The BEST Carrot Cake Recipe

This is my go-to homemade carrot cake recipe! It’s super simple to whip up, incredibly moist, and finished with a smooth, easy cream cheese frosting you’ll love.

Carrot cake is often saved for Easter, but honestly, it deserves to be a regular around the table. This recipe is so comforting and perfect that you’ll want it year-round!

I don’t say this lightly, but this truly is the best carrot cake recipe I’ve ever made. Over the past six years, it’s earned close to 600 glowing 5-star reviews — and that number keeps climbing!

Originally shared in 2017, I’ve refreshed this recipe with extra photos and tips to make sure you get perfect carrot cake every time. Trust me, once you see how easy it is to bake this from scratch, it’ll become a family favorite.

4.95 from 773 ratings

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hr 10 mins

I love this carrot cake recipe because it’s simple to make, stays perfectly moist, and pairs beautifully with a classic homemade cream cheese frosting.

Carrot cake is usually reserved for special occasions, but this recipe proves it can be a cozy, everyday treat too. You’ll get a tender, moist cake made with a blend of oil and applesauce, a hearty amount of freshly grated carrots, and warm, comforting spices. The frosting is super creamy and stable, thanks to real block cream cheese and butter.

This guide has everything you need to bake this carrot cake with confidence: detailed ingredient tips (including easy swaps for applesauce and oil), step-by-step photos, straightforward baking and assembling instructions, options for different pan sizes (like 9×13, 8-inch rounds, or cupcakes), helpful pointers for texture, and storage advice. From start to finish, you’re looking at about 1 hour and 10 minutes, yielding around 10 generous slices.

So, whether it’s for a holiday gathering, a potluck, or a sweet pick-me-up, these instructions and tips will help you bake a delicious, moist carrot cake every time. I promise, you’ll be amazed at how easy homemade can be.

What Makes It So Good

This recipe reliably produces a moist, tender carrot cake thanks to the trio of oil, unsweetened applesauce, and packed brown sugar. It packs in 3 cups of freshly grated carrots, so every bite has great texture and fresh carrot flavor. Classic warm spices like cinnamon, ginger, and nutmeg give it that cozy vibe—if you love those flavors, you’ll also enjoy Hot Cross Buns. The frosting, made with block cream cheese and butter, is thick, creamy, and holds up beautifully. You can make this cake with simple kitchen staples, bake it in various pans, freeze it, and it’s become a well-loved favorite with hundreds of rave reviews. Perfect for holidays (try our Easter Nest Cake) or everyday dessert cravings alike.

What Goes Into the Cake

2 cups all-purpose flour spooned & leveled (250 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup canola or vegetable oil (180ml)
4 large eggs at room temperature
1 ½ cups packed light brown sugar (300 grams)
½ cup granulated sugar (100 grams)
½ cup unsweetened applesauce (125 grams)
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots (300 grams)
1 (8-ounce) package brick style cream cheese (226 grams) softened
½ cup unsalted butter (115 grams) softened
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract

Bake the Layers and Assemble

Preheat oven to 350°F (180°C); grease two 9-inch round pans with nonstick spray and line the bottoms with parchment circles.
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly blended.
In a separate large bowl, whisk the oil, eggs, packed brown sugar, granulated sugar, applesauce, and vanilla until smooth.
Peel and grate carrots to yield 3 cups lightly packed grated carrots.
Fold the grated carrots into the wet mixture gently.
Pour the wet mixture into the dry ingredients and mix with a spatula or whisk just until combined, avoiding overmixing.
Divide the batter evenly between the prepared pans (weigh pans for even layers if desired).
Bake for 30 to 35 minutes, until the top edges are set and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 20 to 25 minutes, then turn them out onto a wire rack to cool completely.
Beat the softened cream cheese until smooth, then add the softened butter and mix until creamy and combined.
Gradually add the powdered sugar and vanilla, beating until smooth and scraping down the bowl as needed.
Trim the tops of both cake layers level with a serrated knife or cake leveler.
Place one cake layer on a stand or serving plate and spread just over 1/2 cup of frosting evenly over the top.
Add the second layer and use the remaining frosting to cover the top and sides of the cake evenly.
Decorate the frosted cake with chopped toasted pecans or walnuts if desired.

Baking Tips and Shortcuts

Don’t scoop your flour straight from the bag — stir it first, then spoon it into your measuring cup and level it off with a knife. This keeps you from packing in too much flour, which can dry out the cake.
No applesauce? Swap it out for 1/2 cup of plain Greek yogurt, sour cream, or a drained 8-ounce can of crushed pineapple. Each adds moisture with a little twist in flavor.
I always stick to my favorite cream cheese frosting recipe for carrot cake here, which gives just enough to frost the cake beautifully. Love extra frosting? Go ahead and increase the amount by half — you won’t regret it!
Other frosting ideas: Vanilla buttercream, ermine frosting, or a whipped cream cheese version would all taste fantastic too if you want to switch things up.

