With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.
I don’t call it carrot cake. I call it “birthday cake.” It’s my one and only choice on my big day. I’ve adopted this tradition and make my own carrot birthday cake each year. And, of course, we never limit it to only once per year. This is always my top choice for Easter dessert recipes and I love making it for spring brunches, baby showers, and our community’s new bake sale.
In fact, this carrot cake recipe is so popular around here that I stopped asking what everyone wants for dessert! Because it’s always this!
And, finally, I firmly believe that the ONLY thing that competes with carrot cake is a batch of carrot cake cupcakes.
What Does This Carrot Cake Taste Like?
This carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn’t overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush. If made ahead, the flavor intensifies and the cream cheese frosting seeps into the layers, creating an even more tender bite.
So if you’re looking for a make-ahead cake whose taste and texture won’t be compromised, make this! It’s a total classic and 1 taste converts everyone, even those silly people who “don’t like carrot cake”. Who ARE you people?! 😉
Let’s Make It!
This carrot cake is pretty easy, but let’s walk through the process together.
Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 8 minutes. Toasting the nuts is optional, but you won’t regret doing it. Toasting pecans creates an unparalleled deep nutty flavor—I love using them in my hummingbird Bundt cake and pecan pie cheesecake, too. Let the nuts cool down for a couple minutes, then start the carrot cake batter. Begin with 2 mixing bowls. Whisk the dry ingredients together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the toasted nuts. You don’t need a mixer for the cake batter!
Instead of a layer cake, you can bake this recipe in a 9×13-inch pan. It’s also perfect as the bottom tier for a homemade wedding cake!
How to Make Carrot Cake Moist
If it isn’t stick-to-the-back-of-your-fork moist, it’s just not worth it. So I worked to create an EXTRA moist carrot cake. Don’t skip these ingredients:
- Brown Sugar: I’ve come across a lot of carrot cake recipes that are sweetened with mostly granulated sugar. That’s great, but granulated sugar doesn’t do much for the cake besides sweeten it. Brown sugar not only sweetens cake, it produces so much flavor and moisture. It’s just… the best!
- Oil: Cakes need fat to make them soft and tender. When preparing cakes without super strong flavors such as vanilla cake and white cake, I prefer to use butter as the fat. Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice.
- Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use crushed pineapple, too! These flavors pair beautifully with brown sugar and spices.
- Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are. That is PRIME moisture for your baked cake and you don’t want to skip it! Same principle applies when using zucchini in my zucchini cake, too.
Cream Cheese Frosting
The carrot cake frosting? Well, that’s easy too. It’s so smooth, tangy, and glides on the cake seamlessly. I call it spreadable cheesecake and it tastes unbelievable with this cake’s deep spice flavor.
Ingredients: You need brick-style cream cheese, butter, confectioners’ sugar, vanilla extract, and a pinch of salt. The salt helps offset the sweetness.
If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes first. This guarantees the creamy frosting will hold its shape.
And if you’re not a fan of cream cheese frosting, these vanilla frostings will work just as well: vanilla buttercream, Swiss meringue buttercream, and not-so-sweet whipped frosting.
There’s no emotion quite like sadness you’ll experience when that last slice is gone!
Carrot Cake Success Tips
- Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil, then cut the circles. Grease the pan and the parchment paper. Parchment paper rounds guarantee the cakes won’t stick!
- Make it ahead. One of the BEST parts about carrot cake is that it gets better with time, even after 1 full day. The flavors mingle, the moisture prevails, and the cream cheese frosting sets into the layers. It’s ridiculously good! You can make and frost the cake 1 day in advance. Keep it covered in the refrigerator and bring to room temperature, if desired, before serving.
- Use freshly grated carrots. Grate them yourself.
My Favorite Carrot Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.
Ingredients
- 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
- 4 large eggs
- 3/4 cup (133g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (260g) grated carrots (about 4 large)
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Assemble and frost:Â First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Box Grater | Glass Mixing Bowl | Whisk | Wooden Spoon | Silicone Spatula | 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.
- Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple if desired. Slightly drain the canned crushed pineapple first. You want it the consistency of applesauce—not too watery. You could also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
- Carrots:Â My #1 tip for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry.
- Oil: If using melted coconut oil, make sure all of the other cake batter ingredients (carrots included) are room temperature. Otherwise, the melted coconut oil will begin to solidify before the batter goes into the oven.
