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, I’m preparing my shopping list of ingredients for this cake, I can’t wait to make it this weekend. I have made so many of your delicious recipes and each one has been a success, as I’m certain this will be 5 stars as well. Thank you for your detailed recipes and videos, you have inspired this take out and food delivery eater to become a much better cook. Thank you!
Hi Anne! Thank you so much. It makes me happy to hear you’re enjoying the recipes.
First time ever I baked a carrot cake… FA-BU-LOUS!! Got rave reviews when I took it to a morning tea at work. Comments included… the most moist carrot cake ever… great flavour…
This recipe is a keeper!! Thank you!!
I’m so glad to hear that! Thank you for sharing.
If using store-bought applesauce, would sweetened or unsweetened applesauce work better? Thank you in advance!
Hi! I think that will be best based on your personal preference. My readers mentioned they used “normal applesauce” which is sweetened. If you like it less sweet, you can try unsweetened. I hope that helps.
If using store-bought, applesauce, would sweetened or unsweetened applesauce, work better? Thank you in advance! 🙂
Hi! Either one would be fine to use. I typically like to use unsweetened since this cake is already sweet.
Has anyone tried making this recipe with gluten free flour? If so, how did it turn out? I would like to try making it for Easter!
Hi Laura, I haven’t tested that but let’s see if others have tried and will share their experience here.
Hi Natasha…my cake pans are 8 inch.
Would they work for this recipe? Thanks
Hi Barbie! Yes, but you’ll have some extra batter. You don’t want to overfill them or if will effect the way the cake bakes.
You’ll also have to watch them in the oven since it will bake faster in a smaller pan.
Absolutely one of the Best carrot cake recipes I have ever had. I did switch out the raisins for crushed pineapple. The cupcakes cooked just beautifully. And the Cream Cheese Frosting is Heavenly 😋😋😋😋😋Winner Winner Easter Dinner 👍
Hi Sharon! Thank you for sharing. I’m so glad you enjoyed the recipe.
Hi Natasha,
I am definitely going to make this incredible carrot cake for Easter this year:)
I watched this video several times so I can make this just like you!!!! I spotted
Sharky biting on the bunny’s ear. I cannot wait to make this and see how it turns
out.
Thank You for this Awesome Recipe
You’re the BEST!!!!
Thank you so much, Melinda! I hope you love this recipe!
Can I substitute a 9 x 13 pan for the layers? How can I change the ingredient amounts to fit a 10 x 15 jelly roll pan, or a 1/2 sheet pan?
Hi Joann! See my note above in the blog: “Can I make this in a 9×13 cake pan?”
I have not tested any other size pans to advise on quantity adjustments. You’ll have to experiment with additional sizes.
Delicious! Can I also use this recipe in making carrot cupcakes?
Hi Medz, you sure can, I address this in the recipe post, Check out our Carrot Cake Cupcakes recipe for instructions on converting this recipe to cupcakes.
So easy and delicious! The moist cake with cinnamon, nutmeg, and spices perfectly complements the creamy cream cheese frosting. This is a new family favorite!
My daughter and I just made this cake for my husband’s birthday, and in terms of the flavor profile, it turned out spectacular! It’s very moist, delicious and of the perfect degree of sweetness. I followed the recipe exactly, except for the icing, I used 3 cups of powdered sugar, instead of 4. My problems was the appearance of the cake. When the 2 layers came out of the oven, their tops were somewhat raised instead of perfectly flat/even like in Natasha’s video. So, when I assembled the cake, I placed the first layer bottom down and the second layer bottom up as instructed in the video. What I ended up though was a huge gap between the 2 layers that was impossible to conceal with the icing. Is there anything I did wrong? What can I do differently next time to make it look as pretty as yours?
Hi Eugenia! I’m so glad you loved the cake. Did you use the recommended pan size? If you’re using a smaller pan, it can make the cake dome because of how much batter there is.
I would also check to make sure you measured the leaving agents correctly. Did you use double acting baking powder?
You can also let the cake layers cool upside down on a cooling rack which will help them flatten. I hope that helps.
Oh my gosh, we loved this carrot cake! SO yummy and easy to make!
Happy to know that you loved this cake!
Omgoodness this is definitely the best carrot cake! It was so delicious and easy to make.
This is so easy! It turned out to be delightful and bursting with flavors! Perfect for the Easter! Highly recommended!
I surprised my mother in law with this because it’s her favorite and she LOVED it! Thanks so much, great recipe!
Aww, that’s so sweet! I’m so glad she loved it!
Can I use crushed pineapple instead of applesauce? It’s what my usual recipe uses, but I’d love to try your recipe. And, if so, same amount??
Hi Janice! Yes, that would be fine to substitute in the same amount.
Truth be told–I eat carrot cake for the delicious cream cheese frosting, and this recipe did not disappoint. So so good!
I’m so happy you enjoyed that. Thank you for sharing that with us, Erin!
Thank you for this recipe which I have made many times.
When making it, I have reduced the sugar to 3/4 cup of brown sugar only. I also add a 1/2 cup of cutup dates or sultanas. I substitute the nuts for walnuts, the apple sauce for orange juice. Very yummy everything. 😋
THIS recipe is THE winner for sure. Carrot cake is hubs fav and when I first made it, all he could do was say how amazing it was. Brought it to work and raves were given.
I made it again this week for work, and it was gone quickly and some whined they didn’t get some. lol. I even used homemade bourbon vanilla extract for the icing.
Thank you Natasha for another amazing recipe!