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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Can I use a 9×13 glass pan? How long to cook?
Yes, baking time is about 40-45 minutes.
Made this cake following the EXACT recipe, no alterations and it was AMAZING!!! My family absolutely loved it. I added raisins and pecans- sooooo good!
So happy to hear that, Christina!
I just have to say that I’m so thankful that your recipe includes weights for all the ingredients!!! I have become a better baker since investing in a kitchen scale…makes all the difference in the world! I’ll be baking this cake in a couple weeks for my daughters birthday.
Thank you, Paula! I find weighing ingredients to always be the best bet when it comes to making a recipe as well. Hope you and your daughter enjoy the carrot cake!
Your recipe is mind blowing…my kids really like it and its turn out perfectly..im love it….
So glad to hear that!
I made this for my church group and comments kept pouring in… Incredibly moist,super soft and the most yummiest.. Thank you soooo much for this recipe.. Simple yet delectable.. Would highly recommend this ?
That’s wonderful to hear, Silvia! I’m glad everyone enjoyed the cake 🙂
Made this cake for my sons Birthday today and it was a hit. The cake was delicious, moist and not too sweet the best Carrot Cake I have ever tasted. The recipe is perfect don’t change a thing found it very easy to follow. Everyone loved it this will be my favorite recipe for carrot cake. I didn’t add nuts to batter but instead used it to decorate that way folks have the choice of removing if they don’t care for nuts. The frosting was perfect also not overly sweet. Thanks
Glad to hear that the cake turned out great for you, Frank!
I made the cake yesterday and served it for lunch today, OMG thank you! Best carrot cake EVER! Thank you for the recipe, I used to have to add sour cream or yogurt to another recipe to make it moist, but the apple sauce was the right choice! Thanks again, the cake was a big hit, even with my kid that doesn’t ever eat sweets.
So glad to hear that the cake was a hit, Darija!
Hello from Jakarta! Can you bake all the batch in a 9 inch pan and split it in two? If so, how long is the baking time? I only have 1 pan. Thank you.
That would probably be fine as long as your pan is deep enough. I’m not sure on baking time though because I haven’t tried it.
Can you replace the all purpose flour with wheat flour?
You could do half whole wheat and half all-purpose flour. I wouldn’t suggest just using whole wheat flour otherwise the cake will be too dense.
Am still a baby when it comes to baking but would give this a trial.
Thanks for the recipe.
Just wondering how finely or coarsely you grate your carrots? Thanks so much
I use the larger side of my grater.
I tried this recipe last week and it was just fantastic. I will be doubling up on the recipe today to make 2 cakes instead. All of the children loved it.
So happy to hear that everyone enjoyed the cake, Terri!
Hi, can I use square cake pans instead of round cake pans?
That would be fine, just adjust the baking time slightly if needed.
I’m not a fan of carrot cake, but it’s my husband’s favorite so I made it for him for his birthday. Little did I know it would turn out to be AMAZING!! Your recipe has taken me from saying “no thanks” to “cut me another slice”. I added pecans, but no raisins and followed the recipe exactly as you provided (except I used corn oil instead of canola) and was told over and over how amazing it was when we finally passed it around. Thanks for this wonderful recipe!! My husband will appreciate, however my waistline may not. ?
That is so wonderful to hear, Clare! Thank you!
This is the best carrot cake recipe I’ve ever tried. Very easy. Lovely and moist. I added more icing sugar to the frosting as I wanted to pipe roses. A huge hit for my 2-year old daughter’s birthday party.
So happy to hear that the carrot cake was a hit, Cara!
Substituted pumpkin for the applesauce and bourbon for the vanilla… and added walnuts and raisins… sinfully delicious!
Glad you liked the carrot cake, Amy!
Hello, I’d like to try the recipe but I can’t find any applesauce. Is it possible to leave it out?
You can replace it with an 8-ounce can of crushed pineapple that’s been drained.
Can I replace the sugar in the cake recipe with powdered dates?
