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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

4.74 from 45 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
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 2 sticks 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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • Mary
    March 24, 2018

    Just want to be honest, I made this cake yesterday, the cream is great. The cake part wasn’t good at all though. Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Mary, I’m glad you enjoyed the cream. I am always happy to help troubleshoot if you can provide more information on what happened with the cake and if any substitutions or modifications were made to the recipe- I will do my best to help 🙂 Reply

      • Mary
        March 27, 2018

        The rise of the cakes were good. I did everything by the recipe. Looked just like the picture. It just didn’t taste good. It’s not just me, cause none of the family members liked it. I think it wasn’t as moist or soft as a carrot cake is expected to be, and also has a baking soda taste. It’s ok, I tried. Reply

  • Diana
    March 13, 2018

    Hi Natasha, thank you for this great recipe. I happened to absolutely dislike the taste of the baking soda in baking, I remember in my Russian childhood my mom always combined it with vinegar or lemon juice, should I do it in this recipe? Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Diana, I haven’t noticed a baking soda taste but it might be worth experimenting if you are very sensitive to baking soda. I honestly haven’t tested it that way so I’m not sure how the batter would react the the vinegar. Sorry I can’t be more help! Reply

  • Tommy
    March 7, 2018

    Let me give you an outstanding Idea that I use now with Carrot and Red Velvet cakes. Using a spring form lined with parchment or wax paper instead of a graham cracker crust, Make about a 1″ (+) thick cheesecake disc the same diameter as your cake. Once cooled, refrigerate. Then it will be easier to turn out, and place as the middle layer of your cake. Surprise! It’s quite an awesome thing for your guests to find, especially since your icing is cream cheese as well. 😀 Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      I absolutely love that idea! Carrot Cake Cheesecake!! YUM!! Reply

  • susan palmer
    March 7, 2018

    I would love it if food bloggers would include the necessary recipe adjustments for high altitude! Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      Hi Susan, unfortunately I have zero experience with high altitude baking and have no way to test it 🙁 Sorry I can’t be more helpful with that! Reply

  • Mary
    March 2, 2018

    Hi Natasha. I love your recipes! I have made several. If I do not have a stand mixer, can I use a hand mixer? Is it still possible to have it turn out the same? Reply

    • Natasha
      natashaskitchen
      March 2, 2018

      Hi Mary, 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

  • Maria Atanasova
    February 1, 2018

    A great cake, Natasha!
    I`ll do it ,but I do not understand – 3 cups or 1lb – haw many grams it is
    16 oz – ??? grams of cheese
    The carrots – ?
    Haw many grams
    2 cups of sugar, that`s 400 grams of sugar, that`s a lot of quantity is not possible…. Something I eaan not understand. I want to prepare her for my birthday.
    Thank you so much, Natasha!
    Maria, Bulgaria
    ………And another thing , Natasha, you are a very beautiful girl!!! Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      Thank you Maria 😀. I think this post will be helpful for you to use as a reference. In the future I will add metric measurements to make it easier. Reply

  • edmond
    February 1, 2018

    My favourite 10/10 Reply

  • Nadya
    January 25, 2018

    Hi I was wondering if I use 10.25 inch round pan how would my bake time vary? And should I still slice layers in half since they will probable be thinner? Reply

    • Natasha
      natashaskitchen
      January 25, 2018

      Hi Nadya, I haven’t tested in a 10.25 inch pan but the bake time would be less since it will be a wider and flatter cake. You can try to slice the layers in half – it will be a little more challenging since the layer will be thinner. Reply

  • Cristina
    December 29, 2017

    Delicious. The best carrot cake and so easy to make. Thank you 🙂 Reply

    • Natasha's Kitchen
      December 29, 2017

      You’re welcome Cristina! I’m glad to her how much you enjoy the recipe. Thanks for sharing! Reply

  • Mariya
    December 29, 2017

    Hi Natasha! Have you tried baking this cake with walnuts and pineapple chunks in the batter? Do you think it would in any way modify the batter or make it not rise properly? Thank you in advance!
    Love your website and your recipies, you are an inspiration! Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Mariya, thank you so much for your sweet words 🙂 I haven’t tried those add-ins but I think it could work well. Let me know how it turns out if you experiment with it. Reply

