Homemade Carrot Cake Recipe

There’s something magical about recipes that stand the test of time—the kind that get lovingly handwritten, passed from one generation to the next, smudged with flour and a little love. This Homemade Carrot Cake Recipe is one of those recipes in our family.

It’s been baked for birthdays, special dinners, and even weddings (more on that later). But until recently, I’d never actually made it myself—not once. Gulp.

I finally changed that this May, and I’m here to tell you about it. If you’ve ever been intimidated by baking a cake from scratch or thought Homemade Carrot Cake must be time-consuming and complicated, you are in for a happy surprise.

I was.

A Sweet Slice of Family History

For as long as I can remember, this Homemade Carrot Cake recipe has been woven into the story of our family. My mom has made it countless times — it was always her go-to “special occasion” cake. Every year growing up, if someone requested a carrot cake for their birthday (and they often did!), this is what came out of the oven.

One of my favorite memories? The cupcakes.

When my husband and I got married in 2008, we decided we wanted something fun and personal at our rehearsal dinner—not just any dessert. My mom had a family friend make Homemade Carrot Cake cupcakes for the occasion.

I can still picture them lined up on the dessert table, each one perfectly swirled with cream cheese frosting. It felt so meaningful to have a taste of home on such a big weekend of our lives. The cupcakes disappeared fast; to this day, our friends and family still remember them.

That’s how good this cake is.

First Time for Everything

It was one of those things that always lived in the realm of “Mom’s magic.” I think I just assumed it would not be very easy. Grating carrots, mixing everything just so, worrying whether it would bake evenly… it felt intimidating.

But this year, for my birthday, I decided to finally learn. And not just on my own — I wanted to bake it with my mom.

So, on my birthday, Mom and I pulled out the recipe, tied on aprons, and got to work. We hit a few bumps in the road, like trying to use a ceramic pan. It didn’t bake evenly, but it still tasted delicious.

The following weekend, I made it again. Yes and amen! I bought an 8×8 aluminum pan and it baked to perfection. Plus, I got carrot cake two weekends in a row. Winning!

The Best Homemade Carrot Cake Recipe

Here’s the recipe we used — the same one my mom has been making for decades.
It’s simple, straightforward, and absolutely delicious.

Cake Ingredients

• sugar
• flour
• baking soda
• salt
• cinnamon
• vegetable oil
• eggs
• grated carrots
• chopped walnuts
• vanilla

Step by Step Instructions:

1. Stir together sugar, flour, baking soda, salt, and cinnamon.

2. Stir in oil.

3. Add eggs one at a time, mixing well after each addition.

4. Add carrots, nuts, and vanilla. Mix thoroughly.

5. Pour into a floured and greased 8×8 cake pan.

6. Bake at 350°F for 30–35 minutes.

7. Cool in pan.

Icing Ingredients

*keeping things real here, I forgot the butter in the picture above. (insert face palm).

• melted butter
• block cream cheese, softened
• vanilla
• confectioners’ sugar

Instructions:

1. Combine butter, cream cheese, and vanilla. Mix well.

2. Gradually add confectioners’ sugar, beating until smooth.

3. Spread icing on the cooled cake.

The Flavors We Can’t Get Enough Of

This Homemade Carrot Cake recipe hits all the right notes:

• Moist and dense
• Warmly spiced with cinnamon
• Sweet, but balanced with the tang of cream cheese frosting
• Crunch from the walnuts adds a perfect contrast

Sprinkling chopped walnuts over the cake for some extra goodness is also an option. Yes, please!

There’s no pineapple, no coconut — just classic, clean flavors that let the carrots shine.

That’s why it’s been a part of our family celebrations for so long. It feels comforting and special at the same time.

How to Customize This Carrot Cake Recipe

One of the best things about this Homemade Carrot Cake is how easy it is to customize to your family’s taste. Not a fan of nuts? You can leave out the walnuts or swap them for pecans.

Want to add even more texture and flavor? Try stirring in a handful of shredded coconut or golden raisins. For an extra-moist cake, some bakers like to add a bit of crushed pineapple (just be sure to drain it well first!).

Of course, this recipe also works beautifully as cupcakes—perfect for parties, weddings, or anytime you want a grab-and-go treat. However you make it, this versatile carrot cake is sure to become a favorite in your home.

Tips for Making the Best Carrot Cake and Frosting

Here are a few more things I picked up on my first time making it:

• Use fresh carrots. Pre-shredded carrots from the store won’t give you the same moisture or flavor. Grate your own!
• Cream cheese frosting can be adjusted to taste. Like it less sweet? Use less sugar. Want it thicker? Add more sugar or chill it before spreading.
• Double the recipe for a 9×13 pan. We often do this for larger family gatherings or to make cupcakes.

How to Serve and Store Homemade Carrot Cake:

Homemade Carrot Cake is one of those desserts that somehow tastes even better the next day — if it lasts that long! Once frosted, the cake can be covered and stored in the refrigerator for up to 4–5 days.

If you prefer to serve it at room temperature (which really lets the flavors shine), simply take it out of the fridge about 30 minutes before slicing. This cake also freezes beautifully: wrap individual slices or the whole (unfrosted) cake tightly in plastic wrap and foil, and freeze for up to 3 months.

When ready to serve, thaw in the refrigerator overnight and frost as usual. Whether you’re enjoying a fresh slice with afternoon coffee or pulling one from the freezer for an impromptu treat, this Homemade Carrot Cake is a dessert you’ll reach for again and again.

Why You Should Make It

If you’ve ever considered making Homemade Carrot Cake, I wholeheartedly encourage you to do so, especially with this recipe.

Here’s why:

• It’s EASY. Truly. I was surprised at how quickly it came together.
• No fancy equipment required. One bowl, a spoon, and a grater. That’s it.
• It works as cake or cupcakes. We’ve used this exact recipe for both — perfect every time.
• It’s a crowd-pleaser. I have yet to meet someone who doesn’t love this cake.

And can you bake it with someone you love? Even better. Some of my happiest moments are made in the kitchen.

A New Tradition

Now that I’ve finally made this cake myself, I know it won’t be the last time. I’m already dreaming up occasions to bake it again:

• Father’s Day
• House Warming
• Easter brunch
• Just because it’s a rainy afternoon and the kitchen could use the smell of cinnamon and vanilla

Best of all, now I have the memory of baking it with my mom. That’s something no store-bought cake could ever replace.

Other Cake Recipes:
Honey Bun Cake Recipe
Pineapple Dump Cake

The Magic of Homemade Carrot Cake

Food connects us to the people and moments that matter most. For me, Homemade Carrot Cake will always be a symbol of celebration, family, and love.

It reminds me of birthday candles and frosting-smudged smiles, cupcakes at our rehearsal dinner in 2008, a sweet afternoon spent learning from my mom, and realizing that sometimes, the seemingly daunting recipes bring the most joy.

If you’ve been wanting to try Homemade Carrot Cake, let this be your sign. Pull out your grater. Call your mom (or your best baking buddy). Tie on an apron. You’ll be so glad you did.

If you try this Homemade Carrot Cake, I’d love to hear how it turns out for you! Did you bake it for a birthday, a special gathering, or just because? Leave a comment below and let me know — it absolutely makes my day to hear your kitchen stories. And if you have your own family twist on carrot cake, feel free to share it too. Happy baking, friends!

If you do make it, save a slice for me. ❤️