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 recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
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 (or walnuts, if you prefer). 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?! ๐
Let’s Make It!
This carrot cake is pretty easy, but let’s walk through the process together. You can also use this detailed how to assemble and decorate a layer cake post and video as a guide.
Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 6โ8 minutes. Toasting the nuts is optional, but you won’t regret doing it. Toasting pecans creates an unparalleled deep nutty flavorโI 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 half of the toasted nuts. You don’t even 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 about 1 hour 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 the 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 for the freshest, best result.
My Favorite Carrot Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 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. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)*
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (226g/240ml) vegetable oil (or melted coconut oil)*
- 4 large eggs, at room temperature
- 3/4 cup (180g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (313g) 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 brickย 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
- Toast the nuts: Preheat the oven to 300ยฐF (149ยฐC). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6โ8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10โ15 minutes.
- Increase the oven temperature to 350ยฐF (177ยฐC). Grease two or three 9-inch cake pans with nonstick spray, 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.)
- Make the cake: In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla 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 spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup (about 120g) of the toasted nuts. (The rest of the nuts are for garnish.) Pour/spoon the batter evenly into the prepared cake pans.
- Bake until a toothpick inserted in the center comes out clean. If using three cake pans, this takes about 20โ25 minutes. If using two cake pans, this takes about 30โ35 minutes. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting:ย In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectionersโ sugar, vanilla, 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 confectionersโ 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.ย
- Assemble the cake: (For extra help with this step, see this video & post on how to assemble a layer cake.) First, using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface. Place a cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with 3/4 to 1 cup (180โ240g) of the frosting. Top with the second cake layer, upside down, and spread the same amount of frosting as on the first layer. Top with the third layer, right side up, and spread the top and sides with the remaining frosting. Garnish with the remaining toasted nuts. Refrigerate the cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting. If you refrigerated the cake for longer than 4 hours, take it out of the refrigerator 2 hours before serving so it can mostly come to room temperature.ย
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, covered, and stored 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 2โ3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See this post on how to freeze cakes.
- 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: Feel free to omit the nuts for 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 applesauceโnot too watery. You could also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
- Carrots:ย 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/blocks of real cream cheese, not cream cheese spread in a tub.
- 9×13-Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40โ45 minutes or until a toothpick inserted in the center comes out clean.
- Carrot Bundt Cake: Use a 10โ12-cup generously greased Bundt pan. Bake for 55โ75 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 to 1/2 cup (or leave them out). Add 1 cup of raisins or shredded coconut. Stick to around 1โ1.5 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 350ยฐF (177ยฐC) for 20โ22 minutes. Yields about 24 cupcakes. Or try my carrot cake cupcakes recipe.
Reader Comments and Reviews
Just made this tonight, 1/2 recipe in a 9โx5โ loaf pan. So delicious Iโm not even going to bother with cream cheese icing. So good on its own.
I found it interesting that you shaved off the top of the bottom layer prior to frosting. Why do that??
Hi Sue, We always recommend leveling your cakes before assembling (see step 7).
Hi sally,
I normally use this recipe every time I make a carrot cake but the ingredients seem different, do you have the original recipe?
Hi Natalie, this recipe has not changed!
Hi Sally,
I’ve made this delicious cake with the above recipe before and it was 10/10.
I intend to make as a birthday cake but I wanted to try it with a yogurt frosting instead. Do you have a recipe for that please? Or shall half the amount of cream cheese and replace it with yogurt?
Hi Purdey, we do not have a yogurt frosting recipe and we wouldn’t recommend substituting that in here. We would search for one with good reviews to use instead!
Literally, the best carrot cake!
It’s super moist and there is a great balance of flavors, my whole family (and friends) love it.
Thank you for sharing this recipe
Literally, the best carrot cake!
It’s super moist and they’re a great balance of flavors, my whole family (and friends) love it.
Thank you for sharing this recipe
It seems like a lot of frosting for a 9 x 13 cake. Would you halve the recipe?
Hi Loni! You can use the ratios from our banana cake recipe for a 9×13.
I just made this for my 16 year old’s birthday today. I doubled the recipe so I could make a 2 tiered 9×13 cake.
It is definitely moist and for that size I cooled mine for 45 minutes before I checked for doneness and it was perfect.
My only suggestion is to double the spices for one cake as mine has no spicy taste. Nothing, and yes 1 did double them for two cakes. I would recommend adding more.
The cake weighs a ton, but it’s carrot cake..it’s supposed to be weighty and moist!
I’m sure it will be a hit at the party! Thank you for such a delicious cake recipe!
I would recommend making as a 9×13 single layer cake.
