Carrot Cake

Carrot Cake

Carrot Cake 2413 2560 Daryl Duarte

Carrot Cake

This is my most requested recipe. I have made this cake for decades. It is a crowd pleaser - there is nothing to offend - no nuts, no pineapple, no coconut - just pure delicious cake with an excellent moist texture.
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 12


  • Stand mixer
  • whisk
  • mixing bowls



  • 2 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 scant tbs cinnamon
  • 1 ½ cups corn or canola oil
  • 1 ½ cups sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 1 lb grated carrots


  • 1 8 oz pkg cream cheese softened to room temperature.
  • 5 oz butter softened
  • 1 tsp vanilla
  • 1 lb of powdered sugar.


To make the cake

  • Preheat the oven to 325.
  • Grease, paper, grease, and flour your pans of choice. One 12-inch round, one 9X13, or two 9 X 2 ” rounds, or three 8 X 2” rounds – your call.
  • Combine the eggs, oil, and sugar in a large mixing bowl. Using a whisk, mix gently at first, and then pick up speed until the oil is emulsified into the sugar and egg mixture.
  • Sift the flour, baking soda, cinnamon, and salt into a separate bowl.
  • Add the dry ingredients to the wet. Use a wooden spoon or rubber spatula to mix well.
  • Add the grated carrots and the vanilla and then mix until the batter is consistent.
  • Pour into prepared pans.
  • Bake between 25 minutes and 45 minutes, depending upon the pan choice. A toothpick inserted in the middle should come out clean. I prefer to overcook this cake a bit because I think the crumb texture is better. I usually leave it in the oven for about 5 minutes after you get a clean tester.
  • After 10 minutes, turn the cakes out onto cooling racks. Once completely cool, the cake layers can be individually wrapped and stored in the refrigerator or freezer.


  • Combine the cream cheese and butter in the bowl of a mixer and mix on high speed until completely smooth.
  • On low speed, add the powdered sugar and blend carefully until the sugar is moistened and incorporated. Then, increase the speed and beat until smooth. Add the vanilla and mix to combine.
  • Frost cake when cool – or frozen. Frozen allows for the most professional look.
1 Comment
  • Our go-to cake whenever there is a birthday or celebration. It’s quick, easy, and absolutely delicious. It stays moist for days and is a crowd-pleaser.

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