There’s something timeless about carrot cake. It’s comforting, warmly spiced, perfectly balanced between sweet and earthy, and somehow feels appropriate for every season. This version is the one I come back to again and again when I want a cake that feels cozy but elevated — the kind you’d expect to see under a glass dome in a bakery, layered with tangy cream cheese frosting and finished with a drizzle of salted caramel.
This is the Best Carrot Cake Recipe you’ll find on the internet: ultra-moist, soft-crumbed, and beginner-friendly without sacrificing flavor. We’re using oil for tenderness, a blend of white and brown sugars for depth, warm spices that don’t overpower, and a very intentional carrot prep that makes all the difference. If you’ve ever had carrot cake that felt dry, dense, or oddly chunky — this recipe solves all of that.
Whether you’re baking this for a spring gathering, a cozy fall weekend, or a celebration that needs something classic but special, this cake delivers every time.
Ingredients You’ll Need
Carrot Cake Batter
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Vegetable oil
- Eggs
- Vanilla extract
- Buttermilk
- Shredded carrots (finely chopped again)
Filling
- Salted caramel sauce
Cream Cheese Frosting
- Unsalted butter
- Cream cheese
- Powdered sugar
- Cornstarch
- Vanilla extract or paste
- Salt
Optional Topping
- Chopped pecans
How This Carrot Cake Comes Together (With Cozy Baking Tips)
This recipe is designed to be approachable for beginner bakers, but it still follows the same structure professional bakers rely on for consistent results. The order of mixing matters here — it ensures an even crumb, balanced flavor, and a cake that rises beautifully without becoming tough.
1. Start with the Dry Ingredients
All of the dry ingredients are mixed together first in a large bowl. This step might feel simple, but it’s crucial. Whisking the flour, sugars, leavening agents, salt, and spices together evenly distributes everything before any liquid is added. This prevents pockets of baking soda or spice and gives the cake a uniform texture and rise.
Cozy Tip: Whisk thoroughly. Think of this as building the foundation of your cake.
2. Mix the Wet Ingredients Separately
In a separate bowl, the oil, eggs, vanilla, and buttermilk are whisked until smooth. Oil-based cakes are incredibly forgiving and naturally moist, making them perfect for cozy-style baking and stress-free results.
Using buttermilk adds subtle tang and tenderness, balancing the sweetness of the sugars and the richness of the oil.
3. Combine Wet and Dry
The wet ingredients are poured into the dry ingredients and gently mixed just until combined. Overmixing at this stage can lead to a dense or tough cake, so stop as soon as you no longer see dry flour.
This batter should look smooth, thick, and glossy.
4. The Carrot Step That Changes Everything
Even if you buy pre-shredded carrots, this recipe takes it one step further. The shredded carrots are chopped again to make them finer and softer.
This extra step:
- Prevents crunchy carrot bits
- Helps the carrots melt into the cake
- Creates a more tender crumb
- Keeps the cake moist without feeling heavy
Once chopped, the carrots are gently folded into the batter using a spatula.
5. Bake Until Perfect
The batter is divided evenly between two prepared cake pans and baked until the centers are set and a toothpick comes out clean. Cooling the cakes completely before frosting is non-negotiable — warm cake will melt the frosting and ruin the texture.
Cozy Tip: Let the cakes cool fully, then chill briefly if you want extra-clean layers while assembling.
Cream Cheese Frosting (Stable, Pipeable, and Not Too Sweet)
This frosting is rich, tangy, and balanced — not overly sweet and sturdy enough to hold layers and piping. The addition of cornstarch helps stabilize the frosting without making it heavy or gritty, which is especially helpful if your kitchen is warm.
Butter and cream cheese are beaten until completely smooth before adding vanilla, salt, powdered sugar, and cornstarch. The result is a frosting that spreads beautifully and pipes cleanly.
Assembling the Cake
Once the cakes are fully cooled:
- Place one layer on your serving plate or cake stand
- Pipe a frosting border around the edge
- Spread salted caramel sauce inside the center
- Top with the second cake layer
- Frost the outside of the cake
- Finish with piped swirls and chopped pecans, if using
The salted caramel adds a subtle sweetness and depth that pairs perfectly with the warm spices and tangy frosting.
Commonly Asked Questions
Can I make this carrot cake ahead of time?
Yes. The cake layers can be baked a day in advance, wrapped tightly, and stored at room temperature or refrigerated. Frost the next day for best texture.
Can I make this into cupcakes instead?
Absolutely. This batter works beautifully for cupcakes. Fill liners about ¾ full and bake until set.
Do I need to use nuts?
No. The cake is just as delicious without nuts. Pecans are completely optional.
Why use oil instead of butter in the cake?
Oil keeps the cake moist for days and gives carrot cake its signature soft texture. Butter is reserved for the frosting where flavor and structure matter most.
Can I skip the caramel filling?
Yes. The cake is delicious with just cream cheese frosting, but the caramel adds an extra cozy, bakery-style touch.
Storage & Make-Ahead Tips
- Store frosted cake in the refrigerator, covered, for up to 5 days
- Let slices come to room temperature before serving for best flavor
- Cake layers can be frozen (unfrosted) for up to 2 months
- Frosting can be made ahead and refrigerated for 2–3 days
When to Serve This Cake
This carrot cake is perfect for:
- Spring gatherings and Easter tables
- Cozy fall weekends
- Birthdays and celebrations
- Dinner parties when you want a classic dessert
- Anytime you want something comforting but impressive
It’s familiar, nostalgic, and quietly elevated — exactly what cozy baking is all about.
If you make this recipe, I’d love to see it. Tag @deirdra.sweets4dayz so I can share your creations and celebrate your cozy moments in the kitchen.
Moist Carrot Cake
Equipment
- Mixing Bowls
- Measuring cups & spoons
- Whisk
- Rubber Spatula
- Two 8–9 inch round cake pans
- Parchment Paper
- Piping Bag
- Star metal tip
Ingredients
Batter
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 3 cups shredded carrots finely chopped again
Filling
- ½ cup salted caramel sauce optional
Cream Cheese Frosting
- 1 cup unsalted butter softened
- 16 ounces cream cheese softened
- 6-7 cups powdered sugar
- ½ cup cornstarch
- 1 tablespoon vanilla extract or paste
- 1 teaspoon salt
Topping
- 1 cup chopped pecans optional
Instructions
Batter
- Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix.
- Finely chop the shredded carrots again so they are small and soft. Fold them into the batter using a spatula.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat butter and cream cheese together until smooth and fluffy.
- Add vanilla and salt.
- Gradually mix in powdered sugar and cornstarch until thick, smooth, and pipeable.
Assembly
- Place one cake layer on a serving plate. Pipe a frosting border around the edge and spread salted caramel in the center.
- Add second cake layer on top.
- Frost the outside of the cake and decorate with piped swirls.
- Finish with chopped pecans if desired.
