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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I only have sweetened applesauce on hand. Will this work? Do you recommend any changes to the recipe if using sweetened applesauce?
That would be fine. You can reduce the sugar by 1-2 tablespoons if you want, but it shouldn’t make a huge difference.
Danielle, your cake is just a miracle, prepared it for your family for Christmas)
Can I use two 6 inch pans instead of 9? If so, how long should they cook for? Thank you!
As long as they’re deep enough that should be fine, if they’re not too deep you may want to use 3 pans. I’m not sure about the baking time as I haven’t tried this recipe in 6-inch pans.
How much do you fill the cupcake liners? Thank you!
About 2/3 of the way full.
Sadly, I lost the recipe for a classic carrot cake that I made for my mother-in-law’s birthday a few years ago. She absolutely loved my cake – I think that is what won her over. She has requested I make “my” carrot cake for Christmas. I’m a little nervous, but thanks to you, Danielle, I think this one may be the perfect replacement. I used this wonderful cake recipe for a friend’s birthday in October, and everyone raved about it so I am trying it out on my mother-in-law. Fingers crossed – I’ll let you know how it goes!
Oh, I forgot to add that the only real modification I made was I pressed crushed pecans into the sides of the cake – it was gorgeous. It looked so elegant that everyone thought it came from a bakery!
I only have baking powder can I use 6 teaspoons of it to omit baking soda?
I really wouldn’t recommend it for this recipe, I think that would be too much and likely give the cake a strange taste.
Hi! I’m so excited to make this cake for tomorrow. I’m wondering if it will keep well if I make it a day ahead (today, haha). I want to make sure I have ample time for everything. Thank you!
Sorry for the late response, Aubrey. This will keep just fine if you make it the day before.
The most amazing carrot cake ever. This was the first recipe I found for the first carrot cake I was going to bake. It got so many raves I have had to make it many more times. The only change I made was reducing the amount of confectioners sugar in the icing by a little bit. Not much- just a little. Still gets raves!!! Thank you so much!
Love the spices! Do you think I should make this cake for Christmas?
I think it would be a great cake for Christmas!
Whenever I add Greek yogurt, the mixture becomes thick. When I pour it into the pan, it kind of wobbles a little. I know that if I made this cake with applesauce, it would be 12 times more runny. Do I thin out the greek yogurt? (I use Chobani’s 2% Greek Yogurt.) Should I just use regular yogurt? If so, how much would I use? I know there’s more water in regular plain yogurt than greek yogurt. Please solve this mystery.
The batter is thicker with Greek yogurt (since that yogurt is thicker), but it will still turn out just fine. I wouldn’t worry about trying to thin it out, but you could use regular yogurt too if you prefer.
Just wanted to stop by and thank you for posting this recipe. I made it last night for my boyfriend’s birthday and it was so moist and delicious! ☺️
So glad you enjoyed the carrot cake, Kelsey!
Why all carrot cakes use oil instead of butter? I always use butter for my cakes. Can I do that for this cake also or will it change the texture?
It helps to keep the cake moist. If you use butter it won’t be quite as moist and it will change the taste and texture.
Hi Danielle.
I love this recipe. Have made it 4 times. Always turns out great !!! Making another one for my daughter’s birthday tomorrow.
Hello Danielle! I love this recipe so much. In this occasion I would like to prepare the batter tonight and put it on the refrigerator and put in in the oven to make cupcakes tomorrow morning, is that possible?
Thanks so much for sharing this amazing recipe.
I wouldn’t recommend it for this recipe, if you let the batter sit overnight the cake won’t rise as much. You can mix up the wet and dry ingredients separately, refrigerate the wet ingredients, then combine them in the morning.
This cake looks delicious! I made a carrot cake recently and it turned out darn near perfect. The cake was delicious but the inside of it was so dark. I would like to make a cake that is light on the inside as yours appears in the photo. What am I doing wrong?
If you used a different recipe, it’s really hard to say.
I started using this recipe a year ago. The only thing I have changed depending on what I have on hand is the applesauce to crushed pineapple and even once I used canned peaches. It is always amazing and is not only requested but also my go to because its so easy. Thanks Danielle for such a great recipe. I’ve tried other recipes of yours and they are always 5 stars. (I will do better on leaving reviews.)
Thank you, Maria! So glad you’re enjoying the recipes!
I want to make this as a one layer cake in a rectangular pan, Will this be enough batter for an 11×15 pan?
I think it will be enough for that size pan, I’m not sure about the baking time though.
The cake turned out amazing but the frosting, not so well. Followed the instructions, however, I could still feel the sugar’s texture.
Do you reckon to warm up the butter and whisk sugar and butter first and then add the essence and cream cheese.
