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Carrot Cake

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By Betty Crocker Kitchens
Updated Mar 1, 2024
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Does carrot cake really taste like carrots? While this classic favorite is made with freshly shredded carrots, it tastes more like a spice cake bursting with cinnamon and walnut goodness. Topped with a luscious cream cheese frosting, it’s a match made in heaven. It’s the perfect ending to holiday meals (we love it at Easter or at Thanksgiving, decorated with pumpkin candies and candy corn) but make it your go to for any occasion or even for snacking—it’s just that versatile.
Our fans give this a top rating…and we know why! Not only does it have the right balance of flavors, but it only takes 20 minutes to prep and turns out beautifully every time because it’s been thoroughly tested in the Betty Crocker Kitchens by food experts. No matter what level baker you are—you can be assured this recipe will bring you rave reviews every time you make it.

Is Cream Cheese Frosting the Best Frosting for Carrot Cake?

Yes, yes, and yes! The sweet, tangy flavor of cream cheese frosting makes the flavors of this carrot cake sing (and oh, so indulgent). That’s why we’ve included the best cream cheese frosting for carrot cake, right with the recipe. Other frostings won’t enhance the flavor of our best carrot cake like cream cheese frosting does.
To make a luscious and smooth cream cheese frosting, it’s important to soften the butter and cream cheese correctly. Butter that’s been overly softened (so that any of it is melted) will make the frosting too soft and have a thinner consistency. If the cream cheese is at all still cold when making the frosting, tiny lumps can still remain when making the frosting. It is simple to soften sticks of butter perfectly if you take them out of the fridge when the cake is cooling. Remove the cream cheese and butter from the boxes (leaving the wrappers on) and let them stand at room temperature for at least 30 minutes.

When Are the Best Occasions to Serve Carrot Cake?

Holiday Events: Homemade carrot cake is frequently served at holiday gatherings—everybunny loves it at the big Easter meal! Looking for more Easter dessert ideas? Check these recipes out.Thanksgiving is another common time to serve it—the rich spice cake has all the coziness of fall.
Birthday Cake or Potluck: It’s a super choice to serve as a birthday cake, too, or bring it to a potluck or serve it with a weeknight dinner.
Anytime Snack: Frankly, it’s so easy to make and always a hit, you don’t need an occasion to dig in! Got a craving for a sweet treat? This is the recipe to keep it in your hip pocket. The nourishing power of carrots is stealthily hidden within in the cake…so it also makes an everyday great snack.

How Should Carrot Cake be Stored?

Our carrot cake is so delicious, it’s doubtful you will have any leftovers. If you do, you can enjoy the remaining cake later—as it will be as fresh as the day you made it. The carrots add moistness to the cake which helps it hold up to storage.
Refrigerate: Carrot cake (frosted) can be covered and stored in the refrigerator for up to 5 days. If you baked our carrot cake recipe in a rectangular pan, just cover it with plastic wrap! For a layer cake, simply wrap it on the plate it's on with plastic wrap.
Frozen: Unfrosted cooled carrot cake can be removed from the pan or wrapped in the pan with plastic wrap and frozen for up to 3 months.
Thaw: To thaw, loosen plastic wrap and place in refrigerator for several hours or overnight. Continue as directed in Step 3.

More About This Recipe

  • Our top-rated carrot cake is a one-layer, easy-to-make cake that is the star of any holiday table, weeknight meal, potluck, or snack. It’s our go-to anytime of the year! It doesn’t require any baking skill to make or decorating skill to frost. Simple, yummy and a crowd pleaser. Check out these other cake recipes for even more delicious ways to share the joy of homemade with friends and family.

Frequently Asked Questions

Can carrot cake be made ahead of time?

Yes! This moist, delicious homemade carrot cake is very accommodating! You can make it the day before you serve it, and the flavor will even be better, as the ingredients get a chance to mingle, and it will still be at its peak of freshness! It will stay fresh for 3 to 5 days. Or make the cake portion of the recipe and freeze it using our freezing directions above. It will still be fresh. When you’re ready to serve it, simply make the frosting and frost the cake to enjoy.

What are other variations of this recipe?

Powdered Sugar: If you love a good carrot cake twist, try sprinkling it with powdered sugar, instead of the cream cheese frosting. Or drizzle it with a simple glaze made with powdered sugar mixed with a tiny amount of water.
Peanut Butter: Peanut butter would make a great frosting, too! Stir in a tablespoon or two of softened butter to make it easier to spread and lather it over the top of the cake!
Whipped Cream and Fresh Fruit: You could also top it with sweetened whipped cream and a slice of fresh orange or lemon, for a beautiful presentation.
Additional Betty Crocker Recipes: Or try these amazing carrot cake recipes that add additional ingredients for a flavor explosion in your mouth! With the right ingredients, you can take carrot cake into the stratosphere. Pineapple Carrot Cake adds tropical flavor and even more moistness. It’s like a loaded version of carrot cake. Coconut Carrot Cake is perfect if you have coconut lovers in the family. It’s amazing how well the flavors go together. No matter what recipe you try, you’ll get a lot of raves coming your way!

What is the best way to peel and grate your carrots?

For the best carrot cake, always use freshly grated carrots (and carrots that haven’t been hanging out in your vegetable crisper in the fridge for weeks).
Hand-Held Vegetable Peeler: It’s easy and safest to peel carrots with a simple hand-held vegetable peeler.
Paring Knife: You could use a paring knife if you don’t have a peeler, but as you use the knife, be sure to peel away from you to prevent injury.
Food Processor: If you have a food processor, you can shred the carrots in a minute, using a shredding disk.
Box Grader: Lastly, you can use a box grater and shred them by hand. It’s still only minutes of work. To measure 3 cups of carrots, gently press them into the cup to be sure you are measuring them correctly.

Carrot Cake

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 12
  • Ingredients 16
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Ingredients

Cake

  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups Gold Medal™ All Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • 1 cup coarsely chopped walnuts

Cream Cheese Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • Nutmeg, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Step 
    2
    Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Step 
    3
    In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition

440 Calories
26g Total Fat
6g Protein
46g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
230mg
10%
Potassium
170mg
5%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
27g
Protein
6g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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