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Carrot cake - Bakery

Best Carrot Cake Recipe

Course Dessert
Cuisine American


For Cake:

  • 2 cups flour, sifted
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • tsp salt
  • 2 cups sugar
  • 1 1/4 cup vegetable oil
  • 4 eggs
  • 1 lb. carrots, peeled and grated
  • 1 cup pecans or walnuts, chopped (plus extra if you want to sprinkle on top, optional)
  • 1  cup  raisins

For Frosting:

  • 8 oz. cream cheese, softened
  • 2 sticks butter, softened
  • 1 3/4 cups to 2 3/4 cups powdered sugar, sifted
  • 1 tsp vanilla



  • Preheat oven to 350°F.
  • Sift flour, baking powder, cinnamon, baking soda, and salt together and set aside.
  • Beat sugar into oil.
  • Blend dry ingredients with oil and sugar.
  • Add eggs one at a time, mixing well after each egg.
  • Fold in carrots, nuts, and raisins.
  • Pour into a lightly oiled 10-inch tube pan.
  • Bake about 1 hour 10 minutes.


  • Beat together butter and cream cheese with a hand mixer.
  • Add powdered sugar and vanilla and blend well. 
  • Spread over cooled cake (you may slice horizontally and make a layer of frosting in the middle if you’d like).
  • Sprinkle extra nuts on top of frosting.
Keyword Carrot Cake, Favorite Carrot Cake
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