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
Silly question, I know!
Which side of the box grater?
Thanks!
Hi Shelley, we use the larger side!
Got rave reviews! I left out 1/2 c of brown sugar, used avocado oil and made cupcakes. I also halved the frosting and it was the perfect amount. This will be my go-to carrot cake recipe!
Your recipe looks fantastic but I have a question before I make it. I think I’ll be making this in a bundt pan but I have a question. How do you frost a bundt cake? I’ve made Bundt Cakes before from box mixes where I thinned out the canned frosting and sort of poured it over the cake. Is this the way I should use this frosting or is there an alternative way to frost this? I want cream cheese frosting
Hi Lisa, You can use the cream cheese frosting recipe from our hummingbird Bundt cake for the proper ratios.
If you don’t frost the cake, how long will it keep in room temperature? I love this recipe and want to send it via post to my family
Hi Lulu, We haven’t personally tried shipping this cake, but it should be fine for a few days unfrosted at room temperature.
I love carrot cake but I don’t like have a whole cake as there is only 2 of us. Could I divide the batter into mini loaves?
Hi Rachel, We would use our carrot cake loaf recipe to make mini loaves. We’re unsure of the exact bake time, so use a toothpick to test for doneness.
So unbelievably good, just perfect!
I am allergic to cinnamon… do you think this cake would still be delicious without the cinnamon?
Absolutely, Christine! There’s plenty of other flavors contributing to this cake.
This cake looked delicious and had rave reviews. So I made it. I followed the directions exactly. I found that it took longer to bake then stated. I took them out twice and they still weren’t done. So probably at least an extra 12 min. They turned out good. I made the icing and it tastes yummy. But it made way more than needed. I could almost frost another cake with the leftover. And I used a lot of the icing. I also think that it could use more carrot. Perhaps 2 1/2 cups instead of just 2. Otherwise it was excellent. Thanks
I usually throw other versions of a recipe away after I try Sally’s, but not this time. This was too sweet and too oily for my taste.
First time for everything I guess!
Bet I’ve tried 30-40 other recipes on this site, pretty darn good success rate overall.
I love this recipe. It’s one of my favourites as it plays well with my favourite frosting (ermine).
If I want to bake the same quantity in 8″ pans will 3 still be okay or should I use 4?
Hi Judith, 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!
You may have answered this question already, but rather than sort thru 1000+ wonderful comments, I’ll ask again.
Can this cake be made in a Bundt pan and how to adjust the baking time. Bundt cakes look so special and your recipe sounds like it’ll be one of my favorites – since Carrot cake is my favorite too.
Hi Dotti, you can make this recipe in a Bundt pan, see recipe Notes for baking directions. Enjoy!
Bundy cake can be done, read number 9. Gives you the deets there.
I love carrot cake and your recipe looks delicious. I very much dislike shredding carrots though (because I always shred my knuckles!). Could I get the same degree of small bits of carrot using a food processor?
Hi Kathleen, A food processor will just chop it up into small chunks, so we do recommend a box grater.
Hi Sally!
My husband loved carrot cake but isn’t the biggest cream cheese frosting fan, (I know, I know, these two things go together!) so I am just wondering if you have any frosting suggestions instead of a cream cheese based one? Thanks so much! Love all your recipes! Can’t wait to get the new cookbook!
Hi Christine, vanilla buttercream would definitely work well here as well.
Hi Christine, I tried pairing this recipe with ermine frosting and it was so delicious. I don’t have easy access to cream cheese and prefer ermine to buttercream because it uses less sugar.
I made this Saturday for a potluck on Sunday. Instead of a layer cake I did the 9×13 as it would go farther and there are usually several desserts so smaller servings are preferred. I got as many compliments on the cake as there were servings as the entire cake was gone before anything else on the tables. I was even asked for the recipe a few times. One lady said she didn’t like cake, she was encouraged to try it by her friend and she ate the whole serving which amazed her friend. She never finishes cake only a bite or two. Thank you not only for this recipe, but all your tips have taken my baking skills to a new level.
Hi Sally! Could I divide and bake this in two loaf pans, so I can have one with and one without nuts? If so, what size pans and approximately how long should I bake them for? Thank you so much. 🙂
Hi Judy, we’d recommend making our carrot cake loaf recipe instead, making 2 batches and adding nuts to one. Hope it’s a hit!
Made this for my father’s birthday as a 9 x 13 cake. Turned out perfect! EVERYONE loved it including my dad. He is a tough critic too! Will add this recipe to my baking repertoire. Thank you Sally!
