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+ servings
slice of carrot cake on a plate

Carrot Cake Recipe

Spicy, moist, soft and delicious, this Carrot Cake Recipe with thick cream cheese frosting will become your go-to favorite cake! 
Course Cake, Dessert
Cuisine American
Keyword best carrot cake recipe, carrot cake, carrot cake recipe, how to make carrot cake
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 14 servings
Calories 542kcal
Author Lauren's Latest


For the Cream Cheese Frosting


  • Preheat oven to 350 degrees. Line 2-8 or 9-inch round cake pans with cooking spray and parchment paper and set aside.
  • Measure milk and stir in white vinegar. Stir and set aside.
  • In a large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in the milk vinegar mixture, oil, and vanilla. Stir until just incorporated. Add in carrot and stir again. 
    carrot cake batter
  • Divide evenly between baking pans and smooth the tops. Bake 20-25 minutes or until set. Remove from oven and cool until pans are just warm. Invert cakes onto cooling racks, remove parchment paper and cool completely.
    carrot cake batter being poured into a cake pan
  • Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.
    cream cheese frosting
  • Place one cake onto a cake plate or serving platter. Spread about 1 1/2 cup of frosting onto the cake evenly (doesn’t have to be exact) being sure to push frosting right to the edges of the cake. Top with the other cake round. With the remaining frosting, frost the cake exterior. This can be done with simple tools like the back of a spoon or butter knife or an offset spatula.
    Decorate with anything from chopped pecans, coconut shreds, sprinkles, or even colored frosting in the shape of carrots.
    carrot cake on a blue cake stand


  • Buttermilk: Milk and vinegar mixture can be replaced with 2 cups of buttermilk.
  • No Eggs: There are no eggs in this recipe! It’s not a typo and yes, they will turn out just fine.
  • 9×13 Inch Cake: Bake at 350 degrees F for 25-30 minutes.
  • Two 8-inch Round Cakes: Bake at 350 degrees for 20-25 minutes.
  • Crushed pineapple: Reduce the milk and vinegar mixture by 1/2 cup and add 1/4 cup extra flour to the batter. Drain one 8 oz can of crushed pineapple. Stir in with the grated carrot. Bake, cool, and frost as usual.
  • Pecans: Stir in 3/4 cup of toasted and chopped pecans into the batter with the grated carrot. Bake, cool, and frost as usual. Walnuts or almonds are also a good substitution.
  • Coconut: Stir in 1 1/2 cups sweetened, desiccated coconut into the batter with the grated carrot. Bake, cool, and frost as usual.


Calories: 542kcal | Carbohydrates: 78g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 254mg | Potassium: 222mg | Fiber: 2g | Sugar: 57g | Vitamin A: 5060IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg