Rich Carrot Cake

Best Carrot Cake

Cris Cantón Photography / Getty Images


Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 16 servings
Nutrition Facts (per serving)
421 Calories
20g Fat
59g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 421
% Daily Value*
Total Fat 20g 25%
Saturated Fat 2g 12%
Cholesterol 23mg 8%
Sodium 301mg 13%
Total Carbohydrate 59g 21%
Dietary Fiber 1g 3%
Total Sugars 42g
Protein 3g
Vitamin C 0mg 2%
Calcium 22mg 2%
Iron 1mg 7%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the carrot cake recipe best known for bringing anyone out of a foul mood. Yet it's easy to make, once you get the carrots shredded! We believe that baby carrots, although truly a pain to shred, is the secret to this recipe. They are more tender than regular carrots, with a sweeter flavor (even though they are just well-trimmed regular carrots!).

The cream cheese frosting is essential to this cake. No other frosting will do. The slight tang and the richness the cream cheese adds to the frosting is incredible.


  • 2 cups baby carrots, shredded

  • 1 cup oil

  • 1 cup granulated sugar

  • 1 cup brown sugar

  • 2 large eggs

  • 1 tablespoon vanilla

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 cup walnuts, chopped, or shredded coconut, optional

  • 1 batch cream cheese frosting, or your favorite recipe

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Shred baby carrots (this takes some time, but is well worth it).

  4. In​ a large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well.

  5. Stir in half of the flour, baking soda, cinnamon, and salt and mix well.

  6. Add carrots and beat well.

  7. Then beat in remaining flour.

  8. Stir in 1/2 cup walnuts and mix well.

  9. Pour into a 9-by-13-inch pan and spread evenly.

  10. Bake at 350 F for 45 to 55 minutes until dark golden brown and cake springs back when lightly touched in center.

  11. Cool ​the carrot cake on a wire rack.

  12. Fold walnuts or coconut into cream cheese frosting.

  13. Spread over cooled carrot cake.