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 the cake recipe my family requests most often. I make it with gluten-free flour and the frosting dairy dairy-free cream cheese and dairy-free butter, and it is still delicious!
Hi, do you use the same amount of gluten free flour? This is my favourite carrot cake recipe but my husband recently found out he is celiac so i’m trying to make him a gluten free version.
Can I replace the white sugar with honey? And same 1/2 cup? Regarding carrot cake receipe
Hi Tecia! We’re afraid that would add too much moisture to the cake batter.
Loved your lemon pie recipe…know this will also be great,,,,,
Thank you
Not as moist as I had hoped… Will try pineapple next time. Frosting is amazing
I made this Carrot Cake for Easter as requested by my husband! Oh my word! It’s the best carrot cake I’ve made in our 35 years of marriage! My husband said he wants it again for his birthday in a few months!! Thank you, Sally!
Bake it in the Bundt format but came out a little dry. I left out to cooled for 6hrs instead of putting it away. I will try again.
This is my favorite April Birthday cake! I love, LOVE it! Good thing my birthday only comes once a year, I could eat it all by myself. Maybe cupcakes, frozen, would do to celebrate all year long. Thanks for sharing!
This was the first carrot cake I ever made & everyone raved about it. It was absolutely delicious & I’m usually critical of my cooking/baking. This recipe is perfect & a keeper.
I did make some candied pecans to sprinkle on the cake but otherwise I followed this recipe exactly.
I have used Southern Livings recipe for years. I tried Sally’s this Easter and got rave reviews! Sally is my go to for holiday faves!
Made this both as a layer cake and as cupcakes, using homemade applesauce. I used a cup less sugar in the frosting as is my preference. It is so good-all I can say is people make very gratifying sounds when they taste it. It did tend to sink a bit in the center due to all of the moisture but this didn’t affect the taste and there was no sogginess. Adding this to my treasured best recipes list
I made this for Easter dinner. It was so yummy….and everyone commented it was the best cake ever! I’ve made many different Carrot cakes over the years…. But this one is the best. I think it’s due to the added apple sauce which gives it extra moisture. Also I used dried cranberries instead of raisins and I rehydrated them before adding.
Gram proportions are wayyyy off my cake came out super gummy inedible
I made this for a birthday party. Used this recipe to make 3 layer 6”. Turned out great. Also used to make 2 layer sheet cake. Moist wonderful cake with lots of wonderful spice.
Any suggestions on bake time and temperature for 2, 8 inch rounds?
Hi Jenny, 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!
Made this as a layer cake for a church dinner. Not a crumb left. I received many compliments. If I made in a 9 x 13 inch pan, do you think I need to make the same amount of icing?
Hi Kathy, you could halve the frosting recipe for a thinner layer.
This cake looks incredibly good! If I want to use the crushed pineapple, I need to omit the apple sauce, right?
Hi Isabelle, yes, we recommend one or the other.
I made this and followed the recipe to a “t” ..the batter was so sticky and dry and not to my surprise when it came out of over after 32 mins.. was extremely dry .. i personally think this recipe calls for too much flour (compared to other recipes ) and wondering if it’s a misprint . total time to make shows 3 hrs including baking time .. this too has to be wrong as it just doesn’t add up
I just made this cake for my fiancé’s birthday and it is divine! We’ve both been looking for a carrot cake recipe that was reminiscent of our memories from childhood. The cake is rich, without being too sweet, the spices are perfect, the toasted pecans an extra plus and the applesauce addition to the batter is perfect. We will be using this recipe from here on out! Thank you!
This cake was absolutely delicious and will be added to my list of favourite recipes. My only comment is the icing was so soft. I had to add a full two cups more of icing sugar, as it was “pourable” and I wanted it “spreadable”. Recipe was followed and ingredients were weighed. I may try the icing with one packet of cream cheese next time, to see if this makes a difference. I did use the block cream cheese and not the spreadable or dip style.
Excellent cake
Made this for easter and everyone loved it! Saved so I can make it again
Hi there! I want to use this recipe for 24 muffins with a cinnamon streusel in tulip liners, but I am just worried they won’t rise enough because, compared to this recipe, your muffin recipes have a bit more baking powder/baking soda. Would the recipe be suitable for high domed muffins, if I bake initially at a higher temperature 5 minutes and then lower to the normal temperature? Or should I do 20 Muffins instead but more filled with batter to have better results? thanks in advance!
Hi Cami! Here’s our carrot cake cupcakes recipe and our carrot cake quick bread recipe that can be baked as muffins. Happy baking!
This was honestly the most delicious carrot cake EVER. I omitted nuts as I didn’t have any on hand, and reduced the sugar by a tiny bit. So good. So moist. My friends all raved and asked for the recipe!
My whole family adored it, has risen to family favourite and already request for next birthday…
I was disappointed with my result of this recipe. There are a few things I know I could tweak. I live at 7400 ft altitude. Made this to recipe and baked 24 minutes. Cake was done. I usually have to go an extra 10 minutes, checking every few. Cake was dry, dense, and lacking flavor. I used coconut oil melted, an organic can of pineapple. With the juice drained off it lost its flavor. Next time I’d use Dole for flavor, double the spices and salt. Maybe add buttermilk for moistness. So for what looked beautiful, was not so much on the inside. Southern Living recipe is very good and flavorful, moist but super dense. Was hoping to get a recipe with a lighter and tender crumb.
I used the Not-So-Sweet whipped frosting. Needed an extra 1/4 c sugar to my taste but it is fabulous!
Very happy I found this recipe – I made it for Easter, and everyone loved it! Made it the day before and stored it in my cake carrier in the fridge – brought it out the next day at lunchtime, and it was ready at dinner time. It was very moist, and the cream cheese frosting was delicious – light, fluffy, and not sickeningly sweet. The cake is easy to cut and serve, as it stays firm and the pieces stay upright. (I made three 9” layers). Thank you for including weights for the ingredients – I have recently started using a scale, and it makes life so much easier when baking! (Plus, you don’t have to worry about things like: how firmly am I supposed to pack in the brown sugar?!). This recipe is a keeper!
I just made this carrot cake for our Easter lunch and I will say it is amazingly delicious! Every one of my guests loved it too. The cake is so moist and flavorful and the cream cheese frosting was the perfect complement to the cake. I will definitely be making this again!
I made this in a 9×13 for Easter this year, and it was a hit! I followed the advice in the recipe and from commenters who suggested making it the day before to let the flavors really meld together. Sally’s recipes truly never disappoint!
Fantastic recipe was a huge hit at Easter dinner.
We made this carrot cake for Easter and it was fantastic! Thank you Sally for sharing your recipe!