The BEST Carrot Cake Recipe
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.
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. Not only is this cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece.
Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again.
To make this carrot cake, you’ll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour.
You want to avoid packing the flour into the measuring cup, otherwise, you’ll end up with too much in your recipe. Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement.
I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. They really take this cake from good to absolutely amazing, trust me.
For the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.
As always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. And of course, you’ll also be mixing in some grated carrots. I don’t like to skimp on the carrots when it comes to this recipe, so I use 3 cups of grated carrots.
I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. However, if you love either one (or both!) feel free to mix some into the batter.
Then it’s all topped off with my favorite cream cheese frosting. Have you tried it yet?! It’s so good and a few of you have already made and loved it. The store-bought frosting doesn’t even compare to this homemade frosting recipe.
And speaking of the frosting, it makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest making a bit more. Enjoy!
Baking Tips for Carrot Cake
- 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.
- Feel free to use chopped walnuts or pecans in this carrot cake, I suggest using about 3/4-1 cup. If you love raisins in your carrot cake, you may also use 1/2 cup.
- Additional frosting options: if you want to try another frosting, my vanilla buttercream frosting or the whipped honey mascarpone frosting I used on my Pistachio Cake recipe would be delicious too.
More Carrot Cake Desserts You’ll Love!

The BEST Carrot Cake with Cream Cheese Frosting
Ingredients
For the carrot cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (180ml) canola or vegetable oil
- 4 large eggs room temperature
- 1 and 1/2 cups (300 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (125 grams) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots, lightly packed
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese, softened to room temperature
- ½ cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake:
- Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and 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 into 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 at 350°F for 30-35 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 about 20-25 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-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping 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 cakes 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 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
Adapted from Better Homes & Garden
To make cupcakes instead of a cake:
Bake at 350°F for 20-25 minutes. The full recipe will make 24 cupcakes or you can cut the recipe in half to make 12 cupcakes.
Just made the carrot cake sheet cake. It was so delicious, moist and tasty. I followed all the steps for the cake & frosting and was so surprised how easy it was. I received so many compliments from family & friends. Live well bake often has the best recipes for cookies, cakes & biscuits. Best online site EVER!
I’ve made both the carrot cake & the carrot cake with pineapple recipes and they both were by far the most delicious I have ever made or bought! I had been looking for one with just the right kind and amount of spices and these are the best. To me there is a difference between spice cake and carrot cake but over the last 10 or 20 years it seems people and stores only make spice cake and call it carrot cake. BIG difference too me. I don’t want spice cake with carrots in it, I want carrot cake with subtle use of spices. I have finally found it!
Delicious and a hinge hit with the family!
Does the cake freeze well?
Looks like a wonderful recipe!
Yes, it will freeze just fine for up to 3 months.
The recipe looks great and also easy. I want to make a small cake. Can I do a half recipe in two six inch cake pans and how long to bake please?
Yes, that would be fine! I’m not sure on baking time, I would keep an eye on them and check them with a toothpick to make sure they’re done.
Can i add raisins and nuts to this?
Yes, you can add 3/4-1 cup of chopped nuts and 1/2 cup of raisins.
Is it ok to substitute the oil for butter?
I think it would be fine to substitute the oil with an equal amount of melted butter.
Can I double both recipes to make a half sheet cake for a birthday party ?
That would be fine. If you have any leftover batter, you can use it to make cupcakes.
I made this cake for our monthly gathering with friends. Everyone commented how moist and delicious it was. One person commented this was better than his grandmother’s! Definitely will make this one again Around the edges, I added crushed cashews
I make this cake ever year for my husband’s birthday, because carrot cake is his favorite. Up until this recipe, I have never had a carrot cake I didn’t hate. But, I love this recipe. It’s moist without being wet, if that makes sense. It’s light and fluffy, instead of dense like most carrot cakes. It’s absolutely delicious!
I made this using 3 (6in) cake tins. Cooked for 25 minutes. They turned out great. I followed the recipe as written. There is such a difference between homemade and store bought or even restaurant carrot cake. I just wish I could persuade somebody to grate the carrots!
Absolutely delicious! My daughter’s boyfriend requested carrot cake for his birthday, and the last time I made one was 2002 lol. I’m not a carrot cake fan, but this one has changed my mind. The spices are perfect, the texture of the cake is moist, and the cream cheese frosting is dynamite! I used cake flour instead of all-purpose, but I wouldn’t hesitate to use all-purpose next time, if I didn’t have any cake flour on hand. Thank you so much for this recipe!
Wow, this cake! Absolutely delicious!
Cake itself and icing were both great – however I would definitely recommend doubling the icing recipe. Had no where near enough and followed recipe to a tee.
I agree. I just add one cup of powdered sugar to the icing recipe, which gives me just enough. (I got the idea by following another icing recipe.)
One word for this beautiful recipe, YUM! Cooked it twice now and each time has turned out perfectly!
This is absolutely delicious and freezes well! I’m asked to make this often and double the recipe for others freezer so they don’t run out😁
5 stars, A+++++ for the carrot cake itself
0 stars, F for the icing
The carrot cake was so delicious, fragrant, moist, and soft. But the icing ruined it completely! I feel so sad. I baked it for a birthday and everyone was disgusted at that nasty, nasty frosting. This is one of the few times I left a recipe review. It was really the worst frosting I ever had combined with the best carrot cake I ever had. I’m so sad with my cake.
How do you recommend freezing and thawing this cake?
You can wrap it tightly with plastic wrap and freeze it for 2 to 3 months, then thaw it overnight in the fridge.
Hi
Would I have to make any changes to this recipe to bake it in a Bundt pan? Thanks!
You will just need to increase the baking time. I would guess it will probably take about 40 to 60 minutes.
I’ve used this recipe at least a dozen times, and it’s perfect. I love that grams are part of the recipe. I weigh all of the things, to make sure it’s just right. 😉
I add one cup of powdered sugar to the icing recipe to have enough icing. And I roast some crushed pecans for about 5 minutes when the cake is done, to decorate the top. (I use walnuts in spring/summer.)
In the fall and winter, I add raisins soaked in warm spiced rum when I add carrots, and I also like to add a quarter teaspoon of cloves to the dry ingredients.
I’d love to figure out adding some kind of caramelized aspect… like the burnt sugar on top of a crème brûlée… or maybe brown (and cool) some of the butter before making the icing? Love this recipe so much just as is… I like changing it up, but it’s always great.
I’m thinking about making mini cupcakes for a party. I guess the baking time will just be much less?
So glad you love the cake, Annie! If you’re baking mini cupcakes the baking time will probably be around 10 to 14 minutes.
Could you substitute avocado oil for canola oil? Are there any other substitutions you’d recommend? Thank you!
Avocado oil or any neutral flavored oil would be fine!
Could you sub coconut oil?
That would be fine. Just make sure all of your other ingredients are at room temperature too.
I’ve made this cake about 20 times over the last few years & it is THE BEST carrot cake recipe! My family & friends rave about it!