Thanks.
I wouldn’t recommend warming up the butter with the sugar, that will likely make the frosting runny. You could try using superfine powdered sugar and see if that helps. I use regular powdered sugar though and don’t notice the texture.
Needed a carrot cake recipe in short time for a baby shower.
This result was delicious! Everyone asked for the recipe. Will add this to my recipe book as the ultimate carrot cake recipe.
I was wondering why the side cooked but the middle of the cake took so long to cook. I was afraid the d sad idea would burn but they didn’t. It was very good but I’m just wondering why the middle tool so long? Almost an hour!!
Thanks
Did you use 9-inch cake pans? If so, I would recommend checking your oven temperature with an oven thermometer. The cakes definitely shouldn’t take that long in that size pan.
Am I able to omit the applesauce?
You’ll want to replace it with something else like sour cream or plain Greek yogurt.
How many 8″ cakes does this make?
I would probably still stick with 2 layers and increase the baking time.
This cake is phenomenal! I’ve made it many many times and it always comes out great. It is important to use room temperature eggs. I usually pull the eggs, butter and cream cheese out about an hour and a half before I start. I did have one of those “Honey I need to bring a dessert to work” at
8 :00 at night, but fortunately now you can Google tips on how to speed up the room temperature process of you’re in a pinch for time.
And OMG let’s talk about the frosting! That is the most complimented part of the recipe! I swear I can eat it right out of the bowl! I don’t add nuts to the cake, but I do sprinkle some coarsely chopped pecans on top. Very pretty!
I always use a bundt pan and bake for 50 minutes. Unfortunately my pan is starting to stick, but the thick frosting covers any holes, and one batch is plenty because I don’t frost the whole cake.
Definitely recommend!
Can I bake the batter in batches as I only have one pan, or is it better to bake it all and cut in half when done?
If you have a pan that’s deep enough, it would be best to bake it all at once and then cut it in half. If you let the batter sit too long between batches, it may not rise quite as high.
Hi. I’ve followed the instructions to a tee and the cake was delicious. However I found the cheese frosting to be a bit runny. Have you got any suggestions?
Did you make sure to use a block of cream cheese? If you use cream cheese spread in a tub, it can turn out runny. Glad you liked the cake though!
Can I use a bundt pan?
Yes, that would be fine! Baking time should be about 45-60 minutes.
You just have to leave it in the fridge for longer
I saw elsewhere that if you mix the cream cheese really cold with the room temperature soften butter it will create a balanced frosting that’s soft and whipped but firm
Hi. Do I just double all the ingredients for the cake and the frosting if I want to make it bigger? Just making sure.
Yes, you can do that. Just be sure to use more cake pans if you do too.
What is the bake time for 9×9 pans?
I’m not sure about the exact baking time, but it should be similar to the 9-inch cake pans.
Love your recipe. Spices were just superb. Will be making this again for Thanksgiving.
Dear Danielle,
I’m in a bit of a pickle. My family can only tolerate the sweetness of 1 cup sugar in cakes (granulated). Anything more, and it’s too sweet. Should I increase the amount of Greek yogurt to compensate for less moisture?
You can reduce the sugar by 1/2 cup without changing the texture of the cake too much. I really wouldn’t recommend reducing it more than that though.
Does the cake become spongy?
It’s not quite like a sponge cake, but it is soft and light.
Hi, will this taste as good if I don’t have apple sauce to add?
It would still taste fine, but the cake won’t be quite as moist. I would at least replace it with something else like sour cream or plain Greek yogurt.
Will it still be moist?
Yes, as long as you replace the applesauce with something similar.
Will it still be moist?
I responded to your comment earlier, I’m not sure what you mean when you ask if it will still be moist? Are you wanting to make a certain adjustment to the recipe?
Hi Danielle! I’m the one who asked what happens you reduce the sugar to just 1 cup sugar, granulated. You answered that while the cake’s texture will change, it’ll still be soft and light. I keep trying to post under my previous message, but it keeps showing up here. If you don’t mind, I have just one more quick question; do I add the greek yogurt when it’s at room temperature? Thank you for your time. I’m sure your tips will come into good use.
Gotcha! There are so many comments it can be hard to keep track sometimes. Typically if a recipe calls for room temperature butter, I recommend the other ingredients be at room temperature. However, with this one, I think it’s fine if the Greek yogurt is cold or at room temperature. It shouldn’t make a difference either way.
Hi. Can I replace the all purpose floor with almond flour?
I’m not sure, I haven’t tried it with this recipe.
Yes you can use almond flour I do it all the time in this recipe and I use swerve brown sugar to lower the carbs in this cake and it’s delicious!!