The BEST Carrot Cake Recipe
This is my favorite homemade carrot cake recipe! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this recipe!
I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. In fact, over the last 6 years this recipe has received nearly 600 5-star reviews – and counting!
Originally posted in 2017, I decided it was finally time to update this popular recipe with more step-by-step photos and tips to ensure that it turns out perfectly for you. I guarantee that once you learn how simple it is to make your own carrot cake from scratch, you’ll want to make it over and over again.
What You Will Need
While there are quite a few ingredients in this recipe, I promise it’s fairly simple. I won’t cover every single ingredient, but I wanted to touch on a few important ones:
- Spices: There’s a mix of ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. Feel free to add more spices, if you prefer though.
- Oil: Any kind of neutral-flavored oil is fine to use here, but I typically use vegetable or canola oil. You may also use melted coconut oil, just make sure all of your other ingredients are at room temperature so that it doesn’t solidify.
- Applesauce: This adds the perfect amount of moisture, so you end up with a moist cake that isn’t greasy. I always use unsweetened applesauce whenever I make this recipe. If you can only find sweetened applesauce, just reduce the granulated sugar by 2 to 3 tablespoons.
- Sugar: I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake.
- Carrots: I don’t like to skimp on the carrots when it comes to this recipe, so there’s 3 cups of grated carrots. Make sure to use freshly grated carrots here too. Avoid using a bag of pre-shredded carrots as they are often too dry and thick for carrot cake.
- Cream Cheese: Make sure to use a block of cream cheese. Avoid using cream cheese that’s either whipped or in a tub, it’s typically too thin and will result in a runny frosting.
How To Make A Carrot Cake
Make The Cake Layers
- Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans well with nonstick cooking spray, then line the bottoms of each pan with a parchment paper circle. This will make it much easier to remove your cake layers from the pan!
- Add the flour, baking powder, baking soda, spices, and salt to a large mixing bowl and give it a good whisk.
- In a separate large mixing bowl, whisk together your oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
- Add the grated carrots to the wet ingredients and stir to combine. Adding them at this point will ensure that they are fully incorporated into your batter and prevent you from over mixing it later on.
- Combine the wet and dry ingredients and mix until just combined. Make sure not to over mix your batter! This can overdevelop the gluten and cause the cake to turn out dense/gummy. Trust me, no one wants that.
- Divide the cake batter evenly between both cake pans. Tip: If you want to get perfectly even cake layers, I recommend using a food scale to weigh your cake batter.
- Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Allow to cool slightly in the pans, then remove the cake layers from the pans and transfer them to a wire rack to cool completely.
Mix Together The Cream Cheese Frosting
- Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
- Lastly, mix in the powdered sugar and vanilla extract. If needed, stop and scrape down the sides of your mixing bowl to ensure that all of the frosting ingredients are thoroughly mixed together.
Assemble & Frost The Cake
- Level the tops of each cake layer. You may use either a large knife or a cake leveler for this step, I personally love this cake leveler. It’s a great option for beginners too!
- Place one of the layers on a cake stand and scoop a little over 1/2 cup of the frosting on top, then smooth it out evenly.
- Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. An angled spatula or even the back of a spoon works great for this step! If you want to add a little something extra, feel free to toast some chopped pecans or walnuts and sprinkle them around the top of the cake.
Frequently Asked Questions
Does carrot cake need to be refrigerated?
Yes, if you frost the cake with the cream cheese frosting it does need to be refrigerated. It will keep for 3 to 4 days in an airtight container in the fridge.
Can you freeze carrot cake?
Of course! You can wrap individual slices with plastic wrap and freeze them in a large freezer bag.
The cake layers and frosting can also be frozen separately for up to 3 months. I do suggest wrapping the cake layers tightly with plastic wrap before freezing them.
How do you grate carrots for carrot cake?
The easiest method is to use a box grater and grate the carrots just like a block of cheese. If you have a food processor with a grater attachment, that works too.
I also recommend peeling your carrots and removing any brown spots or blemishes before grating them.
Can I add nuts or raisins?
Absolutely! Chopped walnuts or pecans would be fantastic in this recipe, I suggest using about 3/4 to 1 cup. If you love raisins, you may also add 1/2 cup.
Adjusting Your Pan Size
One of the most common questions is whether or not this recipe can be baked in another pan. The answer is YES!