This is the one stop for all my favorite recipes to try, everyone in the sallys baking addiction kitchen is phenomenal. I’ve made this cake for my husband’s birthdays. His grandma used to make him the best carrot cake when he would visit as a child. He’s said it tastes nostalgic. (Comming from a man who ate 2/3 the cake in a day but doesn’t like sweets is the biggest horn tooting for your recipe.) On a side note I’ve used non-organic and organic carrots. The non-organic don’t have the same sweet carrot flavor or at least it’s not as pronounced and too subtle to notice in the cake. I strongly would recommend organic carrots or snacking in a few carrots before grating to make sure they’re not bland and can shine through the cake batter. ( one year I picked up some colorful carrots the orange, white, purple, yellow ones the color didn’t come in from it but the raw white ones didn’t have nearly as much taste as the other colors) Well thank you for reading my TED talk, my dearest daughter is a critique for produce, and life long lover of raw veggies. This recipe is going to be used for a very long time in our household, I love your books.
I have to agree with another reviewer, all I could taste was sweet. Not the spices, not the carrot. I have definitely had better. Sorry, but this was a disappointment.
Hi Lorraine, thank you for the feedback. I’m sorry you were disappointed, but I appreciate you reporting back.
An additional comment; I baked this in two, 9” round pans, the cut each layer in half horizontally. Even with now 4 layers, the cream cheese frosting was a lot more than I needed, but have frozen it for something at a later date.
I also used crushed pineapple with pear puree instead of the apple sauce after reading Sally’s notes and although I have lots of homemade applesauce on hand, I was able to use bits of things that I’d had in my freezer. Win- win! And the cake is FABULOUS!
This is a wonderful recipe!
I always add a little orange extract to my cream cheese frosting when using it on carrot cake, and I cut the confectioners sugar back by half a cup. Excellent!
Hi Sally!
I’d like to make a smaller version of this cake using a 6’ pan with only 2 layers. Would you half the recipe? Or?… should I just do what the recipe calls for and have leftovers!!!!
Hi Stephanie, our carrot cake cupcakes recipe makes the perfect amount for a three layer 6 inch cake – much closer to the amount you’ll need! You can make some cupcakes with the extra batter.
Hi Sally, should I half the recipe if I just want a half sheet pan? Thanks!
Hi Becky, this batter as written will fit nicely in a half sheet pan. The bake time will be shorter; same oven temp.
the recipe itself works, but I found it extremely sweet, you can hardly taste the carrots, it only tasted like sugar with cinnamon, I think the proportions of sugar are way to high, I’lll to put the half next time and see of it works
What if I don’t like the taste of oil in baked goods? Will butter be ok?
Hi Rose, We recommend following the recipe with oil. It makes for an ultra moist cake and really lets the spice flavors shine through. We do not recommend butter in this cake batter.
I made this beauty for my Father in-law’s 69th birthday. He said it’s one of the BEST carrot cakes he’s EVER had! Thanks for the winner recipe, Sally!
I make this every year for my husband’s birthday and it is always an enormous hit. Thank you! I have been requested to bring a dessert to an event and it needs to be Gluten free. Do you have any advice on replacing the all purpose flour with a gluten free alternative? I am afraid to alter the recipe at all because it is so perfect as is. Thank you,
Nahid
Hi Nahid, 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.
Hello! I would like to make this a two layer cake. Are the ingredient measurements the same? How about baking time? Would you still do a 9 inch for a two layer?
Hi Angela, 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!
Hello! Is it safe is I freeze my leftover for more future carrot cakes?
Hi Lauren, you can freeze the leftover cake.
Such a delicious cake, but one question: 3/4c of applesauce should actually be about 180 grams vs 133g. Can you please clarify? My applesauce is approximately 240 per cup, and I Googled “how many grams in cup of applesauce” as well, and got a range of 244 to 255. Can you please weigh in, no pun intended, lol? Also, REALLY appreciate the metric baking measures. So much more accurate and foolproof. Thanks!
Hi Wendy, thank you so much for pointing this out! You are absolutely right, and I will get this updated to 180g. Thank you again!
I appreciate your detailed description and alternative suggestions. A deliciously moist cake.
Hi Christine, I tried pairing this recipe with ermine frosting and it was so delicious. I don’t have easy access to cream cheese and prefer ermine to buttercream because it uses less sugar.