This delicious carrot cake — affectionately called JoJo’s Carrot Cake — is my mother’s recipe. It’s moist, full of flavor, simple to prepare, and can easily be made nut- and dairy-free without sacrificing taste.
My Mom’s Carrot Cake Recipe
When someone asks for my favorite dessert, the answer is always JoJo’s Carrot Cake. Just thinking about it makes my mouth water. It’s our family go-to for celebrations — and honestly, for everyday treats too. I often double the batch and freeze one cake for later.
This cake pairs a fluffy cream cheese frosting with warm carrot and spice flavors. It’s adaptable: the notes below include substitutions to make it dairy-free, nut-free, or quicker to bake.
FEATURED COMMENT
Recipe Ingredients
- Shredded carrots: the foundation of this cake. Freshly shredded carrots keep the cake moist — I recommend shredding them yourself.
- Lemon extract: a small amount brightens and balances the sweetness.
- Chopped nuts: walnuts or pecans are traditional, but feel free to omit for a nut-free version.
- Cream cheese: used in the frosting — be sure it’s softened for a smooth result.
- Powdered sugar: creates a light, silky frosting when combined with cream cheese and butter.
See the recipe card below for complete ingredient amounts and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F (175°C). Grease two or three cake pans depending on how tall you want each layer. I use 9″ round pans or a 9×9″ square pan. For a quicker option, use a greased 9×13″ pan.
2. In a mixing bowl, combine the vegetable oil, sugar, vanilla, and lemon extract. Beat until the sugar begins to dissolve; the mixture will look oily at first.
3. Add the eggs one at a time, beating well after each addition. The batter will come together; fold in the shredded carrots.
4. Add the dry ingredients — all-purpose flour, baking soda, salt, and cinnamon — and fold until just combined. Then fold in the chopped nuts if using.
5. Pour the batter into the prepared pans and bake for 40–45 minutes (or 45–55 minutes for a 9×13 pan) until a toothpick inserted in the center comes out clean. Let cakes cool before removing from pans.
6. For the frosting, beat together softened butter (or a plant-based alternative), softened cream cheese (or vegan cream cheese), powdered sugar, vanilla, and a pinch of salt until smooth and lump-free. Spread frosting between layers and on the outside of the cooled cake.
7. Tip: chill the stacked cake for 30 minutes before finishing the outer frosting — this helps the cake hold its shape. Garnish with crushed nuts or other toppings. Serve chilled or at room temperature.
Do I need a stand mixer?
No — my mom often makes the full recipe in a food processor. A stand mixer or hand mixer also works well. The important part is to beat after each egg so the batter emulsifies properly.
Recipe FAQs
Store leftovers in the refrigerator. If preparing a day ahead, keep the cake layers and frosting separate until assembly for the freshest texture.
Yes — freeze wrapped in an airtight container for up to two months. Thaw in the fridge before serving.
Garnish ideas: crushed nuts, candied orange slices, cinnamon sticks, or coconut shavings — all elegant and tasty options.
Yes. For nut-free: omit nuts. For dairy-free: use plant-based butter and vegan cream cheese. For gluten-free: a 1:1 gluten-free baking flour will likely work; you may need to reduce flour slightly as GF blends can be drier.
PRO TIPS
Short on time? Bake the batter in a greased 9×13 pan for 45–55 minutes. For a festive touch, pipe small orange carrots and green stems on top.
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Carrot Margarita Cocktail Recipe
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JoJo’s Carrot Cake
Equipment
- Standing or hand mixer
- Cake pans (2) or 9×13 pan
- Rubber spatula or wooden spoon
- Food processor (optional)
- Measuring cups
Ingredients
Cake
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 4 eggs
- 3–4 cups fresh shredded carrots
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup chopped nuts (optional)
Frosting
- 1/2 cup butter or margarine, softened
- 8 ounces cream cheese, softened
- 2–2 1/2 cups powdered sugar
- 1–1 1/2 tsp vanilla extract
- Dash of salt, optional
Instructions
Cake
- Preheat oven to 350°F and grease the pans. If using a 9×13 pan, line with parchment for easier removal.
- Combine vegetable oil, sugar, vanilla, and lemon extract; beat until the sugar begins to dissolve.
- Add eggs one at a time, beating well after each addition. Fold in shredded carrots.
- Add flour, baking soda, salt, and cinnamon; fold until combined. Fold in chopped nuts if desired.
- Pour batter into prepared pans and bake until a toothpick comes out clean (40–45 minutes for layers; 45–55 minutes for a 9×13).
- Cool the cakes completely before removing from pans.
- For frosting, beat butter, cream cheese, powdered sugar, and vanilla until smooth. Spread between layers and over the outside of the cake.
- Chill the assembled cake 30 minutes before finishing the outer frosting for better structure. Garnish and serve chilled or at room temperature.
Nutrition
Notes
Short on time: Bake in a greased 9×13 pan for 45–55 minutes.
To make dairy- or nut-free: omit nuts in the batter and garnish; use plant-based butter and vegan cream cheese for the frosting.
Store refrigerated up to 5 days or freeze up to 2–3 months.
Looking for this in MyFitnessPal?
Search “A Paige Of Positivity” and find JOJO’S CARROT CAKE for calories and nutrition. For the most accurate breakdown, enter each ingredient into your diary.
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