Here are a few more commonly used baking pans that you can bake this cake in:
- 9×13: Pour the batter into a greased 9×13 pan and bake for 35 to 45 minutes.
- 8-inch round pan: Grease two 8-inch round cake pans and line the bottom of each pan with a parchment paper circle. Pour the batter evenly between the two pans and bake for 35 to 40 minutes.
- Cupcakes: The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.
Baking Tips
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. I have a whole post that explains the spoon & level method.
- Don’t have any applesauce? You may replace it with 1/2 cup of plain Greek yogurt, sour cream, or one 8-ounce can of crushed pineapple that’s been drained.
- I opted to stick with my favorite cream cheese frosting. It makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest increasing the recipe by half.
- Additional frosting options: If you want to try another frosting, my vanilla buttercream frosting, ermine frosting, or whipped cream cheese frosting would be delicious too.
Video Tutorial
The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
Ingredients
Servings: 10 slices
For the carrot cake:
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup canola or vegetable oil (180ml)
- 4 large eggs at room temperature
- 1 ½ cups packed light brown sugar (300 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup unsweetened applesauce (125 grams)
- 1 teaspoon pure vanilla extract
- 3 cups lightly packed grated carrots (300 grams)
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese (226 grams) softened
- ½ cup unsalted butter (115 grams) softened
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
- Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
- Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
- To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
Notes
Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.
Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.
To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
Adapted from Better Homes & Garden
More Carrot Cake Desserts To Try!
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Delicious! Made this recipe yesterday, added raisins & pecans. thanks for sharing the great recipe
Hello,
Can I substitute whole wheat flour for this recipe?
Thank you!
You could substitute half of the flour with whole wheat flour. I wouldn’t recommend substituting all of it because the cake will turn out pretty dense.
Great cake! I made it an 8” pan, so had to bake a little longer. Added toasted pecans to batter. Will be making this recipe again. Thank you!
Followed recipe to a T. Came out perfect. First time make a carrot cake. The carrots were to juicy grate. I zested them. Turned out great!
How do I make this a 3 layer cake
You can increase the cake recipe by half and double the frosting for a three layer cake.
My kids ONLY want this cake doe their bday and several friends requested the recipe. I’m thinking of making it into cupcakes. How long do you think I should bake them for?
I have notes in the post on how to make cupcakes, but I’ll include it here just in case you can’t find it – The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.
This is the perfect carrot cake! I have made this about 5 times and it comes out perfectly every time. Recently, we have had to go dairy-free for my son. Is there an icing you’d recommend to go with this cake that is dairy-free?
Thank you, Genna! So glad you loved it! You could probably swap the cream cheese and butter in the frosting for dairy-free versions. If the frosting seems a little too soft, you could mix in a few more tablespoons of dairy-free butter. Or you could try my buttercream frosting, but use dairy-free butter (Earth Balance or Country Crock would be good options) and a dairy-free milk (like almond milk).
I made this cake for my son’s birthday and it was a hit! It has now been requested for Thanksgiving. It was not overly complicated to make and was absolutely delicious. I did not change a thing.
Can I make this the day before or should just frost it the day before?
Yes, that would be okay! If you frost it the day before, you will need to store it in the fridge.
I made this cake for my son’s 30th birthday. I haven’t done a cake from scratch in a long time and this one was very easy. The cake itself was absolutely delicious, but I added a couple things with the frosting. I doubled the frosting recipe because I did a 3 layer round. I also added some orange zest, about a teaspoon to the frosting and between the layers and on top I added heath pieces and caramel drizzle. Thank you for this amazing recipe! Probably the best cake I’ve ever made.
After grating carrots, I noticed there is
a lot of moisture in them. Should some of
it be squeezed out before adding?
No, you don’t need to squeeze out the moisture from the grated carrots.
Hi,
I want to try the recipe using the crushed pineapple, do I put the whole 8oz of pineapple (drained) into the batter or only half a cup?
You use the whole 8 ounce can of crushed pineapple after you drain it.
Was a VERY ‘DELISH’ dish!!
Made a couple of squeaks:
• I love raisins, couldn’t imagine carrot cake w/o raisins plus;
• I grated pistachios into the cake, added a nice nutty flavour and crunch.
• along with some pineapple chunks (hmm, serious yummers’).
• put some pineapple juice into the icing along with the (sweet) grated coconut…
Thanx for great recipe!
I would love to make this in mini cake pans, how long would I have to cook for it in the oven?
