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
Hello! I make this cake every Easter and my entire family is obsessed with it! It’s so moist and the frosting is perfect.
My sister was diagnosed with celiac this year, so I’d like to make it gluten-free. Would I just use gluten-free AP flour, or are there any other adjustments I should make? Thank you!
Hi Mary Jo, we’re so glad this was a hit! We haven’t tested this cake with gluten free flour, so we’re unsure of the results. Let us know if you do give it a try!
Hello! This recipe looks delicious and I am planning to try it for Easter along with your Hummingbird cake. Would I be able to halve this into a 9×9 or 8×8 square pan? Thank you!!
Hi Kinsey! Yes, you can halve this batter for a 9-inch square baking pan. I’m unsure of the exact bake time. Same oven temperature.
Can I use avocado oil?
That should work, Vickie. We have not tested it ourselves!
Hi Sally, just wondering if this can be made in a 9×13 pan. I don’t do layer cakes…they don’t like me! I thought I previously made a carrot cake from you that was excellent in the 9×13 baking pan.
Hi Lisa, yes! See Notes after the recipe for details.
A crowd favorite whenever I bring it somewhere and am known as the “dessert” person!
Yours looks and sounds lovely but I’ve been using a Southern Living recipe for the past 5 years and get asked for it at everyone’s birthday. It has pecans in it also as well as pineapple and coconut. My BFF HATED carrot cake and she tried mine and loves it. You are right about it gets better with time.
Sally and her Colleagues deserve praise. I had a long career as an Executive Chef. I was never able to find the time to make cakes and pastry at home. Now in retirement I’m able to do so. I frequently consult with Sally’s recipes and have found them unfailingly knowledgeable and helpful. I follow the instructions carefully. Top drawer results are assured. The recipes are widely of interest to a broad North American audience. Always of interest.
Crack on and know that your efforts are not going unnoticed!
Thank you so much for your kind feedback, Brian!
This is 10 out of 5 stars. Never fails, always moist. Tastes even better after refrigerating. Perfect with gluten free flour. The cake is delicious and cupcakes work really well also. I always top with Sally’s cream cheese frosting. I can’t say enough – it tastes like something mom and grandma would make.
Definitely the best recipe!
Hi Sally this is the best carrot cake recipe ever. I made this for my father in law’s 80th surprise birthday party and it was a hit. I have to admit, I screwed up and put in the entire 2 cups of nuts, but it actually turned out so good and would definitely repeat it when making it again. I also added in a cup of raisins. It was a meal in itself! The frosting is the best too! Thank you for your recipes, they’re my absolute go to when baking!
Is this recipe supposed to have 16 ounces of cream cheese? Your favorite cream cheese recipe has 8 ounces of cream cheese to 8 T of butter. I’m just checking before getting started. Thank you.
Hi Lynn! This recipe is correct – we use slightly different ratios for this layer cake frosting recipe.
Hi Sally! Can I substitute grated Zucchini in place of Carrots? Would anything need to be changed in the recipe? Thank you!
Hi Jessica! We haven’t tried adding zucchini to our carrot cake recipes. Because zucchini has so much added moisture (to an already very moist cake), it would take a bit of recipe testing to ensure results. Here’s our zucchini cake recipe instead! That post has details on baking that batter as a layer cake.
This carrot cake was delicious!
My husband loved it.
Y ou. Have done it again!! I baked this over the weekend and it was amazing.Keep those recipes coming
Can you substitute melted butter for the oil?
Hi Linda! 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.
Thank you so much! I have been making this cake for many years. It’s such a treat to make for parties and family gatherings because everybody just loves it! Thank you:)
I love the idea of the cheesecake swirl in the Bundt pan , is there a separate recipe for that? I have made this cake several times and it is the best!
Hi Maria, here’s the cheesecake swirl carrot bundt cake recipe!
Welp, I was just going to relax before work today but after receiving an email about this recipe and watching the video, I am going to head to the grocery for the ingredients I don’t have to bake this now! Looks amazing and I will rate (I’m certain 5 stars) after work this evening!
Happy baking, Randy!
My Mom LOVES carrot cake, but I have tried so many recipes and they all fall flat. Sally’s recipe is amazing! Easy to follow so I didn’t feel overwhelmed. Came out soft and perfect, and the frosting is a perfect pairing. 100% recommend. One of my first two tier cakes
Hands down the best carrot cake recipe I’ve ever made and eaten. Since I first tried this recipe, I’ve been asked to make it for events like birthdays and family gatherings. It’s moist, flavorful and delicious. I’ve even cut the recipe in half to bake in two 6-inch dishes and it works perfectly.
