Baking a classic carrot cake always brings me a sense of comfort. I love the simple steps, grating fresh carrots, mixing them with warm spices, and watching the cake rise in the oven while the sweet, spiced aroma fills the kitchen. It’s more than just a dessert to me; it’s a recipe tied to family memories, reminding me of gatherings where this cake was always the star, bringing everyone together around the table with smiles and second helpings. Recipe includes a how-to video!
This recipe means a lot to me. It’s full of texture and flavor, with crunchy pecans, sweet raisins, and a hint of orange zest that lifts everything.
The cake turns out soft and moist every time, and the creamy frosting on top is the perfect finishing touch. I’ve been making this carrot cake for years, slowly adjusting it until it felt just right.
What I really enjoy about this recipe is how flexible it is. It works for birthdays and special occasions, but it’s also easy enough for a relaxed weekend bake. The yogurt and oil help keep the cake moist, and the warm spices, cinnamon and nutmeg, give it a cozy, comforting taste. The carrots and raisins bring natural sweetness that balances it all out.
The frosting is one of my favorite parts. It’s made with soft cheese, icing sugar, and a bit of cream, so it turns out thick, smooth, and rich without being too heavy.
Every time I make this cake, I’m reminded of why it’s become such a regular in my kitchen.
⭐Why You'll Love This Carrot Cake Recipe
- Easy to Make: This recipe is super simple! No need for fancy tools, just two bowls, a whisk, and everyday ingredients you probably already have.
- Make-Ahead: You can make this carrot cake ahead of time and store it in the fridge. The flavors get even better, making it great for busy days or prepping for special occasions.
- Customizable: Make it your own by adding more spices, skipping the nuts, or swapping raisins for cranberries. It’s flexible and always delicious!
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a cozy treat, this cake is perfect for any gathering. It’s impressive yet easy to make.
🧾Carrot Cake Ingredients
Here’s the breakdown of what’s in this Carrot Cake recipe:
For Carrot Cake:
- Pecans: I love adding pecans for their crunch and nutty flavor, but you can swap them with walnuts, almonds, or any nuts you like.
- Carrots: Freshly grated carrots bring natural sweetness, moisture, and a lovely orange color. Avoid pre-shredded carrots, they're too dry.
- Raisins: Raisins add a sweet, chewy bite, but feel free to use dried cranberries, apricots, dates, or figs for a twist.
- Brown Sugar: Brown sugar gives the cake its sweetness, with a hint of molasses, making it extra moist and rich.
- Self-Raising Flour: I prefer self-raising flour for a light, fluffy texture without needing extra leavening agents.
- Salt: Just a pinch of salt balances out the sweetness and brings out the flavors.
- Spices & Flavorings: Cinnamon, nutmeg, orange zest, and vanilla are my go-to for adding warmth, spice, and a touch of citrus to the cake.
- Yogurt: Natural yogurt makes the cake moist and tender with a slight tang. You can use sour cream, buttermilk, or Greek yogurt instead.
- Vegetable Oil: I use vegetable oil to keep the cake moist and rich.
- Eggs: Room-temperature eggs bind everything together and add texture. For a vegan option, you can substitute with banana, applesauce, or tofu.
For the Frosting:
- Cream Cheese: I use room-temperature cream cheese for a smooth, tangy frosting. Mascarpone or vegan cream cheese works too!
- Icing Sugar: Icing sugar makes the frosting sweet and silky, perfect for spreading or piping.
- Heavy Cream: Cold heavy cream makes the frosting light and fluffy. You can swap it with whipped coconut cream for a dairy-free version.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Carrot Cake
These step-by-step instructions and photos will help you to visualize how to make this carrot cake recipe. See the recipe card for a printable version of this recipe.
For Carrot Cake:
1. Prep the dry mix: Finely chop the pecans and grate the peeled carrots. Add them to a large mixing bowl along with raisins, brown sugar, self-raising flour, salt, ground cinnamon, and grated nutmeg. Whisk all the dry ingredients together until well combined.
2. Make the wet mixture: In a separate bowl, whisk together natural yogurt, vegetable oil, eggs, orange zest, and vanilla until smooth and fully blended.
3. Combine wet and dry: Gradually add the wet ingredients into the dry mixture, stirring until a smooth, cohesive batter forms.
