Carrot Cake

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Sugar, spice, and everything nice – that’s what this carrot cake is made of! You’ll love the perfect blend of warm spices, the cake’s irresistible texture, and of course, the rich cream cheese frosting.

slice of carrot cake on plate

When my kids were little, I started a small baking business focused on making cakes and cupcakes that were not only beautiful but also delicious. During that time, I devoted weeks to perfecting my recipes for all the classic cake flavors. This is the carrot cake recipe that won me over. It’s got the perfect mix of spices, an ultra-moist crumb, and a luscious cream cheese frosting. But what really sets it apart is its texture; while many carrot cakes tend to be heavy and dense, this one is light and tender.

You can make the recipe as a 9-inch layer cake or a 9×13-inch sheet cake. And if you’re on the lookout for more tried-and-true cake recipes, be sure to check out my Vanilla Birthday Cake, Chocolate Lover’s Chocolate Cake, and classic Yellow Cake. Each one comes with practical tips to help take your cake baking to the next level.

“Made this for Easter as a 9-inch layer cake, and it was wildly popular. Everyone thought it was less oily than a typical carrot cake (good thing!) and that the icing was light and fluffy.”

Laura

What You’ll Need To Make Carrot Cake

For the Cake

ingredients needed to make carrot cake.
  • Dried currants: Add sweetness and bursts of flavor throughout the cake. Feel free to omit them if you’re not a fan.
  • All-purpose flour: Forms the structure of the cake.
  • Baking soda: Acts as a leavening agent, helping the cake rise.
  • Cinnamon, nutmeg, allspice, cloves: Provide warm, aromatic spice notes that enhance the flavor of the cake.
  • Pecans or walnuts: Contribute a crunchy texture and nutty flavor to the cake. Feel free to leave them out if you prefer your carrot cake without nuts.
  • Eggs: Bind the ingredients together and add moisture.
  • Granulated sugar: Sweetens the cake and contributes to its tenderness.
  • Dark brown sugar: Adds depth of flavor, moisture, and a slightly caramelized taste to the cake.
  • Vegetable oil: Provides moisture and helps keep the cake tender.
  • Finely shredded carrots: The star ingredient, adding moisture, sweetness, and a distinct carrot flavor to the cake.
  • Jump to the printable recipe for precise measurements

For the Frosting

cream cheese frosting ingredients for carrot cake
  • Cream cheese: Forms the base of the frosting, providing creaminess and tanginess.
  • Butter: Adds richness and enhances the flavor of the frosting.
  • Vanilla extract: Infuses the frosting with a subtle vanilla flavor.
  • Confectioners’ sugar: Sweetens the frosting and helps achieve the desired consistency.
  • Pecans or walnuts: Optional addition for decorating the cake.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Make the Carrot Cake

Position a rack in the center of the oven and heat the oven to 350°F. Spray two 9-inch cake pans (or a 9×13-inch cake pan) with nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour. Line the bottom of each pan with parchment paper; lightly spray the paper with nonstick spray with flour.

parchment lined cake pans on marble board.

In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.

currants soaking in small bowl of hot water.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.

dry ingredients whisked in bowl.

Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine.

nuts and currants tossed with some of the flour mixture in small bowl.

In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined.

eggs, sugar, brown sugar, and oil whisked in bowl.

Add the flour mixture, carrots, and the currant-nut mixture.

combining the carrots, nuts, currant, dry and wet ingredients in a mixing bowl.

Stir with a rubber spatula until evenly incorporated.

carrot cake batter in glass bowl.

Scrape the batter evenly into the prepared pans.

carrot cake batter in cake pans.

Bake until a toothpick inserted in the center of the cakes comes out clean, about 40 minutes. Let cool in the pans on a rack for about 30 minutes, then invert the cakes onto the rack, remove parchment paper, and cool completely.

carrot cake layers cooling on rack

Step 2: Make the Cream Cheese Frosting

Once the cake layers are cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.

cream cheese frosting in mixing bowl.

