Carrot Cake Recipe
This Classic Carrot Cake recipe with a healthy twist is everything you love about the traditional favorite—moist, tender, perfectly spiced, and topped with luscious cream cheese frosting. Tested over nine times by Sophie at Sweet Craft Recipes, it’s been fine-tuned for home bakers who crave both comfort and a touch of wholesome indulgence. With canola oil for lightness, three full cups of fresh carrots, and the perfect spice balance, this cake is destined to become your new family favorite.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 10–12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
2 cups (250 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup (240 ml) canola oil
3 large eggs
3 cups (300 g) packed grated carrots (freshly grated)
Cream cheese frosting, for topping
Instructions
1. Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking pan with non-stick spray or line with parchment paper.
2.
3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly combined.
4.
5. Add the canola oil, eggs, and grated carrots to the dry ingredients.
6.
7. Using an electric hand mixer or stand mixer on low speed, mix until just combined. Do not overmix — a few small lumps are fine.
8.
9. Pour the batter into the prepared pan and spread it evenly with a spatula.
10.
11. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
12.
13. Let the cake cool completely in the pan on a wire rack.
14.
15. Once fully cooled, spread evenly with cream cheese frosting.
16.
17. Slice and serve — enjoy the moist, perfectly spiced flavor!
Notes
Freshly grate your carrots — pre-shredded carrots are too dry and coarse for the best texture.
Do not overmix once wet ingredients are added; overmixing can create a dense cake.
Always let the cake cool completely before frosting to avoid melting the frosting.
Optional add-ins: 1 cup chopped walnuts or pecans, ½ cup raisins, or ½ cup crushed pineapple (drained).
Store frosted cake in an airtight container in the fridge for up to 5 days or freeze unfrosted layers for up to 3 months.
Find it online: https://pinchofwarmthbakes.com/carrot-cake-recipe/