Carrot Cake
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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.
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.
Table of Contents
“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.”
What You’ll Need To Make Carrot Cake
For the 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: 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.
In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
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.
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.
Stir with a rubber spatula until evenly incorporated.
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. 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.
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.
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
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.
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.
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
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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.
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
- 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.
- In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.)
- 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
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- 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.
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This is now my go-to carrot cake recipe! Always moist and delicious…easy too! I’ve baked it in a glass pan and also as a birthday layer cake! Your recipes are always a hit Jenn!
I’ve made LOTS of carrot cakes over the years but I trust your recipes so tried this for a family birthday. Excellent and rich without the added stuff like pineapple or coconut. (Currents and pecans dance well together). Texture and flavor keep you coming back for one more bite and I really liked the idea of the 9×13 pan. Another winner👏👏👏
Jenn, this recipe has garnered me the baker of ‘the best carrot cake ever’ by some very important carrot cake experts in my family! I want to take this as cupcakes to a Christmas party but want them easy to grab so liners would be ideal. I have the kind of cupcake holders that are sturdy paper, not the flimsy thin paper ones. I saw you advised against liners because the batter is thin. I am not wanting to spend time testing and believe you will give me great advice 🙂 – would you use this type of cupcake holder? Any other thoughts? Thanks a million for elevating my respectability in the kitchen!
Hi Gina, Glad your family loves this cake! I think it’s fine to use liners – I would just spray them very lightly with nonstick cooking spray to prevent the cake from sticking.
I made the recipe exactly as written and I’d advise everyone to the same because it is perfection! The best cake I’ve ever made. My only challenge was finding currants (maybe because it was Thanksgiving week?), but thanks to my husband for going to 3 grocery stores :-). I received many compliments on this cake!
Oh my goodness! This is the best carrot cake I have ever made. I brought it to work at the hospital and the doctors and nurses all raved about it! This will be my go-to carrot cake recipe! Thank you so much for this recipe!
Made this today and added crushed pineapple and walnuts (no currants) ~ cake so so moist and delicious. Icing I changed up to cream cheese, butter, vanilla, MAPLE SYRUP, icing sugar, & a pinch of salt… so so yummy and creamy and compliments the cake. Love this recipe!
I made the recipe as cupcakes for dessert (after our granddaughter’s baptism today). This was my first time making them and they were a huge hit! Everyone there commented how delicious they were. I made the recipe exactly as written other than switching vegetable oil for avocado oil. I baked the cupcakes for about 22 minutes. We also had food catered for the luncheon but I was told this was the best thing on the menu!
Also, for friends and family that eat gluten free, I made a batch of cupcakes with almond flour (instead of white flour), coconut sugar (instead of white granulated sugar), and avocado oil (instead of vegetable oil). The batter was a lot darker than the other batch, but these were yummy as well 😋
Many thanks to you, Jenn. Your recipes are always a hit!!
Hello Jen: Can cranberries be substituted for currants in this recipe? My family are not fans of raisins. If they aren’t, can they be left out? Thank you.
Yes, it’s fine to use cranberries (as long as you’re referring to the dried ones). 🙂
I made this cake for a family get together and it was a big hit with everyone. I omitted the currants and substituted toasted pecans for the walnuts. And in order to reduce some of the oil I substituted half a cup of unsweetened applesauce for half a cup of the oil. Didn’t have allspice so used ground ginger instead. The cake was moist, tender and delicious. I will definitely make it again.
I made this for the first time and brought it to a pot-luck with about 75 people. Out of about 20 desserts, most were store-bought. This carrot cake was very quickly gone. There were so many compliments, and requests for the recipe. I directed them to this site. It was such a hit.
Most people were surprised that I made it and not my wife. I am the designated baker.
So I highly recommend this recipe!
can I use sweetened coconut flakes in this recipe?
Sure, Lisa, I think it would be fine to add some coconut to this. Enjoy!
Hi, I made this cake yesterday for my brother, it is delicious! My brother -and the neighbors, loved it! I used melted butter, as per your previous recommendation, since I prefer it instead of oil. I have a question, can I add more carrots, and how much more?
So glad it was a hit! I wouldn’t recommend adding more carrots to it though — it will make the cake too wet.
