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 made this recipe before and I absolutely loved it. I’d like to make cupcakes this time, would it be just as good if I follow your cupcake baking notes directions? Or should I follow your other carrot cake cupcake recipe? Thank you!
Hi Andrea! Both will work beautifully. Our carrot cupcakes recipe makes a much smaller batch than this recipe.
I used this recipe to make my sisters wedding cake!!! In this end the only thing I changed was the icing to add a little structure, considering it was three tiers. Great recipe. Simple and delicious.
Love this carrot cake!
Two things I wish I knew beforehand:
This amount of icing was WAY too much for two layers. Unfortunate, because cream cheese is not cheap here.
You need a different process for cream cheese if you’re making it in winter. My cream cheese and butter just never blended properly, and I had butter lumps. When I tried to fix it, the icing went runny.
(Other recipes have suggested mixing sugar and icing first, then adding the cream cheese, which I’ll try next time) (And I’ll have to heat my “room temp” butter)
This cake was an absolute hit!!! Made it double layer but had some homemade lime curd and spread that along with some icing, in between the 2 layers. Love heaps of icing. Think this cake will be a new family favourite for birthdays and I am sure if I take it to the office it will be gone in no time.
Thank you
Hi Sally! I’ve made this recipe many times and it’s always very delicious!
This time, I’m trying to make a sheet cake using 15 by 10 inch cookie tray. I’m thinking of making 3 layers. Do you think making two batches will give enough batter for 3 layers? Thank you so much 🙂
Hi Chris, We are happy to hear you enjoy this recipe! We haven’t tested it in that size pan. You can see our post on cake pan sizes and conversions to help you calculate how much batter you would need.
Hi, this recipe looks so good, and I’m willing to give it a go, but before I do, I have a question:
What could use to substitute ground ginger, nutmeg, and clove?
Thank you!!
Hi Leonie, if you’re looking for a less-strong spice flavor, you could simply use all cinnamon instead. Enjoy!
I’ve made this cake twice so far and it has been fantastic. I now need to make a gluten free version and wondering if anyone has advice of what to substitute for the regular flour?
Hi Wendy, 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!
This was the best carrot cake I have ever had. I can’t bake to save my life and yet I did it and it was outstanding. Thank you.
Hi there
Love your recipe for Carrot Cake. I’m going to give it a go. Just one question before I start…
What temperature would you recommend for fan assisted ovens? Your recipe says 350F (177C). Should I bake at say 150C? I’m in the UK btw.
Many thanks
Peter
Hi Peter, All of the recipes on this site are written for conventional settings. Convection (fan assisted) ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Thank you so much for this recipe! Instead of the cream cheese frosting i just made one layer of the cake and sprinkled the top with powdered sugar. Everyone loved it! I got so many compliments hahah
I baked this cake for the first time during lockdown and my mother-in-law absolutely loved it!!! She’s told all of her friends how wonderful it is- and I am not a natural talent in the kitchen. Very happy- thanks for the deliciousness!✨
I always thought, carrots in a cake but I used this recipe to try out for a friend.
now I’m hooked on carrot cake. Tad expensive to make with the cream cheese and the Pecan nuts, but YUMMY best dang carrot cake I’ve eaten.
Rating goes to a 5 but I would award it a 10/5.
Did a trial and the bride loved this recipe! I’m doing 4” cakes to feed 100. Cakes will be 6”,9” and 12”. Am I correct in needing 3.5x the recipe? Thanks – your recipes are always wonderful!
Hi Shelley, I’m so glad you enjoy this carrot cake recipe too! Sorry if I’m misunderstanding your question. Are you making 4 inch cakes or 6, 9, and 12 inch cakes? My cake pan size and conversions page should be helpful with this.
Hello! I’ve made this recipe a couple of times and always run into the trouble of the cream cheese frosting,,, it always comes out runny. I tried using cold butter and cream cheese and it still was very runny,, I added more sugar and it got even more runny,, It’s a great recipe and my family loves it but I was wondering if you had an idea as to why ? Love the recipe!
Hi Macho! Are you using full fat brick style cream cheese? That ingredient is key to skinny smooth cream cheese frosting!
Thank you so much for the info! The “cake pan size and conversion” guide will come in handy! All of your cakes look amazing! Looking forward to baking!
Also, would this yummy, soft cake hold up well stacking 3, 6” cakes?
