Ruth’s Chris Carrot Cake Recipe

Carrot cake is a classic dessert that many restaurants have on their menu. One of the most famous versions comes from Ruth’s Chris Steak House. Their carrot cake is a giant slice of pure joy.

It is incredibly moist and packed with flavor. The cake is spiced just right, and it’s filled with crunchy walnuts. It all gets covered in a smooth, tangy cream cheese frosting.

This dessert is so popular that customers often save room for it, even after a big steak dinner.

The combination of sweet, spicy, and creamy is absolutely perfect. I used to only enjoy this treat at the restaurant. Ruth’s Chris Steak House created something really special here.

Today, I’m sharing this copycat Ruth’s Chris Carrot Cake recipe so you can make it at home without spending money at the restaurant.

Why People Love This Ruth’s Chris Carrot Cake

There are many reasons people keep coming back to this cake. Here are the main ones:

1. The Texture Is Perfect – The cake is soft and moist. It does not crumble or feel dry. Every forkful is smooth and easy to eat.
2. The Flavor Is Balanced – It is not too sweet. The cream cheese frosting adds a slight tang that cuts through the sugar. The spices are gentle, not strong.
3. It Feels Homemade – Even though this comes from a fancy restaurant, the cake tastes like something your grandma would bake. It feels cozy and familiar.
4. It Looks Beautiful – The layers are thick. The frosting is creamy and smooth. You can top it with caramelized walnuts for a shiny, crunchy finish.

What Is the Secret to Ruth’s Chris Carrot Cake Flavor?

The secret is in the balance. This cake uses oil instead of butter, which keeps every slice super moist.

Fresh grated carrots add natural sweetness that you just can’t get from a box mix. The spices are simple but powerful – cinnamon gives warmth, nutmeg adds richness, and orange zest gives a bright note.

Another secret is gentle mixing. The walnuts add texture without taking over. And that cream cheese frosting? The tanginess cuts through the rich cake and makes you want another bite.

Layering and Frosting Techniques for a Perfect Carrot Cake

Getting the layers right makes a big difference. Start by letting your cakes cool completely. Warm cake will melt the frosting.

Place the first layer on a flat plate or cake board. Spread a thick layer of frosting on top. Make sure it reaches the edges.

Then gently place the second layer on top. Press it down lightly so it sticks. Now cover the top and sides with the rest of the frosting. Use a spatula or a butter knife. Spread it in smooth, even strokes. You can leave it rustic or make it look neat and polished.

Some people like to add a crumb coat first. That is a thin layer of frosting that traps the crumbs. Let it set for 20 minutes in the fridge.

Then add the final layer of frosting on top. This keeps everything clean and pretty. Top with caramelized walnuts or a light sprinkle of cinnamon.

Ingredients You’ll Need

For the Carrot Cake:

• Carrots – 10 oz (about 3–4 medium): Fresh carrots bring that natural sweetness and moisture. Grate them finely so they blend smoothly into the batter.
• Eggs (4 medium): They help the cake rise and keep it soft. Room temperature eggs mix better.
• Sugar (1 cup): Sweetens the cake and helps it brown slightly.
• All-purpose flour (2 cups): The main structure of the cake. Keep it simple, no fancy flours needed.
• Baking powder (2 teaspoons): Helps the cake rise and stay light.
• Baking soda (1 teaspoon): Works with the eggs and carrots to make the texture perfect.
• Vegetable oil (¾ cup + 1 tablespoon): Keeps the cake moist and tender. Don’t replace this with butter — oil makes it softer.
• Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor.
• Walnuts (1 cup, chopped): Gives a gentle crunch in every bite. You can toast them a little for extra flavor.
• Orange zest – from 1 orange (optional): Adds a bright, citrusy aroma.
• Nutmeg – ½ teaspoon (optional): A hint of spice for warmth.
• Cinnamon (1 teaspoon): The key spice that makes carrot cake taste like home.

For the Cream Cheese Frosting:

• Butter (softened) – 3.5 oz: Adds richness and smoothness to the frosting.
• Cream cheese – 12 oz (about 1½ blocks): The heart of the frosting — tangy and creamy.
• Vanilla extract (1 teaspoon): Gives that classic bakery flavor.
• Powdered sugar (1 cup): Sweetens and thickens the frosting.
• Heavy cream – ¼ cup (optional): Makes the frosting lighter and fluffier.

