Carrot Cake Recipe



  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3/4 tsp. coarse salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 3 sticks {12 oz.} unsalted butter, room temperature, plus more for pans
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 Lrg eggs
  • 2 tsp. pure vanilla extract
  • 1/2 cup water
  • 1 lb. carrots {4 to 6 medium carrots}, peeled and finely shredded  {2 3/4 cups}
  • 2 cups pecans {1 cup finely chopped for batter, 1 cup for topping} 


  1. Start by preheating your oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust lightly with flour, tapping out excess flour. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg {combining all together}.
  2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. {Beat 3 minutes}. Add vanilla, water, and carrots. Beat until well combined, {about 2 minutes}. Reduce speed to low, and add flour mixture, then finely chopped pecans.
  3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  4. When cakes are completely cool, transfer to a cake plate to frost and serve, I recommend this extremely delicious Cream Cheese frosting recipe!

Recipe adapted from