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Classic Carrot Cake Video Recipe

This Classic Carrot Cake has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

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This classic carrot cake is perfectly soft and moist. The cream cheese frosting has a marshmallow-like fluffiness that will make you want to lick the spatula, the whisk, the bowl and your fingers if needed ;). Why I love this carrot cake so darn much? It’s not overly sweet. Most store-bought carrot cakes throw you into a sugar coma after half a slice, but this one is just right; bite after delicious bite. Rave reviews all around (everyone ate alot of carrot cake this week).

My Mama in law shared this carrot cake recipe with me and one of her friends shared it with her who inherited the recipe from her mother. This carrot cake has been enjoyed by several generations and I feel honored to pass it on to you! I baked it three times in 1 week and modified it only slightly to increase the amount of frosting, cut the baking soda in half and decrease the sugar. It was wonderful!

This Classic Carrot Cake has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

How to Make this Carrot Cake Recipe:

I hope you enjoy this video on how to make this “Rustic” Carrot cake 😉

 

This Classic Carrot Cake has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

Here’s the Print-friendly recipe. Be sure to print copies for all your friends!

Classic Carrot Cake Video Recipe

4.8 from 72 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
This classic carrot cake is perfectly soft and moist. The cream cheese frosting has a marshmallow-like fluffiness. Finally a carrot cake that isn't too sweet!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Keyword: Carrot Cake
Cuisine: American
Course: Dessert
Servings: 9 " diameter Cake

Ingredients

Carrot Cake Ingredients:

  • 4 large eggs, room temp
  • 1 cup granulated sugar
  • 1 cup of vegetable oil or extra light olive oil
  • 2 cups of all purpose flour * see notes
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 cups about 1 lb shredded carrots (grated on the large holes)

Frosting/Decor Ingredients:

  • 16 oz cream cheese, softened at room temp
  • 1 stick, 8 Tbsp or 113 grams of butter, softened at room temp
  • 2 cups powdered sugar
  • 1 1/2 cups walnuts, toasted on a skillet and coarsely chopped

Instructions

How to Make the Carrot Cake Layers: Preheat oven to 350˚. Butter two 9" round cake pans and line the bottoms with parchment paper.

  1. In a stand mixer, whisk 4 eggs and 1 cup sugar on high speed 3 min until thick and fluffy. With mixer on medium speed, add 1 cup oil in a steady stream.
  2. Sift 1 tsp baking soda and 1/4 tsp baking powder into 2 cups of flour and whisk the dry ingredients together well. With the mixer on medium low, add the dry ingredients to the wet ingredients in fourths, scraping down the bowl as needed. Once flour is fully incorporated, use a spatula to fold in 3 cups of carrots just until evenly combined.
  3. Divide dough in to two round baking pans and bake at 350˚ for 30-35 min or until toothpick comes out clean (mine was perfect at 30 min). Let cake layers cool in their cake pans for 10 minutes then remove from pans and cool to room temp on a wire rack before slicing layers in half.

How to Make Cream Cheese Frosting:

  1. Once cake layers are at room temp, make your frosting: With the wisk attachment on med/low speed, cream together 1 stick butter with 2 cups powdered sugar, scraping the bowl as needed (2-3 min).
  2. With the mixer medium speed, add cream cheese, one chunk at a time. After all the cream cheese is in, set the mixer to high speed and beat the frosting until smooth, fluffy and no lumps remain (5 minutes), scraping down the bowl a couple of times to make sure you don't have stray cream cheese stuck to the bowl.

How to Assemble the Best Carrot Cake:

  1. Place the first layer, cut-side-up on a cake platter. Spread enough frosting to cover the top and sprinkle with 2-3 Tbsp of chopped walnuts. Repeat with remaining cake layers and spread remaining frosting around the sides. Decorate the top layer with remaining chopped nuts around the top border and sides of the cake.

Recipe Notes

Time saving tip: use a food processor with the food grater attachment for quick shredding of your carrots.
* to measure flour, scoop into your measuring cup and scrape off the top.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Classic Carrot Cake has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

Let me know what you thought of the video – your feedback is super important to me! It took us an entire day to film this between baby’s naps but we sure enjoyed making it for you. P.S. Do you have any video recipe requests?

This Classic Carrot Cake recipe has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Mary
    October 12, 2021

    Hi Natasha,
    Thank you for this Budget Friendly version of a Carrot cake.
    I’ve baked it twice with success and wouldn’t add anything else in the batter which would otherwise overtake the taste and purpose of what the cake itself is named after – CARROT.
    Loving your simple recipes.

    Reply

  • Amy
    September 16, 2021

    Hi, Natasha! I have a question. Can I use this recipe for cupcakes? Thank you

    Reply

    • Natasha's Kitchen
      September 16, 2021

      Hi Amy, I haven’t tried that yet to advise but I this in the comments section “I also make them in mini-bite cupcake size and bake them off at 350 for 15 min. and they turn out so good too!” Hope that helps.

      Reply

  • Ree
    September 13, 2021

    Can I make this cake without adding the frosting and replace the walnuts with dates?