Mix-Ins and Flavor Swaps

Mix in 3/4 to 1 cup of chopped toasted walnuts or pecans right into the batter, or sprinkle them on top for a tasty crunch.
Add 1/2 cup raisins or 1/2 cup drained crushed pineapple to bring extra sweetness and moisture.
Swap the applesauce with sour cream or plain Greek yogurt for a richer, slightly denser texture.
Use melted coconut oil instead of vegetable or canola oil — just make sure everything else is at room temp so it blends well.
Try different frostings like vanilla buttercream, ermine (flour) frosting, or a lighter whipped cream cheese frosting. For cupcakes, bump up frosting by 50% for plenty of coverage.
Change up your pans: pour into a greased 9×13 and bake 35 to 45 minutes; use two 8-inch rounds for 35 to 40 minutes; or bake 28 cupcakes in 16 to 20 minutes (filling liners 2/3 full).

Storing, Freezing, and Serving

Refrigerate: Since this cake is frosted with cream cheese, keep it covered airtight in your fridge for 3 to 4 days. When ready to enjoy, let slices sit out 20 to 30 minutes to soften and get that perfect texture.

Freeze: Cake layers and frosting freeze really well for up to 3 months. Wrap your unfrosted layers tightly in plastic wrap, then put them in freezer bags or containers. You can also wrap individual slices in plastic and freeze them together. Keep frosting separate in a sealed container.

Thaw & Make-Ahead: Thaw frozen cake or slices overnight in the fridge, then bring them to room temperature before serving. You can also bake the layers a day or two early and store wrapped in the fridge, or freeze for longer. Assemble on the day you want to serve.

Common Carrot Cake Questions

Does carrot cake need to be refrigerated?

Yes! Because of the cream cheese frosting, this cake needs to be kept in the fridge. It will stay fresh for about 3 to 4 days in an airtight container.

Can you freeze carrot cake?

Definitely! Wrap individual slices tightly with plastic wrap and freeze them in a freezer bag.

You can also freeze the cake layers separately with tight plastic wrap for up to 3 months. Freezing the frosting separately is a smart move too.

How do you grate carrots for carrot cake?

The easiest way is with a box grater — just like you’d grate cheese. A food processor with a grater attachment works great too — it’s the same method I use when shredding zucchini for this Crustless Cottage Cheese Zucchini Quiche.

Don’t forget to peel your carrots and remove any brown spots for the best flavor and texture.

Can I add nuts or raisins?

Absolutely! Chopped walnuts or pecans mix in beautifully — I recommend about 3/4 to 1 cup. If you like raisins, 1/2 cup added into the batter gives an extra sweet chew.

The BEST Carrot Cake with Cream Cheese Frosting

4.95 from 773 ratings

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hr 10 mins

This carrot cake recipe is my favorite to make at home. It’s straightforward, perfectly moist, and iced with a creamy homemade cream cheese frosting that’s just right.

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Ingredients

Servings: 10 slices

For the carrot cake:

2 cups all-purpose flour spooned & leveled (250 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup canola or vegetable oil (180ml)
4 large eggs at room temperature
1 ½ cups packed light brown sugar (300 grams)
½ cup granulated sugar (100 grams)
½ cup unsweetened applesauce (125 grams)
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

1 (8-ounce) package brick style cream cheese (226 grams) softened
½ cup unsalted butter (115 grams) softened
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract

Instructions

To make the carrot cake: Heat your oven to 350°F (180°C). Grease two 9-inch round pans well with nonstick spray and lay parchment circles inside the bottoms. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly blended. Set aside.
In a separate large bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until smooth and well mixed. Then stir in the freshly grated carrots until fully incorporated.
Pour the wet mixture into the dry ingredients, then mix gently with a whisk or spatula just until combined, taking care not to over mix the batter.
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, until the tops feel set and a toothpick swoops out clean.
Take the cakes out of the oven and let them rest in the pans for 20 to 25 minutes. Then gently remove from pans and transfer to a wire rack to cool completely.
To make the cream cheese frosting: In a stand mixer with paddle attachment or a hand mixer, beat the cream cheese until silky and smooth. Add softened butter and mix again for 30 seconds to 1 minute until creamy and combined.
Add powdered sugar and vanilla extract, beating until totally smooth. Scrape down the bowl sides as needed to blend everything well.
To assemble the cake: Trim the tops of the cakes flat with a knife or cake leveler. Place one layer on your cake stand, spread a bit more than 1/2 cup frosting evenly over it. Then add the second layer on top and cover the whole cake with the remaining frosting. Decorate with chopped nuts or toppings if you like.

Notes

Storage Instructions: Store your frosted cake in an airtight container in the fridge for up to 4 days. Let slices soften at room temperature for about 20-30 minutes before enjoying.

Freezing Instructions: This cake (layers and frosting) freezes wonderfully for up to 3 months. Wrap unfrosted layers tightly in plastic wrap, then freeze in a sealed bag or container. Frosting freezes well separately in a sealed container. Thaw cake overnight in the fridge and bring to room temp before assembly.

Applesauce Swap: If you don’t have applesauce, 1/2 cup (120 grams) of sour cream or plain Greek yogurt works great as a substitute.

For a 9×13 cake: Grease a 9×13 pan with nonstick spray, pour in batter, and bake at 350°F (180°C) for 35 to 45 minutes until a toothpick comes out clean.

Super Moist Carrot Cake Recipe (Soft & Easy with Cream Cheese Frosting)