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?! 😉
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 6–8 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 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 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
- Toast the nuts: Preheat the oven to 300°F (149°C). 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 6–8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). 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 20–25 minutes. If using two cake pans, this takes about 30–35 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: 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 confectioners’ 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. If the frosting seems a bit thin and runny, refrigerate it for 30 minutes before using.
- 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 (180–240g) 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.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
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 2–3 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 applesauce—not too watery. You could also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
- Carrots: 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 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 to 1/2 cup (or leave them out). 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 24 cupcakes. Or try my carrot cake cupcakes recipe.
Reader Comments and Reviews
Hi Sally! I love all your recipes…. you’re my go-to when it comes to all things baking related! Is there any way I can incorporate orange juice in this recipe? Say instead of applesauce? If I do, how much would you suggest adding?
Hi Jeena, We don’t recommend replacing the applesauce with juice as the batter would likely be too wet. You can however add orange zest with no other changes to the cake batter and also to the frosting if desired. Let us know if you give it a try!
I would like to use GF flour for this cake to suit a gluten intolerant friend – have you made this with other flours before and do you think it will still work? 🙂
Hi Heidi, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I have finally found the perfect carrot cake! I just left it as 2 9 inch cakes instead of 3, and when I made the frosting just added the sugar to taste, so I’m not sure how much I put in, but I didn’t make it too sweet. The toasted pecans were worth it, as was grating the big carrots. I have tried multiple carrot cake recipes and this is by far the tastiest-my whole family loved it!
So far this has been the best Birthday Cake I have made. All the kids loved it so much they want it for their birthday too. Thanks
Excellent recipe! As are all the recipes I have used from this site, maybe a tweak here and there for personal taste, but that goes for all recipes! Chef for many years and I have a new go to food blogger 🙂 TYVM.
i replaced the nuts to warnuts and used coconut oil and almond milk. and cooked it for 1hr and 10 mins. it turned out perfectly.
Can you make this in an 8” round pan instead of 9?
Hi Mattina, you can divide this batter between three 8 inch pans. Your layers will be a bit thicker than ours so might take an extra minute or two in the oven.
I made this cake for my husband’s birthday and shared much of it with my sister, brother-in-law, nephew, and my mom. They utterly raved about this recipe to the point that my mother told me I was wasting my life and should go work in a bakery! I can count on Sally’s recipes to be the most delicious recipe for what it is I’m baking. Thank you, Sally!
Hi,
Could I use this cake/frosting recipe and make them into carrot cake pops ornwould this be too moist?
Hi Anna, that would be delicious! You likely will not want or need all of the frosting, but just enough to make the cake slightly moistened. See our cake pops recipe for more details on the best consistency for cake pops.
Dear sally,
I was wondering if you can make this recipe gluten free? I’ve made it twice already and love it, but I have some gluten free guests coming tomorrow.. thanks in advance!
Hi Kiki, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Hello! Hope you can help me.
I am planning to make this cake using the measurements mentioned above but I will be using a 7×4 loaf pan. Would you be able to compute how many 7x4s can I make using this recipe? Planning to give them as gifts.
Thank you so much!
Hi Agnes, you can divide this batter between 2 or 3 9×5 inch loaf pans, so at least 3 with your measurements. You’ll have some leftover batter to make a few cupcakes with. We’re unsure of the exact bake time. Our cake pan sizes and conversions guide will also be helpful. Or, you might enjoy our carrot cake loaf instead!
I will try this recipe some other time and hoping i will successfully doing it. But i have one question. Upon grating the carrots, do i need to drain it or squeeze it out?
Hi Jay, no need to blot the carrots.
Hi there just wanted to tell you I always enjoy reading your recipes. I cannot wait to make the carrot cake. It sounds so good.
Hi there just wanted to tell you I always enjoy reading your recipes. Would like to know if I could use two 9 inch rounds for the carrot cake I just didn’t see them in your add ins.
Hi Nancy! Yes, two 9 inch pans will work perfectly. If using two cake pans, bake the cakes for 30-35 minutes (see step 4). Hope you love this cake!
Amazing recipe!
Hi Sally! Would this carrot cake recipe be sturdy enough for the bottom tier of a 3 tier wedding cake? (obviously using dowling and boards etc) its looks soooo fluffy in the photo!
Hi Alice, We’d recommend following our Simple Homemade Wedding Cake recipe for the assembly — but you can use our carrot cake recipe for the bottom tier. Enjoy!
Ms Sally,
I was never a fan of carrot cake and am one of those people that you said ‘don’t like carrot cake’. But this COMPLETELY changed my opinion. Moist, fluffy, sweet, salty, this cake has it all! One of my favourites! As usual, easy to follow the recipe and clear instructions. Thanks for this fantastic game-changer!
