This is without a doubt, my absolute favorite southern style carrot cake! It’s easy to make, super moist and is topped with a delicious homemade cream cheese frosting. It’s truly the BEST CARROT CAKE you’ll ever make!
Who doesn’t like a good old fashioned, southern style carrot cake? … Am I right? It’s such a wonderful dessert that is perfect to serve during the holidays … or any special occasion.
I can’t remember an Easter celebration that didn’t include a slice of perfectly moist carrot cake! It’s the kind of cake you want to make for your family and friends because you know they will enjoy every single bite. It’s a dessert that’s made from the heart.
This carrot cake consists of three moist layers, but you can easily split the batter into two layers if you don’t have three cake pans. In between the layers is a lightly sweetened cream cheese frosting and a sprinkling of chopped pecans.
Don’t be alarmed when you see that this recipe calls for 4 teaspoons of cinnamon. I’ve had a few people question that measurement and I can assure you that it is correct. All of that cinnamon makes this one of the best carrot cakes you’ll ever taste. I promise … you will love it!
a carrot cake recipe to pass down for generations
This moist, delicious southern style carrot cake is made from scratch and it’s loaded with the good stuff … sweet carrots, warm spicy cinnamon, and a whole lot of love! It is adapted from a cookbook that a friend created as a gift for her daughters. She was thoughtful enough to take her favorite family recipes and craft a beautiful cookbook so that her children would never have to worry about losing them. Isn’t that a great idea?
If you are looking for more amazing dessert ideas, try out this recipe for Vanilla Bean Cheesecake.
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This is the best carrot cake ever! It’s loaded with cinnamon and is topped with a cream cheese frosting, of course. It’s the perfect holiday dessert!
Ingredients
Carrot Cake
- 2.5 cups (300 g) all purpose flour
- 1.5 cups (340 g) granulated sugar
- 4 teaspoons cinnamon
- 1 teaspoon salt
- 1.5 teaspoons baking soda
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (284 ml) canola oil
- 3 cups (150 g) grated carrots
- 1/2 cup (75 g) raisins
- 1/2 cup (60 g) chopped pecans
Cream Cheese Frosting
Instructions
Carrot Cake
- Preheat oven to 350°. Grease and flour three 9″ cake pans.
- In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside.
- In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil.
- Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots and raisins.
- Pour into the three 9″ cake pans and bake for 20-25 minutes.
- Remove from oven and let cool completely before frosting.
- Place a cake layer onto a serving platter or cake stand and spread a layer of cream cheese on top. Sprinkle with chopped nuts and continue with the next layer.
- Frost the outside of the carrot cake and sprinkle the top with chopped nuts and raisins for decoration.
Notes
- If you only have two cake pans, split the batter in half between them.
- The nuts and raisins are optional. Please feel free to omit them if you do not like these ingredients.
Nutrition
- Serving Size: 1 slice
- Calories: 783
Keywords: cake for holiday party, cake for special occasion
This is my absolute favorite traditional carrot cake! Just a tip for adding raisins! I put them in my little chopper w/about a tablespoon of flour, chopping them up small before adding to cake batter. I also use golden raisins! Believe me!! No one even knows they are in there! Lol! Thank you for sharing your recipe.
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That’s a great idea! Thanks for sharing 🙂
Did you rehydrate your raisins before adding them? If not, did they seem to pull moisture from your cake?
I did not rehydrate my raisins and I didn’t notice any moisture loss at all!
Can you bake this in 2 10inch round pans instead of 3 9 inch pans? What would the bake time be?
Hi Angela,
Yes you can and I would keep the baking time the same, 20-25 minutes.
Loved this carrot cake recipe it was delicious!
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Thank you so much Bev!
Hello I’m making this carrot cake can’t wait to taste it -I added pineapple instead of raisins
My other recipe was reined – Easter eve 2018
Thank for sharing your recipe
Linda
So all your doing is substituting the raisains for canned pineapple? How much pineapple?
Hi!
Has anyone made this in a 9×13 inch dish? How long should I bake it at 350?
Thanks
I would check at around 30 minutes.
I used your recipe and wrote about it over here: https://yeslittlehummingbird.wordpress.com/2018/03/23/a-completely-normal-carrot-cake/ It was delicious! Thank you do much for posting it!
Hi Anna! Thanks for letting me know and thank you for the credit 🙂
I read on another site where a half a cup of butter and a half of cup of yogurt can be used instead of the one cup canola oil. Is this something you agree with?