Should I use the shred part of a grater or the tiniest grating part for carrots? My instinct is to use shred side but want to double check. Or too…is shred attachment on Cuisinart fine to use as well? Thanks.
Hi Marianne, the larger shred side is best – you can use your food processor as well!
What adjustments need to he made to make this in a 9×13 pan?
See Notes after the recipe, Jill!
If I this as a bundt, is there a way to thin out the cream cheese frosting soit can be poured over the bundt?
Hi Jeanne, you could try the cream cheese icing from our cinnamon rolls recipe – it’s a little thinner. Or, you can use the cream cheese frosting recipe from our hummingbird Bundt cake.
This is the most delicious carrot cake recipe ever! The cream cheese frosting was so good I ate the leftover bits on toast! I couldn’t throw it away. I’m not a frosting person, but this one is so yummy. I followed the recipe exactly and was so pleased with the result.
Thanks Sally, I can always rely on your recipes.
How long would I need to increase baking time if I’m only doing 2x 9” pans? Thanks!
Hi Nicole, if using two cake pans, it usually takes about 30–35 minutes, but ovens and pans can vary. Use a toothpick to test for doneness.
The icing is way too thin. I used full fat cream cheese and measured exactly. I added more icing sugar as you suggested and it is still way too soft.
It is winter…so heat is not the factor.
Hi Liz, thank you for giving this recipe a try! Happy to help troubleshoot. What kind/brand of cream cheese did you use?
I will be making this Sunday for
My daughter’s birthday on Monday. I’ve seen a few comments of the thin frosting. With no liquid added and just softened to room temperature, is this a very common issue? I plan to refrigerate and pipe it on top but wanted to avoid anything crazy that I’m not understanding. Thanks for any tips in advance to the big day.
Hi Steve, the type of cream cheese makes a big difference. Be sure to use the block/brick style, not the spread in a tub. We typically use Philadelphia brand. You can refrigerate the frosting a bit before using it to decorate, to help it firm up, but cream cheese frosting will never hold piped shape as well as buttercream. It’s best to stick to really simple piping designs if using cream cheese frosting. That said, the flavor of cream cheese frosting on carrot cake just can’t be beat!
I was wondering if making the bundt cake. Would you use the same frosting, how to make it so it would work like a glaze ? A bit thick but would go over the cake.
Hi P, you could try this cream cheese icing from this hummingbird Bundt cake. Enjoy!
Just made this, im keeping this recipe was so good! I used raisins, chopped walnuts and 2 carrots. I halved the cream icing. Delicious!
Love this recipe! I am going to try to do a gluten free cupcake with this, but don’t need as many. Can I cut the recipe in half or even 1/4 to get 6 cupcakes?
Hi Amy, you can halve this scaled-down recipe for carrot cake cupcakes!
Hi Sally – I love your site and often come here first when looking for recipes. My husband requested a carrot cake for his birthday so of course I’m making this one. I only have 13oz block cream cheese for the icing – could you please tell me what adjustments I need to make for the icing (or how to make the calculations myself)
Hi Liseli, You can use extra butter in place of the missing cream cheese. Enjoy!
I have made this recipe twice now and absolutely love it, however I have never been able to get the icing thick enough. It always gets squished out of the tiers when I stack them and the cake is unstable. I have tried adding more icing sugar (up to 2 cups more at which point it is much too sweet). I think it might just be the heat of the Australian summer. Room temp can easily be up around 30-35C. Would love any suggestions to improve this issue.
Hi Millie, we’re happy to help troubleshoot. Are you using full-fat brick-style cream cheese? That will be imperative for the frosting to thicken properly, but we know cream cheese can vary in other countries, so that could be the culprit here. Warmer weather can also contribute. You may have more success with traditional vanilla buttercream in this case. We’re so glad you enjoy the cake and hope this helps for next time!
I was using cream cheese from a tub. It does often have a small amount of extra fluid at the bottom. We have the brick type here too. I will try that next time. Thank you.
I’m not good at guessing. I have to make a 3 layered 8 inch carrot cake for someone this weekend. How many cups is used in each cake pan?? I don’t want the layers to be super thick either. I’m just nervous I might mess it up
Hi Elizabeth, 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. Here’s our best tips for baking cakes. Enjoy!