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
If it tastes anything like the batter omg! I have made several of your recipes before so I already knew it would be good. I love that you do both measurements in cups and grams. Thank you!! 1
I made this yesterday and frosted it today . I haven’t tasted it yet but my frosting was waaay too creamy and I had followed the directions, added another cup of sugar as per the instructions to firm it up but that didn’t help . I put it in the fridge for several hours thinking that would help and nope. The frosting was sliding down the sides. Perhaps I beat it too much? I noticed on other cream cheese frosting recipes it only called for one package (250 grams) of cream cheese and the same quantities of everything else,. Any suggestions of what I did wrong?
Hi Kathy, If your frosting is turning out runny, it may be a cream cheese issue. Are you using block cream cheese (not the spreadable kind sold in a tub)? It be should very thick. Adding more powdered sugar, as you mention, will help thicken the frosting, while reducing the heavy cream / milk will do the same.
Made it for the first time today, the soices compliment eachother perfectly, it was wonderfully moist! Super happy with it!
This is my go to carrot cake recipe. My husband loves carrot cake (the only cake he eats, really) and this is by far his favorite. I have made it for my husband’s birthday for the last 3 years, and a few other times a year. I really like that you gave the rule of thumb of 1-1.5 cups of mix-ins max. I typically do a combo of 1 cup raisins and .5 cup walnuts. It comes out perfect everytime!!
The cake turned out well. The spices came through great. Used half of walnuts and pecans instead of raisins and was great.
My only concern was it was rather crumbly. Not dry. But more crumbled I made sure I didn’t over mix/beat the batter and or over flour. In fact followed recipe as described.
Are you supposed to add the 3 eggs whole. Or beat 3 together and then add gradually? That wasn’t clear in your method.
Any suggestions please?
Thank you very much
Hi Lalli, Thank you for trying this recipe and we are happy you enjoyed the taste! Yes, you add the eggs whole. Is what you are describing that the cake is very moist and as you frost it the edges are crumbling? If that is the case refrigerating it before icing can certainly help. If you are concerned about the amount it’s crumbling, you can reduce the carrots a little because they can be adding to the crumbly texture. Hope this helps!
Hiya, could I make this cake as just a 1 tier cake or would I need to half the recipe?
Hi Jess! For a one layer carrot cake recipe, we recommend our super moist carrot cake instead!
If I decide to add coconut should it be sweetened or unsweetened?
We use sweetened 🙂
Hi Sally,
My 6 year old nephew requested carrot cake for his birthday. I wanted to make a double tier cake 6inch round on top of a 10inch.
Is this cake strong enough for this?
Would I need to double the recipe?
Would it be ok with fondant?
Thanks so much!
Hi Kirsta! The cake will be strong enough with the proper supports – you can read more about assembling a two tier cake in our homemade wedding cake post. We’re unsure exactly how much batter you would need, but you can reference our helpful cake pan sizes and conversions post. It would be ok under fondant. Happy baking!
I am trying out different recipes for my son’s wedding cake which I will be making this was a definite hit! Moist and delicious
This recipe made the BEST carrot cake!! I will definitely make it again!
Thank you so much for posting this recipe.
I made this cake as my first ever carrot cake. I love a good carrot cake. I followed the directions exactly because, of course, Sally is Amazing! We waited till after dinner to eat it and it was good but …it wasn’t as good as I expected. The flavors didn’t really blend together. Two days later I had another small piece of the cake and with the first bite I thought …Holy Cow is this the same cake? This is the best cake ever! Yes I had another piece! My husband came home from work, caught me with my mouth crammed full of cake and commented that he was surprised I was eating it. I told him (once I swallowed) he had to have some, that all the flavors had blended together and it was incredible. On his first bite…all I can say is that …Man, the look on his face was priceless!
I will make this cake again… but will plan to eat it the next day.
I need to make cup cakes and I don’t like coconut sooo.. I baked them for 20 minutes. Delish! However, it’s very humid and I didn’t get very much rise. And I weigh everything so I know all my measurements were correct.
Could I have just left the coconut out of the cupcakes? I need to make them again soon.
Hi Jo, You can definitely leave the coconut out of the carrot cupcakes if you wish.
Love this recipe ! I make cupcakes out of them !
Sure can! See the recipe notes for details.
Hi Sally, how many loaf cakes would this make?
Hi Naa, 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!