Hi. I usually weigh my flour instead of using a measuring cup. How much would 2 1/4 cups weigh? Thanks
Hi Celeste, It’s the equivalent of 293 grams of flour. And just a heads up that the great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Thanks! One last question: Are the “dried currants” true currants, or Zante currants, which are tiny grapes?
I actually didn’t know that there was a difference! Either one will work nicely here.
Hi Michele, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps and that you enjoy the cake!
Hi Jenn,
I’m a huge fan of yours. Your recipes are so well written and very detailed. I love it. I have a question regarding the frosting. I am not a huge fan of very sweet frosting. Will it be okay to cut down the sugar to 1 cup instead of 3 cups?
Thanks.
Lucy
Hi Lucy, It’s fine to reduce the sugar, but keep in mind the frosting may not stiffen up adequately. I would just add it until the consistency seems right. Hope that helps!
Thanks Jenn.
Hi,
I have made your banana loaf many times and it was so delicious, with amazing banana flavour, and light airy texture. It was so so good the first day and ate half of it straight out of the oven. It even tastes much better the next day !!! I would like to bake the carrot cake in a loaf pan, 5 by 9 by reducing half the portion. What temperature would you bake it and how long?
Hi Helen, so glad you like the banana bread! If you’d like to halve this recipe and bake it in a 9 x 5“ loaf pan, I’d reduce the temperature to 325°. Bake time will be different but I’m not sure by how much; I’d start checking it at about 55 minutes. Please LMK how it turns out!
Once again….I can’t give this cake enough stars..10 stars would be good. I made the layer cake and made the extra frosting. It was just enough.
My cake looks just like the picture but with a little extra frosting.
Thanks Jenn!
Thank you Jenn for this awesome recipe! It was amazing! I made a layer cake and decorated it with toasted nuts on top for a retirement party. Didn’t have currants so used regular small raisins. People went crazy for it! Definitely one of the best carrot cakes I’ve ever tasted! Super moist and not overly sweet!
Can I leave out BOTH the nuts & currants? Will I totally ruin the cake that way?
Sure, L, that shouldn’t be a problem. Enjoy!
Can you add chocolate chips?
Hi Dana, I’ve never added chocolate chips to carrot cake, but I think it’s fine if you’d like to. Hope you enjoy!
How many people does the 9×13 cake serve? I’ve made it before as a 3 layer cake which was off the charts delicious. I want to make it for graduation night of a class that I am taking. There will be other desserts. Do you think this would feed 20 people? Jenn I love your step-by-step instructions.
Hi Barbara, it serves 18 to 24. Hope everyone enjoys!
If I halve the ingredients will it fit in a 9″ loaf pan? I just don’t want to make such a large cake.
Hi Andi, that should be fine. The bake time will be different so keep a close eye on it. Hope you enjoy!
I love your recipes and just juiced a bag of carrots and I was wondering if I can substitute the food processed carrots and instead use the carrot pulp from the juicer. The logical part of me says that this won’t work because all it is has pulp and there’s no longer any juice in the carrot, but I thought maybe someone else can provide some professional and experienced insight. Thanks so much.
Hi Tania, My gut says it wouldn’t work — I’m sorry!
Hi Tania, I think you need the juice to be IN the carrots to add moisture to the cake, but I’m no expert.
And Jenn, like everyone here, I love your recipes, and get compliments every time I make them. I can depend on them to make and serve the very first time, without needing to practice. (My late mother always told me never to serve a new recipe to guests if you haven’t tried it first.) Well, definitely NOT with your recipes! I will be making this carrot cake for Easter, and can’t wait to try another great recipe!
I used 3 carrots. I decreased the amount of oil and sugar. I added a little bit of milk. I did the estimate based on experience. This cake was wonderful and soft. I am thinking of adding some crushed pineapple next time and I will adjust the moisture content accordingly. I love your website and all your recipes are foolproof.
This is not remotely close to Jenn’s already perfected recipe. Good grief. I have made Jenn’s carrot cake recipe as written and it is perfect every time. I highly recommend it!
Hi Jenn,
Can I use grapeseed oil instead of vegetable oil?
Joyce
Sure, Joyce, that should work. 🙂
Hi Jenn,
If I want to add crushed pineapple should I use the juice too? I have not made this cake yet. Do you recommend adding crushed pineapple?
Thank you,
Hi Barbara, 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. Hope you enjoy!
