The Ultimate Carrot Cake Recipe

Carrot Cake holds a special place in my heart as one of my all-time favorite cakes. It’s no surprise that I’ve experimented with countless recipes to create what I believe is the Ultimate Carrot Cake. This delightful treat boasts a remarkable softness and moistness, perfectly complemented by the delightful flavor of walnuts. And guess what? For an added touch of crunch, I just can’t resist incorporating larger pieces of chopped walnuts into each delectable bite. Trust me, this is the recipe that my friends and family request most often.

Now, let’s talk about the preparation method for this cake, which is of utmost importance. So, here’s the deal – make sure you follow the steps in the correct order. And hey, don’t rush through it! Take your time, savor the process, and enjoy every single moment. Happy baking!


There is speculation about the origins of carrot cake. The earliest mention of a similar carrot recipe dates back to the late 16th century, where an English pudding featured a stuffed carrot root with meat and shared many ingredients. The carrot cake we know today, however, can be traced back to a French recipe by Antonie Beauvillers, a former chef of the last king of France, King Louis.

Carrot cake is essentially a sponge cake with walnuts and carrots. When baked, the carrots infuse the cake with a sweet aroma that blends wonderfully with the flavor of the walnuts. As a child, I used to be wary of carrot cake because I generally avoided carrots. But fortunately, I discovered that carrot cake tastes nothing like carrots and became a fan of its unique flavor.

Carrot Cake is luscious, moist and perfect for any occasion


Below is a list of ingredients you will need for this carrot cake recipe, I like to prepare all ingredients with the correct measurements in advance. This makes the baking easier and it helps me keep my kitchen clean and uncluttered.

Cake Batter

  • 2 1/4 Cup All-purpose flour
  • 1 1/6 Cup Walnut
  • 1 medium Carrots
  • 1/2 Cup Butter
  • 1/2 Cup Vegetable Oil
  • 2 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 4 Large Eggs
  • 1 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3 tbsp Honey

Cream Cheese Frosting

  • 1 Cup Heavy Cream
  • 2 Cups Cream Cheese
  • 1 Lemon Lemon Zest
  • 3 tsp Lemon Juice

Tips & Tricks

  • Don’t over whisk the batter, you want it to be well combined but not deflated this will make a softer and moist batter
  • Don’t over-bake, I prefer to bake at a lower temperature of 165C or 330F with airflow for about 45 minutes. Use a wooden skewer to check if it’s done in the centre
  • Blend the cream cheese with the heavy cream at a slow speed to avoid curling
  • Put the heavy cream for a few minutes before whisking
  • Wait until the cake is cool before you cut it to avoid crumbling
  • If you want perfectly flat slices, you can cut along guide rails or use a cake wire cutter.

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The Recipe

5 from 3 votes

The Ultimate Carrot Cake Recipe

Moist texture with amazing flavour and a thick, delicious cream cheese layer
Servings 12 Slices
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


1 Stand Mixer Or Hand Mixer


Cake Batter

  • 2 1/4 Cup All-purpose flour
  • 1 1/6 Cup Walnut
  • 1 medium Carrots
  • 1/2 Cup Butter
  • 1/2 Cup Vegetable Oil
  • 2 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 4 Large Egg
  • 1 Cup Crystal Sugar
  • 1 tsp Vanilla Extract
  • 3 tbsp Honey

Cream Cheese Frosting

  • 1 Cup Heavy Cream
  • 2 Cups Cream Cheese
  • 1 Lemon Lemon Zest
  • 3 tsp Lemon Juice


  • Combine the flour, cinnamon, baking powder, and baking soda in a small bowl. Whisk them together and set the mixture aside.
    2 1/4 Cup All-purpose flour, 2 Tsp Cinnamon, 2 Tsp Baking Powder, 1 Tsp Baking Soda
  • Melt the butter in a saucepan over medium heat until it develops a delightful nutty aroma and turns a light amber color. Be cautious not to let the butter burn; our aim is to enhance the flavor and evaporate excess moisture. Transfer the butter to a heatproof bowl through a sieve and set it aside to cool slightly.
    1/2 Cup Butter
  • In a mixing bowl, combine the eggs, vegetable oil, and sugar. Whisk the mixture with an electric mixer until it reaches a creamy and medium stiff consistency. Slowly incorporate the honey and vanilla extract while continuing to whisk.
    4 Large Egg, 1 Cup Crystal Sugar, 1/2 Cup Vegetable Oil
  • Grind 100 grams of walnuts and finely chop the remaining 40 grams into medium-small crumbles. Peel and grate the carrots, setting them aside separately until needed.
    1 1/6 Cup Walnut
  • Gently sift the flour mixture into the batter and fold until just combined. Be careful not to over mix, as this can cause the cake to deflate. Next, gently fold in the carrots, making sure not to over mix the batter. Lastly, incorporate the ground and chopped walnuts.
  • Prepare a 9-inch or 22-centimeter springform pan by lining it with parchment paper. I recommend lining both the bottom and sides to make cake removal easier and reduce the risk of breakage. Carrot cake is delicately soft and moist, so it's more prone to breaking than other sponge cakes. Bake the cake at a temperature between 160°C and 165°C on the middle shelf of your oven. A slow bake will prevent sudden rising in the middle. The baking time in my oven was approximately 45 minutes, but you can use a wooden toothpick or bamboo stick to test for doneness. If it comes out clean, the cake is ready. Be careful not to overbake to maintain a moist texture.
    Once baked, transfer the cake to a cooling rack and allow it to cool to room temperature. Avoid assembling the cake while it's still hot, as it will cause the cream frosting to melt.



You can dip a sharp knife in oil and cut a cross through he middle of the cake batter before baking, this will slightly crack the top but will give you a more even raise.
Calories: 619kcal
Course: Dessert
Cuisine: French
Keyword: cake, carrot, easy


Serving: 1Slice | Calories: 619kcal | Carbohydrates: 50g | Protein: 11g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 131mg | Sodium: 333mg | Potassium: 189mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1745IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg

Frequently Asked Questions!

Can I substitute oil for butter in this carrot cake recipe?

Yes, you can. However, keep in mind that butter gives a richer flavor compared to oil. If you’re looking for a lighter cake, oil could be a good option.

Can I use pre-shredded carrots for this recipe?

Technically yes, but fresh carrots are always recommended for best flavor and texture. Pre-shredded carrots tend to be drier and might not provide the desired moisture to the cake.

Can I make this carrot cake gluten-free?

Yes, you can make a gluten-free version by substituting the regular flour with a gluten-free baking mix. Ensure to check if any other ingredients used are gluten-free.

How long can I store this carrot cake?

If stored in an airtight container, this carrot cake can last up to one week in the refrigerator. Ensure to store it without frosting if you plan to keep it for more than a day.

Can I freeze this carrot cake?

Yes, you can freeze the cake layers. Ensure they are fully cooled, then wrap them tightly in plastic wrap and aluminum foil before freezing. When ready to use, thaw at room temperature.

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