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
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 !