Hi Kathy, I’ve never tried that but I think it could work. Let me know if you try it!
This turned out wonderfully…… I added diced cherries and blueberries to the batter with the multicolor baby carrots. For the topping I mixed instant vanilla mix with cream cheese and cherries. Thanks for the inspiration ?
That sounds fabulous! What a great idea! 🙂
Hi Amy ! YUM !!! I only changed 4 things. I added another 1/2 cup of raisins, 1 tsp of pumpkin pie spice in place of 1 of the tsp’s of cinnamon, made it in a 9 x 13 pan and 1/2’d the frosting recipe. DELICIOUS !!! :)))
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That does sound yummy! 🙂
Question: To make this carrot cake GLUTEN-FREE, how much GF flour mix should I use to substitute for the regular flour in the recipe? Also the liquid has to be increased if you use GF flours. I really want to make this cake, and you can’t sub 1 for 1 GF flour mix to regular flour.
I’ve never made this cake gluten free before. The best suggestion I have is to use a premade gluten free flour mix that is especially made to use at a 1:1 ratio. Bob’s Red Mill Gluten Free Flour Mix is a good one to try.
I just made this cake this morning and it’s wonderful. It was easy and I put it together quickly. It’s a real keeper.
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Thanks Lisa. Happy Thanksgiving ??
Hi, My husband and I love Carrot Cake, but we neither one like raisins. Can this be made without the raisins? Also, I use Sucralose Zero calorie Sweetener when baking. It measures cup for cup like sugar so you can feel guilt free while eating desserts. Thank you for this recipe.
Hi Margaret, You can definitely leave out the raisins. I haven’t used the zero calorie sweetener but I’ve heard others say good things about it. I would give it a try. Please let me know how it turns out!
I just baked them as a cupcakes and. They taste amazing! And loved the frosting to. Great recipe! Pinned.
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Thank you Sandra! 🙂
Could I make cupcakes out of this recipe?
Hi JJ, Yes you can. Just fill the cupcake liners 2/3 full and bake for about 20 minutes. Check them to make sure they are done by using the clean toothpick method.
Hi Amy! Great recipe! How many cupcakes does one recipe make?
I think it makes about 24 cupcakes.
This is a great recipe! I added some nutmeg the second time….even better!!
Hi Tammy! Adding the nutmeg sounds like a great idea 🙂 I will have to try!
Hi Amy,
Would this recipe work if I made it in two 9″ pans? It looks amazing and am going to try making it this weekend. Thanks Mary
Hi Mary, I’m pretty sure it will be fine. Please let me know how it turns out!
Is there some moisture missing? I just made this and the batter was THICK like brownie batter if you don’t add the eggs or cookie dough…I ended up having to add 1/2 cup of water and then since you don’t soak the raisins first I added a few extra tablespoons of water to make up for the Raiden pulling moisture. It’s already in the oven but I just wanted to see what the batter is supposed to be like?
Hi Samantha! The batter is very thick! I am just now seeing your question so please let me know if it came out ok.
Hi, I was wondering if I could use a bundt pan for the recipe?
Hi Sandy! I’m pretty sure you can. I’m not sure of what the baking time would be. I would keep an eye on it!
Hi ! Recipe looks great. However, was wondering if I can make
it in a bundt pan and not add any frosting ? Do you think it would taste good just as a simple pound cake?
Hi Suri, I think it would taste great as a “pound cake”. I’m not sure of the cooking time so keep an eye on it while it’s baking!
I plan on making this cake for the 4th of July! What is the best way to go about layering the 3 cakes together and making sure they’re even?
Hi Rebecca! I like to use a 1/2 cup measuring cup to scoop the batter into the pans. I just place one scoop into the first pan, then a scoop into the second pan, then a scoop into the third pan and then keep rotating until the batter is gone. I hope this makes sense!
I used stevia in this recipe instead of sugar, and omg it was amazing! Best carrot cake and cream cheese frosting ive ever had 🙂
Hi Jess, thanks for sharing that. I’m definitely going to have to try that! 🙂
I just read your post about using stevia. We have tried using it in baking, and it has not turned out well!! Flat and dense. What ration to real sugar did you use?
I have used this recipe SEVERAL times! my entire family loves it! THANK YOU!
Hi Kristin, that is awesome! Thank you for letting me know how much they enjoy it 🙂
Hi Amy, would substituting light brown sugar for granulated effect the cake?
