Is there anything better than a classic homemade carrot cake? This amazing recipe has so much flavor and is perfect for any sweet occasion!
One of my all time favorite cake recipes is this delicious homemade carrot cake. I have been obsessed with carrot cake for a very long time and have tried many ways to make it. I have done carrot cake rolls, carrot cake muffins and finally today I am sharing my favorite two layer carrot cake recipe!
Where did carrot cake originate?
The origins of the carrot cake are a bit murky but it is believed that back in the Medieval times, carrot pudding was served as a dessert. It wasn’t until the 19th century when carrots were used to create cakes.
This recipe for homemade carrot cake is so delicious and easy to make. You will need some simple ingredients:
- 1 2/3 cups all-purpose flour
- Heaping 1/4 teaspoon salt
- 2/3 teaspoon baking soda
- 2/3 teaspoon baking powder
- 2/3 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup whole milk
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 teaspoon pure vanilla extract
- 1 cup light brown sugar
- 1 1/2 cups peeled, shredded carrot
- ½ cup chopped pecans, optional
- Pecans for garnish
- Cooking spray for baking pans
Rich Cream Cheese Frosting
- 12 oz cream cheese, room temperature
- 8 oz salted butter, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
Where can you serve this amazing homemade carrot cake?
EVERYWHERE! This carrot cake is a great option for birthday parties, dinner parties, holidays, or just a delicious treat to enjoy with your family. You can pair it with a scoop of ice cream and it’s sure to be a crowd pleaser! It’s great for special occasions and can be used as a wedding cake too!
This amazing homemade carrot cake recipe is perfect for any occasion! It has so much flavor and will make a great addition to any party or gathering. Whether you are looking for a classic dessert, or something special, this carrot cake is sure to be a hit!
Can you freeze this cake?
Yes, you can definitely freeze this classic carrot cake! Just make sure to wrap it up in plastic wrap or foil and place it in a freezer-safe airtight container. This will keep the carrot cake fresh for up to 3 months. When you are ready to enjoy, just let the cake thaw on the counter for a few hours until it’s completely thawed.
What are some helpful tips for making the best moist carrot cake ever?
1. When shredding the carrots, make sure they are thin and not too chunky as this will affect how evenly the cake bakes.
2. Use room temperature ingredients to ensure a better texture in your cake
3. Make sure you have all of your ingredients measured correctly before you start baking!
4. Mix your ingredients really well to ensure the cake is light and fluffy
5. Be gentle when adding in the carrots so you don’t overmix the batter
6. Bake until a toothpick inserted into the center comes out clean
7. Let cool completely before frosting
8. Enjoy!
How do you make this delicious easy carrot cake recipe?
- Preheat the oven to 350°f.
- In a mixing bowl, combine and mix the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt.
- Add the egg, milk, oil, vanilla, and brown sugar. Mix until the carrot cake batter is fully incorporated and smooth.
- Fold in the carrots.
- Spray the three 6” cake pans with oil and pour an evenly divided amount of batter in each.
- Place the pans on a baking sheet for convenience and cook on the center rack at 350°f for 24 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
- Once cooked, remove, and set aside to completely cool before removing the cakes from the pan.
- While the cakes are cooling, add the softened cream cheese, softened butter vanilla, and powdered sugar to a mixing bowl. Using a stand or hand mixer, whisk until creamy and soft peaks form.
- Once cakes are fully cooled, using a cake or bread knife slice off the risen center of the cakes making them flat-topped.
- Place the bottom layer on a flat surface. Add a dollop of frosting and evenly spread leaving a 1/2” thickness.
- Flip the other cake upside down and on top of the frosted cake.
- Completely frost the three layers of cake with a generous layer of the easy homemade cream cheese frosting. Smooth frosting as desired.
- Top the cake with a generous layer of chopped pecans as desired.
- Serve this delicious cake and enjoy!
The cake layers, my favorite cream cheese frosting, the grated carrots makes this the best carrot cake recipe. Grab your round cake pans and get ready to male this classic homemade carrot cake recipe! Check out the step-by-step instructions to make this perfect dessert.
The finished cake has warm spices, sweet cream cheese frosting and makes one of the most delicious desserts. This homemade cake with real ingredients gets rave reviews and it’s truly my favorite recipe.
If you are looking for a full list of fun and delicious cake recipes be sure to check out this list –> The Most Delicious Cake Recipes For Dessert
The Best Classic Homemade Carrot Cake Recipe
This amazing classic homemade carrot cake recipe is so good and perfect for any occasion. A perfectly sweet cake with a delicious cream cheese frosting.
Ingredients
- Carrot Cake
- 1 2/3 cups all-purpose flour
- Heaping 1/4 teaspoon salt
- 2/3 teaspoon baking soda
- 2/3 teaspoon baking powder
- 2/3 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup whole milk
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 teaspoon pure vanilla extract
- 1 cup light brown sugar
- 1 1/2 cups peeled, shredded carrot
- 1/2 cup chopped pecans, optional
- Pecans for garnish
- Cooking spray for baking pans
- Cream Cheese Frosting
- 12 oz cream cheese, room temperature
- 8 oz salted butter, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°f.
- In a mixing bowl, combine and mix the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt.
- Add the egg, milk, oil, vanilla, and brown sugar. Mix until the batter is fully incorporated and smooth.
- Fold in the carrots.
- Spray the three 6” cake pans with oil and pour an evenly divided amount of batter in each.
- Place the pans on a baking sheet for convenience and cook on the center rack at 350°f for 24 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
- Once cooked, remove, and set aside to completely cool before removing the cakes from the pan.
- While the cakes are cooling, add the softened cream cheese, softened butter vanilla, and powdered sugar to a mixing bowl. Using a stand or hand mixer, whisk until creamy and soft peaks form.
- Once cakes are fully cooled, using a cake or bread knife slice off the risen center of the cakes making them flat-topped.
- Place the bottom layer on a flat surface. Add a dollop of frosting and evenly spread leaving a 1/2” thickness.
- Flip the other cake upside down and on top of the frosted cake.
- Completely frost the three layers of cake with a generous layer of frosting. Smooth frosting as desired.
- Top the cake with a generous layer of chopped pecans as desired.
- Serve this delicious cake you rascally rabbit!
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