The BEST Carrot Cake Recipe (2024)

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by Danielle on October 19, 2023 2,500 comments »

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4.94 from 636 ratings

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.

The BEST Carrot Cake Recipe (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.

The BEST Carrot Cake Recipe (2)

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, sothere’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.
The BEST Carrot Cake Recipe (3)
The BEST Carrot Cake Recipe (4)

How To Make A Carrot Cake

Make The Cake Layers

  1. 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!
  2. Add the flour, baking powder, baking soda, spices, and salt to a large mixing bowl and give it a good whisk.
  3. In a separate large mixing bowl, whisk together your oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
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The BEST Carrot Cake Recipe (6)
  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.
  2. 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.
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  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.
  2. 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.
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The BEST Carrot Cake Recipe (9)

Mix Together The Cream Cheese Frosting

  1. Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
  2. 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.
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The BEST Carrot Cake Recipe (11)

Assemble & Frost The Cake

  1. 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!
  2. 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.
  3. 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.
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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.

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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 fullrecipe 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.
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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 .
  • 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, myvanilla buttercream frosting, ermine frosting,or thewhipped honey mascarpone frostingI used on my Pistachio Cake recipe would be delicious too.

Video Tutorial

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The BEST Carrot Cake with Cream Cheese Frosting

4.94 from 636 ratings

Prep Time: 35 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr 10 minutes mins

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.

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Ingredients

Servings: 10 slices

For the carrot cake:

  • 2 cups all-purpose flour (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.

Cuisine: American

Course: Dessert

Author: Danielle

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Adapted from Better Homes & Garden

More Carrot Cake Desserts To Try!

Pineapple Carrot Cake
Carrot Cake Cookies
Baked Carrot Cake Donuts
Carrot Cake Sandwich Cookies

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published on Oct 19, 2023

2,500 commentsLeave a comment »

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Leave a Reply

2,500 comments on “The BEST Carrot Cake Recipe”

  1. The BEST Carrot Cake Recipe (21)

    TerriReply

    My freinds now request me to make this for their birthdays. No present needed just bring that carrot cake.

  2. The BEST Carrot Cake Recipe (22)

    BBrownReply

    This is my favorite cake my mom would make for me on my birthday. Now that she is gone I have found a great recipe to continue making a yummy cake.

  3. The BEST Carrot Cake Recipe (23)

    ClaireReply

    Loved this recipe! I made it in a 9×13-inch pan without issue. Will definitely be making this again and again!

  4. The BEST Carrot Cake Recipe (24)

    LizReply

    Has anyone tried it with the drained crushed pineapple? Was it better than the applesauce? Worse? The same? I’m oging to make the cake for Easter and have never made a carrot cake with applesauce before.

    • The BEST Carrot Cake Recipe (25)

      DanielleReply

      I personally prefer the version with applesauce, but they’re both delicious! If you really like pineapple though, I’d recommend using that instead.

    • The BEST Carrot Cake Recipe (26)

      GretchenReply

      I’m making it with pineapple – it’s in the oven now!

  5. The BEST Carrot Cake Recipe (27)

    ToriReply

    Hi! I’ve made this cake a few time it is my favorite carrot cake recipe. I’m want to make a Bundt cake this time. Do you think this recipe will bake well in a Bundt pan?

    • The BEST Carrot Cake Recipe (28)

      DanielleReply

      Yes, that would be fine! You will just need to increase the baking time.

  6. The BEST Carrot Cake Recipe (29)

    Jacqueline BrownReply

    Hi, this looks incredible to make! Can I do this in a sheet version?

    I have a feeling when I make this for Easter, everyone will want seconds or thirds LOL

    • The BEST Carrot Cake Recipe (30)

      DanielleReply

      Yes, that would be fine! You may need to adjust the baking time though.

  7. The BEST Carrot Cake Recipe (31)

    MadisonReply

    Hi! So excited to make this. Would the recipe change if I needed to do it in 3 pans for a 3 layer cake? Or would I distribute batter evenly?

