Can I make carrot cake recipe ahead of time?

Yep, you totally can! The flavor actually gets better the second day. Just frost right before serving.

Do I have to use nuts or raisins?

Not at all. The cake’s great plain. But nuts and raisins add pop and chew.

Can I use melted butter instead of oil?

You can, but honestly oil gives the softest crumb. Butter brings flavor, oil brings tenderness.

How should I store carrot cake?

I keep it in the fridge, tightly covered. Carrot cake dries out less than some cakes, but the fridge keeps the frosting firm and the flavor fresh.

Is there a way to make it healthier?

Yes! Swap in some whole wheat flour, use applesauce for some of the oil, or cut back the sugar. It’s super forgiving.

Easy Carrot Cake recipe guide 2026

Easy Carrot Cake recipe

Print Recipe

This easy carrot cake is moist, perfectly spiced, and topped with a dreamy whipped cream cheese frosting. Great for birthdays, holidays, or just because.

Author: Lina
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 1 (9-inch) double layer cake or 24 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour (260g)

2 teaspoons baking soda

½ teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups vegetable oil (295ml)

1 cup granulated sugar (200g)

1 cup lightly packed brown sugar (190g)

1 teaspoon vanilla extract

4 large eggs, room temperature

3 cups grated peeled carrots (300g)

1 cup chopped pecans (120g)

½ cup raisins (70g)

FROSTING:

8 oz cream cheese, room temperature (225g)

2 teaspoons cornstarch (optional)

1 ¼ cups powdered sugar (140g)

⅓ cup cold heavy cream (80ml)

½ cup chopped pecans for topping (50g)

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Instructions

1. Position a rack in the center of the oven and preheat to 350°F (180°C). Grease two 9-inch round pans and line bottoms with parchment.

2. Whisk together flour, baking soda, salt, and cinnamon in a bowl.

3. In another bowl, whisk oil, sugars, and vanilla. Add eggs one at a time, whisking after each.

4. Switch to a spatula and gently mix in dry ingredients in 3 parts. Stir in carrots, pecans, and raisins.

5. Divide batter between pans. Bake 35–45 minutes until toothpick comes out clean.

6. Cool in pans 15 minutes, then invert onto racks. Cool completely.

7. For frosting, whisk powdered sugar and cornstarch. Beat cream cheese until smooth.

8. Gradually mix in sugar mix, then beat in cold cream until soft peaks form.

9. Frost one cake layer, top with the second, then frost top. Sprinkle with pecans.

Notes

Store frosted cake in the refrigerator for up to 1 week. Unfrosted layers can be frozen for up to 3 months.

For cupcakes, bake 14–18 minutes. Makes 22–24 cupcakes.

Add up to 1 cup chopped pineapple for extra moisture.

Nutrition

Serving Size: 1 slice (1 of 16)
Calories: 535
Sugar: 40.5g
Sodium: 315.9mg
Fat: 33.4g
Saturated Fat: 6.9g
Unsaturated Fat: 23.5g
Trans Fat: 0g
Carbohydrates: 56.4g
Fiber: 2.4g
Protein: 5.6g
Cholesterol: 69.3mg

Find it online: https://voxrecipes.com/easy-carrot-cake-recipe/