Best homemade carrot cake

My Nana homemade carrot cake is not only delectable, it’s the best ever. I encourage you to try this recipe. You will love it.


  1. 1 lb cream cheese (two 8-oz. packages)
  2. ¾ cup vegetable oil, plus more for pan
  3. 2¼ cups all-purpose flour
  4. 2 tsp baking powder
  5. ¾ tsp baking soda
  6. 2 tsp ground ginger
  7. 2 tsp ground cinnamon, plus more for dusting
  8. 1¾ tsp Kosher salt, divided
  9. ¾ lb carrots
  10. 1¾ cups sugar, divided
  11. 2 large eggs
  12. 3 tsp vanilla extract, divided


Preheat oven to 350°. Grease your loaf pan, (9×5) with nonstick spray or vegetable oil. Line pan with parchment paper, leaving about a 2-inch overhang. (This helps you lift the cake up and out of the pan). Leave at least a ½-inch between the batter and the lip of the pan to account for oven rise.

Combine your flour, 2 tsp baking powder, 2 tsp ground ginger, ¾ tsp baking soda, 2 tsp cinnamon, and 1½ tsp kosher salt in a medium bowl.

Peel ¾ lb. carrots. Then grate on the large holes of a box grater into the bowl of dry ingredients. Fold until well coated.

Scrape 8 ounces of the softened cream cheese into a large mixing bowl. Use a spatula to further soften the spread cream cheese until smooth. Then add 1½ cups sugar and keep working with a spatula until incorporated and smooth. Crack 2 large eggs into the bowl, then whisk until mixture is very smooth. Slowly stream in ¾ cup vegetable oil, continually whisking until blended. Add 2 tsp vanilla extract and continue to whisk until combine.

Fold the dry ingredients into egg mixture with your spatula.

Pour batter into a prepared pan, smoothing the top with the back of a spoon.

Ensure cake bake until a toothpick inserted into the center comes out clean, 80–90 minutes. (Baking time should vary, depending on the size and shape of your pan. So, if you are not using a standard 9×5, start checking your cake for doneness at the 65-minute mark. Let cake cool for about 25 minutes.  Use parchment overhang to remove from pan. Edges may stick, so slide a butter knife around the edges to help release. Place cake to a wire rack and allow to cool as necessary

While cake cools, prepare your icing — transfer the remainder of the cream cheese into a medium bowl. Use a spatula to further soften the cream cheese.  Then add remaining ¼ cup sugar, 1 tsp vanilla, and ¼ tsp kosher salt. Mix with a spatula to bring everything together, paddling it as necessary, until icing is very smooth and shiny. Cover and keep chilled until the cake cooled.

Place cooled cake on a cake stand. Spread prepared frosting on top with a small spoon or a spatula. Then dust lightly with cinnamon. Slice with a sharp knife to serve.

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