The Best Carrot Cake Recipe You Have Ever Tasted

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This is the best carrot cake recipe you have ever tasted, I promise. It’s moist and dense with cream cheese frosting. I have great childhood memories of my mother’s carrot cake with the rich cream cheese frosting dripping down the sides of the cake. If I go out to dinner and they have carrot cake I am so tempted to try a slice. I know it might not be moist and then I will feel like I wasted my money.

It’s not the restaurant’s fault that they don’t make carrot cake like my mom’s. It usually ends up being really dry or the frosting doesn’t cut it with my taste buds. But, there is a really nice bakery in Salt Lake City, Utah called Schmidt’s Bakery. They make an awesome moist carrot cake. Well, today I have the best choice for carrot cake even if you happen to live close to that bakery.

This is a perfect cake for Sunday dinner, a family reunion or a neighborhood party! I must tell you something I learned from my mother, freeze your cakes one to seven days before you need them and they will be so moist. You can make it ahead of time and pull it out of the freezer the morning of the party. Next, you place the cake on the cake platter like you would if you made a Bundt cake.

Then you cover the cake with plastic wrap and let the cake defrost a few hours before frosting, then it’s ready to serve. I used to do this with my daughters’ birthday cakes because I did not want to be busy on their birthdays. I liked being able to pull the cake out the freezer the morning of their special day. I have a printable recipe below for both the carrot cake and the cream cheese frosting.

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The Best Carrot Cake

Carrot Cake
Prep Time
12 mins
Cook Time
30 mins
Total Time
42 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp. soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 cup oil
  • 4 eggs
  • 3 cups shredded/grated carrots
  • 1 tsp. vanilla
  1. Preheat the oven to 350 degrees. Combine the flour, sugar, soda, seasonings, and oil. Add the rest of the ingredients and thoroughly mix together. Grease a bundt cake pan or two 9-inch cake pans. You can also make 24 cupcakes.
Recipe Notes

Baking times: Bundt cake: bake 45 minutes or until toothpick comes out clean

Two-9-inch cake pans: 30 minutes or until toothpick comes out clean

Cupcakes: bake approximately 20-30 minutes or until toothpick comes out clean

Cream Cheese Frosting

Cream Cheese Frosting by Food Storage Moms
Prep Time
10 mins
Course: Dessert
Cuisine: American
Servings: 1 cake/36 cupcakes/24 cinnamon rolls
  • 1/2 cup butter softened
  • 1- eight-ounce cream cheese softened
  • 3 to 3-1/2 cups powdered sugar
  • 1-2 teaspoons vanilla
  1. Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.

This is the best carrot cake recipe you will ever make, it’s so moist and every bite is fabulous!

Chocolate Cake

My favorite things:

Essential Home by Anchor Hocking Cake Plate with Dome

Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan

Fat Daddio’s Anodized Aluminum Sheet Cake Pan, 9 Inch x 13 Inch x 2 Inch

Presto 02910 Salad Shooter Electric Slicer/Shredder

KitchenAid KSM6573CER 6-Qt. Professional 6000 HD Bowl-Lift Stand Mixer, Empire Red

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One thought on “The Best Carrot Cake Recipe You Have Ever Tasted

  • July 27, 2016 at 2:50 pm

    Hi, Linda, I made this yesterday afternoon and it was delicious! Thanks for sharing another epicurean delight with us. I didn’t have any cream cheese, but I did have some greek yogurt, so I used that for the frosting. I had to use a little extra powdered sugar, but it turned out pretty good. I’ll have to remember to keep some cream cheese on hand.

    Hope all is well with you. Hugs, Mare


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