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The Boat Shed Kitchen

The Best Carrot Cake Recipe

This Best Carrot Cake Recipe features a perfectly spiced, ultra-moist cake loaded with fresh carrots and finished with a luscious cream cheese frosting. Simple to make yet special enough for celebrations, this is the ultimate dessert for carrot cake lovers. Serve chilled or at room temp—either way, it’s a showstopper.
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Prep Time 20 minutes
Cook Time 35 minutes
Cool + Frost Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups 250g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup 240ml vegetable oil
  • 1 cup 200g packed light brown sugar
  • 1/2 cup 100g granulated sugar
  • 4 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 3 cups 300g freshly grated carrots
  • 1/2 cup 60g chopped pecans (optional)
For the Cream Cheese Frosting:
  • 8 oz 226g cream cheese, softened
  • 1/2 cup 115g unsalted butter, softened
  • 3 cups 360g powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (177°C). Prepare two 9-inch round pans.
  2. Whisk dry ingredients together.
  3. Beat oil, sugars, eggs, and vanilla. Stir in carrots and pecans.
  4. Combine wet and dry ingredients.
  5. Bake 30–35 minutes. Cool completely.
  6. Make frosting by beating cream cheese, butter, powdered sugar, and vanilla.
  7. Assemble and frost cake.
  8. See full steps with tips & photos → https://theboatshedcafe.com/the-best-carrot-cake-recipe/

Notes

  • Grate carrots by hand for the best texture—pre-shredded ones can be too dry.
  • Make sure the cake layers are completely cool before frosting to avoid melting.
  • The cake keeps well in the fridge for several days and tastes even better the next day!