    • The BEST Carrot Cake Recipe (32)

      DanielleReply

      It would probably be enough for three 8-inch cake pans. If you’re using three 9-inch cake pans, I would increase the recipe by half.

  8. The BEST Carrot Cake Recipe (33)

    Campbell KoelschReply

    Hi can you make everything and let it sit over night?

    • The BEST Carrot Cake Recipe (34)

      DanielleReply

      It would be okay to wrap the cake layers tightly and leave them at room temperature overnight. The frosting has dairy in it though, so I don’t recommend leaving it out. You can either frost the cake and refrigerate it or make the frosting ahead of time and refrigerate it overnight.

  9. The BEST Carrot Cake Recipe (35)

    Andrea MillsReply

    Mine came out great! Looks so good!

  10. The BEST Carrot Cake Recipe (36)

    NatalieReply

    Hello !! I was wondering if it’s possible to make this with only one cake pan ? How long would the baking process be if I don’t have two pans on hand? Thank you !

    • The BEST Carrot Cake Recipe (37)

      DanielleReply

      As long as it’s deep enough it may be okay. I’m not sure on the baking time, but you will need to increase it.

  11. The BEST Carrot Cake Recipe (38)

    Michelle Marie FohrmanReply

    I just made it and it was Amazing!! It really is the best. I used the crushed pineapple instead of apple sauce, added walnuts and added coconut to the icing. My cakes were also even, which is a first. I wish I could post a picture as I’m so proud of it. Thank you for sharing your recipe.

  12. The BEST Carrot Cake Recipe (39)

    KimReply

    Absolutely BEST carrot cake ever!! I followed recipe but added coconut flakes. Crushed pecans sprinkled on frosted cake.
    A big hit for Easter!!

  13. The BEST Carrot Cake Recipe (40)

    KelseyReply

    This is delicious! Make it exactly as the recipe says. I made it in a bunbt pan for 40-45 mins and it was so good! I have also made in the cake rounds as well. Super moist and the icing is very good and not too sweet. Thank you for a great recipe!

  14. The BEST Carrot Cake Recipe (41)

    CaroleReply

    I have made this recipe several times with gluten free flour, it is still delicious and my family calls it the crack cake. Everyone loves it you would never know it is gluten free.

  15. The BEST Carrot Cake Recipe (42)

    Aimee WilsonReply

    This was delicious! I used dark brown sugar instead of light, and I used crushed pineapple with a little of the juice instead of applesauce, and I added Raisins and walnuts because I love my carrot cake that way. I live in high altitude and the recipe still came out great, I only slightly reduced the baking powder amount to adjust. Perfect Easter cake!

  16. The BEST Carrot Cake Recipe (43)

    Ed GReply

    I (and my family and friends, except for one) are not carrot cake fans. But one friend is and she requested it for her birthday. So we made this recipe following it fairly precisely (and appreciating the gram measurements to keep it easy). And it was a total success, particularly for those who do not otherwise like carrot cake. So thanks to the recipe folks for this.

  17. The BEST Carrot Cake Recipe (44)

    RileyReply

    This carrot cake recipe looks so delicious and I’m so looking forward to breaking in my new stand mixer by baking it. I just wanted to know if it’s alright for me to use two 8 inch cake pans instead of two 9 inch? And also, would there be a significant change in baking time?

    • The BEST Carrot Cake Recipe (45)

      DanielleReply

      Yes, it’s fine to use two 8-inch cake pans. The baking time will be 35 to 40 minutes.

  18. The BEST Carrot Cake Recipe (46)

    Linda RenfroReply

    Can this recipe be for cup cakes

    • The BEST Carrot Cake Recipe (47)

      DanielleReply

      Yes, you can bake it into cupcakes. I explain how to adjust the recipe for different pans in the post 🙂

  19. The BEST Carrot Cake Recipe (48)

    KarleenReply

    Made a lot of carrot cakes in my day, and this is hands-down the best and easiest! Everyone loved it.

The BEST Carrot Cake Recipe (2024)

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