This is my favorite Carrot Cake Recipe of all time, with a moist and tender crumb and the perfect blend of spices. It’s loaded with carrots and studded with crunchy pecans and raisins (which are optional, but nice!), and you’ll love the perfect whipped cream cheese frosting.

Slice of Carrot cake on a plate with a fork

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Helpful Reader Review

“I have made this cake several times now and it never fails to be a winner. It’s so moist and flavoursome, it’s one of my all-time Natasha’s best recipes…” – Ivy ★★★★★

Best Carrot Cake Recipe

One of my favorite cakes growing up has always been homemade carrot cake, but store-bought carrot cakes have always missed the mark for me – they’re either too sweet, too dense, or too dry. After years of testing and perfecting this recipe, I can confidently say this sets the bar high for any carrot cake lover. It’s no wonder it has scores of 5-star reviews. You’ll love this winning combination of the perfect cake base and fluffy Cream Cheese Frosting

Carrots should be the prominent ingredient of any carrot cake, and this one does not disappoint. It’s also super moist from the addition of applesauce and olive oil. This cake is so satisfying, you could even enjoy it without any frosting. There’s so much going on in the flavor and texture of the cake between the shredded carrots, crunchy pecans, and sweet raisins.

Carrot Cake Video

In this video tutorial, I’ll show you how to make and decorate this Carrot Cake. You will be surprised at how quickly and easily this cake comes together. This is the perfect Easter dessert following a glorious Baked Ham and Au Gratin Potatoes!

Ingredients for Carrot Cake

  • Carrots – the star ingredient and key to a moist carrot cake. Use peeled whole carrots and avoid baby carrots or pre-shredded carrots.
  • Oil – I use light olive oil to add richness to the crumb, but you can substitute it with canola oil or vegetable oil.
  • Sugar – I combine granulated sugar with brown sugar, which contains molasses, adding moisture and a little bit of acidity to create a more tender crumb.
  • Eggs – add moisture and richness to the cake. Make sure they are at room temperature.
  • Applesauce – adds extra moisture and creates a denser, more tender crumb. You can also substitute lightly drained, crushed pineapple.
  • Spices – warm spices of cinnamon, nutmeg, allspice, and clove add flavor and enhance the carrot flavor. Pumpkin pie spice or apple pie spice are convenient substitutes instead of using several individual spices.
  • Raisins and Pecans – these are optional, but I love the textures and flavors they add. You can substitute the nuts with walnuts, almonds, cashews, or shredded coconut.
Ingredients for making a cake with carrots, pecans and raisins

How to Make Carrot Cake

The process for making this carrot cake comes together in 2 bowls (no mixer required!).

  • Dry ingredients – In a large mixing bowl, whisk together the dry ingredients: flour, sugars, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves, breaking up the brown sugar if you see clumps.
  • Wet ingredients – in a second mixing bowl, whisk together the wet ingredients – oil, apple sauce, and eggs until well blended.
  • Combine – Pour the wet ingredients over the dry ingredients and stir until moistened, scraping down the bowl.
  • Add-ins – Fold in carrots, pecans, and raisins (if using) just until incorporated.
  • Bake – Divide the batter between 2 greased 9-inch cake pans and bake at 350˚F for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool – Rest in the cake pans for 15-20 minutes then run a knife or spatula around the edges to release the cakes and transfer to wire racks to cool completely before applying frosting.
Step by step instructions for making carrot cake

How to Frost and Decorate Carrot Cake

You can decorate this cake any way you like. You can roughly spread the frosting for a traditional look or pipe the frosting as I have done here. If you want to replicate this look, watch the video tutorial above to see detailed instructions for decorating this dreamy carrot cake. Here’s what you will need:

Ingredients for making a cake with carrots, pecans and raisins

Can I make this in a 9×13 cake pan?

I love the ease of rectangular pan cakes like our Pumpkin Cake and Tres Leches Cake. You can bake this carrot cake in a 13×9 cake pan. Prepare your pan as directed in the recipe, then bake at 350˚F for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Can I make carrot cake cupcakes?

Yes! Check out our Carrot Cake Cupcakes recipe for instructions on converting this recipe to cupcakes.

slice of carrot cake pulled out of the whole cake

Make-Ahead and Storage Tips

I love this carrot cake for the holidays because it can be made in advance without suffering in quality or flavor. You can either make individual parts ahead of time or fully assemble the cake ahead of time, since it keeps really well in the refrigerator or freezer.

  • Cake Layers – once the cake layers are cooled to room temperature, wrap in plastic wrap and keep them at room temperature overnight. Cake layers can also be frozen for up to three months. 
  • Assembled Cake – once the cake is fully assembled, you can cover and refrigerate it for up to 3 days. Carrot cake can be frozen for 2-3 months. 
  • To Serve – If frozen, thaw in the refrigerator overnight. This cake can be served at room temperature or chilled from the refrigerator. Just slice and serve. 

How to Keep Sliced Cake Moist?

