Carrot Cake Recipe (VIDEO)
This homemade Carrot Cake Recipe is moist and tender with a soft crumb and the perfect blend of spices. It’s loaded with carrots and studded with crunchy pecans and tangy-sweet raisins (which are optional but definitely nice!).
You’ll love the layers of Cream Cheese Frosting. It’s the same frosting we use for Red Velvet Cake and Carrot Cake Cupcakes. It’s a keeper of a recipe! Watch the video tutorial and see how to make and decorate this iconic carrot cake.

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Carrots are such a versatile ingredient. We love Carrot recipes from Roasted Carrots to Creamy Carrot Soup and of course carrot desserts. If you are a fan of carrots, this Classic Carrot Cake is a must-try!
The Best Carrot Cake Recipe
I have always loved carrot cake, but store-bought carrot cakes have always missed the mark for me – they’re either too sweet, too dense, or too dry. This homemade carrot cake sets the bar high for any carrot cake lover. It’s a 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.
P.S. One of my kids doesn’t love the raisins and the other doesn’t eat pecans so when I’m making this for my family, I leave both of those out so everyone could enjoy the cake and it’s every bit as delicious.

Carrot Cake Video
Watch Natasha make this Carrot Cake. Once you have all of the ingredients measured out and prepped, you will be surprised at how quickly and easily this cake comes together. This is a terrific weekend baking project and It’s the perfect springtime or Easter dessert.
Carrot Cake Ingredients
The most time-consuming part of making a carrot cake is measuring out all of the ingredients. Since the recipe moves fast, I suggest having all of your ingredients prepped and ready to go. Here’s an overview of what you’ll need to make this carrot cake (see the detailed recipe card below for measurements):
- Flour – we use all-purpose flour which produces a soft and stable crumb.
- Sugars – we combine granulated sugar and brown sugar (which contains molasses to help activate the baking soda and make the cake moister).
- Leavening – we combine baking soda and baking powder to give the cake rising power.
- Spices – we use a combination of spices to add flavor including salt, cinnamon, nutmeg, allspice, and cloves. Ground cloves are optional but nice.
- Eggs – serve as a binder to give the cake structure, and add moisture and rich flavor to the carrot cake.
- Olive oil – we use light olive oil to add richness to the crumb, but you can substitute it with canola oil or vegetable oil.
- Applesauce – adds moisture and sweetness to the cake. It’s especially good with homemade applesauce.
- Carrots – these are the star of the show. Don’t skimp on carrots. We used 14 oz or 6 medium carrots. Use organic carrots if you can get your hands on them. They always seem sweeter to me.
- Add-ins – the chopped pecans and raisins are optional add-ins but they do make for an exciting cake with wonderful textures.

Pro Tip: The Key is to grate the carrots on the fine holes of the box grater. This ensures the carrots disperse well in the batter, bake up properly, and don’t sink to the bottom of the cake layers.
How to Make Carrot Cake
The process for making this carrot cake comes together in 2 bowls; stirring the dry ingredients, stirring the wet ingredients, and combining them together with your carrots and optional mix-ins.
- Dry ingredients – In a large mixing bowl, whisk together the dry ingredients; flour, both 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 from the bottom of the bowl to catch pockets of flour.
- Add-ins – Fold in carrots, pecans, and raisins (if using), just until incorporated.
- Bake – Divide the batter between 2 prepared 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 them to wire racks to cool completely.

Pro Tip: Once your cake layers are on the wire rack, make sure they have cooled completely to room temperature before applying the frosting, otherwise your frosting will melt and won’t look good. I start beating the frosting once the cake layers have cooled.
Decorating Carrot Cake
You can decorate this cake any way you like, whether it’s roughly spreading on the frosting for a rustic look or piping on the frosting as we have done here (because this Cream Cheese Frosting is sturdy enough for piping!). 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 – we use a Wilton 1 M
- Offset Spatula – this makes the process much easier and more precise

Common Questions
Since carrots are the main ingredient of carrot cake, it has a great earthy carrot flavor with warm spices of cinnamon, nutmeg, allspice, and cloves. The cake itself isn’t overly sweet which makes it a perfect match for the sweet and tangy cream cheese frosting.
You can leave out the pecans altogether or substitute them with shredded coconut.
The cake itself isn’t overly sweet but if you prefer less sweetness, I would suggest cutting down the powdered sugar in the frosting. Start with half of the amount and add more to taste.
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.
You can use crushed pineapple instead of applesauce. Be sure to lightly drain the crushed pineapple so it isn’t too watery.
Carrot cake is definitely a sweet dessert but it does have a surprisingly high amount of Vitamin A from the carrots (see nutrition label below). Here is more info on Carrot’s health benefits.

