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 Danielle for a great carrot cake recipe! I have been looking for a really good one and this is exceptional. My co-workers really loved it. Thank you also for all of your great baking tips. Keep up the good work!
Hi…have a good day. Just want to know about this one ingredient for applesauce, any other suggestion ingredient o replace it?
You can use sour cream or plain Greek yogurt.
Delicious! I’m keeping this recipe. My only trouble is I need a stiffer frosting to handle Florida’s warm weather.
I have a vanilla buttercream recipe on my site that would work great on this cake too!
The cake is absolutely delicious, moist and fluffy. But somehow my icing turned out completely liquid, even thought I put it in the fridge before applying it on the cake. Would you have any suggestions? Any ideas?
Did you make sure to use a block of cream cheese and not cream cheese spread? If you use a spread it will cause the frosting to be runny.
How long would you have to bake it if using a sheet pan?
I’m not sure how long it would take. I would just keep an eye on it and test it with a toothpick to see if it’s done.
What a waste it’s been in the oven for at least 45 minutes and it’s still completely runny and the outside is all burnt dried up now. Just a waste of ingredients I don’t understand what I did wrong
It shouldn’t take that long if you’re using 9-inch cake pans. Did you double-check the measurements? And have you checked your oven temperature with an oven thermometer?
Will this work in a Bundt pan?
Absolutely! Baking time is 45-60 minutes.
I am one to……rarely do this (add a comment) and often “change” recipes, but normally will NOT share that I did, as that will make me seem to be “trying to upstage” someone’s great recipe. Now……not trying to upstage you Danielle in any way…..but would like to offer readers an option, if they fall under the category of “someone that likes to “juice”, using carrots as one of their drinks. Okay, please allow me to finally move on here.
I don’t like to “waste” something that is not garbage. I juiced using carrots and the “remains” I extracted from the “catcber” of the machine. Yes, it was very moist. Amounted to about 3 1/2 cups, added an extra 2 tbs. of baking powder and some extra cuttings of carrots for “effect” as the juicing remains were unrecognizable, I wasn’t sure that would work, but gave it a shot)……came amazing! Just like your recipe would have. Kind of like killing 2 birds with one stone…….for lack of a better metaphor. Anyone that tries this, be my guest to email me at…..larrybiv1960 @gmail.com Would love to hear how yours came out.
@Danielle……please feel free to reject my post, if you feel I am stepping on your stardom. Just trying to give people that juice, an option to use your recipe and NOT waste their good money from their juicing tendencies. Waste not, want not my Dad always said. Xoxo.
I made this cake for my son-in-law’s birthday. It was a HUGE hit! It is such and easy recipe, yet it tastes like you spent hours in the kitchen. It is dense and moist and the frosting is the perfect compliment! I will absolutely be making this recipe again! Amazing! A+
Hi can you add crushed pineapple to this recipe? If so how much and will it change bake time?
Yes, you can replace the applesauce with one 8-ounce can of crushed pineapple that’s been drained. Baking time should remain the same.
The cake was delicious!! Carrot cake is my husband’s favorite and he thoroughly enjoyed this one. I will use this recipe again and again. Thanks
A stunningly good recipe! It’s deservedly the first recipe to pop up on Google.
We made 10 and a half muffins from half the ingredients (bake time 20 minutes) not cake and we skipped frosting for today. And the three of us demolished them in around 15 minutes after dinner 🙂
I made a mistake, didn’t read properly and used apple juice instead of applesauce. Probably does not make a lot difference – the applesauce would probably provide more flavour – in spite of that the muffins were excellent, moist, tasty with a slightly caramelised sugar at the bottom,… We didn’t have vegetable oil, so I substituted peanut oil, which probably added a little earthy taste, which we generally like.
Next time I will probably add a little ground cardamom and perhaps a few ground coriander seeds for a slightly more oriental taste.
If I want to make a taller cake, can I use a smaller pan?
Yes, 7 or 8-inch pans should work.
I am about to embark on your recipe 🙂
I made a cartot cake last week with a different recipe that called for dark brown sugar stating would add moisture to cake? Followed receipe & while I will eat anything with cream cheese frosting, I had a few comments it was a little dry:( She said bake 55 min in 9×13 pan,you say 35 to 40 min & add spices which she didnt? I shall report back hopefully with raving remarks. In closing, I love that you added helpful hints regarding measuring flour,new at baking I
welcome ANY helpful hints! Thank you!