- Cream Cheese: Use bricks of real cream cheese. Not cream cheese spread.
- 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Carrot Bundt Cake: Use a 10-12 cup generously greased Bundt pan. Bake for 55-75 minutes. All ovens and bundt pans are different, so that’s why the bake time varies. Keep a close eye on it.
- Add-Ins: If you’d like to add raisins or coconut, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins.
- Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 2 dozen. Or try my carrot cake cupcakes recipe.
It’s my first time making carrot cake ever and everone that ate it loved it! Loved this recipe. Really good! Would definitely recommend it!
Hi Sally,
If I wanted to only do one layer of carrot cake, would I have enough batter if I halved all of the ingredients?
Hi Emma, here is my 1 layer carrot cake recipe.
I made two cakes for my boyfriend’s birthday – a chocolate fudge cake and this carrot cake. The carrot cake was his favourite by a mile! I only made one substitution – walnuts instead of pecans. Worked perfectly, thanks so much for the recipe x
Hello – First your site is fabulous, the information is plentiful and the time you take shows. I made this carrot cake as a 9 x 13 and it was a HUGE success, the last thing my family needs in this quarantine is for me to become a good baker 🙂 I am wondering a couple things, can you/have you made this in a loaf pan (mine is 10.5 x 5.75). Have you ever substituted any different flours, whole wheat, almond etc…thank you in advance for your reply. PS – I have also made the Chocolate chip pumpkin bread with hugs success as well. Stay Safe
Thank you so much, Deirdre! You can divide this batter between 2 or 3 9×5 inch loaf pans. I’m unsure of the exact bake time. I recommend sticking with all purpose flour for this recipe.
Hi Sally, huge fan of your bakes! I’m going to make this for my mums birthday and wondered if you can add raisins? If so at what stage would you add them and how much? Thanks!
Hi Alex! If you’d like to add raisins, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins when you fold in the carrots and pecans. Stick to around 1 – 1.5 cups total add-ins. Hope your mom loves it!
I made this cake and used half the sugar and extra virgin olive oil instead and it was amazing! No frosting. It wasn’t too sweet but so moist and has the perfect texture. The spices were perfect and made my whole house smell amazing. I’m in love. Thank you!
Any idea if Swiss meringue would work as a topping for this? Trying to make it a dairy-free frosting. We love this cake and just need to adjust the frosting! I could also do a Swiss meringue buttercream with non-dairy butter as an alternative. Would appreciate your thoughts.
Hi NY, definitely! You can use your dairy free variation of Swiss Meringue Buttercream on this cake.
D*E*L*I*C*I*O*U*S !
Hi Sally,
I ADORE your recipes, they are to die for and so doable for a beginner like me. I always get compliments!
I really wanna make this carrot cake for Mother’s Day because my mom LOVES carrot cake. I’ve only got 1 9-inch cake pan though, so I would have to do 2 batches. How do I adjust the temp and/or baking time if I’m putting in just one 9-inch pan? Do I just follow the instructions for 2 9-inch pans?
Thanks!
Hi Kylie, this amount of batter won’t fit into one 9 inch cake pan. I recommend my one layer carrot cake instead. If you want to make a layer cake, though, you can bake 1/3 or 1/2 of the batter (depending if you are making a 2 or 3 layer cake) at a time. Cover any unused batter and leave at room temperature until the pan is ready again.
My son wanted a carrot cake for his birthday and this one seemed just right. I didn’t have applesauce so I subbed pumpkin as suggested. It was delicious and the birthday boy was very pleased. Thank you for the recipe!
Made this recipe on Sunday and it was DELICIOUS! My first time making a carrot cake and everyone loved it! Definitely holding on to this one and making again! Thanks! 🙂
Hi Sally,
This is a superb recipe! Thank you. I have been wanting to bake rum carrot cake for my birthday . Do you know how to adjust this recipe to add dark rum? Or perhaps you have a rum cake recipe
I made it with my daughter and while we wee having a great time the final result was great. We enjoyed making the recipe and enjoy more the cake. Thank you for share the recipe with us.
I made this for my husband’s birthday. I followed all instructions except I used walnuts in place of pecans. I made it a day ahead and let it sit overnight in refrigerator. It was a big hit and we are very critical of carrot cakes!