Make-Ahead
How long does carrot cake last? This cake can be made in advance without suffering in quality or flavor. You can either make individual parts ahead 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.
- Frosting – you can refrigerate or freeze this frosting ahead. See the Cream Cheese Frosting Recipe post for detailed make-ahead instructions.
- 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 – This cake can be served at room temperature or chilled from the refrigerator. Just slice and serve.

This carrot cake is so, moist, loaded with carrots and pecans, and tons of flavor. Layered with our Cream Cheese Frosting, it is such a nostalgic and comforting dessert that makes everyone happy.
More 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
- Pumpkin Cake
- Perfect Vanilla Cupcakes
- Tres Leches Cake
- Pumpkin Cheesecake
Carrot Cake Recipe (VIDEO)

Ingredients
- 2 cups all-purpose flour, *measured correctly
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves, optional
- 1/2 tsp fine sea salt
- 1 cup extra light olive oil, or vegetable or canola oil
- 4 large eggs, room temperature
- 3/4 cup applesauce, or drained crushed pineapple
- 3 cups finely grated carrots, 14 oz or 6 medium carrots
- 1 cup pecans, chopped, plus more to garnish, optional
- 3/4 cup golden raisins, or regular raisins, optional
- 1 recipe Cream Cheese Frosting
- unsalted butter, to grease the pans
Instructions
How to Make Carrot Cake:
- 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.
- 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.
- 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.
- Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.
- 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.
- 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.
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.
Hi Natasha, Love your recipes! If I want to make this in a 10 cup bundt cake pan, what would be the measurements? Thank you.
Hi Dodi! I have not tested it in different size pans to advise on how to adjust the recipe.
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. Thank you for sharing your recipes Natasha.
I’m so glad to hear that, Ivy! You’re very welcome.
I made this cake for my son’s birthday. It was so delicious everyone raved. My husband said it was the best cake he’s ever had. We had it yesterday and he talked about it all the way home from our son’s house. This morning he said he couldn’t quit thinking about how great it was.
Thanks for the amazing recipe and the video
I’m so glad to hear that, Elizabeth! Thank you for sharing!
I made this cake today, I haven’t tried it yet, but I noticed it didn’t have any vanilla extract in it. Was it left out.
Hi Jeannie! You can add some if you’d like but the cake gets plenty of flavor from the other ingredients and spices.
Well it’s official!! You converted my chocolataholic husband and my picky eater daughter! This was the most moist and beautiful tasting cake EVER!!
P.S My son asked for carrot cake for his birthday cake ( which he’s never tasted before) and has asked to have this every year!!
That’s amazing, Rebecca! I’m so glad it was enjoyed.
First of all, this was SOOOOO good!
I baked it in a bundt pan at 350º for 50 minutes and it came out just right. I used Natasha’s cream cheese frosting recipe.
Thanks for sharing, Jacy!
I made the cake & frosting-looks absolutely beautiful! Taking it to share with friends: hope it tastes as delicious as it is beautiful!! Wish I could send you a picture!!
I hope it becomes a huge hit! Unfortunately, you won’t be able to share photos here but you may share them on our Facebook page or group!
Looking forward to making this recipe but I’d like to make it 3 tiered.. how long would the baking time be?
Hi Sandy! I haven’t experimented with that to advise. You’ll have to watch them in the oven. If the batter is thinner, they will bake faster.
This is the first cake I have made. I made it for my sister’s birthday. I have been so hungry for carrot cake. This was the best carrot cake I have had! Excellent!!! I really enjoy your videos. So much fun!! Now German Chocolate!
Thank you so much for your great feedback. We’re so glad that the cake was a huge hit!
Ok, we made it again! It’s only been a week! This is the BEST carrot cake we have ever had. When you have a garden and have lots of fresh carrots, you make carrot cake! Perfect with the cream cheese icing too!
Next, zucchini bread!
That’s wonderful! I’m so glad you loved it. Thank you for the feedback. You’ll love the zucchini bread!
This is an amazing recipe. When we got married, our venue provided a carrot wedding cake and it was so good. I never did get the recipe but this is so similar. I used crushed pineapples, and made the cake into a single layer cake in a 9×13, and cooked according to your directions for modification. It came out perfect. Thank you so much!
