Name: The Best Carrot Cake Recipe (with Video)
Brand: sugarspunrun.com
SKU: sugarspunrun-com-5
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The Best Carrot Cake Recipe (with Video)

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You’ll love this wonderfully moist, perfectly spiced Carrot Cake Recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with a simple cream cheese frosting for what truly might be the perfect&nbsp;cake.
If I had to choose a favorite cake recipe on my blog, I think this carrot cake recipe would be it. Maybe I’m biased, but even though I’m wildly in love with my white cake, vanilla cake (a reader favorite!) and chocolate cake, this carrot cake is hands-down the one I will reach for first every time.
There’s something about its deliriously moist crumb, the perfect amount of spices, and yes, that all-time favorite cream cheese frosting of mine. It’s sweet without being too sweet, carefully crafted with both butter and oil and just the right amount of carrots –the flavor is so good that even Zach reached for a second piece.
I know you are going to love this one just as much as we do, so&nbsp;let’s dig in!
Here are a few of the key ingredients that make this carrot cake recipe the best:
This carrot cake recipe is made complete with my cream cheese frosting. It’s so simple and a big favorite on my site. Here’s what you need:
Remember, this is just an overview of the ingredients I used and&nbsp;why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: To grate your carrots in the food processor, first use the “shred” blade. Once your carrots are shredded, switch to the standard blade and briefly pulse until the carrots are fine pieces. Don’t&nbsp;overdo this step or you’ll end up with carrot puree (this is also why I start by using the shred blade on my processor; I’ve found that just tossing the carrots in with my standard blade quickly breaks down the carrots too much). 
Whisk together the flour, sugars, baking powder, baking soda, salt, and spices in a large mixing bowl.
Add the oil and butter and mix well. Then, add the eggs one at a time, stirring well after each addition. Finally, stir in your vanilla extract.
Fold in your carrots and nuts. 
Evenly divide the batter between two 8″ baking pans that have been greased, floured, and lined with parchment circles. Bake at 350F for 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cakes sit in their pans for 10 minutes after baking, then invert them onto a cooling rack. Allow the cakes to cool completely before frosting. 
Prepare your frosting, frost your cake, and serve! 
SAM’S TIP: While a single batch of frosting will cover this cake, I typically increase the recipe by 50% (or even double it!) to allow for a thicker coating and decoration. 
Can I use this carrot cake recipe for cupcakes?  While you could,&nbsp;I personally found this carrot cake recipe to be a bit too heavy for cupcakes. Because of this, I developed a carrot cake cupcake recipe that I would recommend using instead. It’s still flavorful and delicious, but not so moist that it requires a fork for eating.
If you’re interested in more carrot cake variations, I also have a carrot cake cookie recipe you can try out, too.  
Can I add raisins to my cake? Yes, you can. I’d recommend stirring in a heaping cup when you add the carrots and (optional) nuts. The amount is up to you, about a cup should be a good amount.   
Why did my carrot cake turn green!? The best way to prevent a green carrot cake is to peel your carrots before shredding. If this step is skipped, the peels sometimes take on a green color after baking. This is harmless and the cake can still be enjoyed, but it’s not quite as attractive. Some sources also claim that your cake may turn green if you accidentally use too much baking soda or if you don’t mix your dry ingredients well enough (and the baking soda isn’t evenly distributed).   
Enjoy!
Let’s bake together!&nbsp;I’ll be walking you through all the steps in my written recipe and&nbsp;video&nbsp;below! If you try this recipe, be sure to tag me on&nbsp;Instagram, and you can also find me on&nbsp;YouTube&nbsp;and&nbsp;Facebook.
	
		
		
		
A wonderfully moist, perfectly spiced carrot cake recipe.&nbsp; This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. 
Be sure to check out the how-to video!
		
		
		
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Course: Cake
Cuisine: American
		
		
Servings: 14 slices
		
Calories: 533kcal
		
	
	
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Either light or dark brown sugar will work fine, dark brown sugar will make your cake slightly more moist and rich, but light brown sugar works perfectly if you don’t have dark on hand.
For me, this usually requires about 4 large carrots. I always peel my carrots before grating. Make sure to use the small shred of your box grater. Another way I like to prepare my carrots is to use the “shred” setting on my food processor and then switch to the blade and briefly pulse the carrots so that you have fine pieces of carrot (don’t over-do it though, or you’ll have carrot juice!). Whatever you do, don’t use store-bought “matchstick” carrots, they’re not nearly thin enough!
A single batch of my cream cheese frosting recipe will cover this cake, but because I like a lot of frosting and will usually pipe decoration on the top of the cake, I sometimes increase the recipe by 50% or even double it.
The following bake times have been reported by readers who have tried making this cake in different sized pans. Keep in mind bake time will generally be longer when using a glass pan, and very dark pans may require less time. The best way to test that your cake is finished baking is to use the toothpick test: a toothpick inserted in the center of the cake should come out with a few moist crumbs (not wet batter) or clean.
If you’re eating this cake the same day you make it or within 48 hours of making it, and you are able to store it somewhere cool and dry, you do not have to refrigerate it–though you do want to store it in an airtight container. Any longer than that I would recommend storing in an airtight container in the fridge where it will keep for about 5 days.
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Serving: 1slice (calories calculated with frosting but without optional nuts) | Calories: 533kcal | Carbohydrates: 86g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 448mg | Potassium: 195mg | Fiber: 2g | Sugar: 65g | Vitamin A: 4283IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
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.
This recipe was originally published August 22, 2018.

You’ll love this wonderfully moist, perfectly spiced Carrot Cake Recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with a simple cream cheese frosting for what truly might be the perfect&nbsp;cake.
If I had to choose a favorite cake recipe on my blog, I think this carrot cake recipe would be it. Maybe I’m biased, but even though I’m wildly in love with my white cake, vanilla cake (a reader favorite!) and chocolate cake, this carrot cake is hands-down the one I will reach for first every time.
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