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.
![Two slices of carrot cake on separate decorative white plates. A fork rests on the side of each plate.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/04/Carrot-Cake-with-Cream-Cheese-Frosting-3.jpg?resize=1360%2C2040&ssl=1)
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.
![An overhead view of the ingredients for carrot cake on top of a marble surface.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-Ingredients-1.jpg?resize=1360%2C1813&ssl=1)
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.
![Flour, spices, baking powder, baking soda, and salt in a glass mixing bowl.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-Step-1-option-2.jpg?resize=1360%2C1813&ssl=1)
![The wet ingredients for carrot cake whisked together in a glass mixing bowl.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-Step-2-option-1.jpg?resize=1360%2C1813&ssl=1)
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.
![Grated carrots folded into the wet ingredients. A rubber spatula rests on the side of the bowl.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-Step-3.jpg?resize=1360%2C1813&ssl=1)
![Carrot cake batter in a glass mixing bowl. A rubber spatula rests on the side of the bowl.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-Step-4-option-1.jpg?resize=1360%2C1813&ssl=1)
- 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.
![Carrot cake batter poured into two 9-inch round cake pans.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-Step-5.jpg?resize=1360%2C1813&ssl=1)
- 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.
![Cream cheese and butter mixed together in the bowl of a stand mixer.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-NEW-1.jpg?resize=1360%2C1813&ssl=1)
![Cream cheese frosting fully mixed together in the bowl of a stand mixer.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-NEW-1-2.jpg?resize=1360%2C1813&ssl=1)
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.
![A slice of carrot cake on a cake stand. Cream cheese frosting is being spread around the cake layer.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-NEW-1-3.jpg?resize=1360%2C1813&ssl=1)
![A carrot cake being frosted on the top and sides with cream cheese frosting.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2023/09/Carrot-Cake-NEW-1-6.jpg?resize=1360%2C1813&ssl=1)
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.
![A carrot cake assembled on a green cake stand topped with cream cheese frosting and chopped pecans.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/04/Carrot-Cake-with-Cream-Cheese-Frosting.jpg?resize=1360%2C2040&ssl=1)
Frequently Asked Questions
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.
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.
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.
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.
![A slice of carrot cake being lifted up to show the texture.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/04/Carrot-Cake-with-Cream-Cheese-Frosting-2.jpg?resize=1360%2C2040&ssl=1)
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.
![A close up of a slice of carrot cake on a decorative white plate.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/04/Carrot-Cake-with-Cream-Cheese-Frosting-4-1.jpg?resize=1360%2C2040&ssl=1)
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
![](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/04/Carrot-Cake-with-Cream-Cheese-Frosting-3-copy-300x300-1.jpg?fit=200%2C200&ssl=1)
The BEST Carrot Cake with Cream Cheese Frosting
Ingredients
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
Adapted from Better Homes & Garden
How many calories would the whole cake be?
Hi, Hannah! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Love this recipe. Had it but lost it, now I found it and I definitely won’t lose it again. Thank you!!!!
I love this cake and have made it many times, but is it possible to substitute a 6” cake pan? I’m looking to add more height.
Yes, that would be fine! You may want to divide the batter between three or four 6-inch pans though.
This was wonderful!!! I’m very picky about my carrot cakes, and this turned out beautifully. I did make two substitutions that I wanted to share for anyone who might want to make a cake that was a little more “health-conscious.” :). I used coconut oil instead of vegetable, and I cut the brown sugar to 1 cup and substituted xylitol for the granulated sugar. So delicious!
This cake is a family favorite now and I have been requested to make it for all of our gatherings the past few years. Tastes so good! I typically serve without icing and just sprinkle powdered sugar over the top. Thank you for sharing this recipe with us, Danielle!
This is a delicious carrot cake recipe which allows slight additions that don’t compromise the integrity of the bake. I have made this recipe twice and each time I upped the spice to 1.5 T of cinnamon, 1T of ginger, and add a dash of clove. I added golden raisins and toasted pecans. Beat the cream cheese and butter until light and fluffy before adding sugar and you will have a splendid rich frosting. I LOVE THIS CAKE!
Can the amount of applesauce be adjusted to replace or reduce the eggs or vegetable oil?
You could reduce the oil a little more and replace it with the same amount of applesauce. I’m not sure on the eggs though, I haven’t personally tried that.
