Oven Baked Best Carrot Cake Recipe

  • Yield : 1 cake
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    5 g
  • Cholesterol

    2 mg
  • Protein

    3 g
  • Carbohydrate

    37 g
  • Sodium

    122 mg
  • Fiber


Oven baked best carrot cake recipe. This cake is very easy to make, and the result is delicious. You may also like Carrot Coconut Cake

Oven Baked Carrot Coconut Cake Recipe

Very easy and tasty carrot cake baked in the oven, one of my favorite cakes!

Makes 6-8 servings

Ingredients: 1¼ cups (310 ml) vegetable oil, 2 cups granulated sugar, 4 large eggs, 2¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon each: baking soda and salt, 3 tablespoons white rum, 1/2 cup shredded coconut, 2 cups grated carrots

Instructions: Preheat the oven to 350º F (175º C). Lightly grease with nonstick cooking spray and dust with flour 10-inch (25 cm) springform cake pan. Set aside.

In a small mixing bowl, combine vegetable oil and sugar. Mix well. Add two beaten eggs and stir well. In another small mixing bowl, combine all dry ingredients. Beat half into the batter. Add remaining two eggs, beating well between each addition.

Incorporate remaining half of dry ingredients until well blended. Fold in rum and shredded coconut. Stir in grated carrots and pour batter into the mold. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.

Turn off the oven. Remove baked carrot coconut cake from the oven and transfer to a wire rack. Allow cooling for a few minutes, then transfer to a serving platter. Serve immediately.

Oven Baked Best Carrot Cake Recipe


  • 2 cups carrots, cut into 2" (5 cm) pieces
  • 2 cups granulated sugar
  • 1½ cups flavorless vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup crushed pineapples
  • For the Frosting:
  • 1 pound (480 g) unslated butter, softened
  • 1 cups powdered sugar, siftened
  • 1 pound (480 g) cream cheese at room temperature
  • 1/2 cup ground pecans
  • 8 pecan halves


Step 1

Preheat the oven to 325 F (160 C). Lightly butter and flour an 8½" springform pan.

Step 2

Drop the carrots through the feed tube of a food processor fitted with the steel blade and chop finely. Scrape out of the work bowl and set aside.

Step 3

In the work bowl, combine the sugar, vegetable oil, eggs, and vanilla. Process with the steel blade for 30 seconds. Add carrots, all-purpose flour, baking soda, cinnamon, and pineapple. Process for furhter 30 seconds.

Step 4

Scrape the batter into prepared springform pan. Bake in preheated oven for 50-60 minutes, until a tester comes out clean. Turn off the oven. Remove carrot cake from the oven and cool completely.

Step 5

In an electric mixer, cream butter until fluffy. Add the sugar and beat until smooth. Add the cream cheese and beat until incorporated.

Step 6

To assemble: With serrated knife, cut the carrot cake into two equal layers. Spread a thin layer of frosting over the bottom layer, top with the second half. Spread frosting over the sides and top of the cake. Decorate the sides of the cake by pressing on the ground pecans, and finish the top with the pecan halves. Chill until ready to serve.

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