Why You’ll Love This Homemade Carrot Cake

Let’s be honest—store-bought carrot cakes are nice, but nothing beats the fresh, tender crumb of a cake you whipped up yourself! With just a handful of pantry staples, you can create a vibrant, aromatic treat that’s rich in wholesome flavor and irresistibly moist. The dash of warm cinnamon and toasty nuts makes every bite a delightful surprise—you might even say it’s the “root” of all happiness!

Sensory Teaser & Quick Tips

The aroma alone—the sweet, spicy glow of cinnamon mixed with the earthy scent of grated carrots—will have your kitchen feeling cozy and inviting. Plus, this recipe’s simplicity means you can whip it up faster than you can say “carrot cake!” Want to switch things up? Try topping it with a tangy cream cheese frosting or a drizzle of honey-glazed chopped nuts to make it extra special.

So, why not grab your mixing bowls and start baking? This cake is sure to impress—and your friends will thank you for sharing the sweet, punchy goodness!

Homemade Carrot Cake

This carrot cake is prepared by mixing grated carrots with a batter of flour, sugar, eggs, and spices, then baking until moist and tender. The final cake has a golden-brown crust with a moist, textured crumb peppered with grated carrots and nuts, offering a balance of sweetness and warm spices.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

2 cups all-purpose flour sifted
1.5 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon freshly ground preferred
0.5 teaspoon salt
3 large eggs beaten
1 cup vegetable oil
1.5 cups granulated sugar
2 cups grated carrots freshly grated
0.5 cups chopped walnuts or pecans optional

Equipment

Mixing bowls
Cake pan

Method

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. In a large mixing bowl, sift together the flour, baking soda, cinnamon, and salt until well combined. In a separate bowl, whisk the eggs and oil until fully blended. Gradually add the sugar to the egg mixture, whisking until smooth. Pour the wet ingredients into the dry ingredients, folding until just incorporated. Stir in the grated carrots and chopped nuts if using. Pour the batter into the prepared cake pan, spreading evenly.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon salt
Place the cake pan into the preheated oven and bake for about 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. In the meantime, prepare to check the cake for doneness by listening for a slight crackle and observing a firm, slightly domed surface.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer the cake to a wire rack and cool completely until the surface feels firm and the edges start to pull away slightly from the pan. This ensures a moist yet stable crumb structure.
Slice the cake with a serrated knife to reveal a moist, tender crumb speckled with shredded carrots and nuts. The surface should be lightly cracked with a slight bounce when touched. Serve as is or with frosting of your choice.
Optional: Garnish with additional chopped nuts or a dusting of powdered sugar. Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

There you go—your new go-to carrot cake recipe that’s moist, flavorful, and just plain fun to make. For an extra pop of color and texture, consider garnishing with a sprinkle of toasted walnuts or a handful of shredded coconut. Don’t forget to share your creation on social media or with friends—happy baking! Got a favorite frosting tweak? Drop your ideas below and let’s chat!

Moist & Delightful Carrot Cake with Creamy Frosting