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
Would I be able to make the cake batter one day in advance if I refrigerate it? Or would that make it too wet?
Hi Joy! The cake won’t properly rise if the cake batter is made ahead of time. See recipe Notes for our recommended make ahead instructions.
When making this recipe in a bundt pan, should we half the frosting recipe since there is far less area to cover? Thanks!
Hi Linz! Yes, you’ll definitely need less frosting. You can use the ratios from our hummingbird Bundt Cake recipe.
I made this recipe for my mom’s birthday and she loved it! My boyfriend’s birthday is coming up and he has requested a spice cake but really liked the texture and flavor profile for this one, except for the carrot chunks. I’m wondering if I could sub shredded apple for carrots? My thoughts were to reduce the amount of apple sauce by maybe 1/3 and squeeze the extra moisture out of the apple. Do you have any additional recommendations or advice?
Hi Madison, we haven’t tested those changes, but they sound promising! Here’s our spice cake recipe, if you’re interested.
Could I use an 8×1.5 inch cake pan? Would I need to correct the temperature or time for the baking if so?
Thanks,
Anne
Hi Anne, this is far too much batter for one 8 inch cake pan. Here is everything you need to know about converting recipes to different Cake Pan Sizes. And here’s our one layer carrot cake recipe, baked in a springform pan.
Does those recipe work for 3 8inch pans? Should i remove some batter or use it all? Thank you for your help
Hi Beth, 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!
Are you kidding meeeee??? This carrot cake is AMAZING!! Thank you for the recipe!!
I usually substitute 1/4 a cup of applesauce for 1 egg when I’m baking. Can I do that in this recipe even though it also calls for applesauce separately?
Hi Maddy, we haven’t tested that here (or any egg substitutes), but we fear you’ll lose too much structure without the egg and the cake may taste a bit rubbery. If you do decide to try it, please do let us know how it goes.
Hi! I was wondering if I can grate the carrots a day in advance?
And does recipe work for a loaf pan?
Thanks in advance! Excited to make this
Hi Sorayah, it should be fine to grate the carrots one day in advance. Just be sure to store them in an air-tight container or sealed plastic bag. Some bakers will put a damp paper towel with the carrots to help them keep their moisture. For a loaf pan, here is our carrot cake loaf recipe. Enjoy!
I believe I was accurate in measuring, I’ve been baking for many years. I think the recipe is delicious but with only 2 1/2 cups of flour it would be difficult to get enough batter for 2 8 inch round pans. Here is a link for a chart that indicates how many cups of batter needed. Could this recipe be made at 1 and 1/2 amounts?
Thank you for your time and response.
https://www.allrecipes.com/thmb/ZQViCm550h7anm9bv9-S6NbNq1o=/750×0/filters:no_upscale():max_bytes(150000):strip_icc()/file2R7IE7-7df2dba5dc5a4b879400d5fb4ea43dd4.png
Hi Victoria, this recipe makes three 8 inch round cakes, as pictured above!
I get why it’s your favourite. It’s amazing!
Thanks
Made this for Easter. Didn’t realize we didn’t have any applesauce so instead of a run to the store I took some canned pears through the food processor… excellent sub! (kids didn’t even know they were pears) Cream cheese frosting TIP… grate in orange zest and use fresh orange juice from that orange squeezed along with the vanilla. BOOM. Best cream cheese frosting you’ve ever had (TRUST ME!). Highly recommend!
Will water droplets form on the frosting if frosted and in the fridge overnight? If so, tips on how to avoid that?
Hi Heidi, we haven’t had that happen before. We usually refrigerate the cake uncovered for at least 15-20 minutes to set the frosting, then for longer storage, store it in a cake carrier in the refrigerator. Hope this helps!
Can we use cake flour instead of all-purpose flour?
PS -(Thank you for your recipes! I’ve been using them to bake for family birthdays and a non profit I support for a few years now. Everyone loves these bakes.)
Hi Aarti, cake flour is much too light to use with a heavier cake batter like this. Best to stick with all-purpose flour here!
Sally, could I halve this recipe successfully and make three 6 inch cakes?
Hi Nicole! We recommend using the batter from our carrot cake cupcakes instead – it makes the perfect amount for a three layer 6 inch cake!
I see I can sub pineapple for applesauce. If I do that, do you think I can then sub applesauce for 1/2 the oil? So I’d be using pineapple and then 1/2 applesauce, 1/2 oil.
