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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Hi Danielle
I didn’t have brown sugar, so I used light brown muscavado sugar instead. I halved the recipe ingredients as I was using a loaf tin . On both occasions the cake turned out gloupy and overly moist. I’m guessing this is down to the sugars and applesauce. Is light brown sugar different to light brown muscavado sugar .
Sorry to hear that, Peter. The two sugars are different, but similar enough that I don’t think that would cause that to happen. Did you double check that you cut all of the other ingredients in half correctly? When you say it turned out gloupy, was it not baked through or underdone?
I made this recipe today (a little less sugar, a little more spice and a handful of blitzed almonds and pistachios)… and it is incredible. I was even told by my family this was the best cake I’ve made. Thank you!
Love this recipe! I want to use it to make cupcakes as well. How many do you think this recipe would yield?
It will make about 2 dozen. I have a note below the recipe for how to make cupcakes.
I made this recipe in the past and loved it! I am making it again this weekend but want to add walnuts and raisins. Can you suggest an amount of each? Thank you!!
Hi, Shannon! I have a note in the baking tips section right above the recipe for this. I would use about 3/4-1 cup of walnuts and 1/2 cup raisins.
Hello! Another quick question from somebody will try for first time to do a carrot cake for the parents jn law! Cream cheese is the philadelphia cheese? Thank you in advance for your response!
Yes, that’s correct! Just make sure to use a block/brick and not the cream cheese spread in a tub. Also, full-fat is best.
Hi, could this be made in a bundt pan to make it prettier for Easter desser?
That would be fine, I would guess baking time to be 45-60 minutes at 350°F.
Absolutely delicious! I made exactly as recipe stated and it came out perfect. Made it for a family dinner and everyone commented on how good it was. Thanks for sharing the recipe.
Could I do this in a sheet cake pan?
I haven’t tried it, but depending on the size of your pan that may be fine. I’m not sure on baking time though.
Super moist and best ever carrot cake I tried. I used diced pineapples instead of applesauce and didn’t add ginger but it turned out great ? Thank you for sharing all your beautiful recipes.
hello! Is it okay to substitute the ground ginger with shredded ginger and skip the nutmeg? I want to make 12 cupcakes, so all I have to do is cut the recipe in half (the spice, the dry and wet ingredients)?
That should be fine and you can cut the recipe in half for 12 cupcakes.
Hey! I’m baking this on Friday. I’ve only got an 8 inch round tin and was going to use just that and then slice the cake in half for the icing. Do you think this will be ok? X
As long as the cake pan is deep enough, it should be okay. You will need to increase the baking time though.
How long do I cook this cake when I make it in a tube pan? I have an old recipe that says 1 1/2 hr but that seems too long.
It really depends on your oven and the size of your pan. I would guess somewhere between 45-65 minutes.
Can I substitute the sugar for maple syrup??
I wouldn’t suggest it for this recipe.
Looking forward to trying this recipe for Easter! Should the carrots be grated on the larger or smaller side of a box grater? Thanks in advance!
I always use the larger side of the grater. Hope you enjoy the carrot cake!
I want to use a 9 x 13 pan instead of rounds. How long should I bake it?
You can bake it at 350°F for 35-45 minutes.
Can I make this into three layers?
It would probably be too thin if you use three 9-inch cake pans. You could possibly use smaller cake pans like 7 to 8-inch pans or multiply the recipe by 1 and a half and use three 9-inch pans.
How come the icing is more liquid when I made it?
Did you use a block of cream cheese or cream cheese spread in a tub? If you used the spread, it can make the frosting runny.
Amazing cake! This was my first scratch cake and what a great first!
I made the cake and it was delicious! I divided the batter into 3 round 8″ pans and it looked amazing! I’d like to make it again for some of my friends who are allergic to wheat. Can I substitute store-bought Gluten Free Flour?
I haven’t tried it, but if you’ve used a gluten-free flour that substitutes 1:1 in other recipes it may be okay with the recipe.
Amazing! It is really the best carrot cake! Took me some time because in Portugal the kitchen vocabulary is completely the opposite ahahah
But thank you for always saying the amount in grams!
Just finished making this carrot cake. Looks amazing. Does it need to be kept in the fridge?
