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!
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Can I use this recipe and make as a 9 x 13 pan size instead?
If so, do I need to adjust recipe or baking time?
Yes, you can bake this recipe in a 9×13 pan. Just adjust the baking time to 35-45 minutes.
I continue to be amazed at your recipes. I just started going on your website and so far I have not been disappointed and neither is my family. This cake is moist and delicious with just the right amount of spices. I did purchase already grated carrots and pulsed them in the food processor to make finer which did the trick. Thanks for these wonderful recipes.
Thank you, Eileen! So glad you’re enjoying the recipes!
Just tried this cake.. Oh my God, it’s so amazing!! Thanks alot!
Which do you like better – your Carrot Cake with applesauce or pineapple? Excited to try this recipe, just wondering which you recommend I try first. I love carrot cake with spice in it. =)
I think they’re both great! If I had to choose one though I would go with the applesauce.
This carrot cake looks inviting and comments are good, how would the quantity of ingredients for this Carrot cake work for a standard size loaf tin
as I like to have a slice with a little butter and cup of tea.
Do you mean for a 9×5 loaf pan? If so, it may be enough to make two of them. You could cut the recipe in half for one though.
I’m going to try this cake for my daughter’s bday, she’s been asking repeatedly for carrot cake! Only thing is that I live at 6000ft, with low humidity, should I make any adjustments? Maybe reduce the leavening agents? Increase temp and shorten time? I tend to suffer from cakes that rise quickly then sink. My baking power and soda are brand new, so that isn’t the issue. I also plan to use 8″ pans. Thanks for any advice 🙂
Hi, Erin! I don’t have any experience with high altitude baking, but King Arthur Flour has a great guide on their website called high-altitude baking. If you’re using 8-inch pans, you’ll want to increase the baking time slightly too. Hope that helps!
By far the best ever carrot cake i have ever made, so much so that i have friends requesting i make this for them,. ? The apple sauce is the key..alhough i did read your comments you tried it with yogurt or sour cream…(too scared to try?)
I personally prefer applesauce, but the other options do work fine!
Love this recipe, although twice now I’ve made them as muffins without the icing, as no one in my family is keen on it. Didn’t have apple sauce so left it out, but they were so delicious and moist. It seems like a very forgiving recipe.
My daughter loves them, so they often make it into her school lunch, and they’re perfect with a cup of tea.
Thanks so much for the recipe!
Thank you for sharing this wonderful recipe. I made it using freshly grated ginger, it won best in taste at my church’s annual fund raiser.
This is the best carrot cake i ever had and the easiest too. My husband who is not a big fan of carrot cake couldn’t stop eating it. He just loved it so much he didn’t believe it is homemade from scratch. I did however cut the suger a little bit. And didn’t affect how great this recipe is.
Thanks Danielle.
Thank you for the recipe…we haven’t cut it yet…waiting for my 23 year old who’s birthday it is…to wake up. LOL. How should I store the cake once it is cut?
You can store it in an airtight container in the refrigerator for up to 4 days. Hope everyone enjoyed the cake!
What are cake baking strips?
They go around the outside edge of the pan and help the cake bake more evenly.
I made this cake, first time making from scratch did everything the recipe said. Why would the middle of the cake sink down?.
It could be for a few reasons. Have you tested your baking powder/soda to make sure they’re fresh? Was the cake done in the center when you took it out of the oven?
How should I adjust the baking time if using 8″ pans?
You’ll probably want to increase the baking time 5-10 minutes.
thank for this recipe. It was the best carrot cake I’ve made. So rich and tasty, definitely a crowd pleaser. Slightly too sweet so might use a little less sugar next time but otherwise I wouldn’t change anything .
I’m planning on making this cake for my son’s 30th as he loves carrot cake but am short on time. Would it be possible to make in advance (without frosting) and then freeze it?
Yes, absolutely! You can wrap the cake layers tightly and freeze them for up to 3 months. Just thaw them overnight in the refrigerator the night before you plan to frost the cake.
If I just bought the carrots yesterday, and now have to change the date I was going to make they cake, how long will the carrots be good for in the fridge? Also, does it matter what kind of grater I use to grate the carrots? I have never done this before lol.
thanks!
It kind of depends, but they should keep for a few weeks in the refrigerator. I just use the large side of a cheese grater to grate the carrots.
I keep comimg back for your recipes! Made the carrot cake but i wont get to taste simce it’s for my brother. But it is certainly moist.
The only thing is i used 2x 8″ pans and they’re about inch. Thought smaller pans would have yielded a thicker cake.
But all’s well that ends well.
So glad you’re enjoying the recipes on my site, Anya! Have you checked your baking powder and soda to make sure they’re fresh? If so, I know some people like to use cake baking strips to help their layers bake up taller. I don’t personally use them, but you could always try that if you want taller layers.
Hi, just asking whether self-raising flour would still work thanks 🙂
I wouldn’t suggest it for this recipe. 2 cups of self-rising flour has more baking powder and salt in it than called for in this cake.
I was wondering if the texture of the applesauce matters. I always make my own and even though I use an immersion blender to make it completely smooth, it’s very thick. To the point where you must spoon it, you can’t tip the container and pour it like the applesauce from the store.
Do you think that will matter?
I think that will be fine. I’ve replaced the applesauce with Greek yogurt and sour cream (which are thicker) and it turns out just fine.
I was curious – why no cloves? Beautiful recipe!
I felt like the other spices were enough, but you can certainly add some if you prefer 🙂
Hello, is the cream cheese icing firm enough to make Rose swirls with? I want to decorate a cake for a friends birthday. Many thanks
Yes, just make sure to use a block of cream cheese spread and not cream cheese spread in a tub.
This recipe is amazing! I’ve made it thrice and everyone thinks it’s really good. I’d just like to know, if I pre-mix the batter, how long will it hold in the fridge? Thanks!
I wouldn’t pre-mix the batter and let it sit in the fridge because the cake won’t rise as well if you do. You can mix up the wet and dry ingredients separately, then combine them right before you’re ready to bake it.
For the cream cheese can i use Philadelphia cream cheese?
Yes, that would be fine. Just make sure to use a block of cream cheese and not the spread in a tub.
Hi there! What could I use as a substitute for apple sauce?
You can use plain Greek yogurt or sour cream or use one 8-ounce can of crushed pineapple that’s been drained.
So your pineapple substitute would be double the amount of 4 ounces of applesauce? Just want to be clear before I mess up my granddaughter’s birthday cake. Thanks! <3
You drain the can of crushed pineapple, so it’s not really double the amount. As long as you drain it completely, the cake will turn out just fine. I’ve used it several times in place of the applesauce and never had any issues.
Hi danielle, will this recipe work with a half sheet pan
If so what would the baking time be? Thanks
I’m not quite sure because I haven’t tried it yet. This recipe is enough for a 9×13 pan, so if you’ve had success converting a 9×13 cake over into your half-sheet pan it would probably be okay. If not, you could always increase the recipe by 1.5 and then make cupcakes with any leftover batter.
Absolutely love this recipe. Has become my favorite carrot cake/ cupcake recipe. I have made it for my husbands family and my family and everyone agrees it’s delicious! Thanks you!
Best carrot cake on the world! Enjoyed doing it and while people complement it! I didn’t used applesauce but it was just amazing
My family is loving this cake. It’s delicious and very moist. For sure I will be making this cake again! Thank you Danielle!
I liked the cake. Had no applesauce and nutmeg but the taste was absolutely amazing.
If I made double the recipe how long would be the baking?
It will depend on the size of the pan or pans that you’re using.