Great to hear that it turned out perfect! Thanks so much for sharing that with us, Kristen.
This is the BEST carrot cake I have ever had! It was so moist and soft! Followed the recipe ingredients exactly. However I made a 9×13 size cake in the pan and baked for 40 minutes. Used finely shredded fresh carrots from our garden. This recipe is a keeper! Thanks Natasha!
Thanks wonderful, Joann! I’m so glad you loved this recipe! Thank you for the feedback!
Can this carrot cake be made in. a 9 X 12 pan? Also, what temperature would I use and for how long?
I Noreen, I haven’t tried this in a 9×12 pan, but I like to refer to this ADAPT BAKING RECIPES TO FIT A DIFFERENT PAN SIZE guide whenever I’m trying a new pan. I hope this helps!
I LOVED the combinations of spices used in this carrot cake. I did use 1/4 cup less sugar and a little less oil, but your recipe is the best I’ve EVER found!!!
Hi Daniela! Thank you for sharing. Glad you loved the recipe.
Hi Natasha! Could I ALSO add pineapple along with applesauce? Would I do a half and half? And what about adding in coconut? Would that change the cook time at all?
Hi Lena! Yes, you can do 1/2 pineapple and 1/2 applesauce. Some of my readers have added coconut to the cake too. It shouldn’t effect the baking time.
So good. I could eat the cake even without the frosting. Will definitely make again.
Wonderful to hear, Rachel! Definitely, a good cake to eat on its own without frosting! 🙂
I ended up making 3 cakes in 1 week! This cake is AMAZING!
Very moist and tasty and the icing is perfection! My search for
The best carrot cake is over….thanks Natasha!
That’s awesome, Jane! I’m so glad you love the recipe.
Hi Ms. Natasha, can I freeze the cake layer’s the night before. If so, how can I thaw them room temperature or inthe fridge when fully decorated? Thanks and have a blessed day.
Hi! See my “make-ahead” notes above for recommendations. 🙂
Hi Natasha I am going to make this cake tomorrow for my husband’s bday. He loves carrot cake and coconuts. I read the comments and there are some who added coconuts but how much ? Please can you tell me how much shall I add ?
Thanks so much
Hi Suzanne! You can add it to your preference. Start with a little (about 1/2 cup) and add more if needed. You don’t want to overwhelm the batter too much either.
I would give this more than 5 stars if possible. It’s that good. You are 1 of my main go to people I go to for learning to cook and good recipes. Forced to retire, took up cooking and my family raved at this cake at easter. Followed recipe and learned from your video. Highly recommend this cake.
Thank you, we appreciate your kind words and review!
Cake came out delicious. My son, 52 , wants me to make another one very soon. Very moist and great taste. I wish i could send you a picture…
Great to hear that it was a success, Marie. Feel free to share some photos of your creation on our Facebook page or group so others can see them too and get inspired!
Hi, I tried your carrot cake for Easter with the exception of the cream cheese frosting . My husband doesn’t care for it so I substituted it with your buttercream and it was a hit , very moist and rich flavors. Thank you , I will have to try it again with cream cheese for my friends
Hi Rosie! Thank you for trying my recipe. I’m glad you loved it. It’s definitely good with cream cheese frosting. 🙂
Natasha, you never disappoint. I can always count on your recipes to have a successful outcome. This recipe is absolutely amazing. Everyone loved it at Easter.
Thank you!
So glad to hear that, Melody! Thank you.
I made this carrot cake and the cream cheese icing for our extended family Easter and it was a HUGE hit! Soo flavorful, moist, and delicious! 100% will be making this again!
Hi Allie! That’s wonderful. I’m glad it was a hit. Thank you for the review.
I am the dessert maker for our group holiday dinners and made this for Easter too. Everyone commented that this was the “best cake ever”.
That’s just awesome! Thank you for sharing your wonderful review, Connie!
I made this for Easter dessert. It was excellent! It’s the best carrot cake ever! Thank you Natasha, for sharing it
Aaaw, love it! Thank you for your great comments and feedback, Robin.
Hi Natasha, I have 8 inch pans, will that not really work? And should use 9 inch??
Hi Catherine! You may have some extra batter left over but you can try baking this in 8”. If there is too much batter for the 8” pan it can take longer to bake (since it is thicker) and sometimes even effect how the cake rises.
I made the cake according to recipe but it came out really wet and sticky. I think I’ll use less oil next time. The flavor is spot on! I also used the cream cheese frosting you recommended but it didn’t seem to hold up very well. I’m no frosting expert so any advice is welcome.
