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 it 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.
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.
If you love pineapple, here’s my favorite recipe for Pineapple Carrot Cake!
Hey! Wanting to make this but in a loaf pan do you know what I would need to do differently?
Let me know. Thanks so much!!!
I imagine that you could divide it between two loaf pans and bake at the same temperature, you will need to increase the baking time though.
I added chopped pecans and added crushed pineapple instead of applesauce. Yummy
How much crushed pineapple did you use was it the same amount as the apple sauce?
You can use one 8-ounce can of crushed pineapple that’s been drained (or 1/2 cup).
Thank you ? can’t wait to try
I followed this recipe, but reduced the light brown sugar to 3/4 cup and the powered sugar to 1 1/4 cups My oven won’t heat (waiting for part), so I baked one pan at a time using an air fryer, (turned off the fan). It came out perfect!! I’ve added this recipe to my favs! Thanks!!
Hi , would this recipe work with gluten free flour? Thanks
I haven’t tried it, but if it substitutes 1:1 for all-purpose flour it may be okay.
Best carrot cake ever. I tried so many recipes before but this one is perfect!
Hi, I’ve been looking at your recipes for a little while now and I must tell you, your carrot cake
is the best. I make it twice now and each time I did there never seems to be enough. The first
time it was for a women’s meeting, and boy the comments were all thumbs up. The second time,
my son’s birthday.
I’m afraid if I follow any more of your recipes I won’t be able to pass through the kitchen door.
Thank you Danielle
Thank you, Francisca! So glad you’re enjoying the recipes!
I started making this 3 years ago and it has been a favourite from everyone of all ages who has has had a piece!
I even get asked by my niece and nephew to make it for their birthdays!
Truly the best carrot cake recipe ever!
Thank you for sharing it!
Hi there, I started making your carrot cake during Lockdown and it’s been a firm favourite. So much so that my best friend wants one for her Christmas but she has promised to share it with others rather than eating it all herself! We love it xx
Can I use crushed pineapple instead of apple sauce
And how much
Yes, you can replace the applesauce with one 8-ounce can of crushed pineapple that’s been drained.
Can I use salted butter if I don’t have unsalted ?
For the frosting? If so that would be fine.
Hello, I love your recipes. My family and friends are so excited when they know I’m baking ☺. If I’m using cake flour what would be some of the unnecessary ingredients?
You can just replace the all-purpose flour with 2 and 1/4 cups of cake flour. I hope that helps!
Frosting too runny! It’s been hours in the fridge and still runny, I had to do emergency buttercream as I couldn’t assemble my cake. Cake itself is divine.
Did you make sure to use a brick of cream cheese? If you used cream cheese in a tub, the frosting will be runny because it has ingredients added to it to thin it out and make it spreadable.
Hi! I halved the recipe, but wet ingredients seemed too much for dry ones at mixing time, so I retained some, it turned good, but I want a fixed quality to use next time, can I strictly half everything to make half the cake.
Thanks a lot!
Yes, you can cut all of the ingredients in this recipe in half to make a single layer cake.
I can’t find in my country brick cream cheese. What should I do and what portions of the materials should I use so the frosting won’t be runny? We only have spreadable cream cheese. Should I reduce cream cheese or increase powder sugar?
You can try adding another cup of powdered sugar or maybe a tablespoon of cornstarch.
Baked the cakes in two 8 inch pans instead of 9 inch and they came out perfectly. Only issue was that the cake was too sweet for my family’s liking, if I reduced the sugar next time would it effect the texture of the cake?
You could reduce the sugar in the cake by 1/4 to 1/2 cup and it shouldn’t affect the texture very much.
I agree with you, when you mention it is one of the best Carrot Cake Recipe. I did not include the applesauce or nutmeg, maybe next time.
“Excellent homemade Carrot cake recipe, thank you”!
Can you add raisins? If so, how much?
Thanks
Yes, you can add 1/2 to 1 cup.
Hi! So I found this recipe a while ago and ever since my family tried it, they literally always ask me to make it for any family event! And whenever I have to bring food to a potluck or something, I’m always confident it’ll be a hit.
Making it into cupcakes next weekend for the first time for a baby shower! So thanks for including the info for cupcakes.
KG
Perfect, moist and so easy to make- a real crowd pleaser. Thank you for sharing this wonderful recipe, have ended my quest for a good recipe for carrot cake!
This truly is the BEST carrot cake! I will be making it again for my mother’s birthday this week! I do add the extra cup of toasted pecans into the batter for a nice texture and additional nutty flavor. Wondering if you can use cake flour instead of all purpose flour? What might this do to the structure of the cake?