Step 3: Assemble and Frost the Cake

When the cake layers are completely cool, place one cake layer on a cake platter or serving plate. Using an offset spatula or butter knife, spread half of the frosting over the first layer.

Top with the second layer, then spread the remaining frosting over the top of the cake, swirling decoratively. Sprinkle the nuts around the edges of the cake, if using.

Frequently Asked Questions

Can carrot cake be made ahead of time?

Absolutely! Carrot cake keeps beautifully. You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. If you’ve already frosted the cake, keep it in the refrigerator. Just remember to bring it to room temperature before serving for the best flavor and texture.

Can carrot cake be frozen?

Yes, carrot cake layers freeze nicely. To freeze, wrap the unfrosted cake layers individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to use them, thaw the layers overnight on the countertop before frosting and serving. Note: It’s best to freeze the cake unfrosted, as the frosting may not maintain its quality once frozen and thawed.

Can I leave out the currants and nuts?

Absolutely! While currants and nuts add texture and flavor, they are not essential to the structure of the cake. You can omit them without affecting the overall result.

Video Tutorial

You May Also Like

Carrot Cake

Sugar, spice, and everything nice – that’s what this carrot cake is made of! You’ll love the perfect blend of warm spices, the cake’s irresistible texture, and of course, the rich cream cheese frosting.

Servings: One 9-inch layer cake (or a 9x13-inch sheet cake)
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 20 Minutes

Ingredients

For the Cake

  • ½ cup dried currants
  • 2¼ cups all purpose flour, spooned into measuring cup and leveled off
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¾ cup pecans or walnuts, coarsely chopped
  • 4 large eggs
  • 1½ cups granulated sugar
  • ½ cup (packed) dark brown sugar
  • 1¼ cups vegetable oil
  • 2½ cups (packed) finely shredded carrots, from 1 pound of carrots (see note)

For the Frosting

  • 8 oz cream cheese, at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 cups confectioners' sugar
  • ½ cup pecans or walnuts, coarsely chopped (optional)

Instructions

For the Cake

  1. Position a rack in the center of the oven and heat the oven to 350°F. Spray two 9-inch cake pans (or a 9x13-inch cake pan) with nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour. Line the bottom of each pan with parchment paper; lightly spray the paper with nonstick spray with flour.
  2. In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine.
  4. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined. Add the flour mixture, carrots, and the currant-nut mixture, and stir with a rubber spatula until evenly incorporated.
  5. Scrape the batter evenly into the prepared pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 40 minutes for 9-inch layers or 45 minutes for a 9x13-inch sheet cake. Let cool in the pans on a rack for about 30 minutes, then invert the cakes onto the rack, remove the parchment paper, and cool completely.

For the Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
  2. After the cake layers have completely cooled, assemble and frost the cake. Decorate the edges with the nuts, if using. The cake keeps nicely for up to 3 days when stored under a cake dome in the refrigerator. Bring to room temperature before serving.
  3. Note: To shred the carrots, simply use the small holes on your handheld or box grater. If you prefer, you can also roughly chop the carrots, place them into a food processor fitted with the steel blade, and pulse them until they're very finely chopped, about the consistency of couscous.
  4. Note: This recipe provides just enough frosting to ice a 9-inch layer cake (or to generously frost a 9x13-inch sheet cake). For an extra generous layer of frosting on a layer cake, consider leaving the sides bare—it's pretty that way—or boost the frosting amount by 25% for fuller coverage. (The adjusted quantities would be: 10 oz of cream cheese, 10 tablespoons of butter, 1¼ teaspoons of vanilla extract, a generous pinch of salt, and 5 cups of confectioners' sugar.)
  5. Freezer-Friendly Instructions: The cake layers can be frozen for up to 3 months. To freeze, wrap the unfrosted cake layers individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you're ready to use them, thaw the layers overnight on the countertop before frosting and serving. Note: It's best to freeze the cake unfrosted, as the frosting may not maintain its quality once frozen and thawed.

