I love this Best Ever Carrot Cake recipe so much – and it's perfect for Fall with the yummy spiced flavor!
Best Ever Carrot Cake Recipe – So Easy and Delicious!
I'm not sure that I knew that I even liked carrot cake, but after watching Paula making this last week (while I was suffering on the treadmill. . . ), I just had to try it. (Do you think she'd adopt me? And did you know she uses Publix brand powdered sugar?)
Sorry to ramble . . . but oh my goodness, this is some heaven-sent cake! Just one little warning though: this is a three-layer cake. Do not try to stuff it into two layers like I did because it won't work! (Well, it will, but you'll have to give it a little extra tlc in the end!)
Here's how to make this divine Carrot Cake . . . if you try it, you have to come back and tell me about it because I can't wait to hear what you think!
Best Ever Carrot Cake
Ingredients
Carrot Cake Ingredients
- Butter Small Amount, For Pans
- 2 Cups All Purpose Flour Plus More For Pans
- 2 Cups Sugar
- 2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 tsp Salt
- 4 Whole Eggs
- 1 1/2 Cups Vegetable Oil
- 3 Cups Carrots Grated
- 1 1/2 Cups Pecans Chopped (Optional)
Cream Cheese Frosting Ingredients
- 16 oz Cream Cheese Room Temperature
- 1 Stick Butter, Salted Room Temperature
- 16 oz Powdered Sugar
- 1 tsp Vanilla Extract
- 1/2 Cup Pecans Chopped (Optional)
Instructions
Carrot Cake Instructions
- Preheat oven to 350 degrees. Grease & Flour Three 9 inch pans. (Sister Schubert Roll pans work great if you don't have enough pans around your house!)
- Line bottom of pans with parchment paper
- Combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Blend until combined.
- Add carrots and pecans (pecans are optional)
- Pour into pans. Bake for 40 minutes.
- Cool for 4 minutes, then remove from pans and cool completely.
- Frost with cream cheese frosting and enjoy!
Cream Cheese Frosting Instructions
- Mix all ingredients except for nuts in medium bowl and beat until fluffy with a mixer.
- Stir in the nuts.
- Spread over each cake layer and enjoy!
Recipe from Paula Deen at Food Network.
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Best carrot cake I’ve ever made!!!
Yayyyy Susan! So glad you liked it! 🙂
I guess i am the dissenter as this cake was disappointing for me. Way too much oil and a lack of spice made it bland and the taste was slightly oily for me. I would cut back on the oil and bump up the spices, maybe add some ginger or allspice to balance the flavor. All I taste is the frosting and oil. Without frosting, I am not sure this would would edible.
We just made this. It is going in my recipe box!! We left the frosting off and baked it in one large pan. It was so moist and fluffy. Thank you for sharing this!!
I found this recipe on pinterest and I made one for my family and a friend and everyone loved it. Now I have request for making it for another friend and my Grandson he requesting one he said it is really good. Thanks for sharing the recipe it is definitely a keepe. one question can pineapples and raisins be added to this recipe without taking from the recipe.
So glad you loved it Bonnie! 🙂 I bet you could add pineapple or raisins to it if you wanted and it would taste great.
I love this recipe but always wanted to bake in a single pan or Bundt pan. What kind of pan did you use and did you adjust the cook time?
Hi Eva! I just used a regular 9” loaf pan!
Omg I couldn’t believe how good this cake came out . My family loved it . It was sooo moist . I made it in 2 9 inch pans n it came out fine .
I made this tonight and it is incredible!
So amazing! I did a 3 layer cake in 8 inch pans and it was the right amount!
I do recommend using the parchment paper bc my cakes came out so perfectly with them! They were so soft and so yummy! I will def only be using this recipe!
I have been making this EXACT cake for years… I have friends and family that request it to be their birthday cakes… It is a staple when coming to visit us… the ONLY thing I do different is I add 4 cups of carrots and usually end up adding extra pecans… just because I have them already chopped up… I have never found a better carrot cake recipe….. I cook mine in square pans.. it is easier to cut….
