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. Allow the cakes to cool completely in the pans set on a cooling 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 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. 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.
- 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.
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
Fabulous cake! Best carrot cake I’ve ever eaten. Thank you!
Am I able to use this recipe in a loaf pan? I enjoyed this version of the recipe more than the loaf pan recipe
You can divide this batter between 2 or 3 9×5 inch loaf pans.
How do you know how much frosting to use between layers? I always worry about having enough to cover the sides and top.
Hi Connie, we usually use about 1.5 scant cups of frosting between layers.
Thank you so much for answering this and right away too! I made the layers today and they are beautiful and smell fantastic. I froze them and will frost in a couple of days. Thank you again!
This cake tasted amazing and was so moist. I have knocked one star off as the topping was super runny even after leaving in fridge for ages. Dripped all down sides. Looked a little messy but didn’t affect the taste. It was also quite difficult to get out of tins as seemed to stick despite greasing and lining bottom with grease proof paper. The cake even stuck to the paper. Definitely wait until completely cool before attempting.
Do you have a gluten free version of this carrot cake?
Hi Leanne, 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!
A big hit – made it for Easter and added colored coconut to decorate.
Love this recipe! Have made it 3 times since you shared it in April. Each time, over half of each cake goes, to family and friends. love it, love it, love it. Past carrot cakes I’ve eaten are far to oily for my liking.
Followed recipe exactly but my 3 layers were very thin
Hi DR! These aren’t super thick layers – you can alway use three 8 inch pans or two 9 inch pans if you prefer thicker cake layers.
Granddaughter and I made this for contest. Need nutritional value
Hi Sallie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Recipe looks great! Curious if I could make this in a 9 inch spring form pan wrapped in aluminum foil as it’s all I have available.
Hi Jeff! Here’s our recipe for a one layer carrot cake baked in a springform pan. Enjoy!
Thanks! But can I make this recipe, with the applesauce, in a springform pan as well?
This recipe, as written, won’t fit into 1 9-inch springform pan. But I’m sure 2 would be enough. Hopefully I am understanding your question.
Made this carrot cake many times but would like to make a small cake using a 6 inch diameter tin about 4 inch high. I guess there will be mixture left over but how long should i bake the 6 inch cake for please?
Hi Pete, for a 6-inch cake, we recommend using the batter from our carrot cake cupcakes recipe. It yields the perfect amount for 3, 6-inch layers. You can follow the baking times in this 6-inch cakes post. Enjoy!
THIS IS A REALLY BASIC RECIPE AND EASY TO MAKE. LOVE ALL THE OPTIONS SHE GIVES
ME FOR A VARITY OF FLAVORS. THE TASTE IS OUTSTANDING FOR THIS CARROT CAKE.
Followed as directed. The cake completely sank in the middle once it cooled. 🙁
Hi Stacey! Did you check the cake with a toothpick for doneness? Usually cakes sink when under-baked and yours could have simply needed a few more minutes in the oven.
This is EXCELLENT. I love carrot cake and this recipe does it justice. So good – probably my favorite cake recipe ever!
This was a great recipe. My only problem was that people wanted more frosting between the layers (3). But one doesn’t know how much that’s left will cover the cake so I a little sparse with it between layers.
I made this for Easter as a bundt cake with 2 cup cake tasters. I ended up taking the whole cake to work and people are still asking for the recipe (which I share with my tweaking- I use more alspice than cinnamon, I buy roasted salted pecans, add raisins soaked in rum). I actually kept the cake in the fridge for a couple of days, wrapped in plastic wrap. You are so right–it IS better when it is ripened (like fruitcake). Thank you for the wonderful recipe! My CEO loved it!!!
This cake is amazing! The texture is moist and the flavor is just perfect! I’m not a carrot cake lover but this recipe has changed my mind. So easy and quick too. Thank you Sally for sharing!
It came out perfect. Thank you. It’s delicious!
I’ve been using this recipe for our anniversary/bday/valentines/celebration cake for years. It’s simply thee BEST and everyone compliments it ♡ thank you
Years ago I had and lost a great carrot cake recipe. Your carrot cake recipe has finally put my search to an end.
THANK YOU!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
The perfect carrot cake! I made this cake this week and the flavor, texture, consistency and spice combinations are spot on fabulous,
I made this recipe for our daughter-in-laws birthday last week. Everyone loved! It, and it was both moist and full of flavor with out being too sweet or tropical (I used applesauce, not pineapple).
I do have one question-
I baked two 9-inch rounds, and would have liked a higher cake. The batter filled the pan nearly (not quite) 1/2 full. If I’d baked 3 9-inch rounds each would have been under 1” high. There certainly wasn’t enough batter to fill the 2 pans 2/3 full, and they didn’t rise as high as expected. I was very careful in my measurements, mixing, and fresh ingredients. Any thoughts or help?
Hi Anne, so glad this cake was a hit for your daughter-in-law’s birthday! These aren’t super thick layers. You can use 8 inch pans for thicker layers if you prefer.
Hi! A friend made this carrot cake and was raving about it! Would it work to use a sheet cake pan for a thinner cake? How long would it need to bake?
Hi Cindy! See recipe notes for instructions on baking this cake in a 9×13 dish. We haven’t tested this batter in a larger sheet pan, so we’re unsure of bake time. Let us know if you give it a try!
This is the best carrot cake I’ve ever eaten! The cream cheese frosting was so creamy and delicious. All I can say is YUMMY!
Thank you for sharing your Carrot Cake recipe!! I had never made a Carrot cake before and your recipe hit the bullseye!!! My youngest son (48) is a vegan and this recipe was spot on!!! My great grandmother daughters ages 14 & 15 gave it 5 stars to! Very easy to prepare!
I meant to write that my great granddaughters love it too!
I just made this for Easter! It’s sooo delicious! Thank you for the recipe, I will definitely be making it again!
My go to recipe!!!! making
tonight!!
This is always my go to recipe. Making it for Easter. Love this cake
I am wanting to serve 25. How can I increase recipe (Australian measurements) and what size cake tin do I use? I could really need some help.
Hi Carole, We would recommend making 2 cakes to serve 25 people.
My mother-in-law said this is the only cake she ever wants to eat for the rest of her life. She is 80, that’s a lot of different cakes she has tried. I have been making her cakes for over 20 years and never has she been so impressed. I followed the recipe exactly. I used 1/2 a cup of dark brown sugar and 1 cup of light and just plain vegetable oil. Perfect. I will never look for another carrot cake recipe again. In our opinion, it can’t be topped. Thank you!
This is a late comment, but if you make the cake in a 9 x 13-inch pan, and cut the cake into approximately 2 x 2-inch portions, you will be able to serve 24 people. With the icing they are pretty good-sized portions. What to do about the 25th I don’t know.
Carrot cake is my all time favorite. I’m a single mom and decided to bake myself a birthday cake this year. I am so disappointed. I bought all new ingredients. I bake using a scale to assure the chemistry is precise and followed the instructions except to add extra cinnamon and ginger to make sure it was extra spicy. The cake turned out VERY bland and greasy.
Not worth the effort or calories. I’ve had better box cakes.