Classic Homemade Carrot Cake

ByCarlee Updated

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This is a simple 9×13 carrot cake that is a long time favorite of the family. It is a staple at celebrations and is great for for Easter. Of course it is topped with a cream cheese frosting that compliments the moist cake perfectly.

Dessert plate with a slice of homemade carrot cake topped with cream cheese frosting next to a fork, ready to eat.

If moist, delicious, flavorful carrot cake is what you are after, you are in the right place! This great from scratch recipe is easier to make than you might think. 

Bake it up into the perfect cake and be sure to make some cream cheese frosting to go on top. Linda uses her classic cream cheese frosting which is fabulous, but sometimes I like to give it a maple cream cheese frosting twist!

Tray filled with ingredients including carrots, butter, eggs, flour, sugar, vanilla, etc. ready to be made into carrot cake.
bowls of wet and dry ingredients for carrot cake and food processor with shredded carrots.

This recipe has been a favorite in our family for years. It comes from my aunt’s sister-in-law, Linda.

She made it for me when I lived in the St. Louis area. It wasn’t too long after I graduated from college, so it has been a few years now.

This cake was one of the dishes that she was known for. If there was a carry-in or bake sale happening, people wanted her to bring a carrot cake.

Bowl of cake batter next to a food processor of grated carrots.
Carrot cake batter in 9x13-inch pan, ready to go in the oven.

I instantly fell in love and was lucky enough to enjoy her cakes on several occasions. Then, when my sister went to college nearby, I found a reason to be close enough to enjoy the cake a few more times.

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We all fell in love, so I had to ask for the recipe. Luckily she shared, so now we can all make this delicious cake.

Which is good, because now one of my brothers requests it for his birthday dessert. Now the whole family is in love!

Mixer bowl with powdered sugar, butter and cream cheese inside, ready to make frosting.
Mixer bowl with smooth cream cheese frosting inside with a paddle attachment, ready to use.

Don’t let the thought of making a cake from scratch scare you off.  This is a great one that comes together in a bowl with no fancy methods.  

If you have a food processor, grating the carrots is quick and easy too. The whole process is painless, I promise.

Plate with a piece of carrot cake topped with cream cheese icing next to pan with remaining cake inside.

Now this famous cake can be in your repertoire too. Just be warned, it is likely you will be expected to make it for all of the events.

Luckily there are worse fates to have!

Pyrex plate with square piece of carrot cake topped with a layer of cream cheese frosting, ready to eat.
5 from 9 ratings

Homemade Carrot Cake

Author: Carlee
Servings: 16 Servings
This is a simple 9×13 carrot cake that is a long time favorite of the family. It is a staple at carry-ins and is perfect for Easter. Of course it has a cream cheese frosting or can be jazzed up with a little maple cream cheese frosting if you’d like!
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes

Equipment

Ingredients 

Carrot Cake

  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoons salt
  • 2 teaspoons baking soda
  • 1½ cups vegetable oil
  • 4 large eggs
  • 1 teaspoons vanilla extract
  • 1 pound carrots finely grated
  • 1 cup chopped walnuts optional

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 3 Tablespoons butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
Makes: 9 x 13inch rectangle

Instructions 

Carrot Cake

  • Grease a 9×13 pan and preheat your oven to 350°F
  • In a medium bowl, stir together the 2 cups granulated sugar, 2 cups all purpose flour, 2 teaspoons cinnamon, 1 teaspoons salt, and 2 teaspoons baking soda until it is lump free and combined. .
  • In a large bowl, beat together 4 large eggs, 1 teaspoons vanilla extract and 1½ cups vegetable oil. Add the dry ingredients and mix well.
  • Stir in 1 pound carrots and 1 cup chopped walnuts if using. Pour batter into prepared 9×13 pan.
  • Bake at 350°F for about 1 hour to an hour and 15 minutes or until browned and springy when touched. Let cool before icing.

Cream Cheese Frosting

  • Cream together 3 Tablespoons butter and 8 ounces cream cheese
  • Add 3 cups powdered sugar and 1 teaspoon vanilla extract. Mix well, until smooth and creamy.
  • Spread frosting over cooled cake.

Notes

Cakes topped with cream cheese frosting should be kept cold. So chill the cake until about 30 minutes before serving.  Transfer leftovers to an airtight container or cover with plastic wrap and store in the refrigerator. 

Video

Youtube video

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Nutrition Information

Serving: 1Serving | Calories: 519kcal | Carbohydrates: 63g | Protein: 4g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 380mg | Potassium: 145mg | Fiber: 1g | Sugar: 49g | Vitamin A: 5052IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Carlee is a busy mom that loves to share family friendly recipes. There are a mix of quick and easy Midwest comfort food meals and plenty of sweet treats.

Whether you are looking for an old fashioned recipe from Carlee's grandma's recipe box or a new meal to feed your family, you are in the right place. There are plenty of delicious recipes for every cooking skill level and amount of time available.

5 from 9 votes (7 ratings without comment)

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30 Comments

  3. I am not a big cake fan except for carrot cake. I think it is the spices and how moist it is and of course the cream cheese frosting. Love the new logo.

    Reply

  4. I love carrot cake, but have never made one. What's up with that? I wonder what husband will think of it? I probably shouldn't tell him what it is until he tastes it!

    Reply