Hi Allie, it will effect it a little. It will add more moisture to the cake and give it a richer flavor. I don’t see how it could hurt! Let me know how it turns out!
hi Amy
how many large carrots would make up the 3 cups in the recipe?
thanks
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Hi Amy, I think it would be around 4-5 large carrots.
Hi, I was wondering if you used unbleached or bleacher AP flour? Thank you! :]
Hi Sandrea, I use unbleached all purpose flour for baking.
I just made this and it was amazing! This is the best carrot cake I’ve ever tasted! Way better than whole foods and nuggets cake! I wanted to try and use white whole wheat flour next time, do you think that would work or would it change the texture and moistness of the cake?
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Hi Sandrea, thank you so much! With the amount of oil and moisture from the carrots, I think it should be fine. If you decide to try it please let me know how it turns out. I’m so glad you enjoyed it! 🙂
This cake was a disaster for me. I used cake flour instead of all purpose and did not add baking powder. Was that my downfall? The three layers are literally like pancakes. Yikes!!
Hi Patricia, that stinks! I think it was the baking soda. Baking soda is a leavening agent and helps the cake to rise so definitely use it when the recipe calls for it. I don’t think the cake flour had anything to do with it at all. I hope you try again because it really is a delicious carrot cake!
i don’t see baking powder in the ingredients. do you mean baking soda? looks great, saving to try!
Yes, I stand corrected! Thanks for pointing that out. 🙂
Hello! Would this recipe work as a sheet cake in a 9 by 13 pan? If so, are there any adjustments you would recommend?
Hi Abbey! I think it would be fine. As far as any adjustments, I would keep an eye on the baking time. It should be about the same but check the cake with a toothpick inserted in the middle, bake until it comes out clean. I hope this helps!
Amy, thank you very much for your quick response and help! I just made this cake today in a 9 by 13 pan. I made no adjustments to the batter or frosting recipe (except added 1/2 cup of chopped walnuts to the batter) and it worked out perfectly. The total baking time was 31 minutes for the toothpick to come out clean in the middle. Your recipe is now my go-to carrot cake recipe and is already a family favorite! Thank you!
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Hi Abbey, I’m so glad that you let me know how it turned out! If you love carrot cake stay tuned, I’m working on a recipe for Carrot Cake Cheesecake. Until then, happy baking! 🙂
Is it ok to use pre-packaged shredded carrots?
Hi Manela, absolutely! I would give them a good rinse and throw them in there. ?
This recipe is delicious! Thank you 🙂
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Thank you!
Loved this recipe, but changed it up a little. I took out the raisins and added 1/4 cup of unsweetened coconut and 4 tbsp of crushed pineapple. I also added a small handful of nuts to the batter and it turned out amazing! Thanks so much!
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Hi Rachel! That sounds really yummy! I think I’ll try that the next time I make carrot cake. Thank you ?
It was very delicious! Everyone was raving over how great it was. That was a trial run, the real test is our Thanksgiving dinner which we are doing Saturday! Thanks for this great recipe!!
Thank you Rachel! Happy Thanksgiving!
Amy, I am a diabetic and wonder if u have desert recipes for us?
Thank you,
Donna
Hi Donna! I don’t have any diabetic recipes per say, but I’ve seen recipes for cheesecake that use sugar free cookies for the crust and then limit the amount of sugar in the filling or use a sugar substitute. I will have to look in to developing a recipe for you.
Do I need salted or unsalted butter? I’m assuming regular butter (salted) since you did not specify but i want to make sure. Thank you.
Hi Bea! I would use unsalted butter but If you already have salted butter you can still use it. If you do, just reduce the salt to half of a teaspoon. I hope this helps!
I used this recipe to make cupcakes today. Made 24 and I also added flaxseed to the recipe wonder if that is why mine turned out a little bland. Having said that they turned out to be a wonderful breakfast muffins☺ I also might try as a cookie!
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Hi Jessica, do you think you put enough cinnamon in the batter?
Would it still turn out if I used vegatable oil rather than canola oil? If not, I have a feeling a trip to the store for canola oil would be worth it. I love baking cakes!
Hi Amy, I’m sure vegetable oil will be just fine. You are going to love this cake! Please let me know how it turns out!
want to make this cake ahead of time and freeze it. Could I frost it and freeze it? Or wouldn’t the frosting freeze well?
Hi Katie, I’m pretty sure you could freeze the cake, but I’m not sure about the frosting. If you need to make the cake ahead of time, I would wait to frost it before serving to be on the safe side. I hope this helps 🙂
I made this recipe about a week ago and my family loved it! they are always skeptical about cakes not coming from the box but they have not stopped raving about how delicious the cake was! thank you so much for sharing and this will definitely be a recipe I add to my collection!