I made as two 9โ rounds, and the top cake was so dense and heavy, the frosting in the middle completely squished out the sides. ๐ itโs a nice, spiced cake though and the frosting is delicious.
I would love to make this for an Easter brunch dessert but one of the guests is allergic to egg and dairy – would replacing the eggs with an egg substitute work or should I look for a fully vegan recipe elsewhere? (Iโd change the frosting as well!)
Hi Sarah, we haven’t tested this recipe with any egg and dairy substitutes, so we’re unsure of the results. It may be best to find a recipe that was specifically developed to be vegan. Let us know if you do give this one a try, though!
Hi Sally,
Thank you for all your great recipes. Your website has been my go-to for baking tips, but I recently did your โThe Best Vanilla Cake Iโve Ever Hadโ for a big birthday celebration for a family member and it turned out as the recipe promised. The cake stayed moist and intact and the vanilla buttercream had great consistency and just the right amount of sweetness. Cake eaters rated it awesome!
My question regarding this carrot cake recipe is how to convert it to a 12-inch cake pan? And for how many layers? Iโm thinking of doing a 2 to 3 layers frosted cake using concentric circles cuts to preserve the integrity of each cake portion. I would love to do it for Easter this year for a crowd so Iโm
hoping to get your response soon.
Many thanks and stay well.
Hi Min M, so happy to read this! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
I made this recipe and think it was more like a spice cake. I dintthink carrot cakeneeds all the extra spice. Butthat is my person al taste. I love all of your recipes..butthis one..borders on too much spice.
I donโt agree. Carrot cake is sometimes cloyingly sweet. This struck the balance between the two. Perfect
Soo yummmyy! Everyone at the party couldnโt stop telling me how delicious and perfect it was !
Hi Sally!
When I pulled it out of the oven the cake fell about an inch in the center. Do you know what might have caused this?
Hi Xander! This usually happens when a cake is under-baked. Did you use a toothpick to test for doneness? That’s the best way to check!
What recommendations do you have for high altitude?
What changes can you suggest to make it taste less like spice cake?
Hi Jacqueline, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Can I make this in loaf pans?
Hi Joann, here’s our carrot loaf cake recipe!
What if I want to make it in a 13 x 9 pan?
See Notes after the recipe, Sandy!
I call my Carrot Cake “Kitchen sink Carrot cake” I add crushed pineapple, maraschino cherries, walnuts, I shred my carrots, part brown sugar. In my cream cheese frosting I use crytalized lemon (True Lemon) a half packet. The bit of tartness offsets the sweetness of this cake. I only use Nutmeg because I don’t want it to taste like a spice cake and overwhelm the carrots and pineapple.
I only have 8 inch or 10 inch cake pans. Can I make this in 2 8 inch pans? If so, what would the baking time be? Thanks.
Hi Tricia! The batter would be too thick in two 8 inch pans, but you can divide this batter between three 8 inch pans. Your layers will be a bit thicker so might take an extra minute or two in the oven. Enjoy!
Thanks Trina. Iโll let you know how it goes!
Question. Is the recipe for your carrot cake cupcakes the same as your carrot cake? I am asking because I read that any of your cupcake recipes can be made into 6 inch cakes (2 or 3 layers), which is what I want to try. Please share if I could use cupcake recipe for this. Thanks ๐
Hi Kim, they are very, very similar! The cupcake recipe yields the perfect amount of batter for a 3 layer, 6-inch cake, so we would recommend that one.
Can I make this without the nuts or are the nuts a must?
Hi Caitlin, You can you can omit the nuts here with no other changes.
This carrot cake recipe really is THAT good!! If you like carrot cake you have to try this! You wonโt be sorry!!
Flawless recipe! Iโve made this cake many times. It has become my go-to crowd pleaser! It is always praised with โthis is the best carrot cake Iโve ever hadโ. Highly recommend.
Hi Sally,
Iโm always on the lookout for small batch recipes. Iโm usually baking for 1-2 people and most recipes make more than we can eat. It would be wonderful if you could give your readers instructions and measurements for a smaller number of servings.
Hi Leslie, thank you so much for your feedback! We don’t usually include directions for scaling a recipe down unless we have personally tested it, as not all recipes translate well to scaling down. We do, however, have a few small-batch recipes on our website, like small-batch cheesecake, chocolate fudge cakes for two, giant monster cookie, and small chocolate cake. For a smaller carrot cake option, you might enjoy this 1-layer carrot cake or carrot cake loaf. We hope this helps!
I found a “snack carrot cake” recipe that fits an 8 x 8 pan. I’d have to figure out where I found it. I usually download recipes in a pdf format to my computer.
I found the snack size carrot cake on https: sweetkitchencravings