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
Hi sally !
I am very excited to try out this recipe for my girlfriends birthday. I was looking at a bunch of carrot cake recipe and found this one to look the best by far. The only concern I had was the amount of cream cheese used for the icing. Almost every other recipe I found used the exact same amounts and ingredients, but with half the amount of cream cheese (8 ounces). Would using this much be alright for this recipe, in your opinion, given it would match that of others?
Hi Adrianos, This icing is enough to cover the each layer and the sides of the cake. We use slightly different proportions in most layer cake cream cheese frosting recipes to produce more volume. We hope you enjoy the cake!
When substituting crushed pineapple, do I drain it? Use same amount as shown gorgeousf applesauce?
Hi Dawna, Slightly drain the canned crushed pineapple first. You want it the consistency of applesauce– not too watery. Same amount.
Do you think it would work as a cake roll?
Hi Melissa, 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!
It cracked 🙁 I tried it as a full recipe which was to thick and I thought I’d let it cool too long but then I tried it with a half recipe and it still cracked. I think it’s too soft/moist for a roll. It still tastes delicious and I’ll still serve it… but needs work of going to use as a cake roll. Love yourrecipes. Happy Easter! (If you celebrate.)
The recipe states: Prep Time: 25 minutes – Cook Time: 30 minutes – Total Time: 3 hours, 30 minutes
55 minutes … 3 hours, 30 minutes?
Hi Elise, the total time (3.5 hours) includes the prep time and cook time, as well as cooling, making the frosting, assembling the cake, refrigerating the cake after assembling, etc.
Hi! I have loved making your recipes in the past for scones and cupcakes and can’t wait to try this carrot cake recipe. Can I bake the cake ahead of time and freeze, then fill the night before I need? Traveling and trying to fit this into my schedule! Thanks!!
Hi Terri, absolutely! See recipe notes for make ahead and freezing instructions.
This is hands-down the best carrot cake recipe ever. And the cream cheese frosting is absolutely amazing. The ingredients are the same ones you’ll find in many other carrot cake recipes, but the ratios here are perfect. I have made this recipe twice as cupcakes, and as soon as they are gone, the family is asking when I will make them again. It yields about 28 cupcakes and I baked them for 20min. 1/4 cup makes perfect domes in a regular muffin tin. This recipe, exactly as written, has moved into my top 5 favorite recipes.
Hi Sally!
I want to bake a cake in two 6 inches pan (for 2 layers cake), how can I adjust the measurement?
Thanks!!
Hi Eve, we’d recommend using our carrot cake cupcakes instead. It makes the perfect amount for 3, 6 inch layers, so you could make the two layers you need and use the left over batter for a few cupcakes. Follow the baking instructions from this 6 inch cakes post. Happy baking!
Thank you so much Lexy!!!
I am going to make this for my husbands bday. Can I freeze the cake layers? How long should I leave in refrigerator to thaw before frosting? Same with freezing frost ing?
Cant wait to make it
Hi Mariann, we have everything you need to know about freezing cake layers in this blog post! Frosting will stay up to 3 months in the freezer (in a bowl or ziplock bag would work).
I was looking for a carrot cake recipe for my son’s birthday and happened upon your website. This was the best carrot cake recipe I have ever made and I have made quite a few! He loved it as did everyone else. This will definitely be the only recipe I will use from now on. Thank you so much for sharing this!
Hi Michelle, we’re so glad you loved it!
Hi, is there enough batter for 2 10inch pan???
Hi Xavier! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
With out a doubt, the BEST carrot cake I’ve ever made. It was so moist and delicious. My husband took some to work to share and his co-worker, who says he doesn’t like carrot cake, had several pieces and took a piece home, lol. Definitely a keeper!
I would give this recipe more stars if I could! It was so amazing! I made this for my husband’s birthday and it was a huge hit. He said, “a store bought cake would have been fine with me, but this one is a whole other level.” I ended up using the crushed pineapple in place of applesauce as mentioned in the recipe notes. Thanks for the best carrot cake recipe ever! ❤❤❤❤❤❤❤❤❤❤
I made it and we thought it was b lol and. I’ll double the spices next time.
The cake was quite tasty. I would do the frosting differently next time though. I found it too sweet even after I added extra salt. I wanted more cream cheese flavour to come through so next time I would add much less confectioners sugar. That’s just my personal preference though. The people I served it to loved it.
I am the same as you I love more of the cream cheese flavour so I only used half of the icing sugar
I made carrott cake exactly like recipe instructed but my cakes were thinner on one side then the other….I made sure my baking soda and baking powder was fresh but I had more icing then cake it seems
Can I make this in 8” round pans? If so, how would I adjust recipe for cook time? If not, and I choose to the Bundt cake instead, do I make same frosting?