      • Mariya
        January 7, 2018

        Natasha, thank you so much for your reply, and before New Year’s too! 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

        • Natasha's Kitchen
          January 7, 2018

          My pleasure Mariya! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review! Reply

  • Julia Gumenyuk
    October 9, 2017

    Hey Natasha! I love your website, it’s my go to every night. I have made this recipe a few times already and it is super tasty. Today I tried making cupcakes and they turned out superb! Just decreased the baking time slightly. Reply

    • Natasha's Kitchen
      October 9, 2017

      Hello Julia! I’m happy to hear that! Thanks for following and sharing your great review with other readers! Reply

  • Jessica reyna
    September 21, 2017

    Hi can these be make into cupcakes Reply

    • Natasha
      natashaskitchen
      September 21, 2017

      Hi Jessica, I haven’t tried that but I think it could work well for cupcakes. If you experiment, let me know how it goes! 🙂 Reply

  • Sylvia
    September 2, 2017

    Just like the version I have done for years except I add cinnamon to the batter and use 3 cups 10X sugar in frosting…..a long time favorite! Reply

    • Natasha's Kitchen
      September 2, 2017

      Great tip Sylvia! Thanks so much for sharing! Reply

  • Alona
    August 12, 2017

    Hi! Natasha. Can I use the table sugar instead of granulated sugar for the cake? Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Alona, I thought table sugar was granulated sugar. Is it some kind of specialty product you have? Reply

      • Alona
        August 12, 2017

        Thanks for your reply. You are right. Nothing special, sometimes a term of an item is confusing. By the way, I like your cooking Natasha and I am your number one fan. For today, I am going to make carrot cake for my mum in law’s birthday. Reply

        • Natasha
          natashaskitchen
          August 12, 2017

          I hope you love it and happy birthday to her!! 🙂 Reply

  • Stella Chew
    July 14, 2017

    Hi! May I know 1 cup is how many gram? Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Stella, one cup of sugar is 200 grams and 1 cup of oil = 224 grams = 8 ounces. Reply

  • Laura
    July 2, 2017

    I made this carrot cake recipe this week and it was so delicious !!! And so easy to do ! Completely recommend it ☺️☺️☺️ Thank you for your amazing blog ! Reply

    • Natasha's Kitchen
      July 2, 2017

      You’re welcome Laura! I’m happy to hear you love the recipe! Thanks for following and sharing your excellent review! Reply

  • simran
    June 23, 2017

    Hello Natasha
    I live in Australia, I was wondering I don’t know can we find a cream cheese in here, if yes where should I able to find it Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Simran, you might do some research online. It is sold in every grocery store in the US but I’m not sure about Australia… Reply

  • Katie P
    May 29, 2017

    At first I was a little hesitant to make it, thinking there are only 7 ingredients for the cake, how can so few ingredients make such a yummy looking cake , but oh boy, was I wrong or what!! The cake turned out so so amazing! And took only 30 mins to bake! Very fast! The only thing I have added is the tiny drop of vanilla to my frosting and the cake turned out to be a big hit. Thank you! Reply

    • Natasha's Kitchen
      May 29, 2017

      You’re welcome Katie! Thanks for sharing your wonderful review! 😀 Reply

  • Neha
    May 10, 2017

    I followed your recipe and the cake turned out absolutely delicious! Thank you so much. This is going to be my go-to recipe for carrot cake from now on. Reply

    • Natasha's Kitchen
      May 11, 2017

      Yes! I love hearing that! Thanks for sharing your wonderful review! Reply

  • Stephanie Sarceno
    April 15, 2017

    Hello Natasha do you think I can use cake flour instead ? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Stephanie, I haven’t tried that so I’m not sure it would work well with the weight of the carrots since cake flour produces a finer lighter crumb. The cake is already super soft without it so I don’t think it is necessary. Reply

