Best Ever Carrot Cake Recipe From Scratch – this Moist Carrot Cake with cream cheese frosting requires 1lb of carrots, its like eating vitamins in a cake form.

Best homemade carrot cake recipe – tastes so yummy and so much better than store bought carrot cakes.

Carrot Cake Recipe Notes

Have eggs and cream cheese room temperature before baking carrot cake.

Use 9 by 2 inches round cake pan.  If using smaller baking pan, bake cake a little longer until toothpick comes out clean when inserted in the middle of the cake.

For best result, wait at least 2 hours – best over night before serving carrot cake.

Place leftovers in airtight container inside the fridge for up to 3 days.

If YOU want more Easy Recipes Updates come over & follow Munchkin Time on my favorite social media, where I share Recipe Updates & more:

 Munchkin Time on Instagram!

Munchkin Time Facebook Page!

Munchkin Time on Pinterest!

See YOU there!!!

How to Make a Carrot Cake from Scratch:

1. First lets preheat the oven to 400F. Using butter grease 9 by 2 inches round cake pan. Place a cut out parchment paper and place it on the bottom of the pan.

2. Next, sift flour, cinnamon, baking soda and salt all at once into the bowl then set aside.

3-4. Now, using mixer with paddle attachment beat eggs, sugar and oil on medium heat for about 2 minutes then add vanilla.

5.  After, add flour mixture one cup at a time then mix it on low.

6-7. In a big bowl combine carrots, walnuts, raisins and 1 tbsp of flour and give it a mix using big spoon. Then stir it into the batter, mix until combined.

8. Place the batter into the baking pan. Smooth the top with a spoon and bake for 10 minutes at 400F after 10 minutes lower the heat to 350F and bake for 30-35 minutes or until toothpick comes out clean. Let it cool for 15 minutes.

How to make Cream Cheese Frosting:

Using a mixer with a paddle attachment beat cream cheese & confectioners sugar.

Finally, cut cake in half and spread the cream cheese frosting over two layers. Garnish with roasted chopped walnuts.

Cut a slice and enjoy!

Q. – Do YOU like this Moist Carrot Cake Recipe?

Let me know in the comments below, I would love to hear from you!

A Must Try Holiday Recipes:

Walnut Carrot Cake Recipe From Scratch

Love Keil

Delicious Walnut Carrot Cake Recipe From Scratch with raisins and cream cheese frosting.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Course Cake Recipe, Dessert, Holiday Dessert

Cuisine American

Servings 6 -8

Calories

Ingredients

  

1x2x3x

Ingredients for Moist Carrot Cake

• 1 1/2 cup sugar
• 1/3 cup grape seed oil
• 3 eggs room temperature
• 1 teaspoon vanilla extract
• 2 cups all purpose flour plus 1 tbsp
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 lb carrots grated
• 1 cup raisins
• 1 cup chopped walnuts PLUS more for garnish roasted

Ingredients for Cream Cheese Frosting

• 16 oz cream cheese about 2 packets (room temperature)
• 2 cups confectioners sugar

Instructions

 

• First lets preheat the oven to 400F. Using butter grease 9 by 2 inches round cake pan. Place a cut out parchment paper and place it on the bottom of the pan.
• Sift flour, cinnamon, baking soda and salt all at once into the bowl then set aside.
• Using mixer with paddle attachment beat eggs, sugar and oil on medium heat for about 2 minutes then add vanilla.
• Add flour mixture one cup at a time then mix it on low.
• In a big bowl combine carrots, walnuts, raisins and 1 tbsp of flour and give it a mix using big spoon. Then stir it into the batter, mix until combined.
• Place the batter into the baking pan. Smooth the top with a spoon and bake for 10 mintes at 400F after 10 minutes lower the heat to 350F and bake for 30-35 minutes or until toothpick comes out clean.
• Let it cool for 15 minutes. Cut in half and spread the cream cheese frosting over two layers.

Cream Cheese Frosting

• Using a mixer with a paddle attachment beat cream cheese & confectioners sugar for 2 minutes.

Notes

Have eggs and cream cheese room temperature before baking carrot cake.

Use 9 by 2 inches round cake pan.  If using smaller baking pan, bake cake a little longer until toothpick comes out clean when inserted in the middle of the cake.

For best result, wait at least 2 hours - best over night before serving carrot cake.

Place leftovers in airtight container inside the fridge for up to 3 days. 

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Keyword cake

Tried this recipe?Let us know how it was!

When YOU make Easy Carrot Cake Recipe from Scratch, PLEASE hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation! Thank you!

This Moist Carrot Cake with Walnuts and Raisins can make a perfect dessert for upcoming holidays like Thanksgiving or Christmas.

Quote of the Day

Thank you for stopping by hope to see you soon!

Have a Blessing Day!

Munchkin Time

Learn more about the author of Munchkin Time Blog. Love is a mama to 2 beautiful girls and a wife to 1 handsome hunk.

More Posts - Website

Follow Me: