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
For the frosting, your picture shows it as a rustic touch, not fully covering the cake. If i want to cover the cake should i make MORE frosting?
Hi Mary! You can make 1.5x this frosting recipe to ensure you have enough to decorate your cake. Enjoy!
Hi Mary Pat, I followed the recipe as written and the frosting was just the right amount to give the whole thing a perfect and even layer of frosting.
This is a great recipe! I have followed it twice! If you are baking for people who do not have such a sweet tooth, try using 250 g light cream cheese with the regular one (also use 250g) thus, a little more than required by slightly less heavy with no less effect, and we also slashed the sugar in the icing to 1 cup and 1/4 – equally delicious and better for diabetics etc.
Also, if you want to use all the cake you baked, take them out of the pan, as per the recipe. Then invert them so they are layered, 2 layers, with flat side on top and bottom. Refrigerate over night, by morning, they will compress so when you assemble, you will have the same shape as Sally’s with the full cake on board!
For the men in your life, or for those relatives with stronger personalities, trying adding more ground clove powder – great!!!
Thanks for letting us share!
What do you suggest if I don’t want to use eggs in this recipe? Really want to make this but my daughter is vegan. No worries about the frosting. I can handle that. Thanks so much.
Hi Elise! We haven’t tested this recipe with egg substitutes, but let us know if you do.
Sorry, this may be a silly question, but when you wrap the cake overnight, do you put saran wrap right on the icing? Or use toothpicks? TIA! Very excited to try it tomorrow!
Hi Amy! You can lightly cover the cake in plastic wrap.
I like to bake by weight not volume so love that you have that noted in your recipe. King Arthur has very different weights for some ingredients in your recipe (oil and sugar). Your volume to weight equivalents are off maybe? or What source do you use? Am I missing something? I’m going to go with your weights but I’m nervous this will be a disaster.
Hi Michele! Here’s more information about properly measuring baking ingredients. Hope you love this cake!
Can I use walnuts in place if the peacans
Definitely!
First off, I love your recipes and use them, recommend them all the time! I am looking to make this in a half sheet pan (11x17x2) for Easter tomorrow. My question is concerning bake time and temperature. Should I leave them the same? I read your post about cake pan conversion but could not seem to figure it out. Also, I assume I should be good with the frosting.
Please help. Thank you
Hi Rebekah, I’m glad to help. Oven temperature stays the same, but the bake time will be shorter since the cake will be thinner. I’m unsure of that exact time, but keep a close eye on it after 18-20 minutes. (Maybe even sooner.) Let me know how it goes!
I love the recipe! I substituted 4 bananas for 4 eggs as my mom is vegetarian, and you couldn’t tell the difference!
I know the cream cheese frosting is traditional and I love its flavor, but any thoughts on a healthier option? Maybe honey glaze? Thank you!
A honey glaze sounds fantastic! I haven’t tested anything like that with this cake, so let us know if you do. Yum!
Hi there!! We want to make this as cupcakes as we have a few nut allergies. Can I make as is in cupcake pan instead or do recommend any changes?
Hi Stephany! See recipe notes for cupcake instructions – or for a smaller batch, here’s our carrot cupcakes recipe.
Can this cake be used in a bowl pan for making a nest, or is it too soft to hold up when turned upside down?
Hi Amanda, see recipe notes for making this cake in a Bundt pan. You can use it for a Easter nest cake like we do here!
Hi Sally! Do you think the cake will be as good if I cut the recipe in half? Thank you! I am making it tonight.
Hi Natasha, you can halve this recipe, or for a smaller batch you could try our Carrot Cake Cupcakes. They’re very similar!
I would like to serve this cake on Sunday. If I make this cake today and frost it today, can I refrigerate the cake and serve Sunday?
Hi Shim, that will work just fine. Make sure that the cake is tightly covered to help preserve freshness. Enjoy!
I looove this cake! It’s always such a hit. Question – I’ve never tried using coconut oil, will it make a difference in the texture/flavor? Thanks!
There is so much flavor in this cake that if you were to use an unrefined coconut oil, you still wouldn’t really taste a difference. If using melted coconut oil, it’s imperative that all other ingredients are room temperature otherwise the melted oil will begin to solidify as you mix up the batter.
