unfrosted cakes can be frozen. Wrap individual cake layers or the fully frosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Pro Tip:
For the best flavor and texture, let the cake come to room temperature before serving, especially if it has been refrigerated or frozen.
Why are Vegetables Added to Dessert?
- Believe it or not, vegetables already have a lot of natural sweetness to them. That means that they don’t really need to be hidden by tons and tons of sugar. Though, it doesn’t hurt to add a little extra and some frosting.
- Some use baking and desserts as a way to get kids (and let’s be honest: themselves!) into eating their vegetables. Whether or not that’s your goal is totally up to you ;).
Making a Gluten-Free Carrot Cake
- For those of you who need or prefer a gluten-free version of my best carrot cake, substitute Gluten-Free All-Purpose Flour Blend, almond flour, oat flour or coconut flour for all-purpose flour. If you want an added baking challenge, try my Gluten Free Flour recipes!
- Check out my ‘Guide to the Best Gluten-Free Flours’ for more information. You can also try out my Gluten-Free Carrot Cake Cupcakes with no refined sugars.
FAQs
How do I know if my Carrot Cake is done?
- To check if your Carrot Cake is done, you can insert a toothpick or skewer into the center of the cake. If it comes out clean, then it’s done.
- You can also lightly touch the surface of your cake, and if there’s a slight spring, then it’s ready.
Why is my carrot cake dry? How can I avoid a dry carrot cake?
A good thick batter and monitored baking can contribute to a moist carrot cake.
- A good thick batter: Make sure your batter is not dry in the first place. Flours in different places absorb liquid differently. Note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency as the recipe.
- Monitored baking: Make sure to overbake your Carrot Cake in intervals. Keep a close eye on the cake and bake it until no wetness on top, firm to touch in the center, the edge pulls away from the mold a little bit or a toothpick inserted comes out clean.
Try Mote Carrot Cake Recipes:
IMPORTANT NOTE: This recipe was improved and updated on 1/1/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
More Best-Ever Recipes!
Watch The Recipe Video!
Best Carrot Cake Recipe
Ingredients
Best-Ever Carrot Cake
- 4 large eggs, room temperature
- 1 ¾ cups (14 oz/395 g) granulated sugar
- 1 ¾ cups (14 fl oz/395 ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 ¾ cups (14 oz/395 g) all-purpose
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 3 ½ cups (14 oz/400g) carrots , peeled and finely grated
- ½ cup (4 oz/115 g) raisins
- 1 recipe Best-Ever Cream Cheese Frosting
- Orange and green food coloring
Instructions
- Pre-heat the oven to 340°F (170°C). Grease and line a 9” springform pan. Set aside.
- Using a stand mixer (or electric hand-mixer) whisk together eggs, sugar, oil and vanilla extract on High speed until very thick, about 3 - 4 minutes.
- In a separate bowl mix together the flour, baking powder, and cinnamon and stir on Low speed into the egg mixture.
- Lastly, add in the grated carrots and raisins and mix in until well combined.
- Pour mixture into the pan and bake for 70 - 80 minutes, or until a skewer comes out clean.
- Leave to cool in tins for 10 mins then turn onto a cooling rack.
- Take about ½ cup (4oz/115 g) of cream cheese frosting frosting and color half with orange food coloring and the remaining with green. Put into piping bags fitted with small round nozzles. Set aside.
- Cut the cake into 4 layers and spread the cream cheese frosting in-between them saving some to spread on top of the cake.
- Using the colored frosting pipe carrots on top of the cake. (See video for step by step tutorial)
Hi Gemma, Have you tried crushed pineapple in your carrot cake. I have been making them for a long time and always add crushed pineapple and walnuts as well as all the same ingredients you add. You might also enjoy it. my children enjoyed it this way when they were young and now that they are all grown, they still do.
Thank you Gemma, I made this for my lockdown birthday yesterday. I wished I had my whole family with me I really miss my grandkids. But they passed by the house and sang happy birthday to me, I left them cake in tuppers on the garden wall for pick up! They called later and said it was the best carrot cake ever. So thank you for making my day sweeter ????
Hi Gemma
Can u make this a two layered cake and what is the carrots and cream cheese in cups?
Hi Gemma this is the best carrot cake recipe ever!! Tried it and it came out fantastic. Thank you
Have a quick question though the recipe says 2 3/4 cup flour just wanted to reconfirm the qty coz it made my batter very thick and was wondering it I added too much, it didn’t impact the final outcome though just wanted to check. Planning to make it again today ????
Hi Ms. Gemma, I want to bake your carrot cake for a wedding celebration. What other frosting can be used under fondant besides cream cheese frosting? In our country with a high humidity, it is not advisable to use cream frosting under fondant. Can white chocolate ganache fit to carrot cake?…thank you for your advise.????
Hi Gemma. Sorry if i missed this answer… I’ve never made carrot cake before and wanted to make yours but was hoping to leave out the raisins. Do I need to add anything to replace them? I cant add nuts or my daughter cant try it. Thank you in advance 🙂
Thank u for sharing this amazing recipe Gemma. It came out so soft n mushy. Was perfect. Everyone loved it ????. Served as a tea cake. So no icing. Avoiding extra calories ☺️ Used brown sugar instead of white. Added extra cinnamon powder n walnuts. Super yumm. Thank you so much. ????
Hello dear, you wrote 400g for the sugar and flour but numbers of cups are not the same, can you check the Quantity again plz
HI Gemma! Is there any other way to make frosting without powdered sugar and cream cheese? It’s a bit difficult to look for them at our local groceries because stocks are a bit low due to the quarantine we’re facing here atm.
Absolutely epic recipe.. i have made it many many times and people loved it so much that i started selling actually. I replaced the raisens with walnuts and i add some fine orange peel. Thanx a million Gemma. You are amazing.