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 carrot cake recipe is so popular around here that I stopped asking what everyone wants for dessert! Because it’s always this!
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. 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.
Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 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 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 the toasted nuts. You don’t 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 20 minutes 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 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.
My Favorite Carrot Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 10-12
- 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.
Ingredients
- 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
- 4 large eggs
- 3/4 cup (133g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (312g) 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
- Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, 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.)
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl 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 rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. 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 whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, 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 confectioners’ 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. Frosting should be soft, but not runny.
- Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly 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.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Wooden Spoon | Spatula | 9-Inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want 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 of real cream cheese. Not cream cheese spread.
- 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 (or leave them out) to 1/2 cup. Then, 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 2 dozen. Or try my carrot cake cupcakes recipe.
Keywords: carrot cake, cake
I’m making this cake today and have a bag of toasted chopped pecans. Should I still toast them?
Hi Tracy, you do not have to. Enjoy!
I make this every year at Easter!!! My go-to carrot cake recipe! I like to decorate with the Cadbury mini eggs to add an Easter touch.
★★★★★
Using unsweetened applesauce is a great way to keep the cake moist and less sweet. My go-to recipe had a buttermilk glaze, but it took away from the flavor of the cake. This is, by far, my NEW FAV carrot cake recipe! Easy and delightful!
★★★★
Everyone in my family absolutely loves this recipe, I always use dark brown sugar when making it. The only thing is, I add a jar of baby food carrots to it and add 1/8 teaspoon more of baking soda and 1/4 teaspoon more of baking powder. It always comes out super moist and delicious.
★★★★★
You are my go to for new recipes. I was a little concerned about this because the very fire carrot cake I ever baked had 1 cup of oil and the cake was way oily. I haven’t cut into this one yet but it did fall in the middle. Might you have an idea of why that might be.
Hi Pennie, when cakes sink in the middle, it usually means they are slightly underdone. An additional minute or two in the oven should help for next time! Hope you enjoy the cake.
Page 2 is missing from the printout. The beginning of the instructions. Thank you!
I made this cake for a potluck at work yesterday. I got so many compliments. Your recipes never let me down. I never thought of myself as a very good baker before but your tips have helped me to become a great baker. Everything always comes out perfect. Thank you for all the great recipes!
★★★★★
Would it be possible to make this substituting Allspice and/or Chinese five spice in some amount for the ground ginger/nutmeg? These are the only 2 ingredients not in the house right now. The 5 spice is Anise, cinnamon, star anise, cloves and ginger and the allspice says it recalls a blend of cinnamon, cloves and nutmeg. Thanks
Hi Stephen, you can certainly make that swap, but the overall taste of the cake will, of course, be a bit different. Let us know if you give it a try!
This cake deserves more than 5 stars, the most moist delicious Carrot Cake ever! So easy to make also.
★★★★★
I’m getting ready to make this cake using a bundt cake pan. Wondering about the amount of oil that is called for? it seems like a lot?
Hi Maramirez, you can make this recipe in a Bundt pan with no changes to the ingredients. See recipe Notes for baking directions. Enjoy!
Hi, there! I noticed this page has been updated. Did the recipe change? I made it today and it seems different than from when I have made it in the past. Is it possible to get the original recipe? Thanks!
Hi Lindsey, the recipe has not changed since I originally published it in 2014. You may see an “updated” date and that’s because I updated the photos, and added some extra success tips.
This is my favorite cake! Should I use cake flour instead of all purpose?
Thank you Sally for all of your wonderful recipes.
★★★★★
Hi Jackie, cake flour is much too light to use with a heavier cake batter like this. Best to stick with all-purpose flour here!
I’ve made several recipes from your site, and they have all turned out wonderful. I am curious about the different cream cheese frostings I’m seeing. For instance, the cream cheese frosting for the Lemon Blueberry Cake has heavy Cream and the cream cheese frosting for the carrot cake does not. Any particular reason why?
Hi Gary, this cream cheese frosting is heavy on the cream cheese, which thins out the frosting. It’s very cream cheese-y. (Not technically a real term, but you know what I mean!) The frosting on my lemon blueberry cake is more buttery, and since there isn’t as much cream cheese, you need a little liquid to thin it out.