Frosting will keep a cake moist, but once a cake is sliced, the cake part that is exposed can quickly dry out. If you are storing leftover cake, place a piece of plastic wrap directly over the sliced part of the cake to keep the cake moist.

Carrots are such a versatile ingredient. I love carrot recipes from Roasted Carrots to Creamy Carrot Soup and of course, carrot desserts. If you’re a fan of carrots, this Classic Carrot Cake is a must-try! Layered with our Cream Cheese Frosting, it is such a nostalgic and comforting dessert that makes everyone happy.

Easy Carrot Cake Recipe (VIDEO)

5 from 154 votes
Carrot Cake slice served on a white plate with a fork
This carrot cake is soft, moist, loaded with carrots and pecans and has tons of flavor. You’ll love the layers of fluffy Cream Cheese Frosting – you will need 1 recipe for Cream Cheese Frosting to frost a 2-layer, 9-inch cake. Carrot cake is a nostalgic and comforting dessert.
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients 

Servings: 16 slices

Instructions

How to Make Carrot Cake:

  • Prep: Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.
  • Dry Ingredients: In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.
  • Wet Ingredients: In a second mixing bowl, whisk together the wet ingredients: oil, eggs, and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.
  • Add-Ins: Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.
  • Bake: Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool: Let the cake rest in the pans for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating. Meanwhile, make the Cream Cheese Frosting.

To Frost The Carrot Cake:

  • Set the first cake layer on a cake platter and spread on a generous amount of Cream Cheese frosting (about 1/4 of the batch).
  • Set the second layer over the frosting with the top-side-down to create an even frosting surface. Lightly crumb coat the cake with frosting then apply more frosting to the top and sides of the cake.
  • Use a piping bag fitted with a large open star tip to pipe puffs of the remaining frosting around the top of the cake and sprinkle remaining pecans around the edges.

Notes

The nutrition label does not include frosting. Please see the Cream Cheese Frosting recipe for additional frosting nutrition information. 
*To improve the flavor of pecans, toast them on a dry skillet, tossing frequently until fragrant then cool and chop. You can also substitute pecans with walnuts, almonds, cashews or shredded coconut. 

Nutrition Per Serving

345kcal Calories41g Carbs4g Protein19g Fat3g Saturated Fat3g Polyunsaturated Fat13g Monounsaturated Fat0.004g Trans Fat41mg Cholesterol246mg Sodium230mg Potassium2g Fiber26g Sugar4077IU Vitamin A2mg Vitamin C44mg Calcium1mg Iron
Nutrition Facts
Easy Carrot Cake Recipe (VIDEO)
Amount per Serving
Calories
345
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
41
mg
14
%
Sodium
 
246
mg
11
%
Potassium
 
230
mg
7
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
26
g
29
%
Protein
 
4
g
8
%
Vitamin A
 
4077
IU
82
%
Vitamin C
 
2
mg
2
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Best Carrot Cake, Carrot Cake, Carrot Cake Recipe
Skill Level: Medium
Cost to Make: $$
Calories: 345
Natasha's Kitchen Cookbook

More Classic Cake Recipes

If you love classic cakes like this Carrot Cake, then you won’t want to miss these time-tested cake recipes:

5 from 154 votes (84 ratings without comment)

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Comments

  • Melinda C.
    April 22, 2025

    Hi Natasha,
    I saw you make this carrot cake and your face was priceless when you taste tested it:)
    I made this for Easter and I frosted the cake (not as pretty as yours) but it looked really good
    and as soon as it was served, there were no leftovers, not even any crumbs!!!! I loved making this carrot cake and will make it again & again:)
    Love You and All the Recipes:) 🙂

    Reply

    • Natashas Kitchen
      April 22, 2025

      The face just happens with this recipe, you can’t help it haha. I’m so glad you loved this recipe also, Melinda! Thank you so much for sharing this wonderful review with me.

      Reply

  • Carolina
    April 22, 2025

    I have always loved carrot cake, but ever since trying this recipe, my love for it has reached new heights. Natasha, what is this cake?!?! I’m obsessed!

    Reply

    • Natashas Kitchen
      April 22, 2025

      It really is that good, isn’t it?! It sounds like you have a new favorite, Carolina! Thank you for your awesome feedback!

      Reply

  • Vanessa Waugh
    April 22, 2025

    I made this with King Arthur gluten free measure for measure flour and it came out great. I followed the recipe exactly except for the flour and used crushed pineapple and regular raisins and it was perfect and delicious. I had several no gluten guests for Easter and it was a hit. The crumb was a bit soft and possibly more fragile but it held together and is still good.

    Reply

    • Natashas Kitchen
      April 22, 2025

      I’m so happy you enjoyed that. Thank you for sharing that with us, Vanessa!

      Reply

  • KathrynW
    April 22, 2025

    My husband – a carrot cake aficionado! – says this is the best carrot cake he’s ever had. I used the golden raisins and his favorite sliced almonds and what can I say? Perfect success! Thank you, Natasha!