Nutrition Information

Powered by Edamam

  • Per serving (24 servings)
  • Calories: 401
  • Fat: 23 g
  • Saturated fat: 6 g
  • Carbohydrates: 46 g
  • Sugar: 35 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 246 mg
  • Cholesterol: 52 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • This is my first time making Carrot Cake and it surely turned out great.
    Because I didn’t even get chance to taste it.

    • — Adelaide on June 14, 2024
    • Reply
  • Wow!!!! I made this twice in the past two weeks! My son loves it. Husband loved it. It’s definitely a favorite!

    • — Sarah on June 1, 2024
    • Reply
  • Hi Jenn,

    I would like to make this lovely carrot cake. I don’t use vegetable oils such as corn or canola or generics….

    Would this recipe be ok with using a good olive oil?

    Thanks for reading and responding.

    Jan

    • — Janis Leavitt on May 17, 2024
    • Reply
    • Hi Janis, I wouldn’t recommend olive oil here as it has a definitive flavor that I don’t think would work well with the cake. You could try avocado oil instead which has a much more neutral flavor. Hope that helps!

      • — Jenn on May 17, 2024
      • Reply
  • I made this cake yesterday and it was delicious. I made it exactly as written. It was not too sweet and the spices were spot on.
    Thank you Jenn for another great recipe.

    • — Virginia Lehner on April 13, 2024
    • Reply
  • I made this cake twice and my cake looks nothing like yours.
    Yours is a dark orange color and mine is a light tan. People liked the taste but not sure why it wouldn’t look the same. Any suggestions? I followed your recipe to the T.
    Thanks Kevin.

    • — Kevin on April 12, 2024
    • Reply
    • Hi Kevin, that’s strange! Is there any chance you used baking powder instead of baking soda?

      • — Jenn on April 12, 2024
      • Reply
    • Jenn,
      That’s crazy. I did use baking powder. This time I used the baking soda. I can’t believe that just subbing the soda for the powder would make a that much of a difference, but it did! Thanks.

      • — Kevin H on April 16, 2024
      • Reply
  • I made this cake for Easter this year and it was delicious! I looked at several recipes online and decided to go with this one. I made this as a layer cake and I had enough icing to ice the entire cake plus the middle. I have made other deserts from this site and they have all been great.

    • — Joanne Phillips on April 4, 2024
    • Reply
  • I made this delicious carrot cake recipe for a special dinner party. I made it in a 9×13 pan and sprinkled coconut on top of the cream cheese frosting. 🧁 It was a total hit and I know I will get many requests to make it again !

    • — Carol on April 1, 2024
    • Reply
  • Hi Jenn,
    I just love your recipes! They’re always a hit. I have a couple of questions regarding this recipe. What brand of dried currants do you use, and where do you purchase them? I’m having a hard time finding them. Also, I read where you told a commenter that it was fine to leave the cake out overnight and it did not require refrigeration. Since the cake has a cream cheese frosting, is that acceptable? Please clarify. Thank you.

    • — Joyce Wilkerson on March 30, 2024
    • Reply
    • Hi Joyce, thanks for your nice words about the recipes – so glad you like them! I buy Sunsweet currants and can find them at any of my local grocery stores. If you’re unable to find them, feel free to substitute raisins. And, I know the frosting has cream cheese so technically it should be refrigerated, but I’ve always left it out with no problems. 😊

      • — Jenn on April 2, 2024
      • Reply
  • Made this cake ,for my brother’s birthday and was a little worried about the amount of carrots use a larger tin had to cook it for longer but in the end it all went and it’s was delicious and got a lots of compliments thank you for sharing your recipe 💋💋

    • — Luisa Moro on March 30, 2024
    • Reply
  • Absolutely enjoyed that cake! I even shared it with my neighbors and they were wowed. I am so happy that I signed up to receive your recipes. It has made trying to figure out what to cook for dinner or just fixing a simple desert so much easier! I have tried your recipes and love how easy they are and almost always have the ingredients on hand to make it at the time I need it. Thank you for this wonderful carrot cake! Yum

    • — Tanya Phinney on March 29, 2024
    • Reply
  • What is your opinion on some newly appearing recipes on carrot cake–the use of puree?
    Do you think it will be smoother texture and have a stronger carrot taste?

