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
Great recipe! I did use 3/4 c oil and 1 cup applesauce to decrease the fat a little and 1 t baking powder as I’m at 6000’. Made it for a birthday cake and got rave reviews.
After making this cake I can confirm that it is the single best thing ever. It is life itself!
I made this and substituted maple sugar for the white it is even better that way
You had me at “Birthday Cake”. For the past 2 decades, I’ve been searching for the “perfect” carrot cake for my birthday. I’ve tried numerous bakeries, high end grocery stores, and looked at many recipes, but none turned on my taste buds, UNTIL I TRIED YOUR RECIPE.
OMG. Firstly, your description was spot on and drew me in. Second, all the comments were very positive and got my taste buds watering. Everyone with whom I shared a piece of cake agreed….IT’S OUTSTANDING. I’m going to get old (and fat) very quickly because I can’t wait for another birthday to make it again! THANKS.
The cake is delicious! I used crushed pinapple instead of applesauce. I never used all the icing for the cake, too much for me but i froze it for a few days and used the same recipe for cupcakes.
Cape Town, South Africa
Super delicious ! This is my second time making it and it was delicious, my husband and in laws loved it . Thank you for sharing this amazing recipe .
this carrot cake is outstanding… great texture (not too dry), great taste (not too sweet and not too heavy with spices), and incredibly easy to make. I baked in loaf pans and did not even need to make an icing, it was so good as a breakfast must have.
Thank you so much for this recipe. I made this last night and It is so delicious, way better than the carrot cake I used to buy from the cafe/bakeshop. The flavor is perfect and its so moist! ❤️ My mom loves it, perfect
for our Christmas dinner.
Sally, I love your recipes, but this cake was really wet. Almost dense, not a crumb cake texture. Any thoughts why? I followed the recipe exactly. Baked in two 9 inch pans. Flavour was good. I added higher amounts of spice.
Hi Michelle, this is definitely a moist, denser cake. It sounds like perhaps yours was slightly under baked if the middle seemed especially wet. For next time, a few more minutes in the oven should help. Thanks for giving this one a try!
After browsing through countless recipes for carrot cake, I came across this one which caught my attention because of the combination of spices and pineapple used in the recipe. I wanted to make a dessert for Thanksgiving dinner. This was my first carrot cake and I have to say it could not have turned out better. It definitely exceeded my expectations. So delicious! Everyone loved it and you made me look good! (Thanks) I did use one round pan, not bundt, and cut the cake into three layers. I will say for a moment there I thought I had fowled it. The center of the cake took what seemed like forever to set while the outer portion looked done. The baking time was much longer about 1hr 25 minutes. (Lesson learned, I will be buying more cake pans for sure!)
This is the best carrot cake I’ve ever tasted! I use about half the sugar for the frosting and my boyfriend, who has lived in Europe where sweets aren’t as sweet as they seem to be stateside, loves it! Today I included the zest of a whole orange and we can’t wait to eat the cakes!!!
I make this cake several times a year! It is simply the best carrot cake recipe I have ever used. I add both apple sauce and crushed pineapple. I usually spoon it right out of the little can. I also prefer the dark brown sugar for a dark, rich color. It is my youngest son’s favorite cake and I always make it for his birthday or Thanksgiving. It is a Fall treasure! I use your recipes all the time. Thank you!
I gotta say, not adding the nuts really messes with the bake time. The center was still jiggly and the edges overdone after adding ten more minutes. Not sure where I went wrong, maybe not mixed well enough… The pan I did with the pecans on the other hand- came out perfect.
Applesauce is not easily available in India, is there anything else i can replace this with?
Hi Bharathi, Instead of applesauce, you can use 3/4 cup crushed pineapple, mashed bananas, sour cream, plain yogurt, or canned pumpkin puree. See recipe notes for more details.
Can I use this measurement in a bundt pan? Don’t have time to go shopping again before thanksgiving.
Absolutely! See recipe notes for details.
Hi! I’ve used your carrot cakes a few times and I LOVE it! I just had a question, do I have to sift the flour before mixing? Does it make the cake fluffier? I never know and just scoop it out.