For the Caramelized Walnuts (Optional):

• Walnuts (1 cup): Adds crunch and flavor on top.
• Sugar (3 tablespoons): The sugar melts and coats the walnuts.
• Water (2 tablespoons): The water helps the sugar melt evenly without burning.
• Pinch of salt (optional): A little salt makes the sweet taste even better.
• Butter – small dab (optional): This gives the walnuts a nice, glossy finish.

Recommended Equipment

1. Two 9-inch round cake pans – For baking even layers.
2. Parchment paper – Prevents sticking.
3. Mixing bowls – One for dry, one for wet ingredients.
4. Hand mixer or stand mixer – Blends ingredients smoothly.
5. Whisk and spatula – For mixing and folding.
6. Grater – For finely shredding carrots.
7. Measuring cups and spoons – For accurate portions.
8. Wire rack – Helps the cake cool evenly.
9. Knife – For chopping walnuts or trimming edges.

How to Make Ruth’s Chris Carrot Cake

Step 1 | Prepare the Carrots

Wash, peel, and finely grate 3 to 4 medium carrots. Finely grated carrots blend better into the batter and give the cake a soft texture.

Step 2 | Mix dry ingredients

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl. Sift or whisk together to remove lumps and make the mix light.

Step 3 | Mix wet ingredients

In another bowl, beat 4 eggs and 1 cup sugar with a mixer. Beat on medium speed for about 3 minutes until it looks pale and thick. Add oil and vanilla. Mix until smooth.

Step 4 | Combine the Two

Now slowly add the dry mix into the wet bowl, a little at a time. Stir gently until everything blends well. Don’t overmix, or the cake might turn dense.

Step 5 | Add carrots and walnuts

Fold in the grated carrots, walnuts, and orange zest. Mix gently until everything is combined.

Step 6 | Prep the Pans

Grease your cake pans with butter or oil and line the bottom with parchment paper. This makes removing the cake so much easier later.

Step 7 | Bake

Pour the batter evenly into both pans. Bake at 320°F for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before moving to a wire rack.

Step 8 | Make the frosting

Beat softened butter until fluffy. Add cream cheese and vanilla, then mix until smooth. Gradually add powdered sugar and mix on low speed. Whip in heavy cream if you want lighter frosting.

Step 9 | Frost the cake

Place one cake layer on a plate. Spread frosting on top, then place the second layer above it. Cover the whole cake with frosting. Smooth the sides with a spatula.

Step 10 | Chill and enjoy

Pop the cake in the fridge for at least 4 hours. This helps the flavors blend and makes the cake extra moist.

Tips & Tricks

• Room Temperature is Best: For the best frosting, make sure your cream cheese and butter are softened at room temperature. This prevents lumps.
• Don’t Overmix: Once you add the flour, mix the batter only until it is combined. Overmixing makes a dense cake.
• Cool Completely: Never frost a warm cake. Patience here will give you a beautiful, not-melty, frosting job.
• Toast Your Nuts: Toasting the walnuts in a dry pan for a few minutes before adding them to the batter makes their flavor richer.

Serving Suggestions and Pairings

Ruth’s Chris Steakhouse serves this carrot cake cold, straight from the refrigerator. They cut generous slices and place them on white plates.

Sometimes they add a small dollop of whipped cream on the side with caramelized walnut pieces on top.

At home, pair it with vanilla ice cream or strong coffee. The bitter coffee balances the sweet frosting beautifully. Hot tea works wonderfully too, especially chai or Earl Grey.

For special occasions, serve each slice with fresh berries like strawberries or raspberries.

Make-Ahead and Storage

1. Make-Ahead: The cake layers can be baked a day ahead and kept wrapped at room temperature. Frosting can be stored in the fridge until you’re ready to assemble.

2. How to Store: Keep the finished cake covered in the fridge for up to 5 days. The frosting keeps it moist, so it tastes great even after several days.

