I used to avoid carrot cake — vegetables in dessert just didn’t make sense to me. But one unexpected slice changed everything. Instead of being heavy or overly sweet, it was soft, warmly spiced, naturally sweet from carrots, and finished with a light cream cheese frosting. That single bite rewrote my opinion.
After refining my own version over time, this recipe became my go-to. It’s moist for days, gently spiced, made richer with brown sugar, and packed with finely grated carrots and carrot purée for depth and softness. Comforting, dependable, and indulgent without feeling heavy — this is the carrot cake that won me over.
Prep: 35–40 mins | Bake: 40–45 mins | Cool: 45–60 mins
Yield: One 9×13-inch cake or two 8-inch layers (12–16 slices)
INGREDIENTS
Dry
2 ½ cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves (optional)
1 tsp salt
1 ½ cups finely grated carrots
Wet
1 cup carrot purée
¾ cup vegetable oil
¼ cup melted butter (cooled)
1 cup brown sugar
½ cup white sugar
4 eggs
½ cup yogurt or sour cream
2 tsp vanilla
Cream Cheese Frosting:
225 g cream cheese
½ cup butter
2 ½ cups powdered sugar
1 tsp vanilla
Pinch of salt
Optional Toppings: Toasted walnuts, cinnamon
INSTRUCTIONS
Cake
1. Preheat oven to 175°C (350°F). Grease a 9×13 pan or two 8-inch pans.
2. Whisk dry ingredients in a bowl.
3. Mix wet ingredients until smooth. Add eggs one at a time, then vanilla and yogurt.
4. Stir in carrot purée.
5. Fold in dry ingredients gently — do not overmix.
6. Fold in grated carrots.
7. Bake 35–45 minutes, until a toothpick shows moist crumbs.
8. Cool completely before frosting.
Frosting
1. Beat cream cheese and butter until smooth.
2. Add powdered sugar gradually.
3. Mix in vanilla and salt until light and spreadable.
4. Frost cooled cake and garnish if desired.
Soft, spiced, and perfectly balanced — this carrot cake is rich without being heavy and comforting with every bite. Best enjoyed with coffee, tea, or milk.
