Sigrid's Carrot Cake Recipe

This Sigrid’s Carrot Cake is a moist and spiced recipe, which is made with fresh carrots and a rich cream cheese frosting. It’s a classic, foolproof recipe, ready in about 55 minutes, plus cooling time.

Jump to Recipe

Sigrid’s Carrot Cake Recipe Ingredients

For the Cake:

2 cups granulated sugar
1 cup vegetable oil, plus more for the pans
4 large eggs
2 cups all-purpose flour, plus more for the pans
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. kosher salt
2 cups grated carrots

For the Frosting:

3/4 cup salted butter, softened
12 oz. cream cheese, softened
1 1/2 lb. powdered sugar
2 tsp. vanilla extract
1/2 cup chopped pecans, toasted

How To Make Sigrid’s Carrot Cake

Prep Oven and Pans: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper and grease the parchment as well.
Mix the Cake Batter: In a large bowl, whisk together the granulated sugar, oil, and eggs. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the egg mixture and stir to combine. Finally, fold in the grated carrots and mix well.
Bake and Cool the Cakes: Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting: In a large bowl, use an electric mixer to beat the softened butter and cream cheese on medium speed until smooth and combined. Add the powdered sugar and vanilla, and continue to beat until the frosting is light and fluffy.
Assemble and Frost the Cake: Place one cooled cake layer on a platter and spread a generous layer of frosting over the top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting. Garnish by pressing the toasted, chopped pecans onto the top and sides of the cake.

Sigrid's Carrot Cake Recipe — Sigrid’s Carrot Cake Recipe

Recipe Tips

How to get a super moist cake? The use of oil instead of butter in the cake batter is the secret to a consistently moist and tender crumb that stays fresh for days. Also, be careful not to over-bake the cake layers.
Why shred your own carrots? For the best, most moist cake, it is essential to grate your own carrots from whole carrots. The pre-shredded carrots sold in bags are often very dry and will not add the same level of moisture to the cake.
How to get a smooth frosting? The most important step is to use cream cheese and butter that are both fully softened to room temperature. This is the key to a perfectly smooth, lump-free cream cheese frosting.
Can I make this ahead of time? Yes. You can bake the cake layers, let them cool completely, wrap them well in plastic wrap, and store them at room temperature for a day or freeze them for up to a month before frosting.

What To Serve With Carrot Cake

This is a classic, show-stopping layer cake that is a complete dessert on its own. It is the perfect centerpiece for birthdays, Easter, or any celebration. It needs no accompaniment other than a fork and a plate, though it is lovely with a hot cup of coffee.

How To Store Carrot Cake

Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered with a large bowl. It will stay fresh and delicious for up to 5 days. For the best flavor and texture, let a slice sit at room temperature for about 30 minutes before serving.

Carrot Cake Nutrition Facts

Serving: 1 slice (1/16th of cake)
Calories: 680 kcal
Carbohydrates: 85g
Protein: 6g
Fat: 38g
Saturated Fat: 16g
Sugar: 65g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my cake sink in the middle?

A sunken cake is usually the result of under-baking or from opening the oven door too early, which can cause a sudden temperature drop. Make sure your cake is fully baked (a toothpick inserted into the center comes out clean) before removing it from the oven.

Can I add other mix-ins like pineapple or raisins?

Absolutely! A classic carrot cake often includes about 1 cup of crushed, drained pineapple or 1 cup of raisins. Fold them into the batter at the very end, along with the carrots.

Can I make this in a different pan size?

Yes. For a simpler version, you can bake this cake in a 9×13-inch sheet pan. The baking time will be slightly longer, around 35-45 minutes.

Try More Recipes:

Roasted Carrots with Vinaigrette Recipe
Carrot Tart Recipe
Carrot Salad Recipe

Sigrid’s Carrot Cake Recipe

Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

680

kcal

A classic, incredibly moist two-layer carrot cake packed with fresh carrots and warm spices, all covered in a rich and tangy homemade cream cheese frosting.

Ingredients

Cake: 2 cups sugar, 1 cup vegetable oil, 4 large eggs, 2 cups all-purpose flour, 1 tsp each of baking powder, baking soda, & cinnamon; 1/2 tsp salt, 2 cups grated carrots.
Frosting: 3/4 cup softened salted butter, 12 oz softened cream cheese, 1 1/2 lb powdered sugar, 2 tsp vanilla extract, 1/2 cup chopped toasted pecans.

Directions

Preheat oven to 350°F. Prepare two 8-inch round cake pans.
In a large bowl, whisk the sugar, oil, and eggs.
In a separate bowl, sift the dry ingredients (flour, baking powder, soda, cinnamon, salt).
Stir the dry ingredients into the wet, then fold in the grated carrots.
Divide the batter between the pans and bake for about 30 minutes. Let the layers cool completely.
Make the frosting by beating the butter and cream cheese until smooth. Gradually beat in the powdered sugar and vanilla until fluffy.
Assemble the cake by spreading frosting between the cooled layers and all over the outside.
Press the toasted pecans onto the top and sides for garnish.

Notes

The most important tip for a truly moist carrot cake is the use of oil, not butter, in the batter.
You must let the cake layers cool completely before frosting them, otherwise the cream cheese frosting will melt and slide off.
For the smoothest, lump-free frosting, ensure your cream cheese and butter are fully softened to room temperature before you begin mixing.
For the best texture, grate your own carrots on the small holes of a box grater instead of buying the pre-shredded kind.