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Hi Rae, I think that will work but I haven’t really tested that. If you do an experiment, please share with us how it goes.

      Reply

  • Nikolle
    July 26, 2021

    I made this cake this weekend & quickly realized why it was very different from actual classic carrot cake – I wondered why this recipe didn’t have any of the usual suspects – cinnamon, ginger, nutmeg, clove? To me that’s what makes a carrot cake. Still a good moist cake but aside from the carrot flecks it doesn’t really taste like carrot cake.

    Reply

    • Natashas Kitchen
      July 26, 2021

      Hi Nikolle, I’m glad you gave my version a try! Thank you so much for sharing that with me.

      Reply

  • MaryLouise Bermudez
    July 16, 2021

    Do you not put crushed pineapple in your recipe?

    Reply

    • Natashas Kitchen
      July 16, 2021

      Hi MaryLouise, I have not tested that in this carrot cake, but I want to try some crushed pineapple as well next time I make this.

      Reply

  • Meaghan Kelly
    July 13, 2021

    Do you have a recommendation on baking time and oven temperature if I convert this recipe to cupcakes? Thanks!

    Reply

    • Natasha's Kitchen
      July 14, 2021

      Hi Meaghan, I haven’t tried that yet to advise but I this in the comments section “I also make them in mini-bite cupcake size and bake them off at 350 for 15 min. and they turn out so good too!” Hope that helps.

      Reply

  • Zorah
    July 11, 2021

    Hi Natasha, I’m using a small oven which can accommodate only 1 tray per time. So should I still stick to the same temperature setting and timer or should they be lessened?

    Reply

    • Natasha
      July 12, 2021

      Hi Zorah, I haven’t baked the layers separately so I’m not sure how the second layer would hold up being out on the counter. I am assuming the bake time and temperature should be the same. The second layer might bake a little faster depending on your oven.

      Reply

  • Tolina DeGonzales
    June 10, 2021

    I made the moist carrot cake for dessert last xmas 2020. The family enjoyed it. It was gone in less than 3 days and it was so filling. This weekend they’re asking for it again.

    Reply

  • Dorothea
    April 27, 2021

    Hi Natasha!
    I made the carrot cake and it was delicious. My carrots turned green while cooking. I did cheat and purchased carrots already shredded. But do you know why the carrots would turn green? Thanks!

    Reply

    • Natashas Kitchen
      April 27, 2021

      Hi Dorothea, I haven’t had that experience, hmm. I’m not sure that would be the culprit. Was anything else possibly substituted in the recipe?

      Reply

      • Dorothea Cooper
        April 30, 2021

        Hi Natasha ~
        No ~ I didn’t substitute anything else.

        Reply

      • Anuji
        August 30, 2021

        mine turned green too. I read that they turn green when baking soda that is added is too much. I might try and reduce the baking soda next time.

        Reply

        • Natasha's Kitchen
          August 30, 2021

          I haven’t had that experience, hmm. I’m not sure that would be the culprit. Was anything else possibly substituted in the recipe? Please update us on how it goes if you try reducing the baking soda next time.

          Reply

  • Sharon Mason
    April 25, 2021

    Natasha.this is my first time Making Carrot cake i hope it turns out ok in the past i have made Lemon Meringue Pie i had trouble making the meringue egg whites but i have been trying every time i made it i am geting better my merigune would go flat now it turns out alot I enjoy your show very much ty

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Great to hear that you’ve been enjoying my recipes, Sharon!

      Reply

  • Lana
    April 21, 2021

    Natasha, thank you so much for sharing this recipe. Great cake, i baked it many times already, it is one of our favorites.

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Lana!

      Reply

  • sandy
    April 16, 2021

    I love your recipe. Easy to follow. Made the carrot cake and it came very nice. i love it.

    Reply

    • Natashas Kitchen
      April 16, 2021

      I’m always so happy to read comments like this! Thank you, Sandy!

      Reply

  • Lee-Anne
    April 13, 2021

    Made this cake today. Turned out perfect! I read the comments after I baked the cake. I decided before icing the cake I would add a little cinnamon to the icing in the middle layers. It worked out great. Thank you again for another tasty recipe.

    Reply

    • Natashas Kitchen
      April 13, 2021

      Yum! That sounds delicious! Thank you for sharing that wonderful feedback with me!

      Reply

  • Maryann
    April 6, 2021

    Hate to say it but I was very disapointed with this recipe.
    The cake was moist and it did have a good texture but it did not taste like a carrot cake at all. If you are going to make this recipe add some sort of spices that are usually found in a carrot cake. Will not make again.

    Reply

  • Natalia
    April 3, 2021

    I’m sorry to say but I’m disappointed. The cake was moist and the had a good texture. But the taste was sort of …blah. Wish i had read the comments and have added some spices. The best thing about this cake was the frosting. Will not make again.

    Reply

  • Yadira
    April 3, 2021

    How much time and temperature would I do for this recipe but only in one mold?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Yadira, I feel that will overwhelm one pan, and may overspill. If you experiment, let me know how you liked the recipe.

