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My Favorite Carrot Cake Recipe

Author Mavis Butterfield


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 4 large eggs
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups carrots , grated
  • 1 1/2 cups cream cheese , softened
  • 3/4 cup unsalted butter , softened
  • 5 cups powered sugar
  • 1 tablespoon vanilla extract


  1. Preheat the oven to 325 degrees . Butter and flour 2 round 9-inch cake pans and set aside.
  2. Sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder and set aside.
  3. In a mixing bowl, whisk together the eggs, oil and vanilla. Add the flour mixture and stir to combine. Fold in the shredded carrots.
  4. Divide the batter between the 2 prepared pans. Bake for about 45- 55 minutes {or until a wooden toothpick inserted in the center of the cake comes out clean}. Cool cake pans on wire racks. Remove cake from pans, wrap in Saran wrap, the aluminum foil. Place on a cookie sheet and freeze cake layers over night.

Recipe Notes

Over the years I have learned when making layer cakes it is best to slice the cakes while they are very cold. This helps to eliminate excess crumbs.