Serves a Crowd

The Best Carrot CakeĀ Ever

February 28, 2011
4 Ratings
  • Makes one big beautiful cake!
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

What You'll Need
  • Carrot Cake
  • 2 1/2 cups flour
  • 2 cups carrots, grated (about 6 medium carrots)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 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
  • 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. Carrot Cake
  2. Preheat the oven to 350 degrees F.
  3. Butter and flour two 8-inch round cake pans. Line the bottom with parchment paper and set aside.
  4. Grate the carrots on a medium grate, and set aside.
  5. Sift the flour, baking powder, baking soda, spices and salt and mix with the carrots to coat.
  6. Mix together sugar, brown sugar, eggs, yogurt, and oil. Pour this mixture into the carrot mixture and stir until just combined.
  7. Pour batter evenly into prepared cake pans and bake on the middle rack of the oven for 45 - 55 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  8. Allow to cool for 10 minutes in the pans, then remove and cool completely before frosting.
  1. Cream Cheese Frosting
  2. 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.
Contest Entries

See what other Food52ers are saying.

  • Chelsey1818
  • Lilismom
  • kmartinelli
  • NXL

9 Reviews

NXL January 11, 2022
I made the recipe as written except for substituting pecans for the walnuts in decoration. Very good, mild spice flavor. The cake is oddly firm, but not unpleasantly so. I'm not sure how reviewers who left a cup of sugar out of the icing were able to spread it as it is very soft with the full four cups. My husband was happy with this cake for his birthday.
Sara March 22, 2018
This cake looked better then it tasted. The frosting was way too sweet. I would use only 3 cups of powdered sugar instead of 4 cups. The whole family agreed with this. Also, I only baked the cakes for 35 minutes and they were on the dry side. So watch the baking time for sure! I would suggest an additional quarter cup of yogurt as well.
MicheleInMontreal April 30, 2014
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.
Carolyn March 12, 2014
What do you mean by one stick of butter - 8tbsp or 16tbsp
Chelsey1818 May 29, 2013
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.
Lilismom September 1, 2012
If I wanted to make cupcakes with your recipe would I bake at the same temp.?
JenLot April 26, 2011
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!
Dknsjake March 2, 2011
What a beautiful cake! I can't wait for the next family birthday, because this is going to be on the menu.
kmartinelli March 1, 2011
This looks absolutely gorgeous! Beautiful presentation.