I’m not really sure, it depends on the size of your mini cake pans. I would just keep a close eye on them and test them with a toothpick to make sure they’re done.
I made this cake for friends who are carrot cake connoisseurs. They raved about it and gave it two thumbs up! I’ll be making this carrot cake again!
Was looking for a raisin-less recipe as a base. Landed on this gem.
I made some alterations of my own, but this turned out INCREDIBLE.
The few changes I made were:
1. I cooked up a batch of pineapple sauce to use in replacement of regular apple sauce. I wanted a little more citrus bite.
2. When mixing the wet ingredients, I added them to a blender, to chop up the carrots as fine as possible.
3. I added pineapple juice and juice squeezed from freshly grated ginger root to the frosting mix. About 1½ teaspoons each.
It all came together SO well. The cake was SO light and airy. I will be making this, every single special occasion moving forward, thanks so much for sharing.
Hi, I made this cake before a year ago and it was a hit. I made it again, but I didn’t have enough oil, so I subbed the for an equal amount of applesauce. I made the 9×13 version, it only filled up the pan about half way after baking. Should it have rose more? Did the extra applesauce make it more dense, or maybe I over mixed it. Please let me know your thoughts.
That can happen if you replace too much of the oil with applesauce. If you make it again, I’d recommend following the recipe as written.
what if I only have one 9″ round pan to bake, how long do I need for thicker layer? Thanks!
As long as the pan is deep enough, you can bake it in just one. I’m not sure about the baking time, but you will need to increase it.
This is truly the best carrot cake I have ever made. Thank you! Question: Is there a way to turn this recipe into a cookie recipe.
Thank you, Breanna! I actually have a carrot cake cookie recipe here.
This recipe was to die for! I made it for a friend’s bday. He totally loved it. I will make it again and again. Thank you for such a thoughtful recipe. It was a hit with everyone.
Thank you so much for yours recipes they remind my time with my family and my friends
I made the carrot cake with my little neighbors
I am Canadian but I live in Normandy
They spend all the week with my to prepare Halloween
And your carrot cake was our Halloween cake with my daughters
It is full of wonderful flavors and very easy to make
Thank you
Christine
Hi! First of all, super duper love your carrot cake!! I’d like to ask what baking pan size should I use if I’m going to cut the recipe in half. Should I use 9x9x2 or 8x8x2 square pan? Thank you! Xoxo
I would recommend using an 8×8 square pan.
Can I make this in a Bundt pan? I’m just asking because it’s kinda hard to cook because of my massive stroke and I’m looking for an easier way. How long would I cook it for? I just wanted to thank you so much and I hope you have a blessed night.
Yes, that would be okay! Baking time should be about 45 to 50 minutes or you could use my carrot bundt cake recipe instead.
I’ve made this cake numerous times and everyone loves it! I’d like to make it now in a loaf pan so it’s more like a quick bread. What alterations should I make to the recipe?
So glad you love it, Tracy! You could cut the recipe in half for a loaf pan.
Hi! I will cut the recipe in half and will bake it in an 8×8 pan, what should be the new baking temp and time? Thank you! Xoxo
I would keep the oven temperature at 350°F. I’m not 100% sure on the baking time, but I would guess 35 to 40 minutes.
This was delicious! At first, I thought, holy cow, lots of ingredients. but it was well worth it! Made it for my son-law for his birthday. We all really enjoyed it, and I gave some to the neighbor and she asked for the recipe!
Hi! I’m making carrot cake from your recipe tomorrow and have a question before I start – I do not have 2 round cake pans, is it possible to bake the batter in just one round cake pan and then split it into two by cutting horizontally? Sorry about my English as I’m not a native speaker, I hope you understood my question!
Looking forward to making it! Thanks in advance
Hi, Zoe! As long as your cake pan is deep enough (like a 9-inch springform pan), I think it would be okay. Just keep in mind that you will need to increase the baking time.
Is there a cupcake variation for this recipe?
Yes! I linked to my carrot cake cupcake recipe in the post, but you can also find it here.
If I make this recipe into cupcakes, how many will it make?
Hi, Robin! I covered this in the post, I’ll include it here just in case: “The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.”
I made this cake yesterday for my husband’s birthday and safe to say it was a hit!!! All of his co-workers are requesting it be made for their birthdays and my brother even requested it for his birthday in a couple days. I’ve finally found the carrot cake to top them all. Thank you for sharing this amazing recipe!!!