This Best Carrot Cake Recipe delivers a soft, spiced crumb, a rich aroma, and a smooth cream cheese frosting — perfect for any occasion.

Scale

270 ml milk (almond or whole)

165 g light brown sugar

170 g cane sugar

180 ml vegetable oil

2 tsp vanilla extract

300 g all-purpose flour

1½ tsp baking powder

1½ tsp baking soda

1¼ tsp cinnamon

¼ tsp salt

300 g grated carrots

70 g toasted walnuts (optional)

60 g chopped walnuts (for topping)

Cream Cheese Frosting:

340 g cream cheese

340 g butter

300 g powdered sugar

2 tsp vanilla or 1 tsp cinnamon

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1. Preheat oven to 350°F (175°C) and prepare two 8-inch or three 6-inch pans.

2. Whisk milk, oil, vanilla, and sugars until smooth.

3. Add flour, baking powder, baking soda, cinnamon, and salt.

4. Stir until combined.

5. Fold in carrots and walnuts.

6. Divide batter evenly and bake 40–45 minutes.

7. Cool cakes completely.

8. Whip butter, add sugar, then mix in cream cheese and vanilla.

9. Frost layers, decorate, and chill before serving.

Weigh ingredients for best accuracy.

Use freshly grated carrots for moisture.

Allow cake to cool before frosting.

Store refrigerated for up to five days or freeze slices for up to two months.