Homemade Carrot cake

The perfect carrot cake recipe with cream cheese frosting

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings 12 people


For the cake

  • 1 lb or 450 grams carrots fresh grated
  • 6 whole eggs
  • 3 1/4 cups all purpose flour sifted
  • 1 1/2 cups vegetable oil
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 tbsp cinnamon ground
  • 1/2 tsp cloves ground
  • 1/2 tsp nutmeg ground
  • 1 tsp salt
  • 1 vanilla
  • 1/2 cup walnuts chopped
  • 1/2 cup raisins presoaked in hot water

For the frosting

  • 24 oz or 750 gram cream cheese room temperature
  • 1 cup or 225 gram butter
  • 6 cups or 680 grams powdered sugar
  • 1 vanilla
  • 1 tsp lemon zest


For the cake

  1.  First of all,preheat the oven to 350 degrees Fahrenheit. Line 2 9 inch cake pans with parchment paper, butter and flour them very well.

  2. In the bowl of a mixer, mix together the oil, granulated sugar, and brown sugar. Combine them until smooth. Add in one egg at a time until they are fully incorporated. Then add the vanilla and mix well.

  3. In addition in  a separate bowl sift together the remaining dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt). Add the dry ingredient mixture to the mixing bowl, and beat on medium speed until it is just combined. Don't forget to scrape down the edges to be sure that everything is mixed in.

  4. Fold the grated carrots in the cake mix with a spatula until combined. Now it is time to add the walnuts and the raisins as well. The mixture might look thick for a cake, but that is ok.

  5. Pour the cake batter in equal amounts in 2 9 inch (21 cm) round cake pans and bake them for 35 minutes approximately or till you insert a toothpick in the center and it comes out clean.

  6. Once they are done, pull them out and let them cool completely. Once they do, put them in the refrigerator for 20 minutes or so.

For the frosting

  1. While the cakes cool off, it is time to make the frosting. In a stand mixer or in a bowl with a hand mixer, cream together the cream cheese and the butter in medium speed for about 1 minute or until smooth. Add in the vanilla and salt and continue mixing until combined. Lower the speed to medium low and gradually add in the powder sugar. Increase the speed to medium high and beat until combined.

  2. If the frosting is too thick you can add a teaspoon or two of milk. If it is too runny, you may add a little bit more of powdered sugar.

For the assembly

  1. Take out the cakes and level them off. Assemble the two cakes with a thick layer of cream cheese frosting in between. Coat the whole cake with a thin layer of frosting and place in the refrigerator for 1 hour so everything to sets together. Finally, take the cake out and finish frosting with whatever design you want to make.