I made 3 of them yesterday! For a bake sale. The batter fit nicely in two 9 inch pans. I frosted them with the yummy cream cheese frosting. (Doubled the frosting for three cakes.) I made them one layer cakes and only frosted the tops. Gently placed chopped pecans around the very edge of the cake. They were a big hit!
This looks amazing! How would you change it if you were wanting to make cupcakes instead?
I would just make them into cupcakes and bake 15 minutes or so (watch to make sure they’re cooked.) Yum!
Do you use buttermilk i a carrot cake
no….
I’ve been making this cake for my daughters birthday for years. It is delish!
Did I miss anything? I am wondering if it needs to be refrigerated? I need to make it tomorrow, but will be serving it on Easter. My fridge is full now with the ham, but I will be able to refrigerate the leftovers, if there is any!
I have left mine out for a couple of days but then usually refrigerate after that. Hope you had a nice Easter!
Carrot Cake is my favorite and this one looks so good. But I have type 2 diabetes so I don’t ever bake I don’t want it around I don’t have the will power to resist especially Carrot Cake.
if you use stevia in place of the sugar you can have it. I bake regularly and my whole family is diabetic. My last A1c was 6.4, stevia does not affect your sugar levels like granulated sugar and the best thing is it measures the same as sugar. So do like I am going to do, if you are the only one in your house that is diabetic don’t tell them is sugar free(stevia isn’t sugar) and see how they like it. I bet they won’t believe it. That’s what others say about my mock coconut cream pie lol. So indulge and see if you can make yourself AND your Dr. smile.
This is now my “go-to” cake for everything!!! Absolutely love it!
I love it too Carmen – so yummy! 🙂
i accidentally bought matchstick carrots do u think they will work cause there is no way for me to grate them now! Thanks
If they’re pretty thin they should work Kayla? But they definitely need to be really thinly sliced so they cook while the cake bakes. Hope that helps (good luck!)
i halved the recipe for a small 9×13 sheet cake and it turned out perfectly. My mom doesn’t like carrot cake and she said it was amazing! Turned out very pretty. Was easy to make. It was the second scratch-made carrot cake and definitely one of my best baked goods.
So glad you liked it Mila – thanks so much for sharing! 🙂
I'm on it .
OMG!!!!! This looks AMAZING!!!!!! I am so going to make this soon!
Hey guys. Love this one, but years ago an older neighbor who sold the best carrot cakes gave me a secret. She always put carrot baby food (small jar) in the batter. She said it was what made her cakes so moist and special. I have done that ever since!
hmmmmm . . . I wonder if you could do that with this one? It’s already incredibly moist (all that oil!), but I’ll have to try it next time!
Did your neighbor use carrot baby food in place of the carrots or did she use both the grated carrots and baby food?
Is the 1 1/2 cups vegetable oil correct? Seemed a little gooey while mixing it.
Yes! Tell me what you think when it’s done Denise (it is very rich -thanks to all that oil) 🙂
HI Laurie, the cake turned out just fine. I used two pans instead of three. Although ihave not tried it yet, it does look yummy. Thanks for the reply. 🙂
I hope you all like it!
I have made this recipe for over 30 years and I cut the oil down to 1 cup and its still a awesome cake, I have also added 1 small can crushed pineapple and it is delicious
Sounds delicious Lori – yum!
I hope you all like it – it really is delicious! I’ve never heard of one with baby food carrots Mary – but that would certainly make all that time spent chopping go quicker! (I’m so glad I have my Pampered Chef chopper!)
Oh no, I love carrot cake and this looks delicious and I’m trying to lose a little weight. Please don’t tempt me. 🙂
I’ve got a recipe that is similar to this except that it uses baby food carrots.
Cream cheese… 1tbs vanilla….half the sugar….1/4 cup of heavy cream……on cake if you have a juicer run carrots through….the take pulp and combine juice set in refrigerator over night….the juice will reabsorb for full flavor
Do you think this would work in a 13×9 pan?
I’m sure you could. . . the ony thing is it’s a LOT of cake, so be careful to watch and make sure it doesn’t overflow. (And adjust your baking time as well!)
Oh my GOSH I’m so gonna try this!!!
that looks devine!
that looks devine!