Leah
I followed the recipe as written except I used 3/4 cup crushed pineapple; I used cup unsalted butter and used 1/3 cup raisins, 1/3 cup shredded coconuts and 1/3 cup walnuts. I followed everything else as the recipe required. The cake was very hard. What did I do wrong?
Hi Aurea, I recommend following the recipe with oil. I do not recommend butter in this cake batter.
Does the oven temperature refer to a fan assisted oven? I am in the UK
Hi Naomi! All of the recipes on this site are written for conventional (not fan) settings. If you use convection (fan) settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope you love this cake!
I used a convection oven and 2 pans. I reduced the temperature to 325 degrees and cooked it for 30 minutes. The first one, slightly smaller, was perfect after 30 minutes. The second with more batter needed the 35 minutes.
Hello I am so looking forward to making this cake. I am looking for some guidence in an adjustment of the amount of salt. I need to know how to adjust the salt and baking soda and baking powder, for a diet that is severe salt restrictions.
Thank you for your time today!
Hi Minnetta, feel free to try adjusting the salt and leaveners based on the diet restrictions you are following, but keep in mind that we can’t guarantee results. Especially with the leaveners, we find the amount as listed to be just right for the optimal taste, texture, and structure. The salt also plays a key role in balancing the sweetness. If you give anything a try, we’d love to know how it goes for you!
Sally, I am a single senior but I still like to bake/ cook for myself. I enjoy your recipes. Please consider us when you post your recipes. I am going to use this recipe today and will have to adapt it to a loaf style cake because it is just me. Yes , I could use the full recipe and freeze some but my only freezer is the one w/ my frig. That is full most of the time because I freeze my pre-cooked meals and put up veggies in season. Thank you.
What could I replace the applesauce with?
Hi Habs, 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.
Thank you I used yogurt and it turned out great
Have you ever tried making cupcakes with this recipe? Would the baking time or temp be different if I tried baking it in cupcake tins?
Hi Sara, you can definitely make cupcakes with this recipe. See final recipe note for details!
Can you use melted butter flavor crisco instead?
I love this recipe, I just made it a 2nd time and it’s still amazing! My husband loves it! Do you know how many calories are in it? Or should I calculate each ingredient and divide it by 12?
Hi Vivianne, we’re so glad your family enjoyed this cake recipe! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I want to make a 101st birthday cake that will set out several hours on display. Will this icing hold up for 2 hours in an air-conditioned room?
Hi Carol! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, it’s best to refrigerate it. As always, use your best judgment and whatever you are comfortable with.
Can I make this using almond flour instead of all purpose flour?
Hi Julie! No, we don’t suggest that swap. Almond flour and all purpose flour have very different baking properties – best to stick to the recipe!
Can I half this recipe to make a single layer carrot cake?
Hi Saamiah, You can cut this recipe in half and bake in a 9-inch square baking pan (there may be too much batter for a 9-inch round pan). I’m unsure of the exact bake time. Same oven temperature.
Michelle, Do you know how many cups of batter this recipe makes? I want full 2″ tall rounds so I know how many cups of batter I need. Thanks!
This comment is also for Ann Austin below.
I halved the recipe and baked it into two 6″ layers, each about 1.5″. I didn’t measure cups but I had around 820 grams of batter total, which I split evenly into the two layers. Took 27 minutes per layer to bake (only one 6″ cake pan here). I also halved the the frosting recipe. Even with a fairly heavily frosted cake, I have a good deal of frosting left over.
Would you alter this recipe for altitude. I live at 7,000’ and have made a number of your wonderful recipes but not a cake. I would so appreciate your insight.
Hi Sandra, we wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I love this recipe and so does everyone else! This is the best carrot cake I have ever tried and everyone says the same thing. Clear instructions and it turns out the same way each time. Definitely a lot of work, but so worth it!
I made this carrot cake with only one deviation from the recipe for a dinner party Saturday evening. I cut the powdered sugar in the icing from 4 cups to 2.5 cups, which was plenty sweet for everyone. The cake came out great. It was moist and delicious. Will definitely make it again. And will again cut the sugar for the icing.
i cut mine to 1.5cups and it is perfect sweetness!
I highly recommend cutting the sugar down to 1 cup, adding 2/3 cup maple syrup and dissolving 1 tsp of instant coffee in a tablespoon if vanilla and mix that it—makes a flavorful and not-to-sweet icing that really compliments this delicious cake recipe—I also added 1/3 cup of molasses to the batter and that made the cake even moister, if that’s possible!