I am trying this recipe for Easter. Can I substitute butter for canola oil? Same amount?
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.
Is there a way to make this gluten free?
Hi Melissa, we haven’t tested this recipe with any gluten-free flours, but some readers have reported success using a 1:1 gluten free all purpose flour like Bob’s Red Mill or Cup 4 Cup with our recipes. Let us know if you do give anything a try!
Yes! You can use gluten free flour. I’ve made this recipe using King Arthur Gluten Free Flour 1:1
It was DELICIOUS! My family loved it and could not tell it was GF!
Would this cake be too heavy to use with the not-so-sweet whipped frosting? I’m looking for a lower sugar frosting option, but still want the cream cheese flavor.
Hi Mallory, our whipped frosting will work well here! Hope you enjoy it.
Mine was dry
★★
How long would I bake if I used 3 8in rounds?
Hi Shauna! Your layers will be a bit thicker so might take an extra minute or two in the oven. We’re unsure of the exact bake time. Enjoy!
Hey Sally! Wondering how you would adjust this recipe for 2 8” pans? Hoping to make it tonight!
Hi Sara! Here is everything you need to know about converting recipes to different Cake Pan Sizes. You could always make the batter as written, fill your pans half way, and some cupcakes with the leftover batter. Happy baking!
Love your recipes!! Can I make & frost your Carrot Cake the day before if I refrigerate it?
Absolutely!
Hi!!
What is the best frosting recipe i can use for this, that isn’t cream cheese? I am not a cream cheese frosting person… please let me know!
Hi Rylee, vanilla buttercream or Swiss meringue buttercream would both be delicious here!
For a NON Baker this was a BIG HIT!
★★★★★
This carrot cake recipe was amazing! My family loved it.
★★★★★
Can I do a carrot cake roll with this recipe?
Hi Miranda, we haven’t tested it so we can’t be sure. We’ve successfully used it for layer cakes, Bundt cakes, thicker sheet cakes, and cupcakes. Let us know if you give it a try!
Can this recipe be baked in a 5×9″ loaf pan? If so, for how long? Thanks, in advance, Sally. Love your recipes!!!!!!
Hi Ro, you can divide this batter between 2 or 3 9×5 inch loaf pans.
I’m guessing if this recipe makes 2-3 loaves, then I should bake for the same time as a 9″ round pan? I’ll try that. Thank you!
So love your recipies sooo much more than many I’ve seen.
★★★★★
Can you do cupcakes with this recipe?
Hi Kat, Absolutely! See recipe notes for details on making carrot cake cupcakes.
I havent made it yet, but will be for ny Sons’ Bday. The picture sold me and the reviews clinched it for me! Will update right after!!
Very easy recipe to follow and the cake turned out delicious
★★★★★
Made this today, but found my cakes peaked in the middle. So cake laters didnt touch on the sides despite me trimming off a bit from the top.
★★
Hi Mandy! We always recommend leveling your cakes before assembling (see step 6). Thank you for giving this recipe a try, we hope you enjoyed the cake!
I love this carrot cake soo very much. I’ve been making carrot cake for more than 25yrs, and people have raved about it. BUT this cake is beyond what I’ve made or tasted anywhere. I just made it for my son’s birthday and he said I’d outdone myself this time. Thank you for helping me step higher in his eyes. I would score this recipe a 10.
★★★★★
Hi Sally! We love this cake but my daughter has developed an egg allergy. Any recommendations on what to sub for the egg?
Hi Suzanne, We haven’t tested this recipe with egg substitutes, but let us know if you do.
I am going to make this cake with 4 tablespoonds of flax to replace the eggs- I did it with your spice cake and it was delicious and perfect for my grandaughter- also very allergic to egg. I made the flax eggs as many do. Since these two recipes are similar, I am optimistic.
Hi Suzanne, So I was successful in replacing the 4 eggs with 4 Tbsp of ground flax seeds and 12 Tbsp of water. I let the flax mixture sit for about 10 minutes before incorporating it into the liquid mix. The cake delicious, soft, tender and with a nice crumb. My only comment is- since I used organic carrots that are sweet, this cake was much too sweet. Everyone commented on it the same- Lovely but sooo sweet. I had cut the sugar already, but next time I will half it. My applesauce was unsweetened so who knows !
★★★★★