  • LYDIA NEDELCO
    April 9, 2017

    Hi Natasha, can I add cinnamon and/or vanilla to this cake? Please let me know what you think Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      I Lydia, I think that would work to add both. I would add the cinnamon to dry ingredients and vanilla to wet ingredients. I hope you love the cake! Reply

  • April 3, 2017

    Ohhhh boy this is good Natasha! I had a massive carrot cake craving (prego with a girl!!!) and this was perfect! I have given half of it away to neighbors and they all have LOVED it too! (Okay, due to the specific craving I DID add a shake or two of cinnamon and a handful of raisins…) Thanks for another great cake! Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome Lindsey! I’m so happy to hear how much everyone love the cake recipe! Thanks for sharing 🙂 Reply

  • Mihaela S
    February 21, 2017

    Hi, Natasha
    I just want to thank you for the great carrot cake recipe! I had never tried to bake such a cake, but it was so easy and your tips so helpful that the first batch didn’t make it to the frosting:), the second batch did though and it was a huge hit! Reply

    • Natasha's Kitchen
      February 21, 2017

      You’re welcome Mihaela! Your review put a big smile on my face! Thanks for sharing 🙂 Reply

    • Burdea Andra-Ariana
      March 26, 2017

      Thank you so much for this lovely recipe! I tried this amazing carrot cake last month for my birthday and it has a real succes!

      Greetings from Cluj-Napoca (Romania) Reply

      • Natasha's Kitchen
        March 27, 2017

        I’m happy to hear that! Thanks for sharing 🙂 Reply

  • Inna
    February 8, 2017

    Hi Natasha! Thank you for all your amazing recipes!! I’ve been baking all your goodies like the poppyseed custard cake (my fav) and other stuff but always avoided this cake cuz I once tried a store bought carrot cake and it was way too sweet but today I wanted to give this cake a try. I just took it out of the oven and noticed that it didn’t rise as much as yours did.. I followed the recipe to the T..I’m just wondering maybe I should have folded the flour in (like in a regular sponge cake) instead of mixing with a mixer… ?? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      Hi Inna, I haven’t had that problem even when mixing with the mixer. Are you certain you didn’t flip flop your baking soda and baking powder by mistake? Baking soda is about 4x stronger than baking powder so it is important in this recipe. Also, was your baking soda fresh? If it sits opened for too long, it can lose it’s potency. Also, did you bake the cake layers right away without letting them sit too long on the counter? I sure hope that helps! Reply

  • Christina Yluk
    February 7, 2017

    I am making this cake today and I was wondering if it needs to be kept refrigerated? Thank you so much and I love your videos!!!! Reply

    • Natasha
      natashaskitchen
      February 7, 2017

      Thank you! 🙂 Because the frosting has cream cheese in it, I would refrigerate if you aren’t going to eat it within a few hours 🙂 Enjoy!!! Reply

  • villyn valdez
    January 25, 2017

    Hi..Mam…Nathasha..im one of your fans..here in your Nathashaskitchin..i love your recipe…im a Philippine..im here now in Kuwait..i wish that you send me always your recipe…so when i go philippine…i wish that someday i learn from you a lot of recipe so that when i go philippine i have a shop for the food i learn to you..because that is my Dream…i have a food shop someday..but i need to save a lot of money..so i reach my Dream come true…WISH YOU ALL THE BEST IN YOUR FAMILY…GOOD HEALTH ALWAYS..GOD BLESS..AND MORE POWER TO YOUR NATHASHASKITCHEN…. Reply

    • Natasha's Kitchen
      January 25, 2017

      Thank you so much! 🙂 Reply

  • Vicki
    January 24, 2017

    Hi Natasha this carrot cake recipe is awesome. My husband and I love carrot cake so when I told him I will try making one he thought it was a jock (since I’m not a good baker). Fallowing your recipe step by step was so easy and the cake turn out amazing. After eating it. My husband told me we won’t be buying anymore carrot cake. I will be making them from now on. The recipe is easy and the cake was so good. Thanks. Reply