      Reply

  • Julia
    April 3, 2021

    I made this cake today for Easter, however it didn’t rise like yours at all and I followed the recipe to the T.
    Is it possible that it should be 1/4 tsp of baking soda and 1tsp of baking powder rather than the other way around?

    Reply

    • Natasha
      April 3, 2021

      Hi Julia, baking soda is 4 times stronger than baking powder, so having them the other way around would produce less rise. I wonder if the culprit could be that the baking soda used was inactive or expired?

      Reply

  • Michael
    March 31, 2021

    I made this cake and was underwhelmed. Cake seemed a little on the dry side and it was missing a spice to give it that snap. My kids liked it but not well enough for a second piece. Will need to do more experimenting to get the flavor right, needs the spice, (to which I can’t recall the name right now). Frosting was perfect. Thanks

    Reply

    • Natashas Kitchen
      March 31, 2021

      I’m glad you enjoyed the frosting Michael and thank you for sharing this feedback with me. I’m curious if anything was substituting in this recipe by chance?

      Reply

    • Ramsina Eishocolpashin
      April 1, 2021

      i think cinnamon be match with carrot

      Reply

  • Cara
    March 30, 2021

    Literally THE best carrot cake I’ve ever made! My husband also agrees! It was so moist and delish!

    Reply

    • Natashas Kitchen
      March 30, 2021

      I’m so glad you both enjoyed it, Cara! Thank you for the wonderful review!

      Reply

  • Carina
    March 22, 2021

    Thank you for this recipe. The texture and taste of the cake alone is delicious and then the cream….. divine!!! I added some cinnamon, ground cloves and tiny bit of all spice for my taste.

    Reply

    • Natashas Kitchen
      March 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lois
    March 18, 2021

    I’m surprised that there are no spices in this recipe. Cinnamon, nutmeg?

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Lois, this carrot cake recipe is not too sweet that’s why there were no other spices added but feel free to experiment and add more according to your preference. Please share with us how it goes if you try that.

      Reply

  • Debra
    March 18, 2021

    I just love your videos but I can’t wrap my head around no spices, no pineapple , no coconut, no raisins no nuts in cake. I just can’t bring myself to even try this lol. Maybe you will post another carrot cake recipe

    Reply

  • Stella Maia
    March 18, 2021

    Love all your recipes and I also been doing the majority of them. My family loves everything I make from your recipes. Thank you ❤️

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hello Stella, I’m happy to know that. Thank you for trusting my recipes, I’m glad you’re family are loving them!

      Reply

  • Manal H.
    March 16, 2021

    OMG! Natasha, this recipe was a huge hit for me. I am just 12 years old and I am now the chef and baker of my family just because of you! Thank you so much for creating easy and delicious recipes. ❤️

    Reply

    • Natashas Kitchen
      March 16, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Barbara DeCeck
    March 6, 2021

    Made your carrot cake today and it’s a hit. My husband love it. Thank you.

    Reply

    • Natashas Kitchen
      March 6, 2021

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Em Brahms
    March 4, 2021

    This was the best carrot cake I’ve made, and I have made more than few! It was very nice and fluffy, not too sweet and not too greasy. I have also halved the recipe and omitted the frosting just for a smaller simpler cake and it was wonderful!

    Reply

    • Natashas Kitchen
      March 4, 2021

      I’m so happy you enjoyed this recipe, Em! Thank you for that wonderful review!

      Reply

  • alexandra
    February 24, 2021

    Can I use peanuts instead of walnuts?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      That should work too! I hope you love it.

      Reply

  • Maureen
    February 20, 2021

    I have tried a lot of your recipe is one of my favorite one is a copycat chicken Turn The Cheesecake Factory. I love the frosting in this carrot cake recipe however there wasn’t any spices added and I feel that the carrots kind of overpower the taste. If I were to add anything to this recipe it would definitely be places all I tasted was carrot

    Reply

    • Natashas Kitchen
      February 20, 2021

      I’m so happy you enjoyed that, Maureen!

      Reply

  • Joy Gencarelli
    February 1, 2021

    me and my 8 year old daughter just made this came out amazing !! love all your recipes super easy to follow !

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Great to hear that, Joy. Thank you for sharing your good feedback with us!

      Reply

  • Shivambika
    January 26, 2021

    Can you please help with a eggless recipe for a carrot cake.

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Hi there, I don’t have an eggless recipe for carrot cake. I only have the eggless Chocolate Cake recipe.

      Reply

    • Joyce
      March 18, 2021

      Hi Natasha,
      This cake sounds yummy but I’m wondering if I could substitute applesauce for 1/2 of the oil without affecting the texture.

      Reply

      • Natasha's Kitchen
        March 18, 2021

        Hi Joyce, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how you liked the recipe.

        Reply

  • Agnes
    January 15, 2021

    It did not work for me 🙁
    Stick came up dry, I added 1 extra minute to be safe but the cake went down about 50%, and now is very heavy, dense, and flat. I will try again some other day.