You can divide this batter between three 8 inch pans. Your layers will be a bit thicker so might take an extra minute or two in the oven.
Can I add raisins to this recipe?
Yes! See recipe notes for details on adding raisins.
Whoa! What a let down. Baked for 45 min at 350* in a glass pan EXACTLY as shown in link. Most recipes advise 325* for glass? ? but I stuck to the recipe since I do not like people’s comments about how THEY made/changed it. Cake very dry and pale looking. Frosted with Sally’s Brown Butter Cream Cheese Frosting which is THE BOMB!! No one can resist that frosting. Cake, meh. So disappointed as I am a pastry chef as well as a carrot cake aficionado. But that frosting….
This recipe is the absolute best carrot cake ever!!! It’s so moist & has the best taste. I wanted to ask if anyone has tried freezing this cake & shipping it to someone?
Hi Christy, We are so happy you enjoyed this recipe! The frosted cake does freeze well but we haven’t personally tried shipping it. If you have the proper freezer box it should be fine to overnight.
Can I use 9 in by 2 in pan cake in one at time for baking
Hi Julie, you can bake your pans one at a time if necessary, leaving the extra batter sitting covered at room temperature until the pan is ready to use.
My oven broke just when i was mixing the dry & wet ingredients. Not keen to waste the batter (and all the carrots I grated!), I decided to steam them in cupcake mold and hope for the best. Guess what? IT WORKED!! I made sure the pot were really hot and I cover the lid with clean kitchen towel so no water dripped on the batter. I fill the mold 3/4 full, and it steamed for 30 minutes. It came out fluffy, moist, and delicious. Great recipe as always. Thank you, Sally!
Amazing cake!! My daughter made it for me using gluten free flour and it was the best cake ever!! The frosting has a nice balance – not overly sweet. Thank you!
Hey! Can I halve the recipe? I’ve made it before and it was wonderful and I would love to again, but it’s a whole lotta cake
Hi Asma, here’s our smaller one layer carrot cake recipe or our carrot cupcakes batter that can use used as a three layer 6 inch cake!
Can I use safflower oil instead of canola oil?
Hi Deb, we haven’t tested safflower oil. You want a neutral tasting oil for this cake. Let us know if you give it a try!
I noticed in the original cream cheese frosting recipe it uses 8 oz of cream cheese and 1/2 cup of butter. This one uses 16oz of cream cheese and 1/2 cup of butter. Should I double the butter in this recipe to get more frosting? I usually never have enough frosting to cover all of the cake.
Hi Kathryn! We use slightly different proportions in most layer cake cream cheese frosting recipes to produce more volume. You can make a larger batch if needed!
I would like to make a smaller version (8 x 8”) to test my new oven. Thinking 1/2 recipe should work? Suggestions for baking time or temperature change?
Any idea the calorie, sugar and carb count ?
Hi Kat, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Looks great! Love all your other recipes. Could I make in bundt pan? Also, how much crushed pineapple instead of apple sauce and drained or in juice.
Thanks.
When making this recipe, how many 9×13 pans do I need?
Hi John, This batter fits perfectly into a 9×13 inch pan. See recipe notes for details.
Hi Sally, is there any way to convert this to 6” pans
Hi Beck, for a 6 inch carrot cake, we recommend using the batter from these carrot cake cupcakes instead.
Hi Sally,
This recipe sounds divine. I am keen to make a layered 6inch carrot cake. Would this recipe be for 1 6inch pan, or could you split it between 2 x 6inch pans?
Looking forward to hearing from you.
Danielle
Hi Danielle! This would be much too much cake batter for one or two 6 inch pans. Our carrot cake cupcakes batter would fit perfectly into three 6 inch pans – you can read more about using cupcake recipes for 6 inch layer cakes in this 6 inch cakes post. See carrot cake cupcakes notes for details on leaving out or substituting coconut. Enjoy!
I love this recipe so much! So flavorful, spiced just right. Soooo MOIST! The absolute best, paired so well with the tanginess of the cream cheese frosting.
This was my first carrot cake. Made it for a kids birthday party, all parents and kids were raving. Even received messages from parents the next day telling me how good it was! Moist and flavourful, I’ll definitely be making this often!
As an avid carrot cake hater, I made this for my mum and her friends. I made cupcakes with the leftover batter and I tried one…..I Loved it!!!!!! First time in my life I’ve ever enjoyed carrot cake 🙂
HI Grainne, may i ask how long you let the cupcake bake for? I am using this recipe for my 4-H kids, and I am baking ahead of time.
Hi Leslie, for cupcakes, bake at 350°F (177°C) for 20-22 minutes. See recipe notes for more cupcake details!