    • Natasha's Kitchen
      January 24, 2017

      I love hearing reviews like this! Thank you for sharing Vicki 🙂 Reply

  • Nermin
    January 7, 2017

    Hi,
    Can i make this as a bundt cake? Thank you in advance. Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Hi Nermin, I haven’t tested it that way so I can’t really say if it would bake up properly or if you would need to alter the baking time at all. If you test it that way, please let me know how it turns out! 🙂 Reply

      • Colleen Vogt
        March 17, 2019

        Simply delicious! I used a 6 cup bundt pan and baked for 35 minutes and it turned out perfect! I truly love that this cake is not overly sweet. It was a hit with my family & guests. Reply

        • Natashas Kitchen
          March 17, 2019

          That’s so great! It sounds like you have a new favorite! Reply

  • Luz
    January 5, 2017

    Hi Natasha,
    I have yet to try this carrot cake recipe, but it looks delicious. I noticed that next to where all purpose flour is listed, it also says “see notes.” Under notes, it only states how to measure and shred carrots. Are there any special precautions in terms of flour?

    Btw, I have made your need beef stew recipe several times now and it’s a big hit with my family and others. It’s soooo good!!

    Thank you, and happy new year!

    Luz Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      I’m so glad you are enjoying my recipe!! 🙂 Regarding the flour, please see the note at the bottom of the print-friendly recipe which states: “* to measure flour, scoop into your measuring cup and scrape off the top.” Enjoy!! This is such an easy and yummy cake 🙂 Reply

  • Anna D
    December 19, 2016

    Yum yum yum super good!! My hubby said “I hate carrot cake” when I was baking lol and later he tried it and said it was delicious . Haha. Reply

    • Natasha's Kitchen
      December 19, 2016

      Lol! I am glad you both liked it! Thanks for sharing Anna! 🙂 Reply

  • Galina
    December 4, 2016

    Made this cake few times definitely the best cake all of my kids love it can’t even tell it has tons of carrots thank you for this recipes Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Galina, thank you for such a nice review and you are welcome 😁. Reply

  • Hoku
    November 24, 2016

    Aloha i Natasha. Thank you so much for sharing this recipe. This carrot cake is moist and delicious. My 3 boys love it. many blessings! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      I am so happy to hear that!! Blessings to you also! 🙂 Reply

  • natasha
    November 15, 2016

    hi Natasha, can I make this cake two days ahead? Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Yes that would work just fine 🙂 Reply

  • Nour
    October 30, 2016

    Hello Natasha!
    I really want to bake this carrot cake but I would like to add a little bit of cinnamon amd nutmeg to it… How much of both do you think I should add?
    And by the way, I am glad to see a promissing carrot cake which does not have nuts in the batter itself because I am alergic to nuts and have always wanted to try a nutfree carrot cake so thank you! Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      I’m so happy you were able to find this cake that doesn’t require nuts in the batter!! My son doesn’t eat walnuts either so I know exactly why you’re so excited! 🙂 If I were to experiment, I would use 1 tsp cinnamon and 1/4 tsp nutmeg. I hope you love it! 🙂 Reply

  • Nico
    October 16, 2016

    I made this cake a few times now and it’s sooo delicious!!! Every time I’ve made it for different people and they all loved it. Thank you so much for all the recipes! I love the videos and it’s so much easier to follow you through step by step. Thanks! Reply

    • Natasha
      natashaskitchen
      October 16, 2016

      Nico, I’m so glad to hear that 😀. Thank you for the nice review! Reply

  • Julie
    August 26, 2016

    Hi Natasha!
    Could I make this into a roll? Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Julie, I haven’t tested it that way so I’m not sure if it would work without cracking, but I do think it would be a great experiment! I’ll definitely have to try it. If you beat me to it, let me know how you liked it 🙂 Reply

  • Natalya
    July 31, 2016

    I can’t hear what you saying on video Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      Thank you so much for letting me know! What kind of device (phone or desktop) are you using? Thank you so much! Reply

  • Kristina
    June 25, 2016

    This recipe looks delicious! It’s already baking and I was wondering if I could add chocolate as decoration on top. What do you think? Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Hi Kristina, are you thinking about drizzling with chocolate once it’s out of the oven? I think that could work fine 🙂 Reply

