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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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.
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.
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)
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, *plus more to garnish, optional
- 3/4 cup golden raisins, or regular raisins, optional
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
*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
Filed Under
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
Hi Natasha
Loving all of your recipes !
I’m in the UK so Thank You for adding in the metric measuring button!
I’m forever finding US led recipes but then having to convert cups all the way through. The converter is such a great tool.
I cook professionally as a private chef for aristocrats here in the UK, and use this recipe for carrot cake. It is the best I’ve ever used.
Must tell you….I ran out of pineapple on Sunday and thought oooops ! I’d started the mixing so had to carry on – I found tinned peaches so drained and made them mush like I’d do the pineapple rings.
It was regarded even better than with pineapple
So maybe I’ve discovered my new way of making this recipe ?! It was definitely tastier. Darker, moisture level up a little but not to a bad place. It cut well still.
Just delicious. Everyone loved it. It lasted a day and was gone!
Again, Thank You from one cook to another
Shelley
That sounds delicious, Shelley! Thank you for sharing your substitution and discovery with me. It does sound like you found a new way to make it, I’m so glad you loved it!
Made this for a friend’s birthday and it was a hit!!! Everyone said it was the best carrot cake they’ve ever had.
I used apple sauce and added pecans, and of course used your delicious cream cheese frosting recipe.
Thank you Natasha.
That’s wonderful to hear, Susan! So happy it was a hit.
Loved it. And made it using baby carrot . Why you said to avoid them?
Glad you loved it! Baby carrots tend to be drier and harder to grate finely, so it can affect the cake’s moisture and texture and make it less tender than when using larger, freshly grated carrots.
I used baby carrots! Why you said to avoid baby carrots? Thanks in advance ☺️
This is an amazing recipe! I’m not a “cake maker” but made this twice now. First time was a trial run and second time was for Christmas with the family. After tweaking tje recipe a tiny bit – backing off on the spices and a little less powdered sugar in the frosting it turned out fantastic. Still learning how to decorate it..but easier the 2nd time around.
Yay you did an awesome job! Keep it up and than you for your great feedback!
The cake was amazing! Thank you for the amazing recipe. I just have to say that next time I’ll do it with less baking soda, I felt the baking soda flavor a bit too much for my taste.
Can this carrot cake be made in a bunt pan? What kind of icing would you suggest if so?
Hi Gisele, I haven’t tested it, but some of my viewers reported making this in a Bundt pan at 350 for 45-50 mins. You could use a Vanilla Buttercream Frosting or Swiss Meringue Buttercream frosting.
Hi! I just made this and it came out absolutely amazing! Taste is on point! Love your videos and thank you for sharing! ❤️
Hi Natasha!
Love your recipes! I would like to try this recipe for a Christmas get together with my girlfriends. My question is can this be done in a 9 X13 inch cake pan and if so how should I prepare the pan and how long would it take to back.
Thanks 😊
Pat
Hi Pat. Some of my viewers reported making this in a 9×13” pan and it took 35-40mins to bake. I would keep an eye on it and check earlier on so it doesn’t over bake.
Hi Natasha! I tried a lot of your recipe and never failed!!
Can I use this to make bundt cake? 😊
Hi Jie, I haven’t tested it, but some of my viewers reported making this in a Bundt pan at 350 for 45-50 mins.
I am a high fan of your recipes. I made this this morning to bring to my in laws for thanksgiving. Right before I frosted it I realized I forgot the baking soda and powder! My husband did a taste taste and it is still terrific!!! He thinks I can leave them out next time, but I don’t think I will. And there will be a next time, this is a great recipe. Thank you! Happy Thanksgiving!
That’s very interesting! Did it still rise without the baking soda and powder? I’m so glad the taste test went well. Happy Thanksgiving!
It didn’t rise as it should, but that was the only issue, everyone loved it!
Hi Judi, I’m glad the flavor was nice, but it should rise. Please reference my video (linked in the blog above) to see what my cake looked like after it was baked. Also- check your rising agents (baking powder/baking soda) to make sure they are not expired or too old. I hope that helps.
Should I refrigerate the cake with the frosting?
Yes, it should be refrigerated.
Just harvested the last of our garden carrots and it’s already my second time making this cake this week…and it’s only Wednesday!
I will be making this cake and after reading thru you suggest we should not use pre shredded carrots, what is the reason for this and will my cake fail if I do use pre shredded. Thank you
Pre-shredded carrots are too dry and too thick, so they don’t soften or release moisture like freshly grated carrots and much is key to make the cake moist and tender. They also don’t bake down very well and lack carrot flavor.