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
I love this cake (and your website!!)! Does it still turn out the same with gluten free flour or any tips for a gluten free version?
Hi Lauren, We haven’t tested a gluten free version, but let us know if you do. Other bakers have reported success making this cake with 1:1 gluten free flour substitutes.
I’m making this in a 9×13 pan. Should I half the frosting? I don’t want to have leftovers.
Hi Carla! We would use the cream cheese frosting recipe from this carrot cake recipe – enjoy!
can i make this in a bundt pan?
Yes! See Notes after the recipe for details.
Hi, I have hunted high & low for block cream cheese & I can’t find anywhere that sells it, the Langley farm one is constantly “unavailable”. Is there a way I can thicken as I will have to use tub cream cheese, I’ve seen a suggestion of adding butter, whether would you suggest?
Thank you
Hi Jane! Are you outside the US? In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for frosting. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Please let us know if you try!
Hi,
Yes I’m in the UK.
I think I’ve commented on this recipe before but it’s worth repeating how delicious it is. Last night I won a local baking competition with this carrot cake recipe with cream cheese icing (my husband and 8 year old both suggested this was the recipe worthy of a competition). I made the cake exactly as written, with one tiny exception, I didn’t have applesauce on hand so I steamed a bit of apple and mashed with with a fork and then mixed it with the sugars to get rid of any remaining lumps. Turned out delicious, the judges agreed. Thanks for another amazing recipe.
The cake is dry, needs more flavor, and, and needs significantly more frosting in proportion to the amount of cake.
I normally come to you for my baking needs and this does not disappoint. If you see this post, I made this for my own birthday and it’s amazing. My best friend gave me some fresh carrots last week and I knew what I had to do.
Hi Sally,
Love your recipes.
Wanted to make this carrot cake as a slab.
Should I double the recipe and use a bigger slab pan to feed about 20 people.
Also will the rise be enough not to need a second layer for the slab.
Thanks in advance for your help.
Abigail
Hi Abigail! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
This is the cake that I have made time and again and it comes out as winner everytime
But the issue I have got is with the cream cheese frosting. Not the taste of it but the consistency, which is always a bit runny. I do try and keep it in the fridge for few hours but it doesn’t help much. Eventually, I will have to slap the frosting on the cake, but it is not something I can pipe on the cake for decoration. Any suggestion on what could be going wrong or what can I do to fix this? Thanks
Hi Himanshu, We are glad you enjoy this cake! For the frosting, make sure you’re using full fat block cream cheese. If you use the one sold in a tub it will be too runny.
This carrot cake is the best and is the only recipe I now use. I do replace the applesauce with crushed pineapple, and I also double the spices. I made this as mini cupcakes for my daughter’s baby shower (added lemon cream cheese buttercream frosting) and all of them were gobbled up.
I only have 1 round pan. Do you think the batter/texture will suffer if it has to wait to be baked?
Hi Meghan, you can bake each layer individually if you only have one pan, let the better sit covered at room temperature as you wait to use it. Hope you enjoy this carrot cake!
Can I make half the amount in only one cake pan
Hi Amin, you can definitely halve this recipe. We would bake it in a 9-inch square pan. We’re unsure of the best bake time though. Or you could try our 1 layer carrot cake. Let us know how it turns out if you give it a try!
I used avocado oil and walnuts and it was delicious. So moist. Yum!
Sally,
What do you think about an even amount of oil/brown butter in the cake recipe?
Thanks,
Leslie
Hi Leslie, great question! An even mix of oil and brown butter could definitely work. You’ll have the moisture from the oil and flavor from the brown butter. However, the texture might be slightly less tender than using all oil. (But the flavor payoff could be worth it!)
What is the depth of your 9×13 inch pan? Mine is only 1 inch. Is this deep enough?
Hi Cate, it’s best to use a pan that is at least 2 inches deep so that the batter has plenty of room to rise and bake properly.
I’ve made this as a whole cake and it’s fabulous. Sally, can I make 1/2 recipe? Just two of us so so I don’t need 3 layers!
Hi Heidi, you can definitely halve this recipe. I would bake it in a 9-inch square pan. I’m unsure of the best bake time though.
Love this recipe! Just made it again today for the millionth time. For my sisters bridal shower…the icing was pipable too as I added rosettes on the top as a border.
Thanks Sally, it came really delicious.
Hi, I’d like to make this cake for someone who cannot eat nuts. Do I need to alter the recipe? Thank you so much
You can leave the nuts out, Bridget!
I have made your carrot cake loaf cake and it is DIVINE. I want to make two single layer cakes, and was wondering if this would be enough batter for two 10 inch round pans?
Hi Camila, so glad you love it! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
This was the first homemade cake I ever made and it was wonderful! The cake was moist and delicious! The cream cheese frosting was amazing as well!
I need a lot of cake and am hoping to use my 13×18 pan. Would it be double the recipe? How mad up on the pan should it come?
Thank you.
Hi LeAnn, here’s everything you need to know about cake pan sizes and conversions. Hope the cake is a hit!
can i make it without eggs, or is there another cake recipe that does not include eggs?
Hi Madison, We’re not very experienced in egg free (or vegan) baking. I recommend finding a recipe that’s formulated for those dietary needs. Here are all of our egg free baking recipes if you’re interested in browsing. If you do try the carrot cake with vegan substitutes, let us know how it turns out!
This cake is delectable! I’ve made it a couple times.
Is there also a lighter frosting that could work- maybe an icing or glaze you can recommend
Hi Bonnie, the glaze from our carrot cake Bundt cake would be wonderful here as well!
Can I use hazelnut in this recipe ? That’s what I have in my pantry
Hi RSam, we’re sure you could use chopped hazelnuts in this recipe, if you would like, but added nuts are totally optional and you could also just leave them out. Happy baking!
Sally I am 85 and I made your apple cake and everybody said it was best cake thank you
We are so happy the apple cake was a hit for you, Willy! Thank you so much for giving the recipe a try.
So good! I got alot of compliments on my cake! Thank you!
Hey, I’m a relatively new baker, and I had a quick question. Every time I bake this carrot cake (and sometimes with other recipes), the sides of my cake will cook fully, but the middle stays liquidy. I was wondering if you knew what the issue might be? Thanks!
Hi Sheen, happy to help troubleshoot. What type and size of cake pans are you using?
How long can the carrot cake stay good in refrigerator? Thanks again for a delicious cake!
Hi Janet, cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Made the carrot cake exactly as written and it is delicious! Thank you so much. Love your recipes