  • Anastassiya
    April 14, 2016

    I made this cake a couple of days ago and it went out amazing! so tasty!!!!
    Thank you for sharing this recipe!

    even my French BF appreciated it and was so delightfully happy to eat it all! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

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

  • Kristina
    April 6, 2016

    Made this cake for Easter along with the tiramisu cake and it was so good!! I added some cinnamon and it was good! keep up the amazing recipes you’re the best!! Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      Mmmm adding cinnamon sounds wonderful! I’m so happy you are enjoying my recipes 🙂 Reply

  • Natalya
    March 26, 2016

    Hello. If I wanted to add raisins to this, at what stage and how much? I am used to carrot cake with raisins and your baking recipes seem to be the only ones I can make. Thanks you Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      I would stir them in just after adding the carrot. Enjoy! Reply

  • Natalie
    March 19, 2016

    Hi Natasha, I like some of your recipes very much. My friends enjoyed the carrot cake. But I guess 1 cup of oil was too much.
    Also, I was wondering if I can replace the all-purpose flour with coconut flour and veg oil with coconut or almond oil? Can you please share your thoughts.
    thank you. Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      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. Sorry I can’t be more helpful. Reply

  • Sonu
    March 9, 2016

    Can I use this recipe for a two tier cake ., plannin to make this cKe for my sons birthday Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Yes, you could, you just wouldn’t slice the layers in half :). Happy birthday to your son! Reply

      • Sonu
        March 9, 2016

        ️Thnk u soo much Natasha 🙂 Reply

  • Nitasha
    March 6, 2016

    I made this cake and it came out amazing! The frosting was great not too sweet. I love the step by step videos. Reply

    • Natasha
      natashaskitchen
      March 6, 2016

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

  • Lydia
    February 20, 2016

    Can I add vanilla and/or cinnamon Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      I think you could add either one or both 🙂 Reply

  • sofia anto
    February 19, 2016

    Hi..csn uou please tell me how many grams of sugar and flour you used gor the cake? ?? I can not measure with cups.waiting for your reply. .thanks Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      Sofia, 1 cup of sugar is about 200g. Two cups of flour is 256g. Since we use US measurements, use this site for conversions. Hope this helps 😃. Reply

  • Amanda
    February 6, 2016

    Hint, cut several pieces of wax paper and place them slightly under the cake , paper should overlap each other before putting the icing or decoration. You can lift the wax paper up and gently press the nuts into the icing, when done remove the paper. Help keep plate clean. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      That is an awesome tip! Thank you so much for sharing 🙂 Reply

  • nitasha
    January 25, 2016

    I love that you added video..def makes it easier. I will try this cake tommorow Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      That’s our goal for this year – more videos 😀. Please share how it turns out. Reply

  • gretchen garcia
    January 1, 2016

    how many grams of butter you use please? Reply

    • Natasha
      natashaskitchen
      January 1, 2016

      Hi Gretchen! 1 stick of butter = 8 Tbsp or 113 grams. Reply

      • gretchen garcia
        January 6, 2016

        thank you very much 🙂 Reply

  • Tursunai
    December 19, 2015

    Natasha this carrot cake was my first time baking and tasting, thanks to you I loved it. Sooo good!!! Even my friends were surprised because they’re never have tried before too👌👌👌 Reply

    • Natasha
      natashaskitchen
      December 19, 2015

      That’s so great! Thank you so much for sharing your wonderful review! 🙂 Reply

  • Aza
    December 1, 2015

    Hi Natasha. Thank you so much for the awesome recipe. The cake was very yummy and all of us loved it! The best carrot cake we have ever had 🙂 Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      Aza, thank you for such a nice feedback and you are welcome 😀. Reply

  • Galina
    November 25, 2015

    So happy I found this recipe! Thank You! Im so excited to make this tomorrow for Thanksgiving! My parents will be so happy, Ive been making thanksgiving dinner for about 2 years now and this one will be great with your turkey and this cake. Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I hope you all enjoy it! 🙂 Reply