4. Bake the cakes: Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Bake at 160°C (320°F) with the fan on for 25–30 minutes or until a toothpick inserted in the center comes out clean.
5. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting: In a bowl, whip softened cream cheese and icing sugar until smooth. Add heavy cream and continue whipping until stiff peaks form. Transfer the frosting to a piping bag.
7. Assemble the cake: Place one cake layer on a stand or plate, spread frosting evenly over the top, then place the second cake layer on top.
8. Decorate and serve: Pipe the remaining frosting decoratively over the cake, dust with ground cinnamon, slice, and serve.
📖Variations
- Nutty Carrot Cake: Mix in a variety of nuts like walnuts, almonds, or pecans for a nice crunch.
- Spiced Carrot Cake: Add a pinch of ground cloves, ginger, or allspice along with cinnamon and nutmeg to boost the flavor.
- Carrot Cake Muffins or Cupcakes: Use the batter to make muffins or cupcakes, and top them with cream cheese frosting or a glaze for a cute, individual treat.
- Carrot Cake Loaf: Bake the batter in a loaf pan for an easy, rustic version of carrot cake that’s perfect for slicing and serving on the go.
💭Tips for Recipe Success
Grating the Carrots: Grate the carrots finely to keep the cake moist and blend them smoothly into the batter. Avoid using pre-shredded carrots, they’re usually too dry.
Nuts and Raisins: If you like a smoother cake, chop the pecans finely and soak the raisins in warm water for 10 minutes. This makes them soft and less chewy.
Mixing: When mixing the wet and dry ingredients, stir just until everything is combined. Overmixing can make the cake heavy instead of light and fluffy.
Lining the Cake Pan: Line the bottom of your pans with parchment paper and grease the sides to stop the cake from sticking.
Cooling the Cake: Let the cake cool completely before frosting, or the cream cheese icing will melt. Be patient, it’s worth it!
Frosting Consistency: Whip the cream cheese frosting until smooth, but not too runny. If it’s too soft to pipe, chill it in the fridge for 10-15 minutes to firm up.
Storage: Wrap the leftover carrot cake tightly in plastic wrap or foil and store it in an airtight container in the fridge for 3 to 5 days.
🍰More Cake Recipes to Try!
Love this carrot cake? You’ll also enjoy these cake recipes:
🍛More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Carrot Cake
Ingredients
For Carrot Cake:
- 100 g Pecan Nuts
- 2 Carrots
- 100 g Raisins
- 335 g Brown Sugar
- 265 g Self-Raising Flour
- ½ teaspoon Salt
- 2 ½ teaspoon Ground Cinnamon
- ¼ teaspoon Nutmeg
- 100 g Natural Yogurt
- 230 ml Vegetable Oil
- 4 Eggs
- Zest of 1 Orange
- 1 teaspoon Vanilla
For the Frosting:
- 300 g Soft Cheese
- 150 g Icing Sugar
- 200 g Heavy Cream
Instructions
For Carrot Cake:
- Chop the pecan nuts and add to a large mixing bowl.
- Peel the carrots, grate and add to the chopped pecan nuts in the mixing bowl.
- In the same large mixing bowl, add raisins, brown sugar, self-raising flour, salt, ground cinnamon and grated nutmeg, and whisk together all dry ingredients until well combined. Set aside.
- In another bowl, beat together the natural yogurt, vegetable oil, eggs, orange zest, and vanilla until smooth and well combined.
- Pour the wet ingredients into the dry ingredients, mixing well until evenly distributed throughout the batter.
- Pour the batter into two prepared 9-inch round cake pans with parchment paper and smooth the top with a spatula.
- Bake in the preheated oven at 160°C (320°F) with a fan for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and icing sugar until smooth and creamy.
- In the same bowl, add the heavy cream, and whip until stiff peaks form and the mixture is smooth and creamy.
- Add the cream cheese frosting to a piping bag.
For the Assembly:
- Once the carrot cakes have cooled completely, transfer one cake onto a plate or cake stand and gently pipe the cream cheese icing over the top of the cake.
- Place another cake over the cream cheese frosting.
- Delicately pipe the cream cheese frosting onto the cake's surface.
- Sprinkle cinnamon powder over the cream cheese frosting.
- Slice and serve the carrot cake, and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This recipe was a hit! So moist and flavorful, and the frosting is divine.