Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The World’s Best Carrot Cake

The World’s Best Carrot Cake

  • Author: Sarah White

Description

This incredibly moist, warmly spiced carrot cake is paired with a rich, silky cream cheese frosting. Made with fresh carrots, brown sugar, and pumpkin pie spice, it’s a beautifully balanced cake perfect for any celebration.

Ingredients

Scale

For the Cake

  • Nonstick cooking spray
  • 18 ounces carrots, scrubbed or peeled
  • 1 3/4 cups (373g) light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 2 1/2 cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1 stick (4 ounces) unsalted butter, softened
  • 3 cups (340g) powdered sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the oven and pans. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan or two 8-inch round pans with nonstick spray.
  2. Shred the carrots. Grate the carrots using the fine or medium side of a grater. Weigh after grating for accuracy.
  3. Mix wet ingredients. Whisk brown sugar, oil, and eggs in a large bowl until smooth and glossy.
  4. Add spices and salt. Stir in pumpkin pie spice and salt until evenly combined.
  5. Incorporate dry ingredients. Add flour, baking powder, and baking soda. Mix just until no dry pockets remain.
  6. Fold in carrots. Add grated carrots and fold gently to avoid overmixing.
  7. Bake. Pour batter into prepared pan(s). Bake 45–55 minutes for a 9×13 or 30–35 minutes for round pans. A toothpick should come out clean or with a few moist crumbs.
  8. Cool completely. Let cake cool in the pan at least 20 minutes, then transfer to a rack if using round layers.
  9. Make the frosting. Beat cream cheese and butter until smooth. Add powdered sugar gradually, followed by salt and vanilla.
  10. Frost. Spread frosting on the cooled cake or frost between layers and over the top and sides if using round cakes.

Notes

Active time: 20 minutes

Passive time: Cooling time varies

Finer carrot shreds give more moisture; coarse shreds give more texture.

Oil keeps the cake moist long-term—avoid substituting butter.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookingwhite.com/the-worlds-best-carrot-cake/