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The Best Carrot Cake Recipe Ever. Hands down the most moist, carrot packed, delicious carrot cake recipe ever. | thesugarcoatedcottage.com #carrotcake #cake

The Best Carrot Cake Recipe Ever

Stacey - The Sugar Coated Cottage
The Best Carrot Cake Recipe Ever. Hands down the most moist, carrot packed, delicious carrot cake recipe ever. | thesugarcoatedcottage.com #carrotcake #cake
5 from 3 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Cake
Cuisine American
Servings 1 - 7in cake


  • CAKE:
  • 3 cups all purpose flour
  • 3 cups sugar
  • 3 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 Tbsp cinnamon
  • 5 large eggs room temp
  • 1 1/2 cups canola oil
  • 6 cups shredded carrots
  • BUTTERCREAM: you will need two batches of this buttercream, the recipe below is for one batch. I have a 5 qt mixer and only 1 batch will fit into the mixer at a time. I make the first batch to fill and crumb coat the cake and the second batch to final coat and decorate.
  • 5 egg whites
  • 1 1/4 cups dark brown sugar
  • 1 lb butter room temp
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp salt


  • preheat oven to 350 degree F.
  • Grease/flour and line bottoms with parchment of (4) 7 inch cake pans
  • CAKE:
  • In a large bowl add the flour, sugar, baking soda, salt and cinnamon. Stir to combine with a whisk.
  • In bowl of mixer add the eggs and beat until frothy. Stream in the oil.
  • With mixer on low/med add in the flour mixture gradually, continue mixing until combined.
  • By hand fold in the carrot shreds.
  • Pour evenly into the four prepared cake pans.
  • Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  • Cool completely.
  • When ready to remove from pan run knife around the edge of the cake.
  • In large sauce pan add the egg whites and brown sugar.
  • On low/medium heat you are going to whisk (continuously) egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt). If you have reached the stiff peak stage but meringue is still warm let it sit to cool to room temp.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time.
  • Bring mixture up to high speed and continue to mix until well combined, smooth and creamy.
  • Add in the vanilla and salt, mix to combine.
  • Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
  • Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
  • Repeat with the next two cake layers.
  • Add the top cake layer and crumb coat the cake with buttercream.
  • Refrigerate at least 30 minutes.
  • Put final coating of buttercream on cake.
  • Decorate as desired.


1. This cake has an equal amount of sugar and flour, this is not a typo.
2. This cake batter will bubble as it bakes, this is normal.
3. This cake has a bumpy top, this is normal.
4. I used a food processor to shred my carrots and highly recommend it.
Keyword cake, carrot cake, easter cake
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