    Reply

    • Natasha
      January 16, 2021

      Hi Agnes, make sure to beat the eggs and sugar adequately at the start and also be careful not to swap the baking soda and baking powder. I hope that helps. Lastly, I highly recommend watching the video to see where things may have started to look different.

      Reply

      • Agnes
        January 17, 2021

        Thank you, Natasha 🙂 I am making a second attempt today. I beat the eggs with sugar all right, but I added oil after the flour. Fingers crossed!

        Reply

        • Agnes
          January 17, 2021

          In my second attempt, I was very meticulous and used a high precision scale. Everything was room temperature! I followed instructions to the letter and yet my cake flopped spectacularly. I have to toss another batch 🙁

          Reply

  • Hana
    November 26, 2020

    hello miss Natasha! i just wanted to ask that can i put some cinnamon powder at the dry ingredients?….. if i can could u tell me how much i should put?

    Reply

    • Natasha's Kitchen
      November 27, 2020

      Others shared that they added 1 tps of cinnamon and it turned out good

      Reply

  • Karley
    November 25, 2020

    I made this for our Thanksgiving dessert tonight and it is delicious! I added 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg, but without those this cake is still delicious! It’s very moist and light (my fav kind of cake!) Thanks Natasha for another great recipe! 🙂

    Reply

    • Natashas Kitchen
      November 25, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Karley!

      Reply

  • Luminita
    November 21, 2020

    It’s delicious! My only complaint is that there should be some salt added to the cake, It would taste even better than it already does.

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Luminita, thank you so much for that suggestion! We think it works great without it, but if you experiment, I would love to know how you like that!

      Reply

  • Leah Smith
    October 28, 2020

    Natasha can I make this carrot cake recipe in one pan. Tube pan instead of 2 round pans.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Hi Leah, I imagine that should work well too. Please share with us how it goes if you try it!

      Reply

  • Erica Fowlet
    September 11, 2020

    Love your Recipes Natasha have made your Unbaked Cheesecake and it was scrumptious. Looking forward to Baking your Carrot Cake

    Reply

    • Natashas Kitchen
      September 11, 2020

      That’s just awesome! Thank you for sharing that with me Erica!

      Reply

  • Anne Smyth
    September 5, 2020

    Could you give metric measures as I don’t use cups. In the carrot cake you use cup measures for the cake and ozs and grams for frosting. Thanking you.

    Reply

  • Tricia Adrian
    September 2, 2020

    How do you thicken the cream cheese frosting?
    The cake is great texture and I added the walnuts to the batter!
    Turned out great!
    Just the frosting was a bit runny but still was ok.

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Tricia, the frosting should not be runny, When softening the cream cheese be sure it is not melted or too soft. Was anything possibly altered in the recipe?

      Reply

  • ROSEMARIE ST MICHAEL
    June 11, 2020

    Hi Natasha,I love You so much enoy everything you create. I just made my first carrot cake and did two small squares and it came out yummy. My hubby lovs your recipes.

    Reply

    • Natashas Kitchen
      June 11, 2020

      Thank you for sharing that wonderful review with me Rosemarie

      Reply

  • Shalaka Kala
    May 26, 2020

    Hi Natasha,

    I plan to make this recipe on the weekend for a birthday party.
    I have a question in regards to storing the cake the night before, as
    I was planning to make it the day before which is Friday when the party is on Saturday.
    I actually don’t know what I would store it in, and will it be good for the next day.
    I hope you can help me with that?

    Thanks,
    Shalaka

    Reply

    • Natashas Kitchen
      May 26, 2020

      Hi Shalaka, this cake should last at least a few days in the fridge.

      Reply

      • Shalaka Kala
        May 27, 2020

        perfect thank you!

        Reply

  • Jeannie
    May 25, 2020

    Hi Natasha — why do your cakes come out flat and mine dome up? Loved the cake flavor, but had to shave off the tops. What am I doing wrong? I tested the oven temp and it was accurate.

    Reply

    • Natasha
      May 26, 2020

      Hi Jeannie, did you possibly use the wrong kind of leavening or too much leavening?

      Reply

    • Michele Sheerman
      September 16, 2020

      Hi, Natasha.
      I love you to bits and have added several of your fantastic recipes to my regular lineup. I trust you all the way, but I have to say this one was a clunker for me. I’m so sorry I am a baker by trade and I was I mixing it I kept saying to my husband, “Huh. Only I c sugar? No vanilla? No salt? 3 c of carrots but only a tsp and a half of leavening? I pushed on because I love you, but I have a very flat, sad cake. I’m still going to try the frosting that goes with it, though. I’m making Pumpkin Whoopies for market this week and I’m hoping it will be a nice filling <3 Still a fan. Will still try more recipes!

      Reply

      • Natasha
        September 17, 2020

        HI Michele, did you possibly mixup the baking soda and powder? I’m not sure why else the rise would be off unless there was some type of substitution. Sorry to hear that. Such a bummer when a cake doesn’t work out.

