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
Can the recipe be halved? Will it come out ok?
Should be fine, Chris! Or here’s our one layer carrot cake recipe.
This is one of my fav recipes for baking ever! Thank you.
Just a quick question – Can I just halve the quantity to make a smaller cake?
Hi Pooja, yes, feel free to halve this recipe. Or here are our recipes for 1 layer carrot cake or carrot cake loaf.
Made this for Mother’s Day, got compliments from everyone!
Used 1/8 cup brown sugar as we didn’t have granulated sugar and 3/4 crushed canned pineapple in place of applesauce.
Added toasted pecans and 1/4 cup shredded coconut to the batter.
Divided the batter into 2 cake pans and used half the frosting recipe.
Texture and taste were amazing. Thank you for the recipe!
As usual, your recipe led to an amazing carrot cake. The measure for the frosting may need review, as I find that only half of the amount of frosting was needed. thanks again for the wonderful recipe!
I’m making this for a birthday celebration on Saturday, but have to bake the layers on Thursday. Do you think they will be okay for two days in the fridge or should I freeze and thaw? Thanks much!
Hi Vanessa! We recommend freezing and thawing the cake layers, they would dry out in the fridge.
This is my only carrot cake recipe I follow now and everybody loves it! So flavourful with a perfect crumb!
hello! is it possible to make this cake eggless?
Hi Shriya, we haven’t tested this recipe with egg substitutes, but let us know if you do.
I used equal amounts of buttermilk to substitute the apple sauce and it turned out beautifully. I made it before with all mentioned ingredients but I somehow forgot to pick up some applesauce this time but the buttermilk was perfect.
Wonderful recipe as always xx
Can i adapt this for a 6 inch pan? I need to make four layers as well
Hi Lilly, here is everything you need to know about converting recipes to different Cake Pan Sizes. Our carrot cupcakes recipe makes the perfect amount of batter for a three layer 6 inch cake. Hope this helps!
Perfect in every way! It was a hit and is already a favorite in my family. So yummy!
Perfect in every way! It was a hit and is already a favorite in my family. So yummy!
This is the most amazing recipe and a winner for the best carrot cake! Thank you for perfect and instructions. You made it easier to understand and turned out perfect. Took it to a Church outing and everyone wanted the recipe! So yummy and delicious!
AMAZING!!! First time making carrot cake and I will never need a different recipe. Perfectly moist and flavorful. Easy to follow the steps in the recipe and ppl just loved it. Thank you for another good one!!
Hi sally big fan! Is it possible to make this recipe in a classic loaf pan? Thanks 🙂
Hi Julia, here is our carrot cake loaf recipe instead!
Can I make this dairy free? With a dairy free cream cheese for frosting?
Hi Rachel, we haven’t tested a dairy-free version of this cake and frosting, so we’re unsure of the results—particularly using dairy-free cream cheese, as the frosting relies on regular full-fat brick-style cream cheese to give it structure. Let us know if you do try anything!
Perfect Mother’s Day cake!
It’s a yearly tradition to make my own Mother’s Day Cake! 😉
I make this recipe every Easter and it’s absolutely perfect – dense, moist, not too sweet. No notes. Everyone thinks I’m some kind of carrot cake goddess – Sally, you’re amazing!
Why is it that this recipe which says it makes two or three nine inch cakes takes the same amount of carrots as your recipe for ONE nine inch cake? Am I missing something? Thanks
Hi Lyn! They’re slightly different recipes, and that recipe makes a thick cake. Let us know if you give one of them a try – both are favorites.
Ok. I need a thick 9×13 size so which of the two recipes would you suggest I use? Double the 9 inch recipe one?
The layer cake recipe says it can be made into a 9×13 but I am afraid it will be too thin of a cake.
Many thanks!!
Lyn
Hi Lyn, we’d recommend using this batter and following the 9×13-inch cake directions in the recipe Notes. It still produces a thick layer. Enjoy!