Hi Felicity, it’s hard to say what caused that without being there. I recommend reviewing the recipe and video again just incase.
Hi Natasha! Can I use walnuts instead of pecans for this recipe?
Yes, you sure can! 🙂
Hi! I was wondering how much in advance can you make this cake? If I make it on Friday, will it still be good on Sunday?
Hi Julie! Yes, that would be fine. Just keep it in a refrigerator well-covered or in an airtight container for freshness. I hope you love this recipe.
Hi Natasha, do the pecans need to be toasted/roasted, or just raw? Thanks!
Hi Alena! They can be raw, but you can also toast them to bring out their flavor.
Can this be baked in a bunny shaped Bundt pan? Would it release well if pan properly coated or oiled well?? I’m unsure if cake’s moisture would release from pan intact??
Hi Deb! I have seen some banana bread recipes baked in bundt pans. I think it could work but I haven’t tested it myself with this specific recipe to advise. Please let us know if you experiment with it.
If you do not have homemade applesauce, is there a type of applesauce you would recommend to use?
Hi Jessica. You can use store-bought apple sauce or crushed pineapple (well-drained).
Hi there!
Thank you for replying. If it is store bought, should it be unsweetened or just regular applesauce?
I’ve used both successfully. If you are concerned about sugar, you can use unsweetened.
Hi Natasha,
I’d like to make this in a 11×13 pan . Can you advise on baking temp and time? Thanks
Hi Sharon! I haven’t tested this in all sizes to advise on time. The baking temp should be the same, but you’ll have to watch it in the oven.
This is the best carrot cake I have ever eaten! Very moist and very tasty. I made this carrot cake for my husband’s birthday and it was a big hit at the party! The frosting was perfect..nt too sweet, it was just right and oh so creamy 😋
So glad you it was a hit! Thank you for sharing.
I am so glad to hear that! I am baking mine right now & plan to freeze the cakes until Easter & then ice them
Hi Natasha. I’m not a frosting lover, prefer a light glaze. How would it be if I make the cake in a Nordic Bundt pan? It would involve a substantial greasing.
Hi Regina! I haven’t tested this in a bundt pan. Please let us know if you experiment with it.
Natasha, I make the same recipe, but instead of applesauce, I use baby food carrots. It’s really good.
Hi Gail! That’s interesting. Thanks for sharing. 🙂
Is there a substitute for the eggs this recipe (egg allergy)?
Hi Gayle! I’m sorry, I have not tested an alternative to advise.
If I was to cook this recipe in a loaf pan, what would be the cooking temperature and time?
Hi! I have not tested it in a loaf pan to advise. It should be ok to keep the same temperature, you’ll just need to keep an eye on it in the oven. I hope you love the recipe.
Before I try this recipe. I would like to ask? Is this cake more like a spice cake? Reading the spices, I love carrot cake . But I am not a fan of spice cake. I don’t want to waste my money or time if this is going to taste more like spice rather than True Carrot cake. Thank You in advance. I do try many of your recipes and follow you regularly. Cindy
Hi Cindy, we believe we have found the perfect balance with this cake. I hope you love it!
If using store bought applesauce, do I use sweetened or unsweetened applesauce in your carrot cake recipe?
Hi Beverley, our homemade applesauce recipe has sugar in it.
Hello I want to make this I don’t do cup measurements can I get it in grams
Hi Alan, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Thank you yes this recipe does not have the metric only cups
Hi Alan! The metric button has been turned on now. 🙂
Why can’t I find where you purchase all your kitchen gadgets.
Hi Maureen, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I’ve always been too intimidated to try making homemade carrot cake, but this recipe was easier than I imagined. And it turned out AMAZING! I took it to a dinner and they thought I ordered it from a bakery! 🙂
That’s wonderful, Samantha! I’m so glad you loved it. Thank you for sharing.
Natasha , I have all of these ingredients , think I’ll make this for dessert for tonight. Thank-You honey. Have a great weekend.
Hi Sandy! I hope you love the recipe. 🙂
Have a great weekend.
My favorite FAVORITE cake! It’s wonderful with crushed pineapple. So good!
That sounds amazing! I’m glad you love the recipe.
This was absolutely fantastic. I made it for a friend, for his birthday and now I’ve been asked to make it again for Easter!
Hi Jessica! Thank you for the feedback, I’m glad it was a hit.
I wanted to try making these as cupcakes…Has anyone else tried? Any feedback on baking times etc? Thanks!
Hi Caroline! You can follow our go-to carrot cupcake recipe.