3. Freezing: Unfrosted cake layers freeze well for up to 2 months. Wrap tightly in plastic and thaw in the fridge overnight before frosting.

Ruth’s Chris Carrot Cake Recipe FAQs

1. Can I use pre-shredded carrots?

It’s better to grate fresh carrots at home. Pre-shredded ones are too dry and thick, which makes the cake less moist. Freshly grated carrots blend better into the batter.

2. Can I use whole wheat flour instead of all-purpose?

You can, but it may make the cake heavier. If you want a lighter texture, use half whole wheat and half all-purpose flour.

3. Why did my cake sink in the middle?

A cake can sink for a few reasons. The most common reason is that the cake was not fully baked. Always test with a toothpick to make sure it comes out clean.

Another reason is opening the oven door too early. The rush of cold air can make the cake fall. Also, check that your baking powder and baking soda are not too old, as they lose their power over time.

My frosting is too runny. How can I fix it?

A runny frosting usually happens if the cream cheese or butter was too warm. The easiest fix is to put the whole bowl of frosting into the refrigerator for about 30 minutes.

Then, take it out and whip it again with your mixer. If it is still too soft, you can add a little more powdered sugar, one tablespoon at a time, until it thickens.

4. How do I keep my carrot cake from getting too dry?

Make sure not to overbake. Check the cake at 55 minutes, and remove it as soon as the toothpick comes out clean. Also, don’t skimp on the oil—it keeps the texture moist.

5. Why is my frosting too soft?

If your frosting feels too soft, chill it in the fridge for 15–20 minutes before spreading. Using softened (not melted) butter and full-fat cream cheese helps it hold shape better.

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Yield: 10

Ruth's Chris Carrot Cake Recipe

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Make the famous Ruth’s Chris Carrot Cake Recipe at home in under 6 hours! Moist, spiced layers with cream cheese frosting—pure restaurant-style delight.

Prep Time: 25 minutes

Bake Time: 1 hour

Additional Time: 4 hours 30 minutes

Total Time: 5 hours 55 minutes

Ingredients

For the Carrot Cake

• 10 oz (about 3–4 medium) carrots, finely grated
• 4 eggs, room temperature
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ cup + 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (toasted if desired)
• Zest of 1 orange (optional)
• ½ teaspoon nutmeg (optional)
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

For the Cream Cheese Frosting

• 3.5 oz butter, softened
• 12 oz (about 1½ blocks) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ¼ cup heavy cream (optional for lighter texture)

For the Caramelized Walnuts (Optional)

• 1 cup walnuts
• 3 tablespoons sugar
• 2 tablespoons water
• Pinch of salt (optional)
• Small dab of butter (optional for shine)

Instructions

1. Wash, peel, and finely grate 3–4 medium carrots. Finely grated carrots blend better into the batter and make the cake moist.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk or sift to remove any lumps.
3. In another large bowl, beat 4 eggs and 1 cup sugar for about 3 minutes, until pale and thick. Add oil and vanilla extract, mixing until smooth.
4. Gradually add the dry mix to the wet mixture, stirring gently with a spatula until just combined. Don’t overmix—this keeps your cake light.
5. Fold in the grated carrots, walnuts, and orange zest. Mix until evenly distributed.
6. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Pour batter evenly into both pans.
7. Bake in a preheated oven at 320°F (160°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. In a large bowl, beat butter until fluffy. Add cream cheese and vanilla extract; beat until smooth. Gradually mix in powdered sugar on low speed until creamy. Add heavy cream for a lighter, fluffier frosting if desired.
9. Once cakes are completely cooled, place one layer on a serving plate. Spread frosting over the top. Add the second layer and frost the top and sides evenly using a spatula.
10. Refrigerate for at least 4 hours before slicing. Chilling helps the frosting set and deepens the flavors. Top with caramelized walnuts for a perfect finish.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 36gSaturated Fat: 10gCholesterol: 85mgSodium: 310mgCarbohydrates: 53gFiber: 2gSugar: 37gProtein: 6g

Now you have everything you need to create your own Ruth’s Chris Carrot Cake Recipe at home.

The steps are clear and easy to follow. The ingredients are simple to find.