    Reply

    • Natashas Kitchen
      April 22, 2025

      Wow! That’s so awesome! Thank you so much for sharing that with me, Kathryn!

      Reply

  • Karen
    April 21, 2025

    Natasha, Happy Easter to you and your family and what a lovely family picture!! Well, I made this carrot cake for my family at our Easter celebration, and it was the best carrot cake so moist too. Once I got past shredding the 3 cups of carrots (lol) it was so easy to come together. I baked it on Saturday and today it is still moist. This recipe is definitely a keeper! Thank you.

    Reply

  • Caroline
    April 21, 2025

    Oh my goodness, this was so good. I used crushed pineapple and added dried apricots in addition to the raisins. It was perfect, exactly what I was hoping for. Everyone loved it, even my picky five year old. So moist yet somehow light at the same time. Will definitely make again!!!

    Reply

    • Natashas Kitchen
      April 21, 2025

      You know it’s especially good when the picky kids love it too! I’m so glad you all loved it, Caroline!

      Reply

  • Debbie
    April 20, 2025

    Made this carrot cake for Easter, it was a huge hit my son and son in law asked for a second piece!!

    Reply

  • Eva
    April 20, 2025

    I cooked it fir 35 minutes and it was still not cooked in the middle. What did i do wrong? I thought i followed all the steps perfectly.

    Reply

    • NatashasKitchen.com
      April 21, 2025

      Hi Eva! Did you use the correct size pan? Also, be sure to fully preheat your oven before you start baking. I like to use an in-oven thermometer (Amazon affiliate link) to ensure my oven’s temperature accuracy. Also, this recipe is written for a conventional oven. If you’re using a fan/convection oven, it would require modifications.

      Reply

  • Diana
    April 19, 2025

    Delicious Carrot Cake, first time making it and it was a hit. Thank Natasha for a great and easy recipe.

    Reply

    • NatashasKitchen.com
      April 19, 2025

      You’re very welcome, Diana! Thank you for sharing.

      Reply

  • Ilona
    April 19, 2025

    Thank u Natasha so much for the recipe of ur cake !! It was amazing our family of 70 ppl surly enjoyed it very much !

    Reply

    • NatashasKitchen.com
      April 19, 2025

      That’s so great to hear! Wow, that’s a large number. I’m happy it was a hit!

      Reply

  • Sherry
    April 19, 2025

    Came out great.Made 2 cakes as in recipe. Just icing skipped.thanks Natasha. Happy Easter🥰❤️

    Reply

    • NatashasKitchen.com
      April 19, 2025

      You’re very welcome, Sherry! Happy Easter!

      Reply

  • Lani McQuade
    April 19, 2025

    Absolutely Best Carrot 🥕 Cake Recipe. I substituted pineapple for applesauce. Wonderful!

    Reply

  • Charlene Noblick
    April 18, 2025

    I just made the carrot cake today. I put my touch of decorating on it.

    Reply

    • NatashasKitchen.com
      April 18, 2025

      Hi Charlene! I’d love to see a picture. You can tag me on Instagram or Facebook at #natashaskitchen.

      Reply

  • John Stanley
    April 16, 2025

    I want to make this carrot cake recipe. But was wondering if i can use a 6×9 pan instead. Will the recipe remain the same? What about the cream cheese icing. Will that recipe be too much for the 6×9 pan. Love your recipes. Alot of them have made my meal rotations. THANKS!!!

    Reply

    • NatashasKitchen.com
      April 16, 2025

      Hi John! I’m so glad you’re enjoying my recipes. I haven’t tested that size to know exactly how to adjust the recipe.

      Reply

  • amber
    April 15, 2025

    Me and my two daughters are lactose intolerant. Would it be okay to use non dairy cream cheese? The recipe looks yummy

    Reply

    • NatashasKitchen.com
      April 15, 2025

      Hi Amber. I can’t say for sure. I’ve read that it’s possible but I’ve never tested it. In researching it, I found that some brands are softer and more watery which can result in a runny frosting.

      Reply

  • Sandra
    April 15, 2025

    Can I bake this cake on bundt pan? If so would bake time be the same?

    Reply

    • NatashasKitchen.com
      April 15, 2025

      Hi Sandra! I haven’t tested it, but some of my viewers reported making this in a Bundt pan at 350 for 45-50 mins.

      Reply

  • Michelle Anderson
    April 14, 2025

    Do you know if this cake can be made gluten free? I’ve seen gluten free flour that says it’s a one for one measurement but haven’t tried it. Thanks!

    Reply

    • NatashasKitchen.com
      April 14, 2025

      Hi Michelle! I haven’t tested it, and I don’t see any comments from my viewers who have tested this. I assume it would work fine if you’re using a 1:1 GF flour. Let us know how it turns out if you experiment.

      Reply

    • Janet Voorhees
      April 20, 2025

      Yes, I have made this cake 3 times with King Arthur Gluten Free A/P flour, it’s delicious!

      Reply

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