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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Thank you for this recipe I ve learned how to bake may fav carrot cake..just asking ,.it is possible to lessen the sugar??thank you.
You could probably reduce it 1/4-1/2 cup without changing the texture too much.
I love this recipe and I’ve made it several times. I was thinking of making a sheet cake with this recipe for a potluck, any tips regarding cook time and temperature?
So glad you liked the cake, Kim! I’m not sure on the baking time, but it should be fine to keep the temperature the same.
Is it ok to use regular applesauce(not unsweetened) and reduce the amount of sugar?
That would be fine!
First time making carrot cake and it was pretty easy and smells delicious. Does the cake go in the fridge after putting the frosting? Thanks!!
Yes, since the frosting has cream cheese in it you’ll want to refrigerate it.
Thank you for this recipe! I bought a mixer a week ago, and I was looking forward to baking my first cake with it. Carrot cake is a favorite in my family, but I never attempted making one. I followed your recipe to the t, and the baking tips you provided was very helpful! Everyone who tried it just raved how moist and delicious it was. Thank you again!
This cake was DELICIOUS and super moist! I made it for a friend who loves carrot cake and she thought it was delicious. When I toasted the pecans for the top, I put just a dab of butter and a bit of sea salt on them and they were a great addition! So good! I also did 1 1/2 of the frosting recipe because I feel like you can’t get too much cream cheese frosting! ? Thanks for a great and simple carrot cake recipe! I’m bookmarking this one for sure!
The recipe came out well. I used plain yogurt instead of applesauce..the cake was so moist even after I put the cake in the fridge. Best recipe ever..
Hello, I was wondering for how long I can store the cake, and storing suggestions to keep it fresh for as long as possible. Also, I think ginger doesn’t sit well with me, is there an alternative to it or should I skip it altogether? Many thanks
You can store the frosted cake in the refrigerator for 4 days. You can also freeze the cake layers and frosting for 3 months and thaw them overnight in the refrigerator. The frosted cake should freeze well too. You can leave out the ginger if you prefer, but you may want to add extra spices. I would try increasing the nutmeg to 1/2 teaspoon.
I’ve made twice now and both fantastic. I didn’t have applesauce the first time, so pureed an apple in the blender. I baked that one in a 9×13 glass pan. Because the middle understandably was underdone I found setting the broiler on low for 5 min did the trick. That batch I added walnuts. The 2nd time I did cupcakes, used a chunky homemade applesauce, and added unsweetened coconut and almonds with the intention of them being a little more muffin like and not frosting. Also fantastic. I got exactly 24, baked for 19 minutes. Fluffier than the first batch. Thank you for the recipe!
I rarely post comments, but, this really is the best carrot cake recipe ever. My 11 year old son made it mostly on his own today, with a tiny bit of supervision from me. (It was my first time ever making a carrot cake and frosting, so I was a newbee too.) The instructions were so easy to follow and it turned out perfect and gorgeous! Better than any bakery. I have bookmarked your website and will try the pumpkin pie this Thanksgiving (also never made one of those). I will also spend lots of time with your basics. Thank you so much for sharing your knowledge with the rest of us!
So happy the cake turned out great for you, Hilla! I hope you find the baking basics section helpful and enjoy the pie too!
Can I use soft brown sugar instead ?
I’m not quite sure what you mean?
hi, i tried baking this today but somehow the middle of it sunk and was uncooked when i took it out to cool. i used a cake tester and it seemed fine but the middle turned out uncooked while the sides were cooked. i grated fresh carrots, could it be because of the carrot juice? other than that i followed the recipe closely. any advice?
Sorry to hear that, Alice. I don’t think it would have anything to do with the freshly grated carrots. If it wasn’t cooked through in the center it sounds like it just needed to bake a little longer. Have you checked your oven temperature with an oven thermometer?
yes, i have and everything seems just fine. i’ll try baking it longer next time. thank you for your help!
Hi, this is a great recipe indeed, my problem was that the frosting came out a bit runny, more like a glaze. What could I do to make it more dense? Thanks a lot!
Did you make sure to use a block of cream cheese? If you use cream cheese spread, it can cause the frosting to be runny.
Aah I see, thank you so much for your reply! Unfortunately I only have access to cream cheese spread here 🙁
You could try using a vanilla buttercream instead, I have a recipe for that on my site too 🙂
So delicious! I do recommend adding chopped pecans or walnuts. I didn’t have applesauce so I used plain Greek yogurt and it turned out great! It’s super moist and the spices are just right. My only critique is I think it needs less leveling agents. My cake sunk in the middle. Next time I am going to try using a little bit less baking powder.
Is Dark Brown Sugar okay to use
Yes, that’s fine!
Is nutmeg a must? It’s the only ingredient I’m missing.
It adds a little extra flavor to the cake, but it would be okay to leave it out. You could add a little more ground cinnamon in place of it.
When grating the carrots, are they course or finely grated?
I grate them with the larger side of a grater.