Amazing, as usual! I made this for a neighbor who is both gluten- and dairy-free. I subbed the flour with King Arthur’s GF cup-for-cup and the cream cheese with dairy-free cream cheese with a few splashes of lemon juice to add the tang that was missing from the dairy-free cream cheese. I baked in two 8-inch round pans for around 45 minutes. I leveled the cakes and ate the scraps with some leftover icing and it was amazing!!! Will have to try this again with the “regular” ingredients.
This tastes soo good! I honestly even like the base alone without icing. My icing came out more yellow than yours did, any idea why?
Hi Suzana, Glad you like it! The color difference could be due to the type of butter you used – some are more yellow than others.
My husband brought home a huge bag of shredded carrots from his employe. What to do? Carrot cake. I only had raisins. Loved the trick of coating them in flour so they don’t sink in the batter. I used 1/2 cup oil and the the balance apple sauce. I also cut back the granulated sugar to 1/2 cup. The cake was incredibly moist and with the icing we didn’t miss the sugar at all. This is definitely one to make again.
Hi Jenn,
We don’t necessarily love raisins. Do we need to adjust the carrot cake recipe if we omit them?
Love your recipes…thank you so much, Jenn.
DW from Atlanta area
Hi DW, it’s fine to omit them with no other modifications. (And so glad you like the recipes!)
Hello, can I substitute the oil with unsalted butter?
Yes, as long as you melt it. Hope you enjoy!
Thank you, I really appreciate that you always answer all our questions. You are the best!
💗
My daughter has a nut allergy. What can I substitute for nuts? Oats? Or will the cake be fine without the extra texture?
Hi Cheri, It’s fine to omit the nuts — enjoy!
Can I use olive oil vs. vegetable oil? Or perhaps applesauce? What would be an appropriate substitute?
Hi Jamie, 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 use half vegetable oil and half applesauce if you’d like. Please let me know how it turns out if you try it!
I’ve been using your recipe for a year or two now and its fantastic. Two questions though.
I recently purchased a convection oven which seems to dry it out more. I’ve dropped the temp 25′ and cooking time by about a third, so its not overcooked, but does seem to be drier than before. Any thoughts?
Also, had a request from someone who loves the cake to add a liquor next time, maybe Grand Marnier. Any thoughts on that?
Hi Steve, so glad you like the cake! Regarding your convection oven, you’ve done the right thing by reducing the oven temperature by 25°. I don’t think convection is a great setting to use for baking though. I’m assuming you have a traditional setting as well? If so I would definitely use that for baking. And regarding the Grand Marnier, I think you could get away with adding about 2 tablespoons to the cake batter. Hope that helps!
Hi Jenn,
Can I shred the carrots in the food processor with the shredding blade or does it have to processed very fine?
Thanks
Hi Innaya, That’s fine, just keep in mind that the cake will be a bit more dense. Hope you enjoy!
Hi Jenn
I made this recipe in to cupcakes today for a party.
I got exactly 30 cupcakes. I fill the liners 1/4 cup , cooking time 20 minutes.
I add it 8 onces canned crushed pineapple.
They were delicious and moist everyone loved it .
Thanks Jenn for this amazing recipe🥕🥕
I made this with Cup4Cup gluten-free flour (+ 1.5tsp xantham gum) and the whole family loved it. I mean REALLY loved it. By far the best gluten-free cake. I reduced white sugar by 1/4 cup and cut oil to 1 cup, and it was great. Can’t recommend it enough for celiacs. I had a super fine shredder on my box grater that worked perfectly – clearly the fine shreds contribute to the moistest cake ever. My non-gluten-free kids couldn’t tell it was gf. Note – I served icing as a dollop on each piece and 2 kids said it was so good it didn’t even need icing. Thank you!
There is a difference between icing and frosting and this cake is made with frosting. I believe that icing is thinner and more like a glaze.
Hi Jenn, question about the frosting. How long would it last in the refrigerator once prepared and could it be frozen? I’d like to bake the batter up as cupcakes – and pace ourselves as we eat through them. Love, love, love your recipes and helpful hints. Can’t wait for your new cookbook!! Thanks from Canada.
So glad you like the recipes, Liz! The frosting should last nicely in the fridge for up to a week. I don’t think it would freeze well though.
Hi jenn
For cupcakes is going to be the same temperature?
