This recipe is crazy delicious. I’m confident that it’s among the Best Carrot Cake you’ll ever eat. Everyone that I serve it to tells me that it’s moist and probably is the world’s best carrot cake recipe!

If you need an easy cake recipe, then you’ll love this one. It’s perfect as a year-round dessert, and it’s my family’s all-time favorite dessert!

best carrot cake recipe — Photo: My Photography

The Best Carrot Cake

This recipe is from my mom’s collection. She handed it down to me, and whenever I make it, I’m reminded of her. My family loves it, and I think Amy’s recipe will stay a family tradition.

I just made this recipe recently, and my daughter and husband devoured the cake. I also gave some to my neighbor, and she said I could sell this yummy cake to a bakery.

So, you’re in luck! You can make this cake yourself. I’m sharing it with you today.

Let’s go over some things about this cake.

What Makes this Carrot Cake Moist?

CARROTS

Hands down, the carrots make it moist. This recipe has three cups of shredded carrots. If you try to use less, the results won’t be the same. So make sure not to change the amount.

CREAM CHEESE

Unlike other recipes, this one calls for cream cheese in the cake batter. Yes, you heard correctly. There is cream cheese in the frosting and the cake! It makes this a really moist and not-so-sweet cake. It goes perfectly with the sweet cream cheese frosting. The combination reminds me of my Chocolate Cake recipe.

Best Carrot Cake

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The Best Carrot Cake Recipe

A moist and delicious carrot cake recipe that is easy to make and your family will love. There is a secret ingredient that makes it so moist and rich.

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Cake, Carrot Cake, Desserts, easy desserts

Servings: servings

Calories: 629kcal

Author: Janine Waite

Ingredients

Cake Batter

3 cups grated carrots about 4 large carrots
2 cups granulated sugar
1½ cups vegetable oil
2 cups flour
8 ounces cream cheese room temperature
4 eggs
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
1 tsp vanilla extract
1 cup chopped nuts optional

Frosting

¼ cup butter
8 ounces cream cheese room temperature
1 pound powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Cake

Preheat oven to 350°
Prepare cake 9" x 13" x 2" pans or 2 - 8" round cake pans.
Grease and flour the bottom and sides of both pans.
You can grease the two round pans. Then place parchment paper (cut to size) on the bottom. Then grease it again and flour the whole inside of the pans.
Place wire whisk on Kitchen Aid mixer.
Beat together the cream cheese and sugar until smooth.
Add carrots and beat together.
Next, add eggs and beat until smooth.
Now, alternate adding the flour and oil to the cake batter.
Add salt, cinnamon, baking soda, vanilla, and nuts to the mixture. Beat well.
Pour batter into prepared pans.
Bake at 350° for 45-55 minutes.
The cake is done when a toothpick inserted into the cake center comes out clean.
Cool pans on a baking rack for 15 minutes.
Then turn the cake pans over and place the cake on the cooling racks. Remove the parchment from the bottom.

Frosting

Cream together the room temperature butter and cream cheese.
Add sugar, milk, and vanilla.
Beat until smooth.
Spread on cooled cake.

Nutrition

Tried this recipe?Mention @happyhappynester or tag #happyhappynester!

Important Frosting Notes!

Amount of Frosting:

So, I love a ton of frosting so I usually double the frosting recipe. If you double the frosting recipe then you can add a big layer of frosting in between the cakes. Also, if you want to add some pipping on the top and bottom, you’ll have plenty.

But, if you don’t plan to use too much frosting, then the frosting amount is perfect. This would be best if you make this a naked cake as well.

Butter and Cream Cheese:

When making the frosting, please make sure your butter and cream cheese are at room temperature. If you have cold ingredients, you’ll have chunks in your frosting. Also, you’ll want to mix with the kitchen aid whisk tool rather than the paddle. This assures that the cream cheese and butter are smooth and incorporated into the frosting.

You’ll have better success with making the frosting if you follow these steps.

world's best carrot cake — Photo: My Photography

How Do I Store the Cake?

Although the cake and frosting contain cream cheese, they should be refrigerated. But, I usually leave mine out on the kitchen counter. I own a lovely glass cake dome that I easily place over the cake. I leave it out for about 2 days and then it goes into the fridge. Most times the cake is devoured the in the first days.

Does This Carrot Cake Freeze Well?

You’ll be happy to know that this cake does freeze well! First, wrap it in plastic wrap and then cover it with tin foil. It lasts about a couple of months in the freezer.

Can I Make Cupcakes out of this Recipe?

Yes! Place them in a cupcake tin with paper liners. Bake for like 14 minutes or until the toothpick comes out clean when inserted. Also, the frosting recipe should be quartered or halved.

It is super cool that this forgotten cake tucked away in my mom’s favorite recipe book is now among my favorite cakes. There is nothing like a favorite family recipe. Like I’ve mentioned on my mom’s recipes, I wish she were still around to see my blog posts. My brother takes the photos now, and we love to keep Amy’s baking alive!

Here are a few of her other recipes:

Amy’s Almond Cookies

Lemon Sour Cream Pie

Special Corn Bread Recipe

Thanks so much for stopping by this best carrot cake recipe post. I hope you can make this easy cake.

Happy Baking!

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Janine Waite

I named my blog Happy Happy Nester because I love everything related to the home. I’ve always enjoyed decorating my surroundings. Get cozy and stay for a bit, thanks for visiting!

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