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Carrot Cake From Scratch

The Best Carrot Cake Recipe

Housewives of Frederick County
My Mom made this carrot cake throughout my childhood. It has stood the test of time over the years. Moist and full of flavor on the inside with a delectable homemade cream cheese icing on the outside! You won't find a recipe better than this!
5 from 1 vote
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course birthday, cake, Dessert
Cuisine American
Servings 10 people



  • 2 cups Granulated Sugar
  • 4 Eggs
  • 1 1/2 cups Vegetable Oil
  • 3 cups Flour
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 2 cups Carrots, grated/shredded
  • 1 cup Walnuts, chopped


  • 8 ounces Cream Cheese
  • 2 tsp Vanilla Extract
  • 2 cups Confectioners (Powdered) Sugar


  • Preheat oven to 350 degrees fahrenheit.
  • Using a mixer, beat the eggs, sugar, & oil until well blended.
  • Then add the flour, cinnamon, and baking soda to the egg mixture and mix well.
  • Using a large, sturdy spoon, fold in the carrots and nuts and mix well.
  • Poor batter into a greased (I used Pam Cooking Spray) 9"x13" baking dish OR (3) 9" round cake pans.
  • Bake for approximately 30 minutes if using round cake pans and approximately 40 to 50 minutes if using a baking dish.
  • While your cake is baking, make your icing: Use a mixer to blend cream cheese and vanilla extract.
  • Then add powdered sugar to the mixer, a little bit at a time, until creamy. Set icing aside.
  • Put a toothpick in the center of the cake. If you pull it out clean and the top of the cake is a nice golden color, it is ready to take out of the oven.
  • Allow cake to cool completely and then add cream cheese icing.
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