Hi! This recipe looks amazing. I have a Question though, where the frosting calls for heavy cream or milk. Would half and half work here? I’d imagine heavy cream makes for a nice rich frosting, but I hardly use it and would hate to buy it for such a small amount. Thank you!
Hi Talia, half-and-half works in the frosting.
Loved loved loved this recipe. An easy google for carrot cake brought me to this site and boy was it worth it! My 15yr old measured out the ingredients, my 13yr old did all the mixing (I did all the washing) and my husband did all the eating ha ha ha! He said he gives the cake 9.5/10 and probably the best carrot cake he has tasted! Oh and he told me to give it away else he won’t be able to get through the door! So pleased with this recipe and even I was picking at it at midnight whilst packing it away in the fridge :-). Can’t wait to taste your other recipes!
This cake was amazing! It was so moist and the perfect texture. It was a hit in easter and an instant yearly tradition.
Everyone LOVED the carrot cake from my husband to my parents. The carrot cake was made perfectly. I was craving carrot cake and couldn’t find any at the store so I figured why not try to make my own. So I googled for a recipe and came across this website. I also made the chewy oatmeal m&m cookies. I swear by this website now. I’m definitely a true fan now. I even read through the baking tips and other recipes. I can’t wait to try other stuff out in the future.
Wow. This is def the best carrot cake ever. It wasn’t too wet or too dry – just perfect. We didn’t have applesauce so replaced with crushed pineapple as suggested in recipe and it came out perfect.
My 8yr old did all the measurements and mixing herself; I can confess I only grated the carrots and greased the pan kkk. She did more than brilliant for her first cake. Yum !
Delicious!
Didn’t and wouldn’t change a thing
Why mess with perfection?
This cake was the BEST part of my 50th bday during Covid. I can never do any recipe without my personal touches. For this I tossed the pecans in some melted butter, brown sugar and cinnamon before toasting and added dried cranberries to the batter. The cranberries incorporated some of the moisture and plumped up nicely once baked. Their tartness worked perfectly with the sweet frosting. The candied pecans barely made it into the cake. Everyone raved about the cake and I didn’t get a second piece before it was reduced to crumbs. I’m making it again right now for muffins
Made this for a recent birthday and it turned out absolutely delicious! Everyone said it was the best carrot cake they’ve have and was perfect with the light and fluffy cream cheese frosting. Love your page! Such easy to follow recipes!!
Hi Sally,
I am wondering why the ratio of ingredients in this cream cheese frosting is so different than you “favorite cream cheese frosting recipe”?
Hi Rebecca, This frosting recipe makes a higher volume to cover a large cake. I love adding extra cream cheese to make it tangier and very smooth to effortlessly cover a cake!
I made this cake for the first time for my Greek Easter this past weekend and it was amazing! My brother ate 2 slices, my mom cants stop eating it and I look forward to eating a slice of it everyday! I did a little changes to it though. I decided to caramelize the pecans and crush them and because I don’t like cloves, I replaced it with pumpkin pie spice!
I’m so happy your family enjoyed this cake so much, Stevie. The caramelized pecans sound delicious!
Hi there! I made this carrot cake today for the first time ever. It was absolutely Devine! Thank you for your recipe. My partner says it was the best ever. It was for his Birthday today.
This was the first cake I ever made! Nailed it! Thank you so much.
made this yesterday and it is SO GOOD. friends and family loved it! i made half the amount of frosting and it was the perfect amount for the whole cake (in my opinion). making it again tomorrow since i still have leftover apple sauce & carrots
Well now Sally, I made this cake yesterday and it is fantastic and it was my first try at a 3 tier cake. It came out moist and delicious. I followed your recipe to the T with the exception I only used cinnamon no other spices. The only problem I have is wanting to eat it every time I think about it. I also used 8 in cake pans and they came out just the right height for each layer and enough topping for a nice thick layer all over.
Thanks so much for this yummy recipe!!
You don’t need me to tell you how amazing this is. I followed the recipe to the T. Huge hit at our house!!!!
Sally-
Could I halve the recipe and bake in a 9×9 pan? These days I’m trying to conserve my flour – it’s hard to find! Thanks so much – this carrot cake looks delicious!!
Mary
Hi Mary! Yes, you can halve this batter for a 9-inch square baking pan. I’m unsure of the exact bake time. Same oven temperature.