This Best-Ever Carrot Cake is a celebration of moist, tender layers packed with sweet carrots and warm spices. Every bite offers a perfect balance of earthy flavors and a hint of cinnamon, making it a timeless treat.

The luscious cream cheese frosting adds a velvety richness, creating a dreamy contrast to the cake’s soft crumb. In just under two hours, you’ll have a dessert that feels both indulgent and comforting, perfect for any occasion.

What sets this cake apart is its irresistible texture—each slice is dense yet airy, with a subtle crunch from walnuts or pecans if you choose. The frosting is smooth, tangy, and just sweet enough to complement the cake’s natural warmth.

Whether it’s for a special celebration or a cozy afternoon, this recipe delivers a homemade masterpiece that’s sure to impress. It’s a labor of love that’s absolutely worth the time and effort.

Ingredients for the Best-Ever Carrot Cake & Cream Cheese Frosting

4 large eggs (room temperature)
1 ¾ cups (14 oz/395 g) granulated sugar
1 ¾ cups (14 fl oz/395 ml) vegetable oil (can substitute with melted coconut oil)
1 teaspoon vanilla extract
2 ¾ cups (14 oz/395 g) all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
14 oz (400 g) carrots (peeled and finely grated)
½ cup (4 oz/115 g) raisins (optional, can substitute with chopped nuts)
1 recipe Best-Ever Cream Cheese Frosting
Orange and green food coloring (for decorating)

Step-by-Step Instructions

Preheat the oven to 340°F (170°C). Grease and line a 9” springform pan. Set aside.
In a stand mixer (or using an electric hand mixer), whisk together the eggs, sugar, oil, and vanilla extract on High speed until very thick, about 3-4 minutes.
In a separate bowl, mix together the flour, baking powder, and cinnamon. Gradually stir this mixture into the egg mixture on Low speed until just combined.
Add the grated carrots and raisins (if using) and mix until well incorporated.
Pour the batter into the prepared pan and bake for 70-80 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
While the cake cools, prepare the frosting. Take about ½ cup (4 oz/115 g) of the cream cheese frosting and divide it into two portions. Color one portion with orange food coloring and the other with green food coloring. Transfer each to piping bags fitted with small round nozzles.
Once the cake is completely cool, cut it into 4 layers. Spread the cream cheese frosting between each layer, saving some for the top of the cake.
Use the colored frosting to pipe carrot designs on top of the cake. (Refer to a video tutorial for detailed piping instructions if needed.)
Serve immediately or store the cake covered in the fridge for up to 4 days. Before serving, let it sit at room temperature for at least 60 minutes.

Storage and Reheating Tips

This carrot cake stays fresh and moist when stored properly. After frosting, cover it tightly with plastic wrap or place it in an airtight container. It will keep in the fridge for up to 4 days.

Before serving, let it sit at room temperature for 60 minutes to soften the frosting and enhance the flavors. For longer storage, you can freeze the unfrosted cake layers wrapped in plastic and foil for up to 3 months.

Recipe Variations to Try

Customize this carrot cake to suit your taste! Swap raisins for chopped walnuts or pecans for a crunchy texture. Add crushed pineapple (drained) for extra moisture and sweetness.

For a spiced twist, include nutmeg or ginger along with the cinnamon. If you’re feeling adventurous, try a brown sugar glaze instead of cream cheese frosting for a caramel-like finish.

Time-Saving Hacks

Short on time? Use pre-grated carrots from the store to skip the peeling and grating step. If you’re making the frosting from scratch, prepare it while the cake bakes to save time. For a quicker assembly, skip the layered design and simply frost the top and sides of the cake. You can also bake the cake a day ahead and frost it the next day.

Equipment Guidance

A 9” springform pan is ideal for this recipe, as it makes removing the cake easy. If you don’t have one, a regular 9” round cake pan lined with parchment paper works too. A stand mixer or electric hand-mixer is essential for achieving the thick, airy egg mixture. For piping the carrot decorations, use small round nozzles and disposable piping bags for convenience.

Serving Suggestions

This carrot cake is perfect for any occasion! Serve it as a dessert centerpiece at birthdays or Easter gatherings. Pair it with a cup of hot coffee or tea for a cozy treat. For a fancier presentation, garnish with edible flowers or chopped nuts on top. If you’re serving a crowd, cut the cake into smaller slices—it’s rich and satisfying!