The Best Carrot Cake Ever

By • February 28, 2011 7 Comments

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Author Notes: I know, I know...another Carrot Cake recipe...but trust me, you will crave this cake after you have tasted it. This is back to the basics - no raisins or nuts inside to spoil the party - just sweet carrots, delicious spices and perfect cream cheese frosting. Enjoy! CarolineStoll

Makes one big beautiful cake!

Carrot Cake

  • 2 1/2 cups flour
  • 6 medium carrots, grated
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/4 cup brown sugar
  • 3 extra large eggs
  • 6 ounces plain greek yogurt
  • 6 ounces vegetable oil
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour two 8-inch round cake pans. Line the bottom with parchment paper and set aside.
  3. Grate the carrots on a medium grate, and set aside.
  4. Sift the flour, baking powder, baking soda, spices and salt and mix with the carrots to coat.
  5. Mix together sugar, brown sugar, eggs, yogurt, and oil. Pour this mixture into the carrot mixture and stir until just combined.
  6. Pour batter evenly into prepared cake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 and bake for another 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  7. Allow to cool for 15 minutes in the pans, then remove and cool completely before frosting.

Cream Cheese Frosting

  • 16 ounces cream cheese (2 8oz packages)
  • 1 stick butter
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar, sifted
  • walnuts for decoration
  1. Allow cream cheese and butter to come to room temperature. In a stand mixer with paddle attachment, combine the cream cheese and butter until just mixed. Add vanilla and mix until combined. Add the sifted powdered sugar in four batches and beat until smooth, being careful not to whip the frosting.

More Great Recipes: Carrot Cakes|Cakes|Desserts|Vegetables

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Comments (7) Questions (0)


over 1 year ago MicheleInMontreal

Thanks for the recipe! I made this cake last night for my daughter's 13th birthday and it was great. The only thing I would change is the amount of salt, perhaps 1/2 tsp :) For 6 "medium" carrots I used 2 cups and that seemed just right.


over 1 year ago Carolyn

What do you mean by one stick of butter - 8tbsp or 16tbsp


over 2 years ago Chelsey1818

This is truly the best carrot cake ever! We cut back on the sugar in the frosting and it was wonderful. Also, really great if you add raisons.


almost 3 years ago Lilismom

If I wanted to make cupcakes with your recipe would I bake at the same temp.?


over 4 years ago JenLot

This was delicious! Next time I would cut back on the allspice and I didn't need to bake for the extra 20 minutes on the lower temperature. When I checked after the 45 minutes it was done. Great recipe though....very moist. I had a ton of leftover frosting as well!


over 4 years ago Dknsjake

What a beautiful cake! I can't wait for the next family birthday, because this is going to be on the menu.


over 4 years ago kmartinelli

This looks absolutely gorgeous! Beautiful presentation.