Can I make carrot cake ahead of time?

Yes, and honestly, it’s even better that way! Making your carrot cake recipe a day ahead allows the flavors to deepen and the texture to settle. You can bake the layers, wrap them tightly in plastic, and refrigerate for up to 48 hours before frosting. If you're in a serious time crunch, the entire frosted cake keeps well in the fridge for a few days. However, let the cake come to room temperature before serving for the best taste and texture.

What’s the best way to grate carrots for cake?

Fresh is the way to go — always. Use a hand grater or a food processor with a shredding attachment. Pre-shredded carrots from the store are too dry and thick, and they won’t blend as nicely into your batter. Grating them fresh ensures a moist, soft crumb and even distribution throughout your cake.

Can you freeze carrot cake?

Absolutely! A fully frosted carrot cake may not freeze well because the cream cheese frosting can change texture. But the unfrosted layers? They freeze beautifully. Just wrap them in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before adding your frosting.

Best Carrot Cake Recipe with Cream Cheese Frosting

Description

This carrot cake recipe is moist, flavorful, and topped with a creamy cream cheese frosting. Packed with grated carrots, warm spices, and optional add-ins like nuts or raisins, it’s the perfect dessert for any occasion. Easy to make, customizable, and guaranteed to impress family and guests alike.

Ingredients

Scale

2 cups (260g) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1½ teaspoons ground cinnamon
1¼ cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots
1 cup (120g) chopped pecans (optional)
1/2 cup (70g) raisins (optional)
8 oz (225g) cream cheese, softened
2 teaspoons cornstarch (optional)
1¼ cups (140g) powdered sugar
1/3 cup (80ml) cold heavy cream
1/2 cup (50g) chopped pecans for topping (optional)

Instructions

Preheat oven to 350°F (176°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk flour, baking soda, salt, and cinnamon.
In another bowl, whisk oil, granulated sugar, brown sugar, and vanilla.
Whisk in the eggs, one at a time.
Gradually stir dry ingredients into the wet mixture until just combined.
Fold in grated carrots, nuts, and raisins if using.
Divide batter between the pans and bake for 35–45 minutes.
Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
Beat cream cheese until smooth, then add powdered sugar and cornstarch and beat again.
Add heavy cream and whip until frosting is light and fluffy.
Frost the top of one cake layer, add the second layer, and finish frosting the top. Decorate with chopped pecans if desired.

Notes

Use freshly grated carrots for best texture and moisture.
To lighten the cake, substitute half the oil with applesauce.
The cake layers can be made a day in advance and stored in the fridge.
This recipe can be made into cupcakes or a single-layer sheet cake.
Use gluten-free flour for a gluten-free version.

Prep Time: PT20M
Cook Time: PT45M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1 of 16)
Calories: 535
Sugar: 40.5g
Sodium: 315.9mg
Fat: 33.4g
Saturated Fat: 6.9g
Unsaturated Fat: 24.5g
Trans Fat: 0g
Carbohydrates: 56.4g
Fiber: 2.4g
Protein: 5.6g
Cholesterol: 69.3mg

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