Hi Kristin, thank you so much for letting me know! I love this cake too, I think because it’s loaded with cinnamon. It can quickly turn into a family tradition!
Hi. I was wondering if I could use coconut oil instead of canola. I don’t think that canola is healthy. Thank you! Planning on making these into cupcakes for a party tomorrow.
Hi Cathie, I feel pretty confident that coconut oil will work with this recipe. Please let me know how it turns out!
Thank you!
My husband asked for Carrot cake for his birthday but he doesn’t like rasiens. If I leave them out will it change the consistency or should I substitute?
Hi Kate, leaving out the raisins should not effect the consistency at all. It’s really more of a personal preference. I think this carrot cake would be delicious without the raisins!
I want to use this recipe for cupcakes this Sunday, but I’m not sure how long to bake them for. Any suggestions would be greatly appreciated!
Hi Jessica, I would try about 20-25 minutes. Good luck!
Hi,
Hubby has just created a Pinterest page titled food to cook Mike, but this one is his favourite he said.
I am in Australia, how many grams or oz to a stick of butter? We don’t really buy them in sticks.
Thanks
Hi Mindy, one stick of butter is 113 grams. Hope this helps!
You mentioned eggs in #3 but didn’t say how many in the ingredients. I took it you probably meant 2 eggs. Hope that’s correct. I make a pineapple carrot bread tat my friends love.
Hi Carolyn, it’s actually 4 eggs. I looked at the ingredient list and saw it so I hope I am answering your question!
This cake was absolutely delicious. I also only had enough for two pans but I am wondering if maybe my pans were 10″. Anyway, even with just two layers, it was really fabulous. My husband hates cream cheese (he’s a loon) so I made vanilla buttercream and it was lovely too.
I’m so glad you liked it. Thanks for letting me know!
Hi Amy i
I can’t wait to make this cake, and have been following all the reviews! Can you let me know; after the cake is frosted, does it require refrigeration, or can it set out covered? I was wondering because of the cream cheese frosting. Thank you!
Hi Iris, it depends on how long you would like to set it out. I would put it in the refrigerator to be on the safe side. You can always make the layers in advance and then put the cake together right before you serve it.(If times allows of course) I hope this helps!
Is it supposed to be gooey instead of liquidity?
It is a thick batter. Is that what you mean by gooey?
Fixed this for Easter and it was a big hit. It’s really good and that is the best icing I have ever had. It is a thick dough and had me a little worried but turned out great.
It is a thick batter and it has a lot of cinnamon, but every time I’ve made it, it has turned out so delicious! Thanks for letting me know!
Making this cake now. The batter is very stiff and there was not enough for 3 pans. What could I have done wrong?
Hi Vicki, I’m not sure why you wouldn’t have enough for three pans. The batter is normally thick. I’m sure it will be fine once you bake it. Unfortunately, you’ll only have two layers but it should taste fine. I’m sorry I’m not much help with this! Good luck!
I am baking this right now! My batter was VERY thick – like sugar cookie dough – but I think it is either because my coconut oil had not cooled enough before I added it to the eggs OR because I used an electric stand mixer. I only got two pans because of the thickness but I am sure it will taste AMAZING! I may or may not have licked the spatula a few times – YUM!
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Hi Brianna, yes the batter is very thick but believe me the cake will be delicious. I especially love how much cinnamon is in the recipe. At first it seems like a lot, but wait until you taste it! 🙂
Making this cake right now and it smells fabulous. Can not wait to taste it :). Also I used pecans but I toasted mine first.
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I hope you enjoy it. I love all that cinnamon. Great idea to toast the pecans first!
I noticed you used nuts… I prefer walnuts to pecans, but I did not see the amount. Is it just to taste? I like CHUNKY!!!! so this is a great start, but would you possibly have a slight estimate of what you used for those? Please?
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Hi Tiffy, thanks for pointing this out to me! I used about 1/2 cup of chopped pecans for my cake, but you could definitely use more. Please let me know what you think about the recipe!
This looks amazing Amy! I’ve been thinking about making carrot cake for weeks! This is a great reminder I need to get on it! Pinned!
Thanks Kristi! Glad I could help!
THIS is SUCH a yummy cake and is definitely a Southern Family Tradition. It is very moist and the cream cheese icing is to DIE for !!! Thanks Amy!
The extra carrot cake I made for us didn’t last long! It is really really good!