The baking time will vary depending on the recipe, but I find that about 40 minutes in a 9×13 pan is all this recipe needs. As long as you measure the flour and other ingredients correctly and avoid over mixing the batter, you should be fine! Hope the cake turns out great for you!
I’ve been searching for the perfect carrot cake for several years. This is it! The cake is super moist without being oily. The frosting is smooth and creamy but isn’t heavy or too sweet. I made it in a bundt pan, baked it for 60 minutes, cooled it for 25 minutes before removing it and it came out beautiful. Thanks!
WOW, I have never written a review on a recipe before but this deserves it. Simply THE BEST carrot cake I have ever tasted. I’ve made this numerous times and have been asked by SO many people for the recipe. I’ve even made it in advance, froze it, and served 2 weeks later and it’s just as moist as when you bake it fresh. Just make it, you will not be disappointed.
Danielle,
I have never made a carrot cake from scratch so I searched online for a recipe. Of the thousands of recipes for carrot cake, I chose yours for its simplicity and accessibility. I made this cake at the request of a family friend who celebrated his birthday with us. WOW was this a hit with my guests.
The applesauce is the home run ingredient and the cream cheese icing was easy to spread and more than ample. I saw some comments on how to prepare the carrots and here’s what I did: I put them through the food processor with the shredding “wheel blade.” It took 30 seconds. Then I switched the blade to the standard one and pulsed an additional 4 times and the carrots looked exactly like the texture of your cake in this recipe’s picture.
They baked up beautifully in the cake.
Based on this recipe, you should have your own cable show! 🙂 I can’t wait to try more recipes of yours. Thank you for this excellent carrot cake!
Thank you, Dave! I’m glad the cake turned out great for you!
Can I use coconut oil in replace of vegetable oil??
Yes, melted coconut oil would be fine.
Wow was this good!! I forgot the oil ? (made this while wearing a 9-month-old) and thought for sure I’d have to toss it but it was great! All those fresh carrots and applesauce kept it moist. Do I need to keep it in the fridge?
If it’s frosted you’ll want to store it in the refrigerator.
Do you have any issues with baking this recipe in a Bundt pan? Thank you,
No, that would be fine. Bake time should be 45-60 minutes.
No nuts, no pineapple – just a straight forward carrot cake. Absolutely delicious. And that frosting… OMG. So easy and good. I baked it in a 9 x 13 pans with great results. Enough frosting for this one plus the 8 x 8 (I halved the recipe ) I had to make for home. I baked the 9 x 13 for work and the 8 x 8 for home. Will definitely make again
Would this work as a 13×9 cake? Would I change the baking time? Thank you!
Yes! Baking time is 35-45 minutes.
Hi..can this be made a day in advance ?
Yes, absolutely! I would recommend refrigerating if you frost it.
Everyone enjoyed the carrot cake. Thanks so much
Looks Great must it a try
This is probably the best carrot cake I have made. It is light and fluffy, comparatively speaking. Easy and flexable to make, Thank you!
Hi! This recipe looks delish! Two quick questions: 1) have you tried it with gluten free flour? I was thinking I’d try 1/2 regular gluten free and 1/2 almond flour, and add some xanathan gum, And 2) how do you recommend grating the carrots? By hand? In a food processor? Thanks!
Hi Georgia! I haven’t tested this recipe with gluten-free flour so I’m unsure of that. I grate the carrots by hand, but a food processor works fine too.
First time attempting a carrot cake and this was super well received! Thank you for sharing this recipe!
Hi, I was wondering what alternatives I could use instead of applesauce, there’s none here’s where I live.
You could use sour cream or plain Greek yogurt.
Hi from Italy!
It seems wonderful 🙂
What if I use butter instead of oil?
Thanks 🙂
I really recommend sticking with oil for this recipe.
Everyone loved it. Definitely a keeper but there wasn’t enough frosting to completely cover the cake.
So glad you liked the cake, Sarah! You can increase the frosting recipe by 1.5 or double it if you prefer more.
I followed the recipe to a t and got raving reviews! Delish! I also did everything in my food processor because I didn’t have a mixer
Yes, on frosting shortage. If I made it again, I would make 1.5 times the frosting recipe to get good coverage, like in the picture.
I made it for some coworkers at work, it was a hit with everyone! Came out super moist, frosting was easy to make, not too sweet either. Used baby carrots shredded instead of full size ones. Thanks for an awesome recipe!!