Absolutely incredibly delicious! Everyone wants this carrot cake for their birthday now. Great directions and loved the other options to substitute various ingredients! Thank you!
After reading hundreds of the comments, I halved the amount of powdered sugar called for in the frosting and added the zest of one orange and several generous squeezes of the juice (3T or more?). The frosting was so good that way I could have eaten the bowl plain.
Other helpful advice I gleaned from the comments was to double the spices, to use organic carrots, and to taste each one to make sure they were not bitter before grating them. And everyone was right who said this cake was ten times as good on the second day, so if you can make it ahead, do it.
I also tried omitting the half cup of white sugar since some people said the cake was too sweet, but the next time I make it, I will use the full amount of sugar called for in the cake. My cake turned out a little dry (perhaps because of the omitted sugar or perhaps because I didn’t hear the timer immediately and took it out around 43 minutes instead of 40, or both.) However, the frosting was so good that nobody cared. I could have served that frosting on a rubber tire, and I think everyone still would have raved about it.
I made mine in a plain old 13×9 and didn’t mess with layers. The full amount of frosting called for was perfect (provided that you halve the powdered sugar!).
Thanks for this great recipe!
This carrot cake was absolutely wonderful! Made it for a birthday celebration- everyone loved it!
Made a 13×9- took few more minutes than 45,icing very good- half recipe was plenty, used 1/2 cup pecans in the cake and 1/2 cup of raisins as you suggested- yum again!
Sprinkled some chopped pecans on top- perfect!
Definitely a keeper!!
Thank you!!
Thanks so much for this recipe. I made it exactly as written, but baked it in a 9 x 13 pan. It took a little more than 45 minutes in my oven, but came out light and moist. I also halved the icing which worked out nicely to ice the top only. Your precisely-written instructions are the best!
I made a few adjustments. I like to use greek yogurt so added 150g of greek yogurt and 1/4 cup oil instead of the 1 cup of oil.
Also added 1/4 cup of almond meal.
I needed a big cake so baked mine in a large square tin for 35 minutes. Came out beautifully!
Overall pretty good, came out nice and moist. But not enough carrots! It tastes just like a spice cake.
This is the best carrot cake recipe you’ll ever find! It’s incredibly easy to make, and the results are absolutely outstanding. You won’t be disappointed!
I made this cake for Easter. I substituted the pineapple for the applesauce. This may just be the best carrot cake recipe EVER! I had a lot of frosting left over, so I made the 9×13 version this week. We can’t get enough.
Do you puree the pineapple first, or leave as-is from the can? Thanks.
Hi, if the pineapple is crushed, there wouldn’t be any need to puree at all
This is my absolute go to recipe for carrot cake, which is a huge favorite in our home. The only thing I add is 1/2 tsp of allspice to the recipe. It’s the very best recipe I’ve ever found for carrot cake.
Delicious! Our son’s request for his birthday cake.
Instead of adding applesauce, I took 2 older (wrinkly) apples and cored them. PULVERIZED them in my food processor and added them. Didn’t have any nuts so I took raisins and soaked them in hot water to plump up.
I was a bit heavy on spices as well. Put the batter into 3 8″ cake pans and they baked to the top. Removed the crusty (YUM) top on them and glazed the cake with a confectioners sugar water glaze. Iced with a cream cheese icing. The cake was moist! Tasted somewhere between a carrot cake and an mild fruit cake. Son said it was the best carrot he ever had!!
You have won me over to the carrot cake side!! I didn’t like carrot cake until I tried this recipe. I did increase the amount of spices it called for. It turned out AMAZING!!!!!
I decided to make carrot cake for Easter this year. I made this cake and it was absolutely delicious! I baked the cake in two 9in rounds. It was moist, had the perfect crumb, and the right amount of sweet and spice. Now, one this I have to confess: I didn’t have enough powdered sugar to make the frosting. So we ate the cakes without and it was still yummy! Thanks Sally, for all the best recipes 🙂
Should any extra moisture be squeezed out of the carrots after grating them?
No need, Mary!