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. How long should I bake the cake if I’m not making it layered (all batter poured in a 9×13 pan)? Thanks!
Hi Bernadette! See recipe Notes: bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Hello – How can I make this a 6 inch -2 tiered cake? I love this recipe and need to adapt it. Thank you.
Hi Alana, 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.
This recipe looks incredible, and hubby and I are excited to try it! Please before we do, since we love coconut too, may I ask, could you please recommend how much coconut to add to the cake, and if additional liquid would be needed to compensate?
BTW, hubby and I just retired in Portugal Sept 28, 2023, and are so happy to find your site!
Hi Lauren! See recipe Notes for directions on adding shredded coconut. So glad you’re enjoying our recipes!
Hi. I am about to make the carrot cake and wondered if i can use Truvia ( a low cal sweetener with Stevia leaf extract) in lieu of all sugar. My friend needs to cut douwn his sugar intake! Thanks. PAul
Hi Paul! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
My new go to carrot cake. Was a big hit, even without pecans, birthday girl has nut allergies. Yummy and moist!
O.M.G this cake was so good! I showed off this cake to my friends and one of them said that she wants your cake in her new restaurant! You got me a job offer Sally! thank you so much!
This Recipe is an absolute must very delicious.
Haven’t started the cake yet…. do the eggs need to room temp?
Hi Angela, yes, the eggs should be at room temperature.
What is the calorie count for the muffins?
Hi JJ, 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
Best carrot cake. I use some of the pineapple juice in the cream cheese icing.
Moist, excellent flavors. I made this cake for my Husbands Birthday. Hia favorite that his Mom always made for him.
The best compliment was that it was just like Mom’s! Our guests loved it and even one that does not eat any vegetables or dairy. I chose pineapple instead of applesauce. It was very so flavorful, and the three layers made for a very generous slice of cake.
Thank you, Sally! awesome
I think this is the best carrot cake ever!! I added coconut and drained pineapple and baked it in a 10 1/2 by 15 pan and I also only used 1 8 ounce cream cheese in the frosting since I didn’t need as much frosting
All of your recipes are delicious!! Thank you!!
Made this for Easter and it was such such a hit! The kids and adults alike devoured it. I made it in a 13×9″ pan for about 42 minutes and it was cooked perfectly. It was seriously so good, followed the recipe to a T. I used the cream cheese frosting recipe too, and the amount would be perfect for a layered cake. It was thicky thick on a 13×9 cake but I love frosting, but might be too much for some people. About a third less would be “normal” amount of frosting.
This is THE best carrot cake! Made it for Easter dinner. I love carrot cake and had it as my wedding cake 35+ years ago. I’ve tried many recipes. Hands down the best!
I made with only 3/4 cup UNPACKED brown sugar in the cake recipe and even less in the cream cheese icing and it was perfection. Love love love the best recipe ive ever had for carrot cake.
I made your cake with gluten gluten free flour ( Flour4Flour ) and it was a hit! I added chopped walnuts and raisins in the mix and added coconut atop the cream cheese frosting. No one knew it was gluten free until I told them! I also baked it in a 9×13 pan and at 35 minutes it was done ( probably due to the gluten free flour ). I’ve added this to my recipe box because it was so so good!
Super delicious-made for Easter. Someone blurted out it was the best carrot cake they’ve ever eaten. Easiest cake I’ve ever frosted-I dread frosting cakes. Perfect amount of spices. Followed exactly.
Just made this carrot cake for my best friend today because it’s her favorite cake she likes,never made a carrot cake ever and I. 80 years old so found your recipe and this cake is absolutely delicious, I didn’t have raisins so I put dried cranberries, so happy I found your Blog,definitely making this again its better then a bakery cake
I made this cake on Saturday for Sunday Easter supper. Best cake ever! I added about 1/2 cup of Sultana raisins and whatever I had left of shredded coconut, between 1/3 to 1/2 cup. The icing is AMAZING!!!! I used 1 brick of regular cream and 1 brick of reduced-fat cream cheese. Baked in a 9×13 – needed and extra 10 minutes to bake. Sooooooo much icing! I used it alllllllll! I will be making this cake every Easter from now on! Perfect! Thank you!!
I made cupcakes with this recipe and added a little crushed pineapple and raisins. Everyone loved them!
I made this cake for Easter and it was fabulous. I appreciated the detailed instructions and notes. It took a lot more prep time than 25 minutes but the result was worth it! Thank you for a great recipe.
This cake is absolutely incredible! The level of spice is perfect! Everyone loved it so much!! Thank you!
Amazing recipe, very straightforward and easy to follow. I made this about 3 weeks ago for my father’s 64th birthday (carrot cake is his favourite), and the cakes came out beautifully. Due to allergies, I omitted any and all nuts and made dairy-free substitutions for the cream cheese frosting (lightly sweetened Violife block vegan cream cheese with a hint of vanilla), and I used both classic raisins and sultanas, about 1/2 cup of each. The cakes came out incredibly moist and perfectly spiced with amazing texture and flavour. This is my father’s favourite carrot cake that he’s ever had.
This replaced my favorite carrot cake recipe handed down from my mother.
The level of spice was just right.
I used sour cream instead of applesauce.
I cut the recipe in half gram for gram to fit two 7” cake pans perfectly.
Not leaving a rating because I didn’t follow the recipe (accidentally) but I wanted to let people know that even if you are like me and totally forget the applesauce, people will still love the cake! As the critical maker of the cake, I agree with Sally’s note that skipping this ingredient or one of its equivalents does make the cake a bit dense. But people still raved about it. I made the 9×13 version and halved the icing. Swapped walnuts for pecans which was a hit with my crew. The 9×13 served 20 adults with 2×2 pieces no problemo with some leftovers. I will be making this recipe again with all the ingredients because the flavors were amazing.
I have been making carrot cake as an Easter dessert for many, many years. This year, I used Sally’s recipe and my picky husband declared it the best carrot cake he’s ever had – best I’ve ever made, better than any bakery, better than any restaurant. Nothing was too sweet, there was the perfectly balance of moist cake with the right stiffness… it just worked tremendously well. Thanks for a great recipe!
I was able to get it just right without eggs and the whole family loved it! Eggless: I substituted 3/4 cup plain Greek yogurt and upped the applesauce to 1 cup to replace the eggs and it was absolutely amazing. I cut the sugar down to 2.5 cups for the frosting and it was just right. Thanks for a fantastic recipe!
Great recipe! But WAY too much icing…I had a good 2 cups left over after icing a double layer cake…Hoping it freezes well!
I used gluten free flour, and it turned out delicious. Very moist and flavorful. It was a dinner party hit!
Moist, flavorful cake – 100% would recommend. Followed the recipe exactly- using the suggested sub about raisins from the author – and it was just delicious. Nice balance of spices too. Thank you!
Have always loved your recipes! Wondering if this is safe to substitute 1-1 gluten free flour? Has anyone tried this before?
Hi Sanjana, we haven’t tested that swap with this recipe, so we’re unsure of the results. Let us know if you decide to give it a try.