No, really. This really is the best carrot cake you'll ever have. Moist, perfectly spiced, and without getting carrot shreds stuck in your teeth!
Homemade Carrot Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Author: Meaghan | Cook. Craft. Love.
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 3 cups carrot, finely shredded*
  • 1 cup vegetable oil
  • 4 eggs, room temperature
  1. Preheat your oven to 350 degrees and in a medium sized bowl whisk together the dry ingredients. 

  2. Add the carrot, vegetable oil, and eggs and whisk until completely combined.

  3. Pour into two lined and greased 8" cake tins and bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.

  4. Allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. 

  5. Fill and frost the cake with cream cheese frosting before serving. 

Recipe Notes

*To finely shred carrots I used the smallest grate on my box grater and then put the carrots through a few pulses in my food processor.