The Best Carrot Cake | Watanut Skip to main content

The Best Carrot Cake

The Best Carrot Cake

I make this carrot cake every single year, without fail, for Easter. It's a spring-time Easter tradition at my house. 

My family favorite carrot cake recipe is a classic carrot cake with only shredded carrots in it. It uses ground spices that give it such a cozy flavor! Cinnamon, nutmeg, and cloves make the flavors stand out. But my favorite part is that not-too-sweet whipped cream cheese frosting that gets slathered on the layered cake. 

Add one some chopped pecans for a crunchy, salty texture and you have one amazing carrot cake to serve to your family or guests. 


Simple baking ingredients is what you'll need to make this cake. 

  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Cinnamon, Nutmeg, Cloves
  • Granulated Sugar
  • Brown Sugar
  • Canola or Vegetable Oil
  • Shredded Carrots
  • Eggs

The whipped cream cheese frosting is a simple mixture, with some added sour cream, which makes it so creamy and not too rich. Sometimes cream cheese frostings can be so overpowering sweet, but not this one! 

  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Sour Cream
  • Vanilla Extract


It's best to use a stand mixer to make this recipe but if you don't have one, a handheld mixer with a mixing bowl will work just fine as well. 

Step One : Heat oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray. For extra protection you can also use Baker's Joy which is a cooking spray with added flour in it. I have found that just simply spraying the cake pans well with cooking spray turns out just fine. 

Step Two : Combine the dry ingredients into a small mixing bowl and stir with a wire whisk. This acts as sifting by breaking up any clumps and getting the mixture smooth. 

Step Three : In a stand mixer, with the paddle attachment, add the sugars and egg. Beat together until combined well. Slowly add in the oil, while the mixer is going on low speed, increasing speed as needed. This helps to avoid any splashing of the oil. Beat for about 1 minute or until the mix is light in color and combined well. 

Step Four : Add the shredded ingredients and dry ingredients (set aside from earlier) and beat on low speed until combined well and no flour pockets or streaks remain. Divide the batter between the two prepared cake pans. Bake in the oven for 30-32 minutes. 

Step Five : Cool the cakes completely, to room temperature, and then wrap each one up in plastic wrap. Refrigerate the cakes for at least 8 hours, or overnight is fine, before frosting. 

Step Six : When ready to serve, remove the cakes from the fridge and prepare the frosting according to directions below. If doing a layered cake be sure and double the frosting recipe so that you have enough frosting for between the cake layers, the sides, and on top of the cake. Sprinkle the chopped pecans over the frosting and serve. 


My favorite part of this cake is the whipped cream cheese frosting! It's not so super sweet that you can't even eat it, but rather sweet enough but also creamy and fluffy at the same time. I prefer to use a stand mixer to make the frosting, as there is lots of beating and whipping involved. Plus, I think a stand mixer mixes and whips frosting better than a hand mixer. 

Step One : Add softened cream cheese, softened butter, sour cream, and vanilla extract to the bowl. Beat on low speed, increasing speed as needed, until the mixture is combined and fluffy. Scrape down the sides of the bowl before moving onto the next step. 

Step Two : Add the powdered sugar and beat until it's fluffy and everything is combined well.