    • — Terry Olson on March 29, 2024
    • Reply
    • Hi Terry, I haven’t seen any recipes that call for carrot puree, but I don’t think you can create a puree with just carrots (without adding liquid). I haven’t tried it but overall, it’s not something I’d recommend.

      • — Jenn on April 2, 2024
      • Reply
  • I would like to make cupcakes. How long would I bake them and how many would it yield?

    • — Mona on March 28, 2024
    • Reply
    • Hi Mona, cupcakes will take 20 to 25 minutes and it should yield 24 cupcakes. Enjoy!

      • — Jenn on March 28, 2024
      • Reply
  • Hi Jenn,
    This carrot cake recipe looks yummy!
    I have a question- If I want to make a 3 layer (8inch pans) cake, how much should I increase the recipe?
    Thanks!

    • — Kathy on March 27, 2024
    • Reply
    • Hi Kathy, I’d make 1.5 times the recipe. Please LMK how it turns out with 3 layers!

      • — Jenn on March 27, 2024
      • Reply
  • good morning. can I use white raisins instead of the currents and will I have to add anything to them.

    • — polly on March 27, 2024
    • Reply
    • You can use those with no additional modifications. Enjoy!

      • — Jenn on March 27, 2024
      • Reply
  • Is it possible to replace or add canned crushed pineapple to this instead of the currants?

    • — michelle on March 27, 2024
    • Reply
    • Hi Michelle, I’ve never added crushed pineapple to this, but I think as long as you drain the pineapple really well, it will be fine; I’d add just a few extra tablespoons of flour. And you can still use the currants if you’d like (but it’s perfectly fine to omit them). Hope you enjoy!

      • — Jenn on March 27, 2024
      • Reply
  • Ho Hum!

    Just another great recipe from the wonderful kitchen of Jenn Segal. As always – kudos! 🍰

    • — GrandBob on March 27, 2024
    • Reply
  • Is it ok to use packaged shredded carrots instead of grating fresh carrots? If yes, I believe I saw elsewhere that 4-5 cups would be the appropriate amoount?

    • — Susan Healey on March 27, 2024
    • Reply
    • Sure, but you’ll still need to put them in a food processor to get them to the consistency of couscous. And, yes, I’d guesstimate 1 pound is the equivalent of 4 to 5 cups. Enjoy!

      • — Jenn on March 27, 2024
      • Reply
  • Hi Jenn,

    Can this cake be stored on the countertop overnight or should it be refrigerated?

    Maria

    • — Maria Hahn on March 21, 2024
    • Reply
    • Hi Maria, it’s fine to leave it on the counter overnight. Enjoy!

      • — Jenn on March 21, 2024
      • Reply
  • I’ve made many of your dessert recipes and they are always delicious, this was no exception!
    My husbands face after the first bite said it all, it’s really good.
    He blurted out, “that is a great sponge”! I KNEW he was secretly paying attention when I watch The Great British Baking Show 😂
    Thank you for another hit!

    • — Cassandra on January 20, 2024
    • Reply
  • Would like to know how many cups are equivalent to 1 pound of carrots?

    • — Rosangela Rosado-Carmona on December 23, 2023
    • Reply
    • Hi Rosangela, I’d guesstimate it would be about 4 to 5 cups.

      • — Jenn on December 27, 2023
      • Reply
  • Hi Jen,

    I’ve made many of your recipes and they have all been amazing!! This cake was delicious, even though I left out the currants and pecans/walnuts since my husband is not a fan of either. I was wondering if you had any suggestions to bring the spice flavor of the cake down a little bit?