If your cake is frosted it does need to be refrigerated.
thought so, and I did Everyone raved about this cake, especially my daughter..making it again for sure..just perfect!!
Thank you I have just baked this carrot cake as a tester for when I make my daughters wedding cake ? It’s the one, delicious, I used a 10′ round and cooked for approx 50/55mins ?
Do you have a good lemon cake recipe and chocolate for the other layers, or any suggestions for other cakes . Thank you so much ? ??
So happy to hear that, Terri! I have a chocolate cake recipe here and a lemon cupcake recipe here you could turn into a cake layer (just omit the blueberries).
This was the first carrot cake I made and it was delicious. The texture and color was perfect. I thought recipe had too much sugar so I only used 3/4 cup of sugar. The cake was still sweet enough. Great recipe
Awesome awesome awesome! I thought I had a good carrot cake recipe, but I couldn’t find it, so I decided to give this one ago and I’m not disappointed at all. I was baking a cake for someone, but had extra batter and made two jumbo cupcakes and they were delectable!
I followed the ingredient list almost perfectly – I used 1 cup of butter instead of the oil because I prefer butter. I also couldn’t find ground cinnamon so I got cinnamon sticks and put one in my mini food processor until it was powder. I think using “homemade” ground cinnamon gave the cake an extra touch.
I also didn’t follow the instructions, I made it as I would any other cake by creaming the butter, sugar and vanilla, adding the eggs, then adding the dry ingredients alternating with the apple sauce. After mixing I folded in the carrots and chopped walnuts.
Really awesome cake, I made it to try out for our Easter dinner. It was such a good cake that my co worker requested it for her birthday I just made it …….but realized I didn’t put the granulated sugar it called for ? will this affect the cake dramatically ?
Since it was just 1/2 cup of sugar, I don’t think it will affect the cake too much. You should be fine!
Is there any substitute for the applesauce?
1/2 cup plain Greek yogurt or sour cream or you can use one 8-ounce can of crushed pineapple that’s been drained.
hi! is it okay to skip nutmeg and ginger? Thanks!
You can leave them out, but it will affect the taste of the cake.
Hello! I have an all spice and nutmeg, will this work? Thanks!
That would probably be fine. I would try about 1/2 teaspoon of each one (if you don’t have any cinnamon), then add a little more if you think it needs more spices.
Sorry forgot to mention, i have cinnamon as well. Thanks for all your help
Ok, if that’s the case then use the same amount of cinnamon in the recipe and try 1/4 teaspoon of the allspice and 1/4 teaspoon of nutmeg. You can add a little more of the last two if you think it needs it. I would just start with less, then add more. Hope that helps!
Thank you very much!
I’m going to make this cake today. Going shopping for the ingredients. I just have one question, and it’s probably a dumb question, but here goes….Should I peel the carrots first?
Hi, Janice! I do suggest peeling the carrots before grating them.
Thanks Danielle! I peeled them and just beginning to grate them now. I’m very excited to make this cake. I’ve never made one before! Thanks for sharing this recipe! And Happy Easter to all!! ???
You’re welcome, Jan! Hope everyone enjoys the carrot cake!
LOVED it, and it was easy. spices are perfect. I put in more carrots. All at work loved it. I loved it.
Confess I am still looking for THE best frosting (little more fluff would be ideal, a little lighter. I KNOW – it’s carrot cake frosting but still…..).
This is indeed THE best carrot CAKE by a long shot!
Seriously the best carrot ever! Super moist, nice warm spices. My family loved it, I’ve never had a carrot cake so good. Will be saving this recipe and definitely making again!
FAB recipe! I added 1 tsp of treacle to the mix which added a slightly more…well, treacle flavour to the cake. Not that it needed it. GREAT recipe. Family loved it. a
This was the first carrot cake I’ve ever made and it turnded out wonderfully! Thank you for this recipe and I look forward to using more of your recipes.
Thank you for the delicious recipe. I made it exactly as you posted. It was my first carrot cake and honestly it’s incredible. I love everything about it and this won’t be the last time I’ll be making a carrot cake and will use your recipe again in the future. I used a 9 x 13 glass pan and started with 35 minutes and ended up adding a couple more for total doneness. Even my extremely picky daughter loved it.