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Classic Carrot Cake recipe from scratch

My Classic Carrot Cake recipe from scratch is a delicious, moist and perfectly sweetened cake for spring and Easter. It's easy to make and you can make it as a layered cake or a sheet pan cake! Save the recipe so you can make it!
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: Carrot cake made from scratch, carrot cake recipe from scratch, carrot cake with cream cheese frosting, classic cake cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Author: Rachel

Equipment

  • 3 7-inch cake pans
  • OR 2, 8-inch or 9-inch cake pans
  • OR 1, 9x13 cake pan

Ingredients

  • 2 1/2 cups all purpose flour
  • 3 cups finely shredded carrots
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 tsp. ground cinnamon
  • 3/4 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 2 pinches of cloves
  • 1 1/2 cups vegetable oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 Tbsp. vanilla extract
  • 1/3 cup sour cream

Cream Cheese Frosting Ingredients

  • 1 8 oz. brick of cream cheese, softened Please use the brick and not the spreadable container
  • 1 stick butter, unsalted and softened
  • 3 cups confectioners sugar
  • 2 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees and grease three 7 inch cake rounds. Then line with parchment. (Grease and line with parchment paper no matter the size of the cake pans.)
  • In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. Then set aside.
  • In a separate large bowl or in the bowl of a stand mixer, vegetable oil and sugars. Blend for 2 minutes until well combined. Then add in the eggs one at a time. Lastly, add in the sour cream and beat one minute. Scrap the sides as needed.
  • Add flour mixture a little at a time. Then fold in the carrots.
  • Spread batter evenly into the pans and bake for 45 - 50 minutes or until a toothpick comes out clean. Insert it in the center to check for doneness.
  • Let the cakes cool on a wire rack for 10 minutes and then flip them over on a plate to remove them from the pans. Cool completely on the wire rack before frosting.
  • To make the frosting, combine all the ingredients in a bowl and blend well with a hand mixer.
  • When the cake is ready to be frosted, trim the tops so they are flat. Frost as desired between the layers and around the cake.
  • Garnish and serve!