    • — Anon on December 13, 2023
    • Reply
    • Glad you’ve enjoyed the recipes! You could mellow the flavor here but cutting back just a touch on all the spices.

      • — Jenn on December 15, 2023
      • Reply
  • Hi Jen. Every one of your recipes that I have tried has been WONDERFUL! I have a question regarding this recipe … is it possible to replace some or all of the oil with applesauce? Thank you 🙂

    • — Diana on November 18, 2023
    • Reply
    • So glad you like the recipes, Diana! I think you can get away with replacing half of the oil with applesauce, but wouldn’t use any more than that, or I’d be concerned the cake would be too dense. Hope you enjoy!

      • — Jenn on November 20, 2023
      • Reply
      • This will be my go to birthday cake! Everyone loved it – so moist and not too sweet. Didn’t have currents so substituted raisins. Haven’t made a layer cake in years and was happy with how easily this came together. Thanks, Jenn!

        • — Denyse on June 3, 2024
        • Reply
  • Easy to assemble! Great flavor! This cake is a keeper!

    • — Catherine V. on November 3, 2023
    • Reply
  • Our first ever attempt at carrot cake and the results are amazing.Wouldn’t change a thing except maybe purchase a 9×13 metal cake pan instead of using glass.Makes more than enough for the two of us so going make some friends.Really appreciate the tested recipes particularly when it comes to baking where accurate measurements are required for success.Thanks for another great recipe Jenn.

    • — lowandslow on October 19, 2023
    • Reply
  • Love this cake!

    • — Nataliya on October 15, 2023
    • Reply
  • Haven’t tasted it yet, but not sure what I did wrong. The cake batter didn’t rise much and my frosting is a bit runny. I measured to the letter using the metric conversions. Any ideas?

    • — Tonya on September 24, 2023
    • Reply
    • Hi Tonya, sorry that you had a problem with the cake! Regarding it not rising very much, did you use a 9 x 13“ pan? Was your baking soda very old or expired? And regarding the frosting, you can thicken it up by adding a bit more confectioners’ sugar.

      • — Jenn on September 25, 2023
      • Reply
  • Love all of your recipes. Question on the carrot cake – is it better to have a metal pan vs a glass pan? And second, if I decide to make a layer cake do I need to flour the pan prior to filling it so I can remove the cake easily?

    • — Ann Luree DORAZIO on September 13, 2023
    • Reply
    • Hi Ann, Yes metal cake pans are definitely preferable to glass, and it’s also a good idea to flour the round pans. Hope that helps and so glad you enjoy the recipes!

      • — Jenn on September 13, 2023
      • Reply
  • Just made the Classic carrot cake into muffins, it is delicious. We left it in the oven for 30 minutes. My whole family wants us to make more 🙂

    • — Diane on August 7, 2023
    • Reply
  • If I use the round pans for a layer cake, how long do those bake, and still at the same temp as the sheet? Thanks!

    • — Sara on July 14, 2023
    • Reply
    • Hi Sara, I’d use two 9-inch round cake pans. The oven temp should remain the same. I’d guesstimate they should take 30 to 35 minutes, but keep an eye on them. Hope you enjoy!

      • — Jenn on July 14, 2023
      • Reply
  • I made this and everyone loved it. I also realized afterward that I inadvertently omitted the 1 1/2 cups of white sugar and it was fine. (I think most desserts are too sweet anyhow.) I would also reduce the sugar from 3 to 2 cup in the frosting next time

    • — Reid J. Thaler on May 5, 2023
    • Reply
  • Thank You, Jenn!

    Stefanie

    • — Stefanie on April 20, 2023
    • Reply
  • Hi Jenn-
    Which food processor do you recommend? My daughter has a small apartment but I wanted to get her a good food processor that is worth the storage space. The reviews on the smaller models seem mixed. I have a standard sized Cuisinart which I love, but I’m debating the size and quality/productivity needed for this and other recipes.

