Introduction

This perfect carrot cake is moist, rich, and warmly spiced, making it an ideal treat for any occasion. Layered with creamy frosting and decorated with charming carrot-shaped accents, it’s both beautiful and delicious.

A round, tall carrot cake with smooth white frosting covers the whole cake. Tiny, bright orange and green carrot shapes made of icing are scattered all over the cake’s sides and top. Crushed walnuts are sprinkled on the cake’s top and around the base, with some pieces falling on the white marbled surface under it. The cake sits on a thin sheet of brown parchment paper placed on a dark wooden round board. Fresh whole carrots rest near the cake, and two glass bottles half-filled with milk stand blurred in the soft beige background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (250g) peeled and finely grated organic carrots
2 cups (256g) all-purpose flour, spooned into the cups then leveled
2 tsp baking soda
1/2 tsp kosher salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp clove
1 cup (225g) vegetable or canola oil (olive oil can also work)
3/4 cup (165g) light brown sugar, packed
3/4 cup (150g) granulated sugar
3 large eggs
2 tsp vanilla extract
3/4 cup (190g) sour cream or full fat Greek yogurt
Orange gel food coloring
Green gel food coloring
Brown gel food coloring
1/4 cup finely chopped walnuts

Instructions

Step 1: Wash and peel your carrots. Grate them finely using the small holes on a box grater until they resemble very finely shredded cheese. Measure out 2 1/2 cups, loosely packed, and set aside.
Step 2: Preheat your oven to 350°F (175°C). Grease three 6-inch round cake pans or two to three 8-inch rounds. Line each bottom with parchment paper and, if available, wrap pans with dampened cake sleeves.
Step 3: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove. Set aside.
Step 4: In a large bowl, whisk the oil with both sugars until combined. Add eggs one at a time, then mix in the vanilla extract.
Step 5: Stir in the grated carrots and sour cream until incorporated.
Step 6: Gradually add the dry ingredients, gently folding to combine without overmixing.
Step 7: Divide the batter evenly among the prepared pans.
Step 8: Bake 35-40 minutes for 6-inch pans or 30-35 minutes for 8-inch pans, until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Cool the cakes in their pans for 15 minutes, then turn them out onto racks to cool completely. You may refrigerate to speed cooling.
Step 10: If preparing ahead, wrap each cooled cake layer tightly in plastic wrap and refrigerate overnight.
Step 11: Prepare your cream cheese frosting while the cakes chill. If the frosting is too thin, chill for about an hour to thicken.
Step 12: Level each cake layer with a cake leveler if needed. Spread a thin, even layer of frosting between each layer.
Step 13: Apply a thin crumb coat of frosting around the outside of the entire cake and chill for 20 minutes.
Step 14: Spread a thick, even layer of frosting over the chilled cake. Refer to detailed guides on frosting layer cakes for best results.
Step 15: For decoration, separate some frosting into two bowls. Add green gel food coloring plus a tiny bit of brown gel to one, and orange gel plus a touch of brown gel to the other.
Step 16: Place colored frostings into piping bags fitted with small round tips. Pipe small carrots around the cake edges, add green stalks, and sprinkle finely chopped walnuts on top.
Step 17: Chill the decorated cake for an hour to set the frosting before slicing and serving. Enjoy!

Tips & Variations

Use full-fat Greek yogurt instead of sour cream for a tangier flavor and thicker texture.
Add crushed pineapple or raisins for extra moisture and sweetness.
Try warming the spices slightly in a dry pan before mixing to enhance their aroma.
For a nut-free version, omit walnuts or substitute with sunflower seeds.

Storage

Store the carrot cake wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. The frosting sets best when kept chilled. To serve, allow the cake to come to room temperature for about 30 minutes or gently warm slices in the microwave for 10-15 seconds.

How to Serve

A tall carrot cake with three thick layers of moist, dark orange cake separated by creamy white frosting layers is shown with a slice cut out. The cake is covered with smooth white frosting decorated with small, orange and green carrot shapes made of icing on the sides and top. Crumbled nuts are sprinkled lightly over the top and around the base. The cake sits on brown parchment paper on a rustic wooden board, with a fresh small carrot placed nearby. The background is a soft white marbled texture, and a glass bottle of milk is out of focus behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend designed for baking. Be sure it contains xanthan gum or add it separately to maintain structure.

What is the best way to grate carrots quickly?

Using the small holes on a box grater produces fine shreds quickly. Alternatively, a food processor fitted with a shredding disc can speed up the process with consistent results.