Carrot Cake Recipe (with Video)

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.

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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.

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.

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:

• Piping Bag – I love the disposable ones
• Large Open Star Tip – I use a Wilton 1 M
• Offset Spatula – this makes the process much easier and more precise

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.

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. 

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.

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:

• Tiramisu Recipe
• Classic Cheesecake
• Vanilla Cupcakes
• Easy Strawberry Cake
• Pumpkin Cheesecake
• Chocolate Cake
• Red Velvet Cake
• Flan