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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This cake is amazing ! i made it few times and all my friends and family love it so much . I have added some walnut and pecan nuts into the cake as well to add some crunch. The frosting smells so buttery and nice.
So glad to hear that everyone loved the cake!
This looks amazing! Is there something I could substitute the applesauce with? 🙂
You can use an 8-ounce can of crushed pineapple that’s been drained. Something like Greek yogurt make work fine in place of the applesauce too.
Super simple and DELICIOUS! This was such an easy to follow recipe.. Am hoping to bake a cake for my son’s birthday and we love carrot cake so I Googled and im so so happy I found this website! For a baking newbie (This is the 2nd cake I’ve baked in my life. Ever.), I’m just so encouraged by the outcome. Family and friends loved it and were pretty amazed that I pulled this off haha. I’ve just subscribed to your website! Here’s to more delish cakes! :))
I’m so happy to hear that, Farrah! Let me know if you try any other recipes 🙂
Made this today and it came out perfect!
I didn’t have apple sauce, so I mashed a banana and added that with a little squeeze of orange juice. (You could of course taste the banana slightly, but we like banana bread so it didn’t matter much to us.) My husband can’t stand nutmeg, so I just added a little more cinnamon and ginger instead.
I also added a cup of chopped pecans and 1/2 cup raisins and loved it! So glad you included suggested amounts that would work in this recipe!
This cake is a new favorite in my family!
Glad to hear that the banana worked great in the cake and that everyone enjoyed it too! 🙂
I made the cake for my mother’s birthday. She loved it. I sent some home with my son and family. The text I received last night was “the carrot cake was phenomenal!” I will be making it again.
That’s so wonderful to hear, Cathy!
I made this for my husband’s birthday and we love it so much! I’m adding it to the cookbook. Thank you so much.
So happy to hear that, Ellie!
Hoping to make this soon! Any tips for using a 6 in cake pan instead?
I haven’t tested this particular cake recipe in 6-inch cake pans, but you may need to make more layers (maybe 3). I’m not sure on baking time either, but you’ll know they’re done when a toothpick inserted into the center comes out clean.
Loved loved loved this cake! I will definitely make it again! I added 1/2 cup of diced walnuts to the batter and an extra brick of cream cheese to the frosting. Both additions made it amazing! I’m not a ginger fan, so I might add a 1/4 instead of a 1/2 teaspoon for next time, but the recipe is really great and EASY! I made it for our 14th Wedding Anniversary and our youngest has already asked if this could be her birthday cake, in January! LOL Thanks for the recipe, Regina
So happy to hear that, Regina!
Would omitting the applesauce alter the recipe? I don’t have it and would like to make it without it.
I would suggest replacing it with something else like crushed pineapple or maybe Greek yogurt. If you just omit it, it will change the texture of the cake some.
Came out AMAZING!! This literally was the first cake I ever baked by scratch and it was great. Will definitely only use this recipe for carrot cake.
So happy to hear that the cake turned out great for you, Joei!
I made this cake for my husbands birthday, first attempt at a carrot cake and all our guests said it was the best they ever had! Frosting was perfect, and very moist cake. I added one cup of chopped walnuts, thanks for the great recipe!
So glad to hear that everyone enjoyed the carrot cake, Molly!
I made these as cupcakes and they’re really delicious, moist, and have a great texture. The frosting is perfect. However I think the cake by itself could use more spices as it’s a little on the bland side. Thanks for the recipe!
Glad you liked the cupcakes, Hannah! You can certainly incorporate some more spices as well if you make them again.
Do you think that the walnuts or pecans should be toasted before using them in the cake batter and/or for the decorations? Just wondering if it would make the flavor better….
I typically leave the walnuts/pecans out of the cake (just because I prefer it that way) but I do sometimes toast them for a few minutes in the oven and let them cool if I top them on the cake. I think it definitely helps to enhance the flavor a little bit.
Congratulatinos!!! The recipe is amazing!!! Is the most wonderful carrot cake that I’ve tasted ever!! Greetings from Greece.
Thank you, Asi! I’m glad you liked the carrot cake!
The spices in this cake was just amazingly perfect! However, I found that the cake itself was way too sweet. Next time I make it I will probably reduce the light brown sugar by 1/2 or 3/4 cup. Just too much sweetness. The unsweetened applesauce adds some sweetness, even though it isn’t sweetened, and it was just too much sugar for my taste. I had high hopes for the frosting, but it came out as more of a glaze and I wasn’t thrilled with the butter flavor. It almost overpowered the cream cheese. It didn’t whip up well because both the cream cheese and the butter were softened to room temperature. I would only slightly soften them next time instead of softening them to room temp to avoid the icing becoming goopy and glaze-like. Lastly, parchment paper is a MUST. This cake really sticks! Other than that, I think this cake will come out beautifully next time. Thanks so much for sharing this recipe.
Sorry you found the cake too sweet, Erin. You can certainly reduce the sugar in the cake, but I would suggest only reducing the brown sugar down to about 1 cup. Also, did you use block cream cheese or cream cheese spread for the frosting? I’ve never found it to be too thin like a glaze.
