This is the moist and expertly spiced Carrot Cake recipe you’ve been searching for! Complemented with a thick and velvety cream cheese frosting, it is a fool-proof classic.
Prep time: PT30M
Cook time: PT29M
Rating
4.96 stars (21 reviews)
Keywords
carrot cake
Ingredients
2 cups (304g) all-purpose flour
2 cups (460g) granulated sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups (360mL) canola oil
4 eggs
3 cups (330g) packed grated carrots
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350°F (180°C) and spray a 9x13 pan with non stick spray and set aside.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
Using an electric hand mixer, slowly add in the oil, eggs and packed carrots.
Once the batter is mixed thoroughly, pour into your prepared pan.
Bake at 350°F (180°C) for 25-35 minutes or until the cake passes the toothpick test.
Allow the cake to cool completely before frosting.
Ice using your favorite Cream Cheese Frosting.
Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 5682 kcal
Carbohydrates: 594 g
Protein: 48 g
Fat: 357 g
Saturated Fat: 31 g
Trans Fat: 1 g
Cholesterol: 655 mg
Sodium: 4774 mg
Sugar: 401 g
Unsaturated Fat: 318 g
Reviews
Linda Ertz on 2026-05-14 (5 stars): Very moist, easy to make, and loved by all. Thank you!
Catherine on 2026-04-13 (5 stars): Moist and full of flavor. Always the favorite
Marcela Vicente on 2026-03-04 (5 stars): exelente recetas quisiera saber porque suplantó el aceite de canola en Argentina viene muy pequeño y es costoso. gracias
zidane on 2026-01-16 (5 stars): Great post. Carrot cake is my favorite, and your version looks perfectly spiced. Can’t wait to try it
Maggie on 2025-11-04 (5 stars): You know it's good when I take the time to leave a comment! We have made this cake several times now and everytime we make it we get asked for the recipe! Not only is this a delicious cake, it's also easy to make! Just a little tip, last time we made it I shredded too many carrots so I figured I would try to freeze a few cakes for a quick side to take when needed. I wasn't sure if it would be dry once we thawed it but it was as moist as the day we made them! We covered in saran wrap then foil and put them in the deep freezer. All we had to do was make the fresh cream cheese icing the day we needed it!
This recipe is a 10/10! Even if you think you're not a carrot cake fan-- make it! Your mind will be quickly changed!
Mary on 2025-10-10 (5 stars): Great!!
Amelia on 2025-10-08 (5 stars): first time making a cake from scratch and I'm glad I chose this recipe, really good!
Kimberly on 2025-09-29 (5 stars): Wow! Carrot cake is my favorite. I’ve never been brave enough to make it myself. Today was the day and it came out AMAZING. This recipe is SO GOOD. I’m to the point where I will make any recipe I see from Karli and her websites are my go to for new sweets to try.
Jenny on 2025-08-17 (5 stars): My baking time is longer than 35 minutes too. Cake is just thick in center. watching closely.
