Introduction

This Best Ever Carrot Cake is moist, flavorful, and packed with warm spices that make it perfect for any occasion. Topped with a creamy cream cheese frosting and optional pecans for crunch, it’s a classic dessert that everyone will love.

Best Ever Carrot Cake Recipe - Recipe Image

Ingredients

2 cups (283g) all-purpose flour (scoop and level to measure)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
4 eggs
3/4 cup (175ml) vegetable oil
1/2 cup (130g) unsweetened applesauce
1 cup (200g) granulated sugar
3/4 cup (150g) packed light brown sugar (break up any clumps)
2 tsp vanilla extract
3 cups (348g) finely grated carrots
1 cup chopped pecans (optional)
1 recipe Cream Cheese Frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter and dust the parchment paper with flour. Shake out any excess flour. If you have water-soaked cake strips, line the pans with those for even baking.
Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: In a large mixing bowl, use an electric mixer to blend the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated carrots until evenly distributed.
Step 5: Divide the batter evenly between the two prepared cake pans and smooth the tops.
Step 6: Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then run a knife around the edges and invert the cakes onto a wire rack to cool completely.
Step 8: Once cooled, frost the cakes with cream cheese frosting and sprinkle with chopped pecans if desired. Store the cake in an airtight container in the refrigerator.

Tips & Variations

For extra moisture, use freshly grated carrots rather than pre-shredded.
Feel free to add raisins or shredded coconut for additional texture and flavor.
Replace vegetable oil with melted coconut oil for a subtle twist.
If you don’t have cake strips, wrapping dampened strips of parchment or cloth around the pans can help prevent doming.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor. The cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or light olive oil. Just avoid strongly flavored oils to keep the classic taste.

How do I make the cream cheese frosting?

A simple cream cheese frosting combines softened cream cheese, butter, powdered sugar, and vanilla extract. Beat the cream cheese and butter together until smooth, then gradually add powdered sugar and vanilla until creamy and spreadable.

Best Ever Carrot Cake Recipe

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4.9 from 51 reviews

This Best Ever Carrot Cake is a moist, flavorful classic layered cake made with finely grated carrots, warm spices, and a moist crumb. It’s perfectly sweetened with a combination of granulated sugar and light