  • Audrey Fortune
    November 22, 2015

    Hello Natasha, My name is Audrey, I’m sending this message for two reasons. The first is to say thank you for your great Carrot Cake Recipe.I was on YouTube looking for a easy step by step cake for my family for this up and coming holidays. So I decided to make this wonderfu Carrot Cake for my Family which is my Husband’s favorite cake and surprise him with it thisThanksgiving.Im sure my Family and I will love it.Ok my second reason is because, You mentioned in your video you were looking for an easier way to add nuts on to the side of a cake. Well I found that if you take a nice amount of aluminum foil folding it into four ,folding the long way ,then once you have it fold begin to layer the nuts along the foil paper then slowly tip the nuts onto the sides of your cake . I’ve found it to be quicker to apply to the cake and less messy. l hope this can be useful to you and again thank for the recipe. Happy Holidays to you and your family. Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      Thank you so much for sharing that with me! I’m trying to visualize the folding. Do you end up with something like a “v” fold that you place the nuts into and tip them onto the cake? Reply

  • Eleonora
    November 4, 2015

    Hi Natasha, I love your other carrot cake and make it often, but I do want to try this recipe. I wonder how it compares to your other carrot cake? Also, I would like to add walnut into the batter. How much should I add? Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      This cake is fluffier and the other one is a little denser. The ingredient list is fairly different and so is the frosting. If adding walnuts to the batter, I’d probably go with 3/4 cup to 1 cup. Reply

  • Julia
    October 29, 2015

    I was wondering if it’s possible to do this cake as a sheet cake. I’m trying to make a carrot cake for a church potluck and this sounds delicious Reply

    • Natasha
      natashaskitchen
      October 29, 2015

      Julia, 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

  • Yelena
    October 27, 2015

    Hi Natasha,
    Thank you soooo much for this great cake recipe. Just made it this past Sunday and this cake is out of this world :). Everyone in my family loved it. Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      Yelena, thank you for such a great review on the recipe, I’m glad you all enjoyed it :D. Reply

      • Yelena
        November 5, 2015

        Thank you Natasha again for such a great recipe. I am just curious what kind of stand mixer do you use and what size. I still use a hand mixer but shopping for a stand mixer. Do you think 4.5-Quart stand mixer is enough to make such a cake? Reply

        • Natasha
          natashaskitchen
          November 5, 2015

          Hi Yelena :). Yes, a 4.5 Quart mixer will work for this carrot cake. I use a professional 6 qt mixer (click here to see the one I have on Amazon) but I do bake quite a bit and it’s great for bread. If you are a bread maker or like to make big batches of dough like for piroshki, I would highly recommend buying a bigger one. If you bake only occasionally or have a smaller family, the 4.5 Qt or 5 Qt will work great :). Reply

      • Yelena
        November 25, 2015

        Hello Natasha,
        Happy Thanksgiving to you and your family.
        I am making your carrot cake again for Thanksgiving tomorrow. It’s almost ready and I am just wondering if I should keep it in the refrigerator overnight or it’s ok to leave it out?
        Thank you. Reply

        • Natasha
          natashaskitchen
          November 25, 2015

          After it is frosted, you definitely want to keep it refrigerated overnight since the frosting has dairy in it. Reply

          • Yelena
            November 25, 2015

            Thank you Natasha. I realized that after I posted and watched your video again :).

            Happy Thanksgiving.

  • Oksana
    October 11, 2015

    Hey Natasha! In your recipe you have 1/4 tsp listed for baking powder; however, in your video you used 1 teaspoon. Which one is correct? Reply

    • Natasha
      natashaskitchen
      October 11, 2015

      I just played it to make sure and the video says 1/4 tsp baking powder when I went over the ingredients. It is 1/4 tsp baking powder and 1 tsp baking soda. Reply

      • Oksana
        October 13, 2015

        Thanks for answering! 🙂 I made this cake and it came out very dense. I am not sure if I over mixed it but it did taste good, just VERY dense 🙁 Not fluffy like your picture. Reply