Hi Hira, No need to sift the flour. Just make sure it is spooned and leveled! Enjoy
What do you think about using applesausce instead of oil? I almost never use oil for my cakes any more – trying to make it healthier and moister.
Hi Leslie! It’s best to stick with oil for this recipe. With there already being applesauce in the cake, we fear it may be too rubbery without the oil. Let us know if you give this cake a try!
Can I use crushed pineapple in heavy syrup? If so should I wash the pineapple to reduce some of the sweetness or will it be okay in the cake?
You could, yes. I would drain as much of the liquid if possible. No need to rinse it.
Hi Sally,
I’m planning a pear version of this cake as the water content of carrots and pears is quite similar (87 vs 84%). It will be nut-free, but other than this do you have any further suggestions on anything else I should alter?
Hi Mandy, a pear cake sounds delightful! The spices in this recipe should work well with pears – we would love to hear how it goes.
Can I make this on a Thursday and serve it on Saturday? Store it in the fridge? Thanks!
Hi Katie, See the first note about make ahead instructions. Enjoy!
If I omit the pecans will it still be delicious?
Yes, you can them out!
Nauseatingly sweet even with only half of the amount of sugar.
Amazing recipe!!! Must try
Hello Sally,
I haven’t made this cake yet but it looks so good I’m going to try it for my husband’s birthday. I was wondering if you ever separate the egg whites, whip them up and fold them in at the end to make the batter lighter? I’ve don’t it with other cakes in the past but never with a carrot cake and had a hard time finding a recipe that did. Just wondering if there is a reason for that? Thank you
Hi Jacquelyn, We do separate the eggs and whip the egg whites for certain recipes that require the extra whipped air to keep them super light and fluffy! However, this cake batter is naturally heavier due to all of the wet ingredients, so that step wouldn’t make a difference here.
Two words: FLAVOR and MOIST. This recipe is bursting with both. For 15 yrs I’ve either bought or baked carrot cake for my husband’s birthday. They’ve always been OK, but not anything to rave about. This is hands down THE best recipe, I’ll never buy a store made carrot cake again.
Quick side-note: I didn’t have applesauce, so instead I blended three peeled Honeycrisp apples in my Vitamix. Also, I was lazy and bought matchstick carrots before reading this recipe, but pulsing them in the food processor drew out their moisture. Just in case you’re like me and you need to improvise!
Please could you advise how thick your layers are when using 2 or 3 9″ round tins so I can convert the recipe for what I need.
I want a bake 2 x 6″ cakes, approx 2.5″ tall for the top tier of a wedding cake.
Hi Steph! These cake layers are probably about 1.5 inches tall. Our carrot cake cupcakes (see notes to leave out the coconut) will be closer to the amount of batter you’ll need – the cupcake batter makes the perfect amount for a three layer 6 inch cake.
I have made this cake with your cinnamon icing (it was a suggestion on the recipe) but I’m not able to find it now. Can you please let me know where to find the recipe?
Hi Kim! Could it have been the cinnamon cream cheese frosting from our banana cupcakes recipe? That would be fantastic on this carrot cake!
Yes, the cinnamon icing you sent was what I was looking for. The cake gets better every time I make it! It’s even better than chocolate cake ♀️
Does the cinnamon cream cheese frosting make the same amount as the one in this recipe? Do the amounts need to be adjusted to make enough for this carrot cake? Thanks!
Can this be converted to a sheet cake and still get the same flavor and texture?
Hi Kelly, This batter fits perfectly into a 9×13 inch pan. See recipe notes for details.
What’s the reason behind cooling the cakes completely while still in the pan? Most cake recipes have you turn out the cake 10-15 minutes after coming out of the oven. Just wondering! Thanks!
Either way works for these cakes!
Could I make it in a loaf pan?
Hi Bee, you can divide this batter between 2 or 3 9×5 inch loaf pans. We’re unsure of the exact bake time. Or you might like our carrot cake loaf recipe instead!
I’ve made it in a 9×11 pan and baked it for around 55 minutes! Works just fine!
I have made this cake three times now and amazingly for me it has been a total success each time . It’s the most delicious cake I have ever made and enjoyed by all my friends . Thank you for sharing this cakes yummy secrets with us .