        Reply

        • Jenn
          October 8, 2020

          Mine didn’t rise as well and wasn’t enough batter with only 2 cups of flour. Is this correct?

          Reply

  • Roula
    May 15, 2020

    Hi Natasha!! Thank you for your recipe…so tasty but honestly i changed a little bit the second time, i felt i need more taste in it:)
    I added 1 cup of pineapple juice and put the half quantity of the oil (1/2 cup), 1 tps of cinnamon and accidentally i added 2 cup of carrot not 3 🙈 and with the frosting it was super super super yammi!!!! Thank you for your recipes and I’m sure if you create an application for your website, we will all be interested to use it!

    Reply

  • Gaby
    April 25, 2020

    I just made this, texture and structure are perfect but the taste is just not there for the bread part of the cake. I read the comments below about it having no taste so I added a dash of cinnamon and vanilla extract but not even that could save it :(. Im dissapointed this is the first Natasha recipe that doesn’t turn out and I’ve been using the blog for years now.

    Reply

    • Natasha
      April 25, 2020

      Hi Gaby, I’m sorry to hear that you didn’t enjoy this one. We loved the light flavor and texture of the cake and it is not supposed to be like the traditional dense and very sweet cakes at the grocery stores.

      Reply

    • Sonja Valadez
      September 2, 2020

      I agree. I love Natasha’s recipes but didn’t get a thumbs up on this one. Family loved the icing but we do prefer a little more taste in the bread part of the cake.
      Is there something that I can add for a little sweetness?
      Thank you.

      Reply

  • sushii_yam
    April 17, 2020

    I made this yesterday followed up by a request to bake another carrot cake after my boyfriend tried your “healthier carrot cake recipe”. This is amazing too. I think I´ve never fallen in love with carrot cakes before, but now I think Im a big fan too 🙂

    I love all your recipes. They never fails me. Thank you Natasha! Keep cooking amazing 🙂

    Reply

    • Natasha's Kitchen
      April 17, 2020

      You are very welcome. So happy to hear that you loved this recipe so much! Thanks for sharing and for giving an excellent review.

      Reply

  • Lydia Nedelco
    April 10, 2020

    For some reason I remember carrot cake having cinnamon flavor. Do you think I could add cinnamon? Also this cake has eggs so dosen’t it need vanilla to balance the egg smell? Do you think I could add both cinnamon and vanilla ??

    Reply

    • Natasha
      April 10, 2020

      Hi Lydia, I haven’t tried adding cinnamon but if you add it, I would suggest whisking it into the dry ingredients first and if you want a little vanilla flavor, you can add a teaspoon or so, folded in at the end until blended.

      Reply

  • Maria
    April 1, 2020

    Hi Natasha, I only have canola oil is that still ok for the carrot cake , thank you

    Reply

    • Natasha's Kitchen
      April 1, 2020

      To be honest, I haven’t tried those substitutions and with baking being so much a science, I couldn’t really say without testing it myself. If you try it out, let me know how it works out.

      Reply

  • Deanna
    March 17, 2020

    Awesome recipe! My family loved it. It’s not as pretty as yours but it tastes really good.

    Thanks Natasha

    Reply

    • Natashas Kitchen
      March 17, 2020

      I’m so glad you enjoyed that, Deanna! Thank you for that wonderful review!

      Reply

  • Ellen
    March 1, 2020

    Hi, I made this for my husband’s birthday. He is a carrot cake over. We were disappointed that it had no flavor. Why do you not use any spices? The frosting however was dynamite in flavor. I will add vanilla, cinnamon and nutmeg the next time I make it.

    Reply

  • Rola
    February 27, 2020

    Hi Natasha i love your recipes ! I made the blueberry lemon cake and it was fantastic.
    Now for this carrot cake if i want to make it smaller in 5 inches tray do i need just to go to half the ingredients??!!

    Reply

    • Natashas Kitchen
      February 27, 2020

      Hi Rola, I have not tested that in a 5″ tray to advise. I imagine you may have to. If you experiment please let me know how you like that.

      Reply

  • Giselle
    February 18, 2020

    Can I use granulated sugar instead of powdered for the frosting?

    Reply

    • Natasha
      February 20, 2020

      Hi Giselle, It wouldn’t thicken up properly without powdered sugar.

      Reply

    • Andrea
      May 13, 2020

      Hello Natasha,

      I want to make this recipe but would like to know how to toast nuts please.
      Thank you!

      Reply

      • Natasha
        May 13, 2020

        Hi Andrea, toast on a dry skillet over medium heat, tossing frequently until they are fragrant and golden. Don’t walk away from them since nuts can easily scorch and burn.

        Reply

  • Carmelle-Anya
    February 15, 2020

    Hi Natasha!
    Can I add a tsp of cinnamon?

    Reply

    • Natashas Kitchen
      February 15, 2020

      Hi Carmelle-Anya, I think that should work. I would add the cinnamon to dry ingredients. I hope you love the cake!

      Reply

      • Carmelle-Anya
        February 16, 2020

        Thanks! What about nutmeg?

