Classic Carrot Cake | Bakery Recipe
Ultra-moist, warmly spiced carrot cake baked in three 8-inch layers for true bakery-style height. No nuts, no pineapple — just balanced spice and tangy cream cheese frosting.
Equipment
- Food processor with shredding disc or box grater
- Three 8-inch round cake pans
- Digital kitchen scale (for dividing batter evenly)
- Stand mixer or hand mixer
- Rubber spatula
- Offset spatula
- Acetate cake collar (8-inch width, extends above rim)
- Cake board
Ingredients
Ingredients
Dry Ingredients
- 2½ cups 315 g all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2½ –3 teaspoon ground cinnamon
Wet Ingredients
- 1½ cups 300 g granulated sugar
- 1¼ cups 300 ml neutral oil
- 4 large eggs room temperature
- 2 teaspoon vanilla extract
- Add-Ins
- 3 cups 300–330 g finely grated carrots
- Optional: 1 cup toasted walnuts or pecans
Instructions
Instructions (Stand Mixer Method)
Preheat oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment.
Prepare the dry mixture.
- In a large bowl, whisk together 1 ½ cups flour, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2½–3 teaspoon cinnamon.
Coat the carrots (prevents gumminess).
- Add half of the dry mixture to 1 cups finely grated carrots and toss until the carrots are thoroughly coated.
Create the batter emulsion.
- In the bowl of a stand mixer fitted with the wisk attachment, mix 1½ cups granulated sugar and 1¼ cups oil on medium speed until glossy and fully combined.
- Add 4 eggs, one at a time, mixing well after each addition and scraping the bowl as needed.
- add 2 teaspoon vanilla extract. mix well, remove bowl from mixer
- Fold the carrot–flour mixture into the wet batter and stir until incorporated.
- Add the remaining 1½ cups flour and fold until incorporated.
- Finish with the remaining 1½ cups grated carrots and continue folding just until incorporated.
Add nuts (optional).
- Fold in 1 cup toasted walnuts or pecans, if using.
- Divide batter evenly among the three pans, (about 600–650 g per pan).
- Bake 25–30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pans for 10–15 minutes, then turn out onto racks to cool completely before frosting.
Notes
Notes
Use the fine shredding disc on a food processor or the small holes of a box grater for best carrot integration.
Do not use pre-shredded carrots.
Weigh batter before dividing for even layers.
If layers dome slightly, level once fully cooled.
Storage
Refrigerate covered up to 4 days.
Bring to room temperature 30–45 minutes before serving.
Unfrosted cake layers can be wrapped tightly and frozen up to 2 months.
Tried this recipe?Let us know how it was!
