Carrot Cake Recipes

This extra-moist carrot cake has a tender crumb and is jam-packed with goodies, all topped off with our favorite cream cheese frosting.

Incredibly moist, this homemade cake is the dessert I am known for and one of my most requested. There is so much to love about this easy, from-scratch recipe!

This is a cake I’ve been making for about 25 years now, and it’s one I’m known for. I’ve made it literally a hundred times (most of those times for my friend Billy who dubs this the best carrot cake recipe ever)!

Dry Ingredients – The base of this cake consists of all-purpose flour, baking powder, baking soda, and warm spices like cinnamon and ginger. Add a pinch of nutmeg for extra flavor.

Wet Ingredients – Eggs, unsweetened applesauce, light-flavored oil such as vegetable or canola oil, buttermilk, and granulated sugar make this cake extra moist and decadent.

Add-Ins – What really makes this the best carrot cake is the add-ins! Crushed walnuts (or pecans), coconut, raisins, and a can of pineapple.

Adding a can of crushed pineapple makes it incredibly moist, similar to a hummingbird cake which calls for pineapple and banana.

Variations – Don’t feel like making cream cheese frosting? This cake is also amazing when it is topped with whipped cream or can be used to make carrot cake cupcakes.

Let the cake fully cool, then top it with cream cheese frosting or your favorite frosting recipe!

Remove a few tablespoons of the cream cheese frosting and color a little bit of it orange and a little bit of it green. Place in a sandwich bag and snip off the corner to pipe little carrots on the cake.

Did you love this Carrot Cake as much as we do? Be sure to leave a rating and a comment below!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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My Favorite Carrot Cake Recipe

With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.

Prep: 25min

Total: 3h30min

Yield: 10

Ingredients:

• 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
• 1 and 1/2 cups (300g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (260g) grated carrots (about 4 large)
• 16 ounces (450g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Instruction:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
6. First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Incredibly Moist and Easy Carrot Cake

This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Prep: 20min

Total: 1h5min

Yield: Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Serving Size: 1 slice (1 of 16)

Nutrition Facts: servingSize 1 slice (1 of 16), calories 535, Fat 33.4g, Saturated Fat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g

Ingredients:

• 2 cups (260 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295 ml) canola or other vegetable oil
• 1 cup (200 grams) granulated sugar
• 1 cup (190 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
• 1 cup (100 grams) coarsely chopped pecans
• 1/2 cup (65 grams) raisins
• 8 ounces (225 grams) cream cheese, at room temperature
• 1 ¼ cups (140 grams) powdered sugar
• 1/3 cup (80 ml) cold heavy whipping cream
• 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Instruction:

1. Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
2. Heat the oven to 350 degrees Fahrenheit (176C).
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.
8. Divide the cake batter between the prepared cake pans.
9. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
10. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
11. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
12. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
13. Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
14. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
15. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Carrot Cake

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Prep: 20min

Total: 1h5min

Yield: 12

Serving Size: 1 Serving

Nutrition Facts: calories 440 , Carbohydrate 46 g, Cholesterol 55 mg, Fat 5 , Fiber 2 g, Protein 6 g, Saturated Fat 3 1/2 g, servingSize 1 Serving, Sodium 230 mg, Sugar 27 g, Trans Fat 0 g

Ingredients:

• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups Gold Medal™ All-Purpose Flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 cups shredded carrots (5 medium)
• 1 cup coarsely chopped walnuts
• 1 package (8 oz) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 2 to 3 teaspoons milk
• 1 teaspoon vanilla
• 4 cups powdered sugar
• Nutmeg, if desired

Instruction:

1. Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

The Best Carrot Cake

The Best Ever Carrot Cake is one of my most requested dessert recipes of all time. It’s quick, incredibly moist, and homemade.

Prep: 20min

Total: 75min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 299 kcal, Carbohydrate 43 g, Protein 4 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 31 mg, Sodium 196 mg, Fiber 3 g, Sugar 21 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs
• ¾ cup soured milk* (or buttermilk)
• ½ cup apple sauce
• ¼ cup vegetable oil
• 1 ½ cups granulated sugar
• 2 teaspoons vanilla extract
• 2 ½ cups grated carrots
• 1 cup walnuts (chopped)
• 1 cup raisins
• 1 cup flaked coconut (optional)
• 8 ounces canned crushed pineapple (well drained)
• Cream Cheese Frosting

Instruction:

1. Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
2. In a medium bowl, combine flour, baking soda, powder, cinnamon, ginger, and salt with a whisk. Set aside.
3. In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
4. Stir in the flour mixture just until mixed. Fold in the carrots, coconut, walnuts, pineapple, and raisins and mix until combined.
5. Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted in the center of the cake.
6. Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.

EASY CARROT CAKE RECIPE with Cream Cheese Frosting

FAQ

How does Gordon Ramsay make carrot cake?

1. teaspoon baking soda.
2. teaspoons (10 grams) cinnamon. A pinch of salt.
3. cups (750 grams) finely grated carrots (around 1 lb./454 grams) For the icing: ¼ cup (50 ml) butter, room temperature.
4. cups (1 kg) icing sugar.

Why do carrot cakes use oil instead of butter?

How do you make Anna Olson carrot cake?