        • Natasha
          natashaskitchen
          October 13, 2015

          It’s possible that it was over mixed, but I do have a couple questions for you. Did you bake the layers right away without letting them sit on the counter too long? Also, what kind of flour did you use? Finally, did you measure your flour by scooping it into your measuring cup with a spoon and scraping off the top? I always measure this way for most accurate measurements, otherwise it is easy to overdo it on the flour. If you weigh a measuring cup with flour that you just scooped right into the flour bin you will always get more flour that way and too much flour will cause a cake to be too dense. I hope that helps! Is there anything else that you changed or substituted in the recipe? Reply

  • Maria
    October 3, 2015

    Natasha, this cake was absolutely wonderful! I made it for a youth gathering and they absolutely loved it! It was fluffy, moist, soft, and delicious! Thank you for sharing the recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      October 3, 2015

      That’s so great! Thanks for sharing that with me. 🙂 Reply

  • Galina
    October 2, 2015

    Dear Natasha. Could you please tell me your secret how do you manage that your cakes are so flat after they bake and cool down? For me they always turn out with a bump in the middle. Like a hill. 🙁 what do you think I’m doing wrong? Reply

    • Natasha
      natashaskitchen
      October 2, 2015

      Did you have that issue with this cake? It’s either the recipe you are using (maybe a poor balance of baking powder or soda), or are you using the correct sized pan for the recipe? Are you baking in the center of your oven? It could be a number of different things. Reply

      • Galina
        October 3, 2015

        yes, i did have the same issue with this cake…. I never payed attention where I place it in the oven, today I’m gonna make Poppy seeds custard cake, and I’ll make sure to pay attention. Thank you Reply

  • Olga
    October 1, 2015

    My new favorite cake. Seriously, I’ve made this like 5 times in the past two weeks. It’s how goooood it is!! & I kinda feel healthy eating it. Lol
    Thank you!!! Reply

    • Natasha
      natashaskitchen
      October 1, 2015

      Ha ha I’m the same way, “healthy” eating. lol. Reply

  • Irene
    September 28, 2015

    mmm thanks for this recipe!! The cake came out yummmyy! My layers were a bit less fluffy than what yours looked like. They were a bit denser, but not hard if you know what i mean. Do you know why that could be?
    Other than that, love the simple ingredients and flavor, will bake again! Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      When you measured your flour, did you scoop it into a dry ingredients measuring cup and scrape off the top? It kind of sounds like there may have been too much flour and if you dip your measuring cup into the bin and scoop out the flour that way, it becomes compacted and you always end up with considerably more than the required amount. I’ve tested this by weighing. Also, did you possibly use a different kind of flour (such as Canadian – with a higher gluten content)? Reply

      • Olga
        October 1, 2015

        So the cake layers won’t be as light n fluffy if I use Canadian flour? Reply

        • Natasha
          natashaskitchen
          October 1, 2015

          I haven’t tested it with Canadian flour so I can’t say exactly how it would affect the recipe. Canadian flour has more gluten than American flour so it actually produces softer results, but from my experience, you usually need slightly less Canadian flour than American flour. Without testing it myself, I couldn’t give you exact amounts. Reply

      • Irene
        October 4, 2015

        I believe I just used regular all purpose flour. As for the measuring, that may have been it. Need to actually follow this direction, never paid particular attention to the detail. Thanks Natasha! Will see how it turns out next time I make it Reply

        • Natasha
          natashaskitchen
          October 4, 2015

          You’re welcome Irene. 🙂 Reply

  • September 28, 2015

    I tried this over the weekend. It was such a delight. So fluffy and a perfect dessert. My twist to the recipe instead of 1 cup oil I used 1/2 cup and I added a tsp of cinnamon and a tsp of nutmeg.