I have used this recipe a lot! And next weekend it will be my daughter’s wedding cake, any tips for baking in a larger pan? I have done as big as 10″ but need a 12″ for the first tier. I have baking strips for the outside but I also live at altitude so do you think I need to adjust the oven temp?
Hi, Elisabeth! I do think it would be fine to bake it in a 12″ pan. Are you doing multiple layers? If so, you may need to double the recipe or make two batches. Also, are you at a high altitude? If so, King Arthur Flour has a great guide on their site on how to adjust recipes if you’re at high altitude.
Did it! Your recipe was a big hit, I did three tiers 12″, 8″, and 6″. Five batches of batter (a full batch for each layer of the 12″) and four of frosting as I made it semi-naked. I also like to add a tablespoon of lemon juice to the frosting, yummy lemon tang!
I love carrot cakes especially homemade. It came out beautifully on my brother’s birthday. This recipe is very interesting and easy to make. Thanks for sharing.
Hi! Can i use coconut flour or almond flour instead of the all purpose? Im trying to keep the cake low cards as possible also the sugar. Please advise thanks.
I haven’t tried either one, so I’m not quite sure.
I’m not a big carrot cake fan, but my husband wanted it and found the recipe. I’m not a novice baker, by far, and the only thing that I did not like was how little the rise of the cakes were. I can torte all of my recipes from 2 layers in to four, but these had no room. They did not need to be leveled, so that was a good thing. The icing was enough for me to fill and frost the top only, but I didn’t want a fully frosted look anyway. If he likes it, I love it. The batter was delicious. I think next time I would bake this in a 6 inch so that I had more layers.
Hello, is it possible to do this recipe without the applesauce?
And if not, would Swiss plain yogurt work as well as Greek yogurt?
Thanks 🙂
I think that plain yogurt would be fine!
When printing this recipe paragraph 3 doesn’t print to the next page so one important step was left off (sugars, etc.). The recipe must be downloaded and saved, reformatted. FYI you may want to update the format.
Hi, Linda! I just tried printing the recipe myself and it printed correctly with all of the steps in order. I’m not sure why it’s printing differently for you, but I’ll look into it 🙂
Hi, I don’t have oil, can I substitute melted butter?
Thank you!
I haven’t tried it, but I think it may be okay. It will likely change the taste and texture a little though.
Going to make this tomorrow. My only issue is the amount of powdered sugar for the frosting. Seems like a lot. I do not like it sweet. Can I reduce that and use more cream cheese?
It does seem like a lot, but keep in mind that powdered sugar is not as dense as granulated sugar so it’s really not too sweet. You can reduce the powdered sugar down to 1 cup though.
If i want to make cupcakes with this recipe for how much time do they have to bake?
I made a note right below the recipe for this 🙂 it’s 20-25 minutes.
Hi, I made this for my daughter’s birthday last weekend and she and the gran kids loved it. Can I make it as a 9″x 13″ tray bake and would I have to adjust any ingredient quantities? Thanks it really was the best carrot cake ever!
Yes! No need to adjust quantities, the baking time is 35-45 minutes.
Love this recipe, I always get alot of good comments whenever I make this cake.
Could you swap out the apple sauce with something else?
Thanks ☺️
You can use plain Greek yogurt or one 8-ounce can of crushed pineapple that’s been drained.
I want to preface this comment by saying I have always disliked carrot cake, although I do love cream cheese icing. Carrot cake is my husband’s favorite. He eats healthy all year, and only splurges on his birthday, Christmas, and Thanksgiving. For his birthday, I usually get him a small carrot cake from the bakery, because I don’t plan on having any, and he only eats it for the one day. But, my mom and daughter also love carrot cake, so I decided to bake one this year. Can I just say that this is one of the best tasting cakes I have ever made? Except for my aunt’s recipe for Jewish apple cake, I don’t know that I have ever made any other cake that was this delicious. It is so much better than any carrot cake I have ever tried. It’s light and airy, instead of dense and chunky. I used cake flour instead of all purpose, and sweetened with one cup of brown sugar and one cup of Stevia. I also doubled the frosting recipe, so I could be as decadent as possible with it. Thanks so much for sharing this with me!
Thank you, Barbara! So happy you liked the cake!
Hands down the best carrot cake I’ve ever eaten came from this recipe!
I don’t have access to applesauce so what can I use instead?
Many thanks 🙂
You can replace it with plain Greek yogurt or sour cream.
Can you please let me know if the brown sugar is packed or just loose and levelled ? Thank you !
It’s packed.
Loved it!
I’m a big fan of carrot cake and this one has hit all! But unfortunately I couldn’t get the frosting smooth, even if I used an electronic wisk? I think it was the butter that made some lumps, even if it was in room temperature. Any tips?
Glad you liked the carrot cake, Vera! It may have been the cream cheese that left a few lumps. You can try beating the cream cheese really well first before mixing it with the butter and see if that helps.
It was definitely the cream cheese. It will leave lumps when it has not fully come to room temperature.