I haven’t ever worked with powdered dates, so I’m not quite sure. If it’s a 1:1 substitute and it’s worked well in other recipes you’ve tried, it may work.
Cake tuned out great! I might try a different frosting recipe next time… maybe more cream cheese or less sugar??
This was my first stab at making a carrot cake. I’ll be making this again
Any tips for making this in a bundt pan?
Glad to hear that the cake turned out great, Matt! You can reduce the powdered sugar in the frosting down to 1 cup if you prefer. If you want to bake it in a bundt pan you would need to increase the baking time, probably about 45-60 minutes at 350°F.
I would like to try the recipe. Can I replace sugar with maple syrup in the recipe in order to reduce the fructose content of the cake and take completely out the apple sauce?
I wouldn’t suggest it for this recipe, it will change the texture of the cake. You can slightly reduce the sugar in the cake and frosting if you prefer though.
Thanks. I finally decided to take out the apple sauce and put maple syrup instead of sugar only for the cake. I added a bit more flour. I do not know the texture of the original one, but the one I baked was moist and so tasty. For the frosting I followed the recipe but I did not eat. My husband liked it. Thanks for the recipe.
Glad to hear that cake turned out well with the maple syrup, Christine!
Very close to an old recipe I have from the “Order of the Eastern Star Cookbook” from 1964. I added a cup of dried cranberries to the shredded carrots, bagged and refrigerated the day before I made the cake. I always love crushed pineapple in the cream cheese frosting (I use homemade Labneh in lieu of regular cream cheese). For nuts I use crushed pistachios sprinkled on the frosting . Overall, I like this recipe and have saved it.
Sounds fantastic, Michael! Glad you liked the carrot cake!
This was the best carrot cake ever… I made this for my family and it was super easy and the frosting was the best thing on this planet. Will be making again for thanks giving. I also got this pumpkin pie spice thing from Trader Joe’s and I added just a little and it was sooooo good.
So glad you liked the carrot cake, Daniel!
Hi! Was wondering if I could substitute the apple sauce for crushed pineapple in this double layered cake?
Yes, you can use an 8-ounce can of crushed pineapple that’s been drained.
Hi Becky, do you need to refrigerate carrot cake if you don’t plan to eat all in one sitting?
If the cake is frosted, you will want to refrigerate it because of the cream cheese.
I would like to make this. Can I use coconut oil instead of canola/vegetable oil?
Yes, that’s fine! Just make sure your eggs are at room temperature so the coconut oil doesn’t try to solidify when you mix everything together.
Could I use a 9 x 13 pan? If so, how would it affect baking time?
Yes, the baking time would be between 35-45 minutes.
I am so glad I came across this recipe…seriously delicious…
It was the first cake I ever made from scratch & frosting from scratch! Moist & the frosting could be eaten by itself – keeping this one logged down!
Thank you, Amanda! I’m glad you liked the cake!
This recipe is exactly what i was looking for! I added about a cup of raisins and a half cup of chopped walnuts but otherwise kept everything the same and it was delicious. Thank you so much!
So glad you liked the carrot cake, Becky!
What is the substitute for the apple sauce? I don’t have it.
You can use one 8-ounce can of crushed pineapple that’s been drained.
This carrot cake seems delicious, can’t wait to make it! Which size of baking pan do you use?
Thanks very much for sharing your recipes
I used two 9-inch cake pans.
Thank you 🙂 I made it! It was delicious, maybe too sweet for me..but definitely the best carrot cake I’ve ever made 🙂
You can reduce the sugar in the cake by about 1/4-1/2 cup if you prefer. I’m glad you liked the cake though!
I made this for my mom’s birthday. It was fantastic!! So delicious! I love that the frosting was not overly sweet! Thank you so much!
So happy to hear that you loved the cake!
Can I use cake flour instead of all purpose floor for the carrot cake
That would be fine, but cake flour is lighter than all-purpose. A good rule of thumb for substituting it is to use 1 cup + 2 tablespoons cake flour in place of 1 cup all-purpose. I would suggest using 2 and 1/4 cups cake flour if you do.