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
Gluten Free Success! I tried this recipe with 312g of Cup 4 Cup Gluten Free Multi-Purpose Flour and adding 1 teaspoon of ground psyllium husks as the only changes. I served this to 16 women who all are very good cooks. Only 2 of us needed to be gluten free. This cake played to rave reviews! Nobody could tell it was gluten free. It was moist, deliciously spicy, and flavorful. I made it with the applesauce but I think it would be fun to try it with the pineapple, too. I didn’t use your recommended cream cheese frosting because I like my own recipe that has both cream cheese and whipping cream whipped up together. It has the flavor and stability of cream cheese without the intensity. Sally, YOUR favorite carrot cake recipe just became MINE as well! Thank you!
Can I use sour cream instead of applesauce in carrot cake
Hi Ana, 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. We hope you love this one!
Hi! Can I omi?t the pecans? Any substitute for it? I really don’t like any nuts in my cakes 🙂
Hi Olive, you can omit the nuts with no other changes. Enjoy!
Olive, I imagine substituting white chocolate chips or raisins for the nuts might be a tasty option. (I would soak the raisins in hot water for 10 minutes, then drain in order to prevent them from stealing the cake’s moisture.)
We LOVED this carrot cake…an absolute favorite for everyone. I have loved every recipe I’ve made on this site…it’s my go-to now so I don’t have to spend a lot of time searching for recipes. I need to make a smaller carrot cake for an upcoming birthday. Would it be possible to adjust this recipe for a square pan? Thanks Sally for all of your well-tested recipes!
Hi Sonja, Our carrot cupcakes recipe makes a much smaller batch than this recipe.
I want to try this recipe and have a question. The eggs need to be room temperature as well, right?
Hi Tina, it matters less for this oil based cake, but room temperature eggs wouldn’t hurt here!
Made this for Friendsgiving and it was a huge hit! I might up the nuts and reduce the sugar a bit next time but so happy to have found a recipe I like!
Thank you so much for this recipe!! I first made it for my dad for his 60th birthday and he has not only requested it for his 3 birthdays since, but my fiancé and grandma have both requested it for their birthdays as well! It’s easy to make and gets so many compliments, if I could give 10 stars I would!
Absolutely fantastic and goes done a treat. I reduce all the sugars by a third and it still is very good (I prefer not too sweet). Have made with and without nuts (due to allergies) and it’s fantastic in both cases.
This is an award-winning recipe! I’m not a baker, but have received rave reviews every time I make it. Thank you!
If I wanted to make this for two 8 inch cake pans how would I go about reducing it? Thanks for the awesome recipe by the way – everyone always absolutely loves it.
Hi Kacey! You could try reducing the recipe by 1/3 for two 8 inch pans. Or you could use extra batter for some cupcakes.
I made this recipe into carrot cake donuts using a donut pan for my friends birthday last year. He still says it’s the best carrot cake anything he’s ever had.
GREAT RECIPIE, my first time making carrot cake, and everyone loooooved it!
I’m going to make this cake as a birthday cake. If I use a 9×13 pan, will the cake be high enough to slice it in order to get 2 layers and so then I can put frosting In between the layers before frosting the entire cake? Thanks. PS I use your recipes for all my baking and love them all!
Hi Cynthia! Baked in a 9×13 pan, this cake would probably be about 2 inches thick (just an approximation). If you want a thicker cake, you could make the cake twice for two layers.
My Grandma is allergic to gluten, can I make the cake gluten-free? Will the taste change much?
Hi Quinn! 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.
Ordinarily I completely discount what any recipe author says about their “fabulous” recipe, but in this case Sally is absolutely correct. This may very well be the best carrot cake ever. It’s really sweet without being sugary — I have never made a frosting for it because I think frosting would ruin the cake. It’s a very moist and soft cake and, for me, just couldn’t be improved upon.
Turned out great! And I cheated on the frosting. I used spreadable cream cheese and Becel.
My go to recipe over the years for any special occasion – thanks for sharing this with us
Hey sally! I don’t have butter and I’m wondering if margarine would work fine for the frosting? I also don’t have the cream cheese in brick form and only in the tub. Does it make a difference?
Hi Alice! Margarine is thinner (and tastes different, obviously!) and we don’t recommend using it in this frosting. Cream cheese in a tub is also thinner than the brick form and not best for frosting.
This recipe was outstanding! So moist and delicious! A true crowd pleaser and absolute perfection!
Great recipe and super easy. Should you spoon and level when measuring powdered sugar too?
Hi Marvin, that’s correct! Use the same spoon and level method that you use with flour.
Hi Sally, what do you use to grease your pans and parchment paper?
Hi Janet, We use cooking/baking spray like the brand Pam.
Can I used 3- 8 inch rounds and layer this cake recipe? Will it stack okay. Or is 9×13 better? Would 3- 6 inchers be okay? Use rest of batter for cupcakes? Thanks!
Hi Amanda, 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. Enjoy!
I followed the recipe except that I used pineapple juice instead of apple and 2 cups of brown sugar (I usually don’t use white sugar)
It came out sooo delicious.
Great recipe, Thank you Sally !!!
This is it, this is the carrot cake recipe I’ve been looking for! I really appreciate you writing down the metric measurements (UK resident) and also the different baking times for tin sizes. I went with the crushed pineapple for this one and it made all the difference. I first came to this website while on a find the best frosting adventure and its now becoming the first port of call for all new baking missions. Only problem now is that they do not sell block cream cheese in the uk!
Hi Sally! Always a fan! ❤️
question, is it possible to use olive oil? will it taste differently?
Thank you!
Hi Sarah, that will work!
I made this cake for my husband’s birthday last year, and it was the best! I’m making it again this year. I can’t wait!
Forgot to give you a rating…….would be more like 10 stars! Thanks again.
This recipe is awesome. I made it in a 9×13 baking dish, followed the recipe using dark brown sugar and melted coconut oil, toasted the pecans, added some raisins soaked in vanilla (only variance from your recipe) and it came out so delicious. It was made for my daughter’s birthday, she loved it and took the leftovers to share with her fellow teachers. I have a request to make it again from my 8 year old grandson for his birthday. Thanks for the best carrot cake recipe!
Great recipe! I had to make some modifications (I used 400g of grated carrot and an extra egg and omitted the applesauce, because I needed to use up some carrots before they spoiled. Also used cake flour instead of AP but honestly just because it was already sitting out on my counter) and the cake turned out really well! Nice light texture and absolutely delicious. Will be saving this.
Love this recipe! I make it every year for Thanksgiving and it is such a hit!
Hi
I want to make a 2 layer cake instead of 3, any tips?
Hi Sam, what would be easiest is to make the recipe as is, fill your two cake pans half way, and then use the leftover batter for a few cupcakes on the side. Enjoy!
This turned out better than expected. The cake was much lighter than ordinary carrot cake. I processed fresh apples instead of apple sauce. I used coconut oil, and was nervous that it would taste too much like coconut since the aroma was so strong when mixing, but after baking it wasn’t there at all. I made the recipe as is and only used two round pans, perfect size for me.