For a 3 layer, 6 inch cake, we’d recommend using this carrot cake cupcake recipe — same great taste, but it yields a smaller amount of batter that’s perfect for a smaller cake. Enjoy!
It looks and sounds delicious! I’m thinking of making this. I think this recipe might overfill a 13″ x 18″ x 1″ pan. Would that be correct? Maybe fill the pan 2/3 full?
We’re unsure how much batter you would need for that pan, but filling 2/3 full is a good rule of thumb! You can use any leftover batter for cupcakes. Or you can reference our cake pan sizes and conversions guide to adapt this recipe. Happy baking!
Love this recipe have gotten so many request for it since making it! I just have one question can I use this same recipe but make it cupcakes?
Absolutely! See recipe notes for details on making carrot cake cupcakes.
I want to make this cake two months in advance I’m going to have a large sweet table so I want to freeze it compared done , so I can just pull it out of the freezer, will this work
Hi Toba, Yes! See the notes section for Make Ahead & Freezing Instructions.
Want to try this with what I have handy and I dont have any applesauce. Have you ever tried to moisten a cake with canned pumpkin?
Hi Kendall, 3/4 cup crushed pineapple, mashed bananas, sour cream, plain yogurt, or canned pumpkin puree can be used in place of the apple sauce. See recipe notes for more details!
Loved this recipe! Only thing I did differently was that I used 3 cups carrots instead of two.
so if you wanted a moister carrot cake would you omit the apple sauce? There is a mom and pop restaurant by me with the worlds best carrot cake ( that’s what Guy Fieri said) and the cake is think and dark and heavy and really moist and I’ve tried every carrot cake recipe out there and cant make anything even remotely close to their cake.
Hi Dawn! Omitting the applesauce would lead to a more dry cake. For a really dark and heavy cake we would try adding more oil and maybe even some molasses – it would take some testing to get right but let us know what you try! We also recommend giving this carrot cake recipe a try as written – it’s a favorite!
Hi Dawn…I read your comment and just wanted to give my 2 cents…try using dark brown sugar instead of light brown for darker richer cake…also, I like to use carrot baby food instead of applesauce for moistness, maybe even try half applesauce and half baby food…
I made this for Father’s Day and it came out fabulous! Loved the toasted pecans and fresh carrots! I didn’t have applesauce handy so I used sour cream but it still turned out wonderful. I always add 50 grams more white sugar since I like sweeter cake. A must try for carrot cake lovers!
Short link to pic: https://bit.ly/3b8c8ND
This tops any carrot cake recipe I have ever had. I made in two 10” pans and baked for 24 minutes. Every recipe I have ever gotten from Sally’s Baking Addiction replaces its predecessor. If the recipe is not here, I probably don’t need to make it. Dad was super happy for his early Father’s Day cake! Note: I normally don’t personally like the pecans, but the toasted pecans are TOTALLY worth it. I’m glad I made extra, or I would not have had enough to sprinkle on the cake!
I tried this recipe today as surprise for my husband. It didn’t turn out well but all my fault. I reduced the he sugar about mount bcos in the past the sugar had been too much. The cake crumbled to pieces when I tried to assemble. It’s too soft. Couldn’t even ice it fell apart to sand… But my fault. The sugar add structure. Bt the flavors, they are so perfect. Next time IL add sugar as is
How much frosting should I add between each layer?
Hi Kindal! We’re unsure of the exact amount – you want a thin, even layer over each layer.
Awesome, love it. Thanks for sharing. Oh, in one of the layers I added pineapple it also came out good.
I only have 8″ pans – will three be fine or should I make 4 – 8″ layers?
Hi Kayla, you can divide this batter between your three 8 inch pans. Your layers will be a bit thicker so might take an extra minute or two in the oven. Enjoy!
My teenaged son told me this was the best cake he’s ever had. Recipe was easy and the tips really help. The icing was a bit thin, but that is expected with cream cheese icing, so I put it in the fridge for 10 minutes before icing the cake and it did fine. Thanks for another great recipe!
I used like 100 grams less of sugar and it was still WAY too sweet. I also think it had too much carrot and they didn’t cook so it’s a little crunchy.
Hello! Do you know how this recipe would go when doubled please? Cheers
Hi Rose, for absolute best results we recommend making separate batches instead of doubling. Enjoy!
I made this cake a couple of months ago. Huge hit. So making it again for a family birthday. Only issue I had was it made to much frosting. Going to 1/2 the frosting recipe see if that works. Do you know if the frosting can be frozen alone and for how long?