You can use cake flour if you prefer! Cake flour is lighter than all purpose flour though, so if you do use it, you’ll want to use 2 and 1/4 cups. It will probably make the cake a little softer and lighter.
Can I add 1/2 cup of chopped pecans in this recipe
Yes, that would be fine.
This truly is the best carrot cake! Can I make it without the carrots? I want to make a spice cake out of it. I’m just worried it will need something to replace the carrots in the recipe. Thanks!!!
Hi, Christine! I actually have a spice cake recipe here. I hope that helps!
Amazing cake.. Moist and incredibly flavourful! I added a crushed whole orange without skin for a half recipe and also raisins. Just loved eating the warm cake.
Just checking for a Christmas gift. Can this cake be frozen?
This is my favourite Carrot cake ever x
Yes, absolutely! You can freeze the cake layers and frosting for up to 3 months. Just thaw to room temperature, mix the frosting, and assemble the cake. You can also freeze the frosted cake/slices of the cake, just be sure to wrap them tightly and thaw to room temperature before serving.
My husband made this recipe a few days ago. The BEST carrot cake anyone in our family has ever tasted, compliments abound.
Impossible to resist. Perfect texture and flavor.
Hey there!
I was planning on making this recipe for my dad’s birthday- the man LOVES a good carrot cake- but he’s allergic to cinnamon. He usually powers through it, but he’s 75 this year, and I’d like to give him an itch-less carrot cake experience. Could I substitute the cinnamon here for more nutmeg? Or would it be better to replace it with something else, or omit the cinnamon entirely? (I have no idea what I’m doing)
Thanks in advance ; ;
Hi, Jackson! As long as he’s not allergic to any other spices, I would probably omit the cinnamon, increase the ginger by 1/4 teaspoon, and increase the nutmeg by 1/4 teaspoon (maybe 1/2 teaspoon if you prefer more). Hope that helps!
I am not a baker but my husband loves carrot cake. He cannot have nuts due to diverticulosis and you cannot buy a carrot cake that does not have nuts in it. Okay so here I go. Flour and carrots all over the kitchen, on my face and in my hair. So many ingredients, so many bowls. The dog was ready to pounce. Did I mention I am not a baker? Long story short, this was absolutely delicious. Nothing else will ever compare. His birthday is next month so I will gear up the kitchen, put on a shower cap and keep facial wipes on the counter.
Thank you for the wonderful recipe.
Light, moist and SCRUMPTIOUS!! Everybody who has tried it wants the recipe- I did cut the sugar to 1 cup brown and 1/4 cup white, and cut the icing sugar in half as well and everything was plenty sweet enough. So much carrot in there that I just substitute it for salad :). Thanks for posting!!
I made this cake for Thanksgiving(change things up a little), everyone loved it! Grandpa said it was the BEST carrot cake he ever had and that’s his favorite kind of cake. I did add raisins and candied pecans, but changed nothing! Thank you so much! My new go to carrot cake recipe!
Can’t wait to try this recipe!
Can avocado oil be used in place of veg/canola oil?
Thank you!
Yes, that would be fine!
Can’t wait to try this recipe. Do you cook the carrots first or mix them in raw?
No need to cook the carrots first. You can just grate them and add them to the batter!
Hello can I add walnuts? and if yes how much ?
Yes, you can add 1/2 to 1 cup.
If I make this cake the day before serving, should I store it in the fridge or on the counter? Thanks.
If you frost it, you’ll want to store it in the fridge because the frosting has cream cheese in it.
Just made this and it was delicious! Not to sweet. Followed recipe exactly but added one cup of walnuts to batter and then some for on top. Icing was not too sweet. The amount in the recipe made enough for a thin layer of icing and enough to ice all over which we like. This is a keeper! Thanks so much!
Do you have nutrition info for this amazing cake?? Normally I wouldn’t want to know, but I’m trying to be a little good this week 😉
Hi, Tina! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
I do not bake. I so do not like to be in the kitchen that I wish I could turn my kitchen into a closet. However, my husband loves carrot cake so I googled a recipe. Based on the stars I chose to follow your recipe, and I am so glad I did. Not only did he love the cake, it was so simple for me to make. I did add raisins and walnuts.
I will make it again soon for my friends and perhaps follow another recipe for the hell of it. Cheers!
It was amazing! The family loved it. They wanted to share the cake with friends, but unfortunately for our friends it disappeared too quickly.