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
This is insanely delicious!!
This is insanely delicious!!
I’ve never commented on a recipe but wowow this was good. Even better day 2, right out of the fridge. Adding this to my regular Sally’s rotation!
If using a 9 x 13 pan, rather than round cake pans, do you really need that much cream cheese and butter for the frosting? I can see where that amount would be needed for a 3-layer cake, but not for just the top of a 9 x 13 cake.
Hi Suzanne, Half the frosting should be enough for a sheet cake. Enjoy!
Hi, what if I don’t have applesauce. Can I completely it leave out please?
Thanks
I want to make this cake for Easter gift
Hi Jessie, Don’t skip it completely because you need the moisture. Instead of applesauce, you can use 3/4 cup crushed pineapple. 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.
Read comments and made this last minute for Easter. It was fantastic and got better on day 2! We had a small gathering and I have too much left over. Dangerous to have in the house! I’m having trouble resisting it! I made exactly per recipe except 1.5 x the frosting recipe per others comments. That amount was perfect.
This cake recipe is the best!!! Thank you Sally
This is a fabulous cake! This recipe saved me on Easter! I made a few adjustments if someone is interested. I used 1/3 of the recommended sugar. 1 cup for the dough and 1 cup for the frosting and the cake was still sweet. Also I added lemon juice and 1/4 milk to the frosting. Thank you for posting! Will keep the recipe for next time too.
Made the three layer version for Easter this year. Skipped the pineapple and used Honey Crisp apples. Turned out delicious! It was a lot of cake, but everyone got some with their leftovers to take home. They are still raving about it today. Thank you so much!!
This is the most moist and flavorful carrot cake I’ve ever tasted! I have to be on a gluten free diet so I swaped flour with Bob’s Red Mill gluten free 1 to 1 baking flour, and other was amazing! My family couldn’t tell it was gf until I told them after their first bite! Highly recommend!!!
So happy to read this, Gina!
What size grater do i use for the carrots. I think i used the wrong size ,might bee to small
Hi b, we use the larger side of the box grater. You can try chopping them with a knife to make them a little smaller after grating. Hope you enjoy the cake!
Perfection!! I used Sally’s brown butter cream cheese frosting…everyone went crazy for it! 😉
I am not sure what happened here. The batter was more like cookie dough than cake batter, very thick. And while it had a good flavor, it turned out more like a quick bread. I did put it into round cake pans, and it took forever for it not to be jiggly in the middle, so it was more dry on the outside. But I felt like I was putting frosting on bread. I’ll find a different recipe next time.
WOW!!! Best carrot cake ever. So moist and flavorful with the perfect amount of spice, all set off with a delicious cream cheese frosting. I will make this again for sure! Sally, THANK YOU for all the delicious recipes. They are always a hit!
I have made it many times, it’s always a hit!
Can you make this a sheet cake?
How would the baking time change?
Trying to make it a sheet cake for my daughter’s birthday party
You certainly can! See the recipe notes for a 9×13 inch pan – you’ll bake for 40-45 minutes. So glad you love this cake!
This carrot cake is absolutely wonderful. I made the two thicker cake layers and swapped the pecans for toasted walnuts instead. It’s very moist, decadent and spiced perfectly. This will be my go to recipe.
Made this yesterday OMG amazingly beautiful cake that impressed everyone and went down an absolute treat for Easter celebrations.
Thank you Sally this cake will be on repeat for sure❤️
Made this for easter and it was soooo delicious!! Looked at multiple recipes and I am so glad I chose this one. This is a MUST try!!
Made your carrot cake recipe for Easter and it was a big hit. I was able to let the cakes sit in their pans overnight, uncovered and frosted the next morning with no apparent ill effects. I started late in the day and got taken up with making dinner and was too tired to finish. So if you find yourself in a similar bind, this recipe is very forgiving.
New to baking,can I use 2- 6″ pans? It’s just two of us and how much time to bake
Hi Elisa, our carrot cupcakes recipe actually makes the perfect amount of batter for a three layer 6 inch cake. You can read more about using cupcake recipes to make 6 inch cakes here. If you only want two layers you can freeze the third for a later time!
Sally – thank you for an amazing carrot cake recipe! I used crushed pineapple instead of applesauce and added unsweetened coconut. We all loved it! Perfect Easter dessert.
My first attempt at carrot cake.
By the time I thought of taking a picture it was gone. All I could hear was how delicious and moist it was. I forgot to get cloves so I substituted Allspice. Will make with this recipe again
Can I omit the applesauce and the other alternatives and just use oil?
Hi Kalie, You want something the consistency of applesauce—not too watery. You could also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
I baked my cake tonight and will be frosting tomorrow, looks like everyone else is also using this Easter! I did have one issue, my cake fell after cooling at room temp. Since I’m going to frost it anyways I’ll just trim it up tomorrow, but I was wondering if you had any advice? I am baking at altitude, but the cakes looked absolutely perfect when the came out of the oven and passed the toothpick test.
Hi Tiffany, a sinking cake usually means it is just slightly under baked. An additional minute or two in the oven should help for next time.
Hi Sally- can I use extra-large eggs instead of large or will this impact the texture? Thanks
Hi Bethany, XL eggs *should* be ok here, but they will add extra moisture. A large egg usually weighs 50 grams (without the shell), if you wanted to weigh yours out to measure and be exact.
Hopping I mean hoping everyone likes it tomorrow!
Happy Easter!!
This cake is delicious, and amenable to lots of variation! We put Cointreau hydrated golden raisins in the cake instead of nuts, and added a little Cointreau to the frosting as well. Topped with candied carrot strips. FANTASTIC!
Cake itself is fantastic. Docked a star for the frosting, which is easy to sub out. Made the cream cheese frosting as written (16 oz = TWO bricks of cream cheese, + stick of butter) and 4 cups sugar, vanilla. After making it tasted “too sour” according to my kids and I looked up other recipes – all of the others seemed to have almost the same measurements (stick butter, 4 cups sugar) but with just ONE brick of cream cheese. Is the 16oz incorrect in the ingredient list?
16 oz is correct for this cream cheese frosting recipe!
I had never made a carrot cake before and I don’t know why I waited so long. This was easy and very delicious. I felt like I ended up with way too much icing so I probably could have put more in between the layers, but it was excellent!
Hi, do you know where I can get the cake stand you have shown with your carrot cake? It is a marble stand with a wooden base. Thank you!
Hi Jackie! It’s a favorite cake stand – we link to it on our baking shop page, under the Carriers, Cake Stands and Servewear section.
I’m excited to try this cake for our family Easter get together tomorrow. I was planning on baking the cake today, wrapping, and frosting in the morning since that is what your make ahead instructions say to do. I was wondering if the cake would be as fresh and delicious tomorrow if I go ahead and do the whole thing tonight and put it in a cake carrier in the fridge. It would save me some time since I have other food to prepare in the morning. I just want it to be as good as possible. Thoughts?
Hi Cassie! The cake would dry out in the fridge, but you could assemble and let it sit at room temperature overnight (covered). After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with.
Thank you! I’ll just wait and frost it in the morning rather than leave it out all night. I can’t wait to try it!
I was going to bake, frost and refrigerate it as well because that’s the advice given in the “Carrot Cake Success Tips” section : 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.
Is that not correct? Thanks!
Hi Vanessa, apologies, that works great for this particular cake!