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Carrot Cake


  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups shredded carrots about 6 medium sized carrots
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 4 large eggs room temperature
  • 1 ½ cups vegetable oil
  • ½ teaspoon vanilla

Cream Cheese Frosting

  • 8 ounce package of cream cheese softened
  • ½ cup butter softened
  • 2 teaspoons vanilla
  • 5 ½ to 6 cups powdered sugar
  • Finely chopped pecans or walnuts optional


  • Heat oven to 350 degrees and adjust oven rack to middle position.
  • Grease a 13x9 inch cake pan.
  • Grate carrots until you have 3 cups of finely shredded carrots.
  • Whisk flour, baking powder, baking soda, cinnamon, nutmeg and salt together in large bowl, set aside.
  • Using stand mixer or mixing bowl with hand mixer beat granulated sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
  • Reduce speed to medium with mixer running, slowly pour in oil (pour along the side of the bowl)
  • Once oil is poured carefully reduce speed to high and mix until mixture is light in color pour in vanilla and lightly mix.
  • Stir in by hand the carrots a little at a time. Then add flour mixture a little at a time and stir by hand. Do this until no flour streaks remain and all is fully incorporated.
  • Scrape batter into prepared pan and lightly tap pan on counter to release air bubbles.
  • Bake cake until toothpick (which will probably be orange) inserted in the middle comes clean about 35-40 minutes and rotating halfway.
  • Let cake cool completely on wired racks for two hours.
  • Run knife along the edges of cake to loosen from pan.
  • Invert cake onto platter or frost cake as it in pan.
  • Top with nuts if you wish.

Cream Cheese Frosting

  • In a large mixing bowl combine cream cheese and butter and vanilla and mix with mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until spreadable consistency.
  • Top with ½ -1 cup chopped pecans or walnuts, if you wish to.


Rotate Cake halfway while baking.