I’ve made this cake multiple times and it never fails to impress. So many requests for the recipe or for me to make it again. I use quick homemade applesauce in the microwave which probably helps add flavor. On several occasions, some of my carrot shreds have turned green during the baking process–I understand this to be a reaction to the baking powder–so I must not be mixing the dry ingredients as well as I thought. I usually explain this to my cake eaters as zucchini lol, but this time I’m reducing the baking powder by 1/4 tsp which I saw suggested in another online forum. I bake it in a jelly roll pan as a sheet and then usually cut out 6 circles to make 3 small cakes which makes a nice presentation with a nod towards portion control. The scraps are cobbled together into a fourth cake glued with left over frosting by my husband because this cake is so good we’re not wasting any of it. Lastly I lightly sprinkle on top around the periphery a mixture of candied ginger and turbinado sugar that I process together in the food processor for a bit of crunch and a bit more ginger taste.
Why was my layers so thin
Did you make any adjustments to the recipe? Have you tested your baking powder/soda to make sure they’re still fresh?
I’m in a bind! This is my favorite carrot cake recipe. I sent my husband to the store and he got regular applesauce instead
of unsweetened. How would I balance this out with the sugar?
Hi, Jen! I would just reduce the granulated sugar by 2 to 3 tablespoons.
Should I pack the brown sugar in a cup?
Yes, I always pack mine.
How long would baking time be if I used a bundt pan?
I would guess 45 to 60 minutes.
Hi, I tried your recipe for the Carrot Cake and it was delicious, and very easy to make just like you said. I will never go back to Cake mix ever again, when it comes to baking a cake. I made this cake twice already because it was so good. I ended up making it on Easter too. Thank you for sharing your recipe, And you’re
right a beginner can make it, It was my first time making a cake from scratch. It’s now my favorite cake recipe to make. Thanks!
This was the most delicious carrot cake we ever made. Thank you.
I made this DELICIOUS carrot cake for our Easter family dinner, and it was a HUGE hit!! Everyone loved it. The cake was so moist and flavorful, and the frosting was by far the best cream cheese frosting I have ever made. I did substitute crushed pineapple for the applesauce because we all prefer pineapple. I will definitely make this recipe again!
Love this cake! Can I freeze any leftovers?
Yes, you can! It should freeze well for up to 3 months.
This cake went over SO well on Easter! I made the cakes the day before and stored them on the counter, covered. Spices were great and I agree that the giant amount of shredded carrot is necessary. Cake was very moist the next day when I iced it. From the cream cheese icing recipe above, I added two tablespoons of lemon juice and subbed salted butter and it was INCREDIBLE.
Can I substitute light olive oil for the oil?
Yes, that should be fine.
Any special instructions on the grating of the carrots? How fine or coarse?
I just use the larger side of a cheese grater for grating the carrots.
Made sheet cake for Easter dessert and it’s yummy ? I added walnuts to batter and on top of my frosting. I think my family is going to love this ? thank you,
Angie
This carrot cake is the BEST! We make it every Easter and a few times during the year! We absolutely LOVE it! Thank you so much for posting this! Happy Easter!
I want to make this today for Easter tomorrow for my boyfriends family! But was thinking cupcakes would be easier so I could send some with my family and take to my boyfriends. Can I use this same recipe and just pour it into individual cupcake tins instead of cake pans??
Yes, that would be fine! You can make about 24 to 28 cupcakes with this recipe or use my carrot cake cupcake recipe here.
So excited to make this for my family for our easter dessert! I am going to be piping some carrots on the top. Do you think the frosting too thick for piping a design?
The frosting isn’t super thick, so I think it would be fine to pipe some carrots on the cake! You may want to increase the recipe by half just so you have more for decorating.
Love it, could I sub butter for the veg oil?
That would probably be fine! I’d recommend melting 3/4 cup of butter and replacing it with the 3/4 cup of oil.
This is about the fourth time I’m making this cake. Everyone loves it.
Does the cake need to be refrigerated if making it a day ahead of time?
If you frost it, then it does need to be refrigerated because the frosting has cream cheese in it.
So sorry, a bit dyslexic! It was the other way around, 2 cups equals 500 grams and not 250
Hi, Jasmin! 1 cup of flour equals 125 grams, so 2 cups is 250 grams. You can find my post on how I measure flour here.
Just what I was looking for! Just one problem, your first ingredient is 1 cup of flour(500) grams.. 500 grams equals 2 cups. So is it one cup.or two?
This cake was a huge hit at a family gathering – one of my in-laws needs a gluten free cake – if I substitute the flour for gluten free will I be OK or is there anything in the recipe with gluten?
Hi, Carolyn! Most of the ingredients, except for the flour, should naturally be gluten-free. However, there may be a few that aren’t. I believe some powdered sugars can contain gluten. I’d be sure to check that and use your best judgment.
I make this with Gluten free flour and it comes out fantastic! My family loves them!!
Absolutely delicious. Just about to make it for a second time.