Can I make this World's Best Carrot Cake ahead of time?

Yes, the cake layers can be baked a day or two in advance and stored tightly wrapped at room temperature or in the fridge. The frosting can also be made a day ahead and stored in the fridge, then re-whipped before frosting.

How do I prevent my carrot cake from being dry?

The high oil content, brown sugar, and plenty of shredded carrots in this World's Best Carrot Cake Recipe are key to its moisture. Avoid overbaking; test for doneness with a toothpick.

Can I freeze carrot cake with cream cheese frosting?

It's best to freeze unfrosted cake layers. If freezing frosted slices, wrap them individually and tightly, but note the frosting texture might change slightly upon thawing. Always thaw in the refrigerator.

What's the best way to grate carrots for this recipe?

Use the fine grating side of a box grater or a food processor with a grating attachment for fine, moist carrot shreds that blend well into the World's Best Carrot Cake batter.

Can I use store-bought shredded carrots?

While fresh is best, you can use store-bought shredded carrots. Just ensure they are not too dry; if they are, you might want to add a tiny bit more oil or applesauce to the batter.

Why is my cream cheese frosting too runny?

This usually happens if the butter and cream cheese are too warm or if too much liquid (like milk) was added. Ensure both are at cool room temperature and add powdered sugar gradually until thick and spreadable.

What size pan should I use for this World's Best Carrot Cake Recipe?

This recipe is designed for two 9-inch round cake pans or one 9x13 inch rectangular pan. Adjust baking time if using different sized pans.

Can I make this World's Best Carrot Cake gluten-free?

You can try swapping the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum. The rest of the recipe should remain the same.

World'S Best Carrot Cake Recipe With Cream Cheese Frosting

Description

A wonderfully moist, perfectly spiced {{Carrot Cake}} with tangy cream cheese frosting. This impressive, simple dessert is perfect for any occasion.

Ingredients

All-purpose flour: 2 cups (240g)
Granulated sugar: 1 cup (200g)
Brown sugar: 1 cup (200g)
Eggs: 4 large
Vegetable oil: 1 cup (240ml)
Shredded carrots: 2 cups (approx. 240g, from about 4-5 medium carrots)
Baking soda: 2 tsp
Baking powder: 1 tsp
Cinnamon: 2 tsp
Nutmeg: 1 tsp
Ginger: ½ tsp
Salt: ½ tsp
Cream cheese: 16 oz (450g) full-fat, room temperature
Unsalted butter: ½ cup (113g) room temperature
Powdered sugar: 4 cups (480g) sifted
Vanilla extract: 1 tsp

Instructions

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans or an 9×13 inch pan. Line bottoms with parchment paper for easy release.
Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
Mix Wet Ingredients: In a separate, medium-sized bowl, whisk together the eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
Add Carrots: Fold in the shredded carrots until evenly distributed throughout the batter. Optionally, fold in up to 1 cup of chopped walnuts or pecans, and/or ½ cup drained crushed pineapple or raisins at this stage.
Bake the Cake: Divide the batter evenly between your prepared pans. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. If edges brown too quickly, tent loosely with foil.
Cool Completely: Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely (1-2 hours). Cakes must be entirely cool before frosting.
Prepare Cream Cheese Frosting: While the cakes cool, beat room temperature cream cheese and unsalted butter in a large bowl with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing until smooth after each addition. Finally, stir in the vanilla extract.
Assemble and Frost: Once the cakes are fully cool, spread a generous layer of frosting on top of the first cake. Carefully place the second cake on top, then frost the top and sides of the entire cake. Decorate as desired.

Notes

Optional Add-ins & Swaps:

For crunch: Up to 1 cup of chopped walnuts or pecans can be folded into the batter.
For extra moisture and sweetness: ½ cup drained crushed pineapple or golden raisins are delicious additions.
For a citrusy zing: Add 1 tsp orange zest to the batter or frosting.
Nut-free: Simply omit nuts or use sunflower seeds.
Alternative oils: Applesauce can replace some oil for a lighter cake, but may alter texture.
Dairy-free frosting: Use vegan cream cheese and butter alternatives.

Storage:

Fridge: Store frosted cake in an airtight container in the refrigerator for up to 3-5 days.
Freezer (Unfrosted Layers): Unfrosted cake layers can be wrapped tightly and frozen for up to 1 month. Thaw in the refrigerator before frosting.
Freezer (Frosted Slices): Frosted slices can be frozen individually wrapped for up to 2-3 weeks.
Reheating Guidance: Allow cake to come to room temperature for 30-60 minutes before serving for best flavor and texture.

Tips & Adjustments:

Finely shredded carrots (not pureed) yield the best texture.
Avoid opening the oven door too early while baking to prevent sinking (wait at least 25 minutes).
Always use room temperature cream cheese and butter for a smooth, lump-free frosting.
Adjust cinnamon, nutmeg, and ginger to your preference. A pinch of ground cloves or allspice can add depth.
Avoid overmixing the batter to prevent a tough, dense cake.
For a nut-free cake, omit nuts and check for cross-contamination.
For a slightly lighter cake, replace up to ¼ cup of oil with unsweetened applesauce.
Always keep frosted cake refrigerated for food safety due to the cream cheese.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 450
Sugar: 55g
Sodium: 280mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: Carrot Cake, Cream Cheese Frosting, Dessert, Baking, Easter, Christmas, Classic