Hi! I’m wanting to make this bake. Could you tell me if it’s possible to use 3 6” tins instead? Many thanks!
Hi Naomi! We’d recommend using this batter from our Simply Carrot Cake Cupcakes instead. It yields the perfect amount for 3, 6 inch pans. And it’s adapted from this cake recipe! You can use the baking instructions found in this 6 inch cakes post.
How long can the cake stay at room temperature before it needing to be refrigerated? Last year it dried out after being in the fridge even after being sealed and iced, so I’m really nervous!
Honestly I’ve had the frosted cake at room temperature for up to 12 hours and it’s been fine.
Can I put orange peel zest in the cream cheese frosting?
Absolutely!
My goodness I don’t/didn’t like carrot cake ,wow this is the best
I did it both ways applesauce and pinneapple I recommend the pineapple
Can I use a Bundt pan for this recipe?
Hi Christine, you sure can. See recipe notes for Bundt cake details!
I am obsessed with this recipe but I was wondering- could I sub melted butter for the oil?
Hi Ale, we recommend following the recipe with oil. It makes for an ultra moist cake and really lets the spice flavors shine through. We do not recommend butter in this cake batter.
I think I might try this recipe for Easter! My family is OBSESSED with your banana cake recipe and I usually make that for every holiday, I wonder if the brown butter cream cheese frosting would be good on the carrot cake?!
Absolutely! They would be delicious together. Hope it’s a hit!
Do you recommend using cake flour instead of all purpose flour? I’m not sure what the difference is between all purpose and cake flour?
Hi Nancy, we don’t recommend cake flour. It is much lighter than all-purpose flour and won’t hold up to all of the heavier ingredients in this recipe. For best results, stick to using all-purpose flour!
Made the cakes tonight. If I am serving Sunday do you recommend I freeze until Saturday and then take out to thaw and ice?
I would freeze until Saturday night and then thaw on the counter overnight.
This was a HUGE hit at our last family gathering. I only made a two layer cake given my lack of 3 cake pans and it looked beautiful.
I’d like to make this in a standard 12 x 17 half sheet pan for a church Easter lunch. Would this make enough or should I double the cake or frosting recipe? Thank you!
Hi Marian! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Thanks! This recipe notes that you can make 2 or 3 9-inch layers, which holds 12 and 16 cups, respectively. My half sheet pan holds 12 cups. How many cups of batter does this recipe make? Also, should I double the frosting? Thank you!
Hi Kelle, we have not tested a gluten-free version of this cake. Many readers have reported success using 1:1 all-purpose gluten-free flours like Bob’s Red Mill or Cup4Cup. Let us know if you do give it a try!
This recipe is amazing! What would you recommend for temp & time if I wanted to bake in two loaf pans?
Hi Laura, here’s our recipe for carrot loaf cake!
This is the BEST carrot cake EVER! I have no kidding made it probable 10+ times and it is a hit every time! My family and I are obsessed! Look no further for a delicious carrot cake!
Perfect as written. So delicious and spiced. Saving this as my GO-TO carrot cake recipe. Got rave reviews from the party.
Just made this and it is delicious!
I baked it in a 11″x17″ cookie sheet because I wanted a thinner cake that I could serve as bars.
My icing was quite thin so I ended up adding a bit more icing sugar to thicken it up a little bit.
The cake is super tasty and soft.
Will make again, forsure!
Lorraine, did you adjust the temperature or baking time for an 11″ x 17″ pan?
This looks amazing!! Going to make ahead for Easter brunch tomorrow! Could I frost and layer the cake tonight and refrigerate or do you recommend assembling the day of?
Hi Megan! You can assemble the cake one day in advance if needed.
Hello there! I like a little coconut in my carrot cake. Should I use sweetened or unsweetened flakes?
Hi Katie, We use sweetened. Enjoy!
I love this recipe but I live at high altitude in Mexico City. How do I modify it for success at high altitude?
I LOVE all of your recipes. I just made this carrot cake and tasted a piece with some of the frosting when I leveled the layers. Let me tell you… this cake is delicious! I’m bringing it to my family Easter party tomorrow 🙂 thank you for all of your amazing recipes!
Made mine today also!!! Looks like it is going to be a good one! I did add a bit more sugar to the frosting…..