        Reply

        • Natasha's Kitchen
          February 16, 2020

          Others commented that they used 1/4 tsp of nutmeg and it was great!

          Reply

          • Carmelle-Anya
            February 16, 2020

            Perfect! I’ll try 1 tsp of cinnamon and 1/4 tsp of nutmeg. I’ve seen some recipes with brown sugar and/or canned pineapples. What do you think about these two ingredients?

          • Natashas Kitchen
            February 17, 2020

            That should work Carmelle! I would love to know how you like it with those add ons.

      • Carmelle-Anya
        February 18, 2020

        I’m going to make them as cupcakes! I will let you know how it turns out. Thank you again!

        Reply

        • Natashas Kitchen
          February 18, 2020

          I look forward to it!

          Reply

        • ana
          September 14, 2020

          How did they come out? I want to make them as cupcakes this week.

          Reply

  • Lucy
    December 20, 2019

    I made this cake for my husband’s office party. Everyone loved it and had two pieces! He brought home the very last piece for me to try. It was delicious! You were right, it was not too sweet and also looked great, like from a professional bakery! I also need to mention that it was the first layered cake I made from scratch. Thank you for this great recipe!

    Reply

    • Natashas Kitchen
      December 20, 2019

      Oh it really is amazing! Tha flavors are so awesome! Thank you for sharing that with me.

      Reply

  • Terri
    October 31, 2019

    made this for a birthday party this evening.. did not rise… so making a 2 layer only.. but looks great

    Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Terri, I haven’t had that experince, is it possible you omitted the baking soda? Baking soda is 4x stronger than baking powder and with a full teaspoon, it should be adequate for the cake to rise. You might also check that your baking soda and baking powder are fresh. Hope that helps!

      Reply

  • Terry Shahan
    October 8, 2019

    Natasha I love your receipts n videos. I want to try your carrot cake as a sheet cake 9×13 pan, what would you suggest on how long to bake it.

    Reply

    • Natashas Kitchen
      October 8, 2019

      Hi Terry, you can just make the whole thing in a 9×13 baking pan and bake until the toothpick comes out clean. Without testing it, I can’t tell you exact baking time. Let me know how it works out.

      Reply

  • Janet
    July 27, 2019

    Made this cake exactly as recommended. Lacked flavor without the spices in most other recipes Cake was not moist. Toasting walnuts give them a rustic flavor. We didn’t care for this cake at all.

    Reply

  • Dianne
    March 28, 2019

    I love pineapple in my carrot cake…can this be adapted…will it be too moist to add drained crushed pineapple

    Reply

    • Natashas Kitchen
      March 28, 2019

      Hi Dianne, that is a great idea! I haven’t tested that, however. Here is what one of our readers wrote ” I’ve tried putting nuts in the batter, and added fresh pineapple chunks to the cream cheese frosting. It turned out absolutely amazing! My daughter is still begging me to make this cake one more time 🙂 It’s a family favorite recipe now!”

      Reply

      • Dianne
        March 28, 2019

        Thank you…the frosting is an option

        Reply

    • Linda
      April 18, 2019

      Has anyone made this in a 9×13? I’m not good with layer cakes and prefer not to mess with layers this weekend when I have to transport the cake.

      Reply

      • Natasha
        April 18, 2019

        Hi Linda, without testing it, I can’t give you exact bake time, but you can just make the whole thing in a 9×13 baking pan and bake until the toothpick comes out clean. The bake time should be pretty close to the round pans.

        Reply

      • Missy
        February 22, 2020

        Can the frosting be made with hand mixer? I can’t afford the stand mixer.

        Reply

        • Natashas Kitchen
          February 22, 2020

          Hi Missy, yes that will work fine to use an electric hand mixer. In step 1, mix for 5 minutes instead of 3 and then in step 2, turn the mixer to low speed instead of medium/low. I hope you love the cake!

          Reply

  • raquel bejman
    March 16, 2019

    instead of using 2 pans, can i make the carrot cake in 1 pan?

    Reply

    • Natashas Kitchen
      March 17, 2019

      Hi Raquel, I feel that will overwhelm one pan, and may overspill. If you experiment, let me know how you liked the recipe

      Reply

  • Svetlana
    March 6, 2019

    I made it today for my husband’s birthday. The cake was a big hit. It is pretty easy to make. Maybe the hardest part was slicing layers in half 🙂 Frosting is delicious (I wanted eat it from the bowl). I added 1 tsp cinnamon, 1/2 tsp vanilla, raisins (1oz) and crushed pineapple (small can without liquid).
    Thank you for the recipe.

    Reply

    • Natashas Kitchen
      March 6, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • janis giacoio
      March 15, 2019

      Just a quick tip…..put your layers in the freezer to firm it up! It makes cutting easier. (no crumbs!)

