The Best EVER Carrot Cake

I love carrot cake, and so does everyone in my family. In the past I have made carrot cakes from the box because it seems so much easier, but one of the kids has a nut allergy so anything that has been produced on equipment that processes tree nuts is out – that includes many cake mixes. The ones that are nut free use something called “carrot flavored pieces” and that just seems wrong to me.

Secret Carrot Cake Ingredient

With the tree nut allergies it’s just safer to make my own cakes and cookies. The good news is that by making my own cake I know exactly what is going into my cake and my family. No preservatives, additives, or any of the other ingredients used to increase shelf life. Plus, making my own with fresh carrots and my secret ingredient makes for a carrot cake that is bursting with carroty flavor. Instead of using vegetable oil, I use mayonnaise. It makes the cake so much more moist and adds just a slight zing to the flavor. Don’t worry, you can’t taste the mayo, but it does add another layer of flavor.

Fresh Carrots

Another key to the Best EVER Carrot Cake Recipe is using fresh carrots. I considered purchasing carrot sticks, but those are larger than I want in this recipe. I don’t want friends and family to have to chew their cake like it was a piece of meat. I used the smaller grate side on my grater, but that’s just personal preference. 

The Best EVER Carrot Cake Recipe

If you like carrot cake, you’re going to love this carrot cake. It truly is the best EVER carrot cake recipe. If you’re of that ilk, you can add raisins and walnuts – like most carrot cake recipes call for, but we’re not a raisin in carrot cake kind of family, and obviously nuts are out of the question. 

I recommend lining the bottom of the pans with parchment paper, this makes the cake come out of the pan so much easier, which makes for a better looking cake for decorating. 

Print Recipe

The Best EVER Carrot Cake

Moist, delicious carrot cake that won't last long.

Course

Dessert

Cuisine

Desserts

Keyword

Cakes

Servings

Ingredients

Carrot Cake

• 1 1/2 cup all-purpose flour
• 1 cup sugar
• 1 1/2 tsp baking soda
• 1 tsp vanilla
• 1 1/2 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup mayonnaise Hellmans or Best is best
• 3 large Eggs
• 2 cups grated carrots

Cream Cheese Frosting

• 1 8oz package cream cheese
• 1/4 cup butter softened
• 2 tsp vanilla extract
• 3 1/2 cups powdered sugar

Course Dessert Cuisine Desserts Keyword Cakes Servings Ingredients Carrot Cake 1 1/2 cup all-purpose flour 1 cup sugar 1 1/2 tsp baking soda 1 tsp vanilla 1 1/2 tsp cinnamon 1 tsp allspice 1 tsp ground cloves 1 tsp ground nutmeg 1/2 tsp salt 1 cup mayonnaise Hellmans or Best is best 3 large Eggs 2 cups grated carrots Cream Cheese Frosting 1 8oz package cream cheese 1/4 cup butter softened 2 tsp vanilla extract 3 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease and flour pans - 2 9inch pans, Bundt pan or 9X13 inch pan.
2. For this recipe have all ingredients at room temperature.
3. In a medium bowl whisk together flour, sugar, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
4. Whisk eggs and mayonnaise together. Slowly add dry mixture until evenly combined. Add carrots and mix until evenly distributed. Pour into pans and bake until toothpick comes out clean. 25-30 minutes for round pans, 30-35 for 9X13inch pan. Remove from oven and let cool, frost with cream cheese frosting.

Cream cheese frosting

1. Cream together butter and cream cheese, add vanilla and slowly mix in powdered sugar. You may use more or less depending on how thick you like it. If piping onto cake for decorating, refrigerate for 20 minutes or more.