    • — Stefanie on April 19, 2023
    • Reply
    • Hi Stefanie, I highly recommend this one from Cuisinart. It has a 14-cup capacity, which I think is ideal, but you could get away with an 11-cup bowl if need be (I wouldn’t go any smaller). Hope that helps!

      • — Jenn on April 20, 2023
      • Reply
  • I tested this cake, as well as 3 others, back to back. This is a very good carrot cake, but it wasn’t the favourite. It’s moist, but not as light as the cake that came in first, and the flavour wasn’t as good. The crumb is nice and even and the cake slices cleanly. I used 8″ round pans which yielded deep layers that were level after cooling and didn’t require trimming before assembling the cake.

    • — Sadie on April 11, 2023
    • Reply
  • Made this for Easter as a 9-inch layer cake, and it was wildly popular. Everyone thought it was less oily than a typical carrot cake (good thing!) and that the icing was light and fluffy. I had to bake the cake 2 days in advance and frost it the day of serving, and that worked brilliantly. The cake was still incredibly moist.

    • — Laura on April 10, 2023
    • Reply
  • I make your recipe for carrot cake for my sister’s birthday every year! It’s her absolute favorite. Could I make this as cupcakes instead?

    • — Kate on April 5, 2023
    • Reply
    • So glad your sister likes it! Yes, you can definitely make these into cupcakes.

      • — Jenn on April 5, 2023
      • Reply
  • It looks like a great recipe. I especially like the cream cheese frosting.

    • — Alan on April 4, 2023
    • Reply
  • My son requested carrot cake for his birthday with no nuts or currants. I’m sure yours will be excellent based on the glowing reviews. There are only 4 of us; what size pan do you recommend for making HALF the recipe? Also, how long do you recommend cooling in the pan? I want to frost entire cake. Thanks so much for answering questions! Your recipes are always delicious.

    • — Rebecca on April 4, 2023
    • Reply
    • Hi Rebecca, if you’d like to halve the cake, I’d bake it in an 8 x 8-inch pan. The bake time may be slightly different so keep a close eye on it. And I’d let the cake cool to room temperature before frosting it. Hope that helps, and that your son enjoys!

      • — Jenn on April 4, 2023
      • Reply
  • I can’t wait to try this! Would leaving out the currents and nuts change any of the recipe? Several family members don’t like either. Thank you!

    • — Samantha on April 1, 2023
    • Reply
    • Hi Samantha, you can omit both the currants and nuts without any other modifications. Hope everyone enjoys!

      • — Jenn on April 3, 2023
      • Reply
      • Jenn my leadership class is having a happy hour style graduation party. Will the 9×13 cake serve 20 people? There will also be cookies served. How large would the pieces be for 20 people?
        Barbara

        • — Barbara Barnholtz on April 22, 2023
        • Reply
        • Yes, the cake will serve between 18 & 24 depending on how you cut the cake.

          • — Jenn on April 23, 2023
          • Reply
  • Carrot cake is my husband’s favorite and this recipe didn’t disappoint.
    Any tips for baking this at high altitude?
    Love your recipes!

    • — Meghan Z. on March 10, 2023
    • Reply
    • Meghan, Glad it was a hit! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on March 13, 2023
      • Reply
  • Hi Jenn,
    I love all the recipes of yours I’ve tried so far! I want to make this carrot cake but do not like currents or raisins. Can I just leave them out?
    Thank you,
    Sally

    • — Sally on March 2, 2023
    • Reply
    • So glad you like the recipes! Yes, it’s fine to leave currants/raisins out. Enjoy the cake. 🙂

      • — Jenn on March 2, 2023
      • Reply
  • One of my favorite recipes! I made cupcakes and tried one set with a cupcake liner and one set without- I prefer the cupcake liner. They were cleaner and much more presentable vs the oil/flour method. No issues with baking all the way through.

    Thank you!

    • — Jamie, OH on February 10, 2023
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.