      Reply

  • Ruth Doyle
    March 2, 2019

    Hi Natasha
    Your carrot cake looks delicious and I would love to bake it, could you weigh the ingredients in grams or ounces please as it more accurate and many bakers fill the cups differently and it results in too much or too little. Especially the flour
    Regards Ruth

    Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Ruth, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Megan
    February 22, 2019

    Hey, firstly I love your recipes! I just have a question about this one, what exactly is a cake pan? I actually live in Ukraine, and the measurements are completely different here. I have 1 pan which I use to bake pies in, I wonder if I should just get a 2nd of this one, or 2 of a different size. Thanks!

    Reply

    • Natashas Kitchen
      February 22, 2019

      Hi Megan, we used 9″ cake pans. Something like this pan here will work.

      Reply

  • Oleksandr
    December 30, 2018

    Tried this recipe for the first time. Cake didn’t raise. It wasn’t as fluffy as it is on the pictures. What could be done to get it risen? The other recipes online have more backing powder. Could it be a reason?

    Reply

    • Natasha
      December 31, 2018

      Hi Oleksandr, is it possible you omitted the baking soda? Baking soda is 4x stronger than baking powder and with a full teaspoon, it should be adequate for the cake to rise. You might also check that your baking soda and baking powder are fresh. Hope that helps!

      Reply

  • Robyn
    November 30, 2018

    I have made this several times and it is great! How long can I keep extra icing in the fridge? I made enough for a second cake, but haven’t made it yet?

    Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so happy you enjoyed that, Robyn. This should last at least a few days in the fridge. We have used ours up much sooner than that so I can’t advise on that.

      Reply

  • Kristina
    October 13, 2018

    Could I use different oil like sunflower oil or extra-virgin olive oil?

    Reply

    • Natashas Kitchen
      October 13, 2018

      I think that should work fine, Kristina!

      Reply

  • Olga
    October 5, 2018

    This carrot cake is absolutely delicious, I tried many varieties of carrot cake after I came in America from Russia, and finely I satisfied 100%, only I used different frosting, it’s was sour cream with sugar and vanilla, everyone loved , but noone would imagined it was made of sour cream. Thank you very much, God bless you!

    Reply

    • Natashas Kitchen
      October 5, 2018

      Thank you so much for sharing this version with me, Olga!!

      Reply

  • Marina
    September 3, 2018

    I’ve made this cake so many times.. It surprises me every time how much carrots go in it, but it’s so good anyways! I also make them in mini-bite cupcake size and bake them off at 350 for 15 min. and they turn out so good too!

    Reply

    • Natashas Kitchen
      September 3, 2018

      Hi Marina! Thank you for sharing that with us! I love that you were able to make them mini cupcakes!

      Reply

  • Yelena Lepekhin
    July 10, 2018

    YUMMY 🤤 😋!!!!!!! I love carrot cake and I was so impressed to find a healthier version instead of the usual American one! My family also loved it!

    Reply

    • Natashas Kitchen
      July 10, 2018

      I’m happy your family enjoyed it!

      Reply

  • Emily
    May 26, 2018

    Would coconut be good instead of pecans.

    Reply

    • Natasha
      May 26, 2018

      Hi Emily, yes that would work since you are layering them in after the cake is baked. 🙂

      Reply

  • Emily Ross
    May 26, 2018

    I was wondering would it be good if I put coconut instead of pecans? Because my sister is allergic.

    Reply

    • Natasha
      May 26, 2018

      Hi Emily, I haven’t tried putting coconut in it but since the nuts are just sprinkled on between layers when the cake is assembled, you could really use any nuts you prefer or omit them altogether. I hope you and your sister love the cake! 🙂

      Reply

  • Natella
    May 24, 2018

    Hi Natasha, I’m looking forward to making this carrot cake for a birthday party. You mentioned that the frosting is fluffy. I wanted to decorate my cake with candy melts flowers. Do you think this frosting would hold them? Thank you.

    Reply

    • Natasha
      May 24, 2018

      It depends on how heavy they are. This isn’t stiff like the buttercream frosting but it holds its shape.

      Reply

    • janis giacoio
      March 15, 2019

      Just be careful using any kind of candy because it tends to bleed into the icing!

      Reply

  • Ayda.alm
    May 16, 2018

    Hi Natasha; i always follow your recipies and i think they are absolutely great. It’s just that i made this cake and i’m waiting for it to cool down in the fridge; but it smelled awfully eggy in the first place before adding the cream. Is that normal?
    Since i made it for my friend’s birthday i’m afraid they might smell the egg !

    Reply

    • Natasha
      natashaskitchen
      May 16, 2018

      Hi, I haven’t noticed an eggy scent when making this cake. I would suggest reading our best tips for making a sponge cake. One thing that might cause an eggy smell is if they eggs and sugar are underbeaten or if the mixture is overmixed and not baked right away after the butter is added (or using butter that is too warm) – all of these things can cause the cake not to rise properly. Our post on making a sponge cake answers most FAQ as well.

      Reply

    • Eleni
      February 22, 2020

      I made this cake today, 2/22/2020, everthing went as shown in your video except when I make the frosting. The powdered sugar and butter did not come out creamy and fluffy. It s powdery , as though there was t enough better. I put in the exact amount as stated in the recipe. I kept double checked if I had the amount incorrect, but it was exactly as stated. What gives?

