Best Carrot Cake Ever

Best Carrot Cake Ever Recipe

This carrot cake is moist, perfectly spiced, and topped with a rich cream cheese frosting. It’s perfect for any occasion!


For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 5-6 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (optional, for consistency)


  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Mix the Wet Ingredients:
    In another large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, and if using, the nuts and raisins.
  5. Bake the Cake:
    Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, bake for 40-45 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  6. Prepare the Cream Cheese Frosting:
    In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
  7. Frost the Cake:
    Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. If using a 9×13-inch pan, simply spread the frosting over the top of the cake.
  8. Serve and Enjoy:
    Slice the cake and serve. Store any leftovers in the refrigerator.

Enjoy your delicious homemade carrot cake!

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