This is the best cake I’ve ever made! So moist and delicious — perfect balance of sweet-but-not-too-sweet. The last time I made it was a few months ago for my boyfriend’s birthday, and we have been craving it since, and still talk about how good it was! I think it’s time for another one 🙂
So happy to hear that, Miki! I’m thinking it may be time for me to make another carrot cake too, I love this recipe!
This is truly the best carrot cake I have ever had!!! The only changes I made was; I soaked my raisins and carrots in rum, sugar, water and vanilla extract. I simmered the mixture to cook out the alcohol and soaked them for about 30 min. I drained both very well. Other than that this cake is perfect!!!!
So glad you liked the carrot cake, Marcie! I love the idea of soaking the raisins and carrots too, I definitely need to give that a try!
I just made this carrot cake for my parents anniversary and it absolutely amazing!! Taste, texture, everything is perfect. Even my sister in law who doesn’t like carrot cake in general LOVED it!!! Thank you for being so kind and sharing it with us. Lots of love from Toronto. I baked it in two 8” inch pans. It baked at 350 for 27 minuets in case that helps anyone. Thank you again!!!
So glad to hear that everyone enjoy the carrot cake, Amza! Thanks for sharing about the baking time for the 8-inch cake pans too 🙂
I’ve made your recipe 3 times over the past few months . It’s great so great that i making it again right now.
So glad you liked the carrot cake recipe, Brian!
Just made this recipe tonight. Im going to frost and decorate tomorrow. (For my husbands birthday). Thank you for this easy recipe.
Hope you and your husband enjoy the cake, Sara!
Hi, I made this cake yesterday and everyone looooooved it!!!
My only problem was the frosting… It tasted fine but it ended up slightly separated, very greasy, with a strange almost goopey consistency. I covered the cake with chopped walnuts so it wasn’t obvious. How can I prevent this next time?
I do live in the tropics so i’m not sure if it is the heat and humidity, this slightly different brand of ingredients, or something else… THanks!
So glad you liked the carrot cake! As far as the consistency of the frosting it could be a number of things. Did you use brick-style (the blocks) of cream cheese or cream cheese spread? And was your cream cheese and butter softened or were they pretty warm when you mixed them together?
I have just put this in the oven! Used a bundt pan, so i will leave a comment add to how it turned out! I hadn’t been a big fan of carrot cake, but lately I have wanted some, do I googled recipes and found yours! Looking forward to tasting the carrot cake!
I’d love to hear how it turned out in the bundt pan, Charlotte! Hope you enjoyed the carrot cake too 🙂
Hi. Made cake this weekend for a friend’s birthday. Everyone loved it. My 1st attempt at baking a cake and it was a success. Thanks!
So glad to hear that the cake was a success, Neal!
I am trying to make the recipe by weight, except 300 g carrots is about 1 cup, not 3. The weights all seem a little off, and thats fine, however this is the most extreme. What was the original recipe, without guessing the alternate form of measuring?
Depending on how you measure your ingredients your measurements may be off by a few grams, which should be fine and won’t affect the recipe. I’m not quite sure how you’re getting 300g for 1 cup of carrots though? Did you grate the carrots? If so, did you happen to pack the grated carrots down quite a bit in the cup?
Hi, I make carrot juice every other day, I always wonder if I can use the carrot scraps left for cake? It’s that posible, I always hate to throw it away.
I’m not sure, I’ve never tried it. It may be best to find a carrot pulp cake recipe.
I made this for Easter and it was a big hit, my Daughter now wants it for her wedding cake “naked cake” style. Do you have any tips for making this cake tiered?
So glad to hear that, Elisabeth! I haven’t tried making this into a tiered cake before, but I imagine you could use different sized pans and increase the recipe as needed.
I made this for Mother’s Day. It was THE best carrot cake I have ever had. My mother loved it. The cake was light and moist as can be. The frosting was just sweet enough, creamy, and spread very easily. Some recipes I’ve made in the past were so dense it was like bad fruit cake. This was great. I will definitely be making it again.
Thank you, Judy! I’m so glad you liked the carrot cake!
I made this cake for mother’s day. I added 1/3 cup of cup of shredded pineapple in juice drained, 1/3 cup of shredded coconut, 1/3 cup of raisins, 1/4 cup of chopped walnuts and 1/4 cup of chopped pecans. This cake was incredible!! The frosting was so simple to make but so good! This cake was a hit with everyone! So moist and so delicious! Definitely a keeper!!
Your additions sound fantastic, Barbara! I’m glad everyone enjoyed the cake!
This cake is amazing! I was looking last night for a really good carrot cake for someone’s birthday. I am so glad i picked this one! This is my new go-to for carrot cake! Everyone was ecstatic and they fought over the crumbs!!
So glad to hear that everyone loved the carrot cake, Carol!
My son asked for carrot cake for his 19th birthday today. I think this was the first time I’ve ever made one not from a box. It was fantastic! The whole family loved it. I just did a google search and picked this one. This will go in my favorite recipe pile. So moist and yummy. Thank you!
So glad everyone loved the cake, Rebecca! My husband always requests this one for his birthday too 🙂