carrot cake from scratch recipe

Written BySheba G Updated On
carrot cake from scratch recipe
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The Best carrot cake from scratch recipe

I’ve been making this carrot cake from scratch recipe for years, and it’s always a hit with my family. The first time I made it, I was hooked on the moist and flavorful texture, and the aroma of spices wafting from the oven.

It’s a classic American dessert that’s perfect for any occasion, whether it’s a birthday party or just a Tuesday night. My kids love helping me in the kitchen, measuring out ingredients and mixing the batter.

They’re always excited to taste the finished product, and I’m happy to oblige. This recipe is more than just a delicious treat – it’s a staple in our household.

I’ve made it countless times for potlucks and gatherings, and it’s always a crowd-pleaser. The key to this recipe is using fresh ingredients and taking the time to mix the batter properly.

It may seem old-fashioned, but there’s something special about using real butter and sugar that you just can’t replicate with artificial substitutes. When I’m feeling stressed or overwhelmed, baking this cake helps me unwind and feel more centered.

It’s a sensory experience that never fails to put me in a good mood.

Classic Carrot Cake from Scratch

Classic Carrot Cake from Scratch

4.7 from 1804 votes

A moist and delicious carrot cake made from scratch, perfect for any occasion. This recipe includes a creamy cream cheese frosting.

Prep Time25 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 10Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts

For the Cream Cheese Frosting

8 oz cream cheese
1/2 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13 inch baking pan.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
Set aside.
4In a large bowl, beat eggs and sugar until well combined.
5Gradually add vegetable oil and vanilla extract, mixing until smooth.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in grated carrots and chopped walnuts.
8Pour the batter into the prepared pan and smooth the top with a spatula.
9Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
10The cake should be golden brown and slightly pulling away from the sides of the pan.
11Allow the cake to cool completely in the pan on a wire rack.
12While the cake is cooling, prepare the frosting.
13In a large bowl, beat cream cheese and butter until smooth and creamy.
14Gradually add powdered sugar and vanilla extract, mixing until well combined and smooth.
15Once the cake is completely cool, spread the frosting evenly over the top.
16Slice and serve the cake.
17Store any leftovers in the refrigerator.

🔧Equipment

9×13 inch baking pan
Mixing bowl
Electric mixer
Grater
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: You can add raisins or pineapple to the cake batter for extra flavor and texture. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Watch Video Of How Classic Carrot Cake from Scratch Works

This carrot cake from scratch recipe is always a good idea for any occasion – whether it’s a birthday party or just an everyday treat for my family.

It’s easy to make ahead of time and stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

When serving, consider adding whipped cream or ice cream on top – it adds an extra layer of flavor and fun.

❓ Frequently Asked Questions About Carrot Cake from Scratch

Q: Can I substitute almond milk for regular milk in this recipe?

A: While almond milk can be used as a substitute in some recipes, it may not provide the same richness and moisture as regular milk in this carrot cake recipe. However, if you’re looking for a dairy-free option, you can try using almond milk or another non-dairy milk alternative.

Q: How do I prevent my carrot cake from becoming too dense?

A: To ensure your carrot cake doesn’t become too dense, make sure to not overmix the batter after adding the dry ingredients. Also, avoid overbaking – check the cake frequently towards the end of the recommended baking time.

Q: Can I use chopped walnuts instead of walnuts?

A: Yes, you can definitely use chopped walnuts as a substitute for walnuts in this recipe. Chopped walnuts will give your cake a slightly different texture and flavor profile compared to whole walnuts.

Q: What if I don’t have any cream cheese on hand?

A: You can use mascarpone cheese as an alternative to cream cheese in this recipe. Mascarpone has a similar consistency to cream cheese but has a slightly sweeter flavor.

Q: Can I store this carrot cake at room temperature?

A: No, it’s best to store carrot cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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