What about cooking time?
Hi Fanny, the oven temperature can stay the same; you’ll just need to adjust the baking time. They should take 20 to 25 minutes. Enjoy!
Best tasting carrot cake by far with delicious icing!
Hi. I made this over the weekend…first time I’ve baked it in over a year…and oh my wow…so good. I only had three eggs so decided to use a cup of crushed pineapple to make up for the last egg …and oh my the cake came out so moist, and delicious! I also used a potpourri of nuts and finely chopped them in my food processor with the cream cheese and again turned out amazing! My finicky brother in law could not stop eating the cake or the frosting and announcing how amazing this carrot cake is!
Thank you for your amazing recipe! Such a godsend to use for left over carrots!
Thank you Jen for another baking success. Made this for work colleagues & they all echoed it was THE BEST CARROT CAKE EVER!!
I love baking with your recipes but it is an absolute joy to listen to people compliment your recipes.
Many thanks for all your fantastic baking ideas.
Hi Jen! Would it affect the recipe if I left out the nuts? Nut allergies in this household.
Thanks!
No, it’s perfectly fine to leave out the nuts. Hope you enjoy! 🙂
Hello 🙂
I tried out the cake and just took it out of the oven to check it – been in with 180 C for 40 minutes. The cake had risen a lot from the middle looking a bit like a pyramid and it unfortunately failed the toothpick test – it came back gooey.
Any ideas why it might have risen in the middle and why it could be gooey after so long in the oven?
Put it back in for 20 minutes and hoping for the best 🙈
Hi P, Sorry you had a problem with the timing on this! Did you use a 9×13-inch baking dish? How did the cake come out?
So I’ve made this cake 3 years in a row & every time after 45 minutes it’s soupy in the middle but the edges are done. I’ve always managed to save it and it tastes good which is why I keep trying it but for the life of me I can’t figure out why it’s doing it. It’s the only cake I make that does it. SOS
Hi Jaime, What type of pan are you using?
This is delicious and moist. I substituted the following: used Cup4Cup flour(gluten free) and raisin. I reduced the amount of sugar as well. This turned out incredible with all the modifications I made.
This carrot cake was soooo moist and flavorful, I loved all the spices added! The cream cheese frosting was also delicious. I made this into 2 circle pans and it worked out great!
Hi Jenn
Could i use grape seed oil instead of vegetable oil?
Thanks so much
Sure. Hope you enjoy!
I love this carrot cake recipe we make it every year for Easter
It’s the best one we have tried over the years and super easy to make
Super moist and frosting is just right
Have printed and laminated this recipe as it’s truly the tastiest one we have tried
Thank you for sharing your great recipes with us all
Hi Jenn, My family is not a fan of fruit baked in cakes. Can I omit the currants? Will it dry out the cake if I do?
Thanks,
Kelly
Hi Kelly, It’s fine to omit the currants — the cake will still be plenty moist. Hope you enjoy!
Hi Jenn¡
For this recipe how many cupcakes could be?
I want to make for easter.
Thanks for this wonderful recipe ❤the best carrot cake¡ 🥕🥕🥕🤗
Hi Fanny, Glad you like it! It should make 24 cupcakes. Enjoy!
Hi Jenn,
Do you have an idea of (1) the ease of your recipe made into a round cake and (2) how many times to do the cake for 2 10″ layers?
Thanks so much for getting back to me (in advance).
Hi Lynn, I think you’ll need to make 1.5 times the recipe. Please LMK how it turns out if you try it!
Super moist and delicious carrot cake. We don’t like raisins/currants in any cake, but we love coconut. I added about 1/2-3/4 cup coconut to the batter and the frosting. I used pecans in the cake. Since my husband and I couldn’t possibly eat all this we shared with neighbors. Everyone loved it! Truly delicious!
Hello Jenn,
Can use grapeseed oil as a substitute for the vegetable oil?
Sure – enjoy!
I made this cake the other day for my daughter. It was a huge hit! The cake was perfectly moist and well balanced with the cream cheese frosting. This will be my go-to carrot cake recipe from now on!
OMG! Best carrot cake I’ve ever made. We don’t like currants so I left them out. We love coconut so I added a cup of unsweetened coconut to the batter and some to the frosting. We shared with our neighbors (it’s a huge cake!) and also got 5 stars.❤️