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Carrot Cake Recipe

  • 1 min read

Carrot cake is believed to have originated in England in the 18th century. The dish was originally made with carrots, spices, and nuts. Carrot cake was brought to the United States by English immigrants in the 19th century, and it quickly became a popular food. Carrot cake is now enjoyed all over the world.

Carrot Cake Recipe

Course: DessertDifficulty: Medium


Prep time


Cooking time





Carrot cake is a delicious and moist cake that is perfect for any occasion. It is made with carrots, which add a sweetness and moisture to the cake. Carrot cake is often topped with cream cheese frosting, which adds a richness and creaminess to the cake. Carrot cake is a popular cake for birthdays, holidays, and potlucks.


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1 cup vegetable oil

  • 2 cups granulated sugar

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 3 cups grated carrots

  • 1 cup chopped walnuts (optional)

  • Frosting:
  • 1 (8-ounce) package cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3 cups confectioners’ sugar

  • 1 teaspoon vanilla extract

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • In a separate bowl, cream together the oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the carrots and walnuts (if using).
  • Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cake cool completely before frosting.
  • To make the frosting, beat together the cream cheese, butter, and confectioners’ sugar until smooth. Stir in the vanilla extract.
  • Frost the cooled cake and enjoy!


  • For a more intense carrot flavor, grate the carrots on the coarse side of a box grater.
  • You can also add other ingredients to the cake, such as raisins, pineapple, or coconut.
  • To make the cake ahead of time, bake the cake and then wrap it in plastic wrap. Refrigerate for up to 3 days before frosting.
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