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 the whipped honey mascarpone frosting I used on my Pistachio Cake recipe 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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Can I use a 9×13 dish? Excited to try!!!
Yes, baking time is 35 to 45 minutes.
I can’t wait to try your recipe. Thanks for sharing your recipe.
I had runny frosting too. Yes I used the correct cream cheese. I fixed it by adding more sugar (other frosting recipes say to use 3 to 4 cups)
If I need to double the recipe what would recommend for the spices
I’d double the spices as well.
My family and I loved this cake! Thank you for the wonderful recipe!
Hi! Can i skip de applesauce and only use oil?
Btw looks amazing
I don’t recommend using more oil or the cake will be too greasy. You can replace the applesauce with crushed pineapple or sour cream.
The step by step is just perfect.?
Haven’t made it yet. My question is: Should the leftover cake be refrigerated?
Yes, since the frosting has cream cheese it needs be to stored in the refrigerator.
Planning to do it, even with high temperatures outside. I have to travel with it, so do you think it is possible to make the icing, keep it in the fridge for a few hours, travel with it in a bowl in a special bag to keep it cold, and only put the icing on the cupcakes once I arrive where they will be eaten?
Yes, that would be fine as long as you keep the icing cold.
I’ve never made carrot cake before and since I always bring the desserts to my friends house for craft night I decided to give this one a try. The only changes I made were to use sour cream in place of the applesauce (I do not have unsweetened applesauce) and I added 2 handfuls of finely chopped walnuts. I was a bit worried because the 35-45 minute baking time was more like 1 hr! I thought I did something wrong but kept it in the oven until the knife came out clean. It didn’t overcook and the cake was very moist and not too sweet and the frosting was a great addition. The ladies raved about how good it was and couldn’t stop raving about it. So glad I found this recipe! This has now earned a place in my recipe book!
PS: I would like to try this with the pineapple. Do you strain the juice from the pineapple first? Also, can you use sweetened applesauce?
Hi, Lauri! Yes, you can use one 8-ounce can of crushed pineapple that’s been drained. If you use sweetened applesauce, just reduce the granulated sugar by 2 to 3 tablespoons.
This is my go-to carrot cake…I’ve made it over 10 times now. Moist, flavorful, and bakes perfectly every time (I live at 6200′). I use 3/4 tsp cinnamon and 3/4 tsp cardamom for more spice levels, no applesauce only drained, crushed pineapple. This is everyone’s requested bake!
This cake is absolutely AMAZING. Doesn’t taste overwhelming of spices, just a hint. Everyone loved it, even those who don’t usually like carrot cake. Highly recommend!! Thank you for this recipe, it was a hit!
This cake is an absolute favourite, it is incredibly delicious and moist. Everytime I bake it (which is very often as there are always requests) I get so many compliments. I also lasts a couple of days. I prefer the cream cheese icing from your Red Velvet cake though.
Some tweaks:
30-40g less brown sugar
Add extra tsp cinnamon for some extra spice
And add 100g pecan nuts
Turned out pretty good! I added more spices…the icing was definitely too loose, ended up adding way more confections sugar and a little cornstarch.
Do you have any gluten free recipes
I don’t have any recipes that are specifically gluten-free, but there may be a few that are naturally gluten-free. You may be able to swap out the flour in some my recipes for a gluten-free flour too.
This is NOT enough icing for the cake… I would double it next time.
Hi…. Can eggs be substituted, without compromising on taste.. If so please tell how can i do that.
Thanks a lot.
I haven’t tried this recipe with an egg substitute, so I’m not sure. Flax eggs may work, but I don’t know if they will affect the taste and texture of the cake.
I actually replaced the egg with applesauce and packing powder as I had vegan friends coming for lunch and it came out perfect!
Excellent cake
Great recipe but the bake time completely failed. I left it for 35 minutes and it’s mush.
Have you checked your oven temperature with an oven thermometer? Every oven is different, but if your oven is properly calibrated to 350°F, the cakes should have been baked through by 35 minutes.
This carrot cake recipe is really good and the cake is moist, not dry. I do feel it could have used a little more seasoning but it still tasted good. I made this cake for my boyfriend’s birthday and he loved it. I did however use a different icing from another website where it’s whipped cream cheese frosting and not traditional.
This is definitely my new carrot cake recipe! We all enjoyed this moist and most delicious cake! No more carrot cake with pineapple!
Honestly, I really really thank you for this amazing recipe! It’s my favorite cake to make and everybody went for the second slice haha! It is so easy to make and so flavorful! Please keep on sharing more outstanding reciepes like this one!❤️
We enjoyed your recipe immensely. A new favourite for our family for sure . Baked in two loaf pans. Thank you for sharing your recipe.
Made this today for my mother’s birthday. It was a real success and was moist and delicious. I added 1/2 cup of raisins, 1/2 cup coconut, and 1/2 cup chopped pecans. As the recipe is titled, this is the best!
Because I mated the recipe I bought shredded carrots and I don’t have enough carrots to grate them. Will the shredded ones work?
The ones that you buy at the store are typically too dry and hard. I recommend grating your own instead.
Amazing recipe!! Super moist cake! We used white carrots from our garden and it didn’t have a super carrot taste so maybe it’s because we used white and not orange but otherwise it’s AMAZING!!
Yum.
This cake is super easy to make and delicious.
I made this cake for my dads birthday. i followed the recipie very well. I put it inside the oven at 30 minutes. I went back to check after the oven went off, both cakes had a circle on the inside that didn’t cook. I now put it back in the oven for 15 minutes at 300° and it still did not work.
It may have just needed to bake a little longer at 350°F. Have you checked your oven temperature with an oven thermometer?
First time making a carrot cake. I do not recommend making a 2 layer because it’s too moist to where it sticks to even the most non stick pan. Stick to the one layer for not so much of a disappointment.
Oh my goodness! These were so delicious and moist not oily. I was looking for a carrot cake recipe that didn’t include all of the stuff like raisins, pineapples etc. And this is it! I cut the recipe in half and made a dozen cupcakes. My picky father even liked them. This recipe is a keeper. Thanks for sharing!
I made this cake for my daughter in-law’s birthday. I was nervous because carrot cake is her favorite and I never made one before. I read reviews of many recipes and decided on this one. I added 1/4 tsp ground cloves and used dark brown sugar instead of light because I just like that richer flavor. It was awesome. I’d read some frosting recipes that used less sugar, but the 2 cups seemed to give it the right balance and consistency. At 30 minutes the toothpick came out clean but there was a slightly darker circle in the middle, so I left it until 35 minutes and it was perfectly moist. I felt this was a near bullet proof recipe and was so relieved to see the family devour it. I will be making it again for sure!
I’m literally never using another carrot cake recipe again. This was absolutely perfect and SUPER easy for a novice baker.
Pro tip: when you’re leveling the cake, use the strips and a little bit of the icing to roll up into a cylindrical loaf and cut into heavenly lil’ spirals. Holy crap, so good.
Hey there, I wanted to let you know I made this carrot cake recipe using my homemade chunky applesauce recipe. Added some coarsely chopped pecans and a handful of raisins, that I plumped in hot water before adding them to the batter. I also added 1 tsp of ginger, apple pie spice. I don’t sugar my applesauce but I do spice it up. The icing was incredible! Super easy to make, both cake and frosting. I shared with my neighbors and they are all asking when I plan to make another cake. Thank you, Leisa