The BEST Carrot Cake Recipe

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In this tutorial, you’ll learn how to bake a moist carrot cake with a creamy frosting. 00:00 Introduction: Preheat oven to 350°F (175°C) and prepare two 8‑inch pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. 00:40 In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. 01:13 Add canola oil and melted butter, stirring until the batter is stiff and thick. I usually use an electric or stand mixer to combine everything nicely. 01:34 Add eggs one at a time, stirring well after each addition, then stir in vanilla extract. 01:58 Stir in grated carrots and nuts (if using) until the ingredients are well‑combined. 02:35 Evenly divide the batter into the prepared pans and bake at 350°F (175°C) for 40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow the cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto a cooling rack to cool completely. Once cooled, cover with cream cheese frosting.