      Reply

      • Natasha
        February 24, 2020

        Hi Eleni, did you use the correct amount of cream cheese? It sounds like the proportions were off somehow – this frosting is normally soft and fluffy and not too thick.

        Reply

  • Maria Cristina
    May 13, 2018

    Dear Natasha,
    I love all of your recipes! My husband was craving a carrot cake and I knew where to look right away. I made the cake today and it came out amazingly delicious!!! Thank you!!!!

    Reply

    • Natasha's Kitchen
      May 14, 2018

      You’re welcome Maria! I’m glad to hear how much you love the recipe. Thanks for sharing your fantastic review!

      Reply

  • Marya
    May 4, 2018

    Hello mrs natasha i baked this cake it was perfect so delicious thank you very much just i add a little bit cinammon to it ❤️❤️❤️

    Reply

    • Natasha's Kitchen
      May 4, 2018

      Hello Marya! I’m glad you love the recipe, thanks for sharing your great review!

      Reply

  • Teresa Nunn
    April 17, 2018

    Hi Natasha! I love your recipes and want to try your carrot cake recipe. would you recommend freezing the cake portion? then frosting after it thaws out?

    Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Teresa, I think that would work well to freeze the cake layers without frosting. I hope you love the recipe! 🙂

      Reply

  • Dawn
    April 12, 2018

    Last week I made Spartak cake which my family loved! This week I tried the carrot cake and was so disappointed. The frosting was good but the cake was so blah we ended up throwing it out. Boxed mixes taste better. I’ll keep trying but this recipe definitely isn’t a keeper for me.

    Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Dawn, I’m sorry to hear that! I am always happy to help troubleshoot. Did you change anything about the recipe?

      Reply

      • Dawn
        April 13, 2018

        No I did not so likely a personal preference. I would definitely add spices and perhaps raisins to increase taste and moisture. I’ll keep trying though…you have a lot of recipes to keep me busy!

        Reply

        • Natasha
          natashaskitchen
          April 13, 2018

          I love those add-in ideas! I want to try some crushed pineapple as well next time I make this. In general, this is much lighter, fluffier and less sweet than most store-bought American-style carrot cakes.

          Reply

      • Lisa Frascella
        March 23, 2019

        I think some cinnamon and brown sugar would help

        Reply

  • Angela
    March 30, 2018

    Hi Natasha,
    How would I adjust the baking temperature and time for a bunt pan?

    Reply

    • Natasha
      natashaskitchen
      March 31, 2018

      Hi Angela, I honestly have not tried this one in a bundt pan so you will have to do some testing. I would start the bake for 30 minutes, do the toothpick test and bake longer if needed.

      Reply

      • Angela
        March 31, 2018

        Thanks, I’ll give that a try!

        Reply

        • Natasha's Kitchen
          March 31, 2018

          You’re welcome, please let me know how it goes!

          Reply

  • Gabriela
    March 28, 2018

    Hi I am in Australia and I was wondering how much is a stick of butter.

    Love your videos. Thank you so much.

    Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Gabriella, 8 Tbsp or 113 grams in one stick of butter and you are welcome 😀

      Reply

    • Sherry
      March 28, 2018

      It’s 1/2 a cup for me! Or 8 Tablespoons.

      Reply

      • Gabriela
        March 28, 2018

        Thanks so much 🙂

        Reply

  • Sherry
    March 26, 2018

    My friend/coworker said she loves carrot cake, so I decided to make your recipe, since I’ve never made one before. Everyone agreed, the cake was ok, the cake tasted like flour, not enough like a carrot cake. I liked that it didn’t taste so sweet, like many others I’ve had. I also liked the frosting, I thought it was creamy. But a coworker asked if it was canned, thought it didn’t taste “homemade”. Also, my cakes didn’t rise enough to cut in half, so I made a layer cake and not 4 layers. Looks good, tasted ok.

    Thank you,
    Sherry

    Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Sherry, This is definitely not like carrot cakes sold in US grocery stores which seem to be 90% sugar :). I’m glad you liked that it wasn’t overly sweet. That is pretty standard for most of our desserts. I am always happy to help troubleshoot. I’m not sure why it would taste like flour – that has me a little stumped. Did you make any substitutions in the recipe? It may help to see our tutorial on measuring ingredients for baking. If the cake did not rise as expected, check that your leavening (baking soda/powder) is not expired. I hope that helps!

      Reply

      • Sherry
        March 27, 2018

        I’ve only had bakery carrot cake, or one someone else made, and they are always too sweet. My husbands a diabetic, and I have a heart issue that doesn’t do well with sugar, so I cut back on sugar wherever I can. No, I didn’t make any substitutions, and I did measure it the way you say, scoop it into my measuring cup with a spoon, don’t pack it and level off. And I checked my baking powder and soda weren’t expired. But I wasn’t the only one who said the cake was floury tasting. But thank you, maybe it’s just a taste thing, those that didn’t mention the floury taste, liked the cake.

        Reply

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