Should be fine, Coleen!
Thanks for the speedy reply! I’m going to try it.
Is it possible to bake the cake in a half sheet pan ? If so how long?
Hi Jenni, we’re unsure of half sheet pan baking instructions, but we do include 9×13 baking instructions in the recipe Notes.
I’m trying this out today but I only have cinnamon applesauce on hand. I love a good spice cake so a little extra cinnamon flavor is fine by me!!
Can I use that or do I need to make a trip to the store to get unsweetened??
Hi Amy Lynn, that will work in a pinch!
Would this work for cupcakes (easier to travel/serve to work)?
Hi Debbie, absolutely. See recipe Notes for details!
Best carrot cake ever! It’s not too sweet, the icing is just right. Maybe halve the icing if you make a large slab cake as I had quite a lot
If making this cake as a 9×13 do I need to make the full recipe for the icing ?
Hi Tina, you could halve the frosting recipe for a thinner layer.
This is the only carrot cake I will ever eat I like it with walnuts, pineapple and dried cherries.
Great recipe. The only problem is I have to make it myself. Thx.
I tried to find the rating and comment I made yesterday, but couldn’t find it. I need to amend it. I was NOT impressed with this recipe. Actually, I was quite disappointed because I’ve never tried a recipe from ‘Sally’s Baking Addiction’ that was anything less than ‘perfect’. I gave a low rating yesterday because the cake was not moist, too ‘sugary’ and just not good. Well….i walked by that cake this morning, and thought—-Maybe I will try a small piece with a cup of coffee. OKKKKKK!!! A BIG NOTE should be added to this recipe.
DO NOT EAT THIS UNTIL IT HAS SIT (COVERED) OVERNIGHT. PERIOD. This recipe is ‘now’ my favorite carrot cake recipe.
Can you substitute gluten free flour for AP flour?
Hi Maureen, admittedly, our team does not have much experience baking with gluten-free flour. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try here!
I made this cake but with GF AP- King Arthur. It was fabulous! So moist and flavorful! The frosting was excellent This will be my go to carrot cake!
Is it be possible to shred the carrots in a food processor instead of grating them, or will it impact the cake? I am hoping the smaller pieces would go unnoticed by my child who doesn’t like veggies. 😉
Hi Marie! Pulsing carrots in the food processor won’t give you the right texture – grated carrots are best here! You can try chopping them with a knife to make them a little smaller after grating.
I use the grater attachment on my food processor to shred the carrots whenever I make this recipe and I highly recommend it! The carrots get very finely shredded and go perfectly
Can you substitute dates in place of sugar?
Hi Jean, 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!
Can you puree the carrots instead of grating them?
Hi Anthony! No, pureed carrots would add too much moisture to the batter. Best to stick with shredding/grating the carrots.
Love, love, love this recipe! I make it every year for Easter and it’s always a big hit! Thank you Sally!
This recipe is soooo good. Can’t speak for the icing since I’m not a cream cheese icing fan (ik, blasphemous), but the cake is incredible!! Highly recommend 🙂
I made this two days ago in a 9×13 pan and just iced it now with half the icing recipe.
It’s very good!
I took some advice from others that you need to taste the carrots so I made sure that I bought the ones that I know are sweet.
Thanks again for a wonderful recipe!
Sally, may I use grated apples in place of the unsweetened apple sauce?
Also what are your thoughts on making the batter and letting it sit in the fridge overnight?
Thank you
Hi Clarissa, we haven’t tested this recipe with shredded apple instead of applesauce, so are unsure of the result. If you decide to give it a go, please let us know how it turns out! We don’t recommend letting a batter sit for a long time after combining the wet and dry ingredients, because the leaveners will be activated by the liquid. Best to bake right away.
Made this for my husband’s birthday and so far we’ve each eaten 3 pieces within 24 hours! Used walnuts instead of pecans and grated the carrots very fine. It tasted awesome!
Best carrort cake recipe ever!
A carrot cake was requested for a birthday celebration. This recipe fulfilled everyone’s desire for a tasty and fresh cake. I will always make this one. It is moist, tasty and didn’t have things like pineapple, coconut, or raisins. It was perfect. The frosting was also great. Always grate the carrots. It doesn’t take long at all to get the amount needed. I made it in three nine inch pans and sprinkled some pecans on the frosting in between layers and in a ring on top. Very pretty. Thanks, Sally for a great cake!