Sally your carrot cake recipe has also become my “celebration cake”. My family loves it every time. My best tool in the kitchen would be your recipe on my phone holder ….. The clear & well tested instructions makes it an absolute go to.
I will be making this recipe this weekend! But a couple questions…Would you recommend using cake flour instead of all-purpose flour? Also, do you squeeze out any of the liquid from the carrots? Thank you! I’ve made carrot cake in the past and was never certain about that… Thank you!
Hi Amanda, we don’t recommend cake flour. It won’t hold up to all of the heavier ingredients in this recipe. For best results, stick to using all-purpose flour! No need to squeeze out liquid from the carrots.
Made this carrot cake recently for a friend’s boyfriend’s birthday and he gave it RAVE reviews! He’s a carrot cake aficionado and said this was the best he ever tasted! I substituted the applesauce with … believe it or not … organic CARROT BABY FOOD! It gave the cake a nice light orange hue, added to the carrot flavor and provided the necessary moisture. Thank you for another outstanding tickle-the-tastebuds recipe!!
I always get the most compliments on this carrot cake! Delicious, easy to follow and we love the amount of carrots and applesauce. The icing is the perfect compliment.
I made this for my husband’s birthday last year & making it again for this one as well. It is now a tradition! I use pastry cream for the mid-layer and cream-cheese frosting for the top.
Hi Sally – I’m planning on making this for my girlfriends bday as carrot cake is her absolute fav! – I made one last year and it wasnt perfect, so I want to nail it this year. Would there be any different advice if i was using 8 inch cake pans instead of 9 inch? Thank you!
Hi Tom, 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. Hope she loves it!
Hi
Can I use allspice or pumpkin pie spice, if so, what is your recommendation?
Thanks!
Wow! Just wow! These BEST carrot cake ever! Made it today for the first time at family Sunday dinner, and it is all gone!
Hi there,
I can’t wait to try this recipe later this month. I’m wondering if I would be able to add some shredded coconut, and if so how much would you suggest?
Hi Tessa, You can definitely add shredded coconut – about a cup. See recipe note #9 about add-ins. Enjoy!
This recipe looks fabulous and will make for my niece’s birthday. What would be the cooking time difference if I use three 8″ pans? Thank you for your suggestions of options, such as pineapple.
Berry
Hi Berry, 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.
Hello Sally….
This was an incredibly recipe I love it…
I want to ask can we use butter instead of oil or melted butter instead of vegetable oil? If Yes how much is for butter?
Hi Salome, we recommend following the recipe with oil. We do not recommend butter in this cake batter.
This recipe is amazing!!! The cake consistency is perfecttt!!! I used yogurt instead of applesauce and also 1/4 of the recommended sugar in the frosting (mostly because I didn’t have much powdered sugar…but I don’t regret it one bit)
Fabulous cake!! Next time I make it (that will be sooner rather than later!) do you think it would work to cover it in fondant for decorating?
Hi Erin, absolutely, it will also hold under fondant, but we might recommend using regular vanilla buttercream rather than cream cheese buttercream. Cream cheese buttercream needs to be kept refrigerated — while fondant should not. Let us know what you try!
This recipe was very helpful!
I enjoyed eating the cake ,however can you replace pecans with walnuts (I’m allergic to pecans )
Yes you can interchange them. i prefer walnuts in mine.
Ohhh my gosh!!!
I was proud and happy when this turned out perfectly for my husband”s birthday!!
Toasting the pecans is a must!. So good, so good!
Cream cheese icing so divine. I did cut back on ingredients by one fourth. My cake was 2 nine inch layers so it was plenty!
Oh I did use crushed pineapple .
Dear Sally,
I love your recipes! And tried a few,all turned out great!
I want to ask ,Can we omit applesauce in this recipe? As I am from Pakistan and we don’t find applesauce here.
Hi Natasha! See recipe notes for some alternatives to applesauce you can use in this recipe.
I blended/grated one apple and it worked perfectly as a substitute for applesauce 🙂
Loved this cake and so does everyone I cook it for. Such a winner, so moist. I use bananas instead of apple sauce and it is now the family’s celebration cake. Tried lots and best ever,
Please provide the quantity of bananas used?
It states in the notes under applesauce.
This was my first time making carrot cake – It was a hit! The cake was moist and flavorful and all of the spices were perfectly portioned. I didn’t use any nuts, per the request of the person I made the cake for, but otherwise I followed the directions exactly. Before this recipe, I was not a carrot cake fan – but I am now!