    The whole family devoured it in one sitting 😊 Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      I’m so happy to hear you all loved it. Thanks for sharing that with me 🙂 Reply

  • Yuliya
    September 23, 2015

    Natasha, can you tell me please what type of Kitchen Aid stand mixer you used for this cake (5 QT, 6 QT etc.) ? Also, I am not able to find on your web-site anymore your favorite tools, the tools you use in cooking. Did you remove those pictures ? Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      Hi Yulia, it’s a Kitchenaid 600 series professional 6 Qt mixer. Here is the link. We haven’t found a place to put our “shop” on the new site. 🙂 https://natashaskitchen.com/shop-3/ Reply

  • Monica
    September 17, 2015

    How many grams/cups is 1 stick of butter? Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      1 stick of butter is 113 grams which is 1/2 cup. Reply

  • Helena
    September 13, 2015

    This cake is missing some good old allspice and cinnamon …. Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      I haven’t tried those in this recipe but I do love them for fall baking. Reply

  • September 11, 2015

    I don’t know if I’ve already told you but I totally love the new design! It’s so crisp and clean and inviting and lets your beautiful pictures shine!
    This cake looks amazing, carrot cake is one of my favs! Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      Awww thank you so much Jaclyn! 🙂 I really appreciate that you recommended cre8d to us. They were fantastic! Reply

  • Angelina
    September 10, 2015

    Hey, I was watching this new show young and hungry and the girl mentioned your website on the show! I was so shocked and happy for you that you got sponsored by them! Reply

    • Natasha
      natashaskitchen
      September 10, 2015

      Thank you Angelina :). Reply

  • Mirthula
    September 9, 2015

    Hi!! I’ve been looking up recipes in your blog. They turned out absolutely brilliant when I made them. I would like to point out that 8 oz. of cream cheese is 2 sticks. I tried the recipe with 8 oz..It was perfect!
    And for the dark chocolate cupcakes: Greek yoghurt isn’t available in the place I live in India! Any good substitutes? Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      For us, 8 oz of cream cheese is 1 stick and 16 oz is 2 sticks. I’m so glad you liked the recipes! 🙂 You might try regular yogurt but I haven’t tested it that way so I can’t say for sure.  Reply

  • Oksana
    September 9, 2015

    I was thinking about a carrot cake for a while and your post gave me a push. So without hesitating and postponing I made it around 10 p.m. Thank you for all those “pushes” you are giving to me))) The cake is delicious. I didnt have walnuts so I bet it does give a needed crunchiness Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      I’m so happy you liked it! 🙂 And, you’re very welcome – I’m glad I could provide cake making motivation 😉 Reply

  • September 9, 2015

    Natasha these are mouthwatering photographs. You are an artist in multiple ways. Culinary. Photographic. You rock! I like this carrot cake video I sent the URL to all my friends. Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      Thank you so much for sharing the video with your friends and for your very nice comment. 🙂 I’m feeling pumped 🙂 Reply

  • September 9, 2015

    This looks so yummy! My grandmother is a Russian and she makes the best pastries and cakes. When I was just a little girl she often came to visit and always made Napoleon cake. I so love it but it looks so difficult. Will you shoot a video on how to make it? Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      Ooh that is a good suggestion. Thank you! Did she make puff pastry from scratch? Reply

  • September 8, 2015

    What a beautiful cake! My boyfriend loves carrot cake and I’m sure he’d be impressed if I made this for him! Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Thank you so much Shelby! 🙂 Reply

  • September 8, 2015

    Too sweet is my #1 complaint about most cakes ~ just the too sticky wedding cake comes to mind. Yuck. And when I’m eating carrot cake, I want to feel like I’m eating healthy. The video didn’t work for me but maybe it’s my browser, I’ll keep trying. Our local grocery store had a carrot cake recipe contest and the winners recipe was used for the stores new recipe, kind of fun! Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      I agree – I can’t handle sugary sweet cakes. This one was just right and very enjoyable :). About the video loading, it is embedded from youtube so should be showing up. It could be a browser issue. I just checked it on Chrome desktop and on safari on my iphone and it is playing ok. What browser and device are you using? Reply

  • September 8, 2015

    Wow! My carrot cake recipe is the same, only difference is that I use baking soda activated with vinegar not baking powder. We love this cake too! Very nice video! I’m glad to see you back! 🙂 Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Hi Valya! I’ll have to try the trick with the vinegar and see if it makes a difference. It does rise really well without it also. It’s good to be back shooting videos. Now we just have to try to keep it up 🙂 Reply

  • September 8, 2015

    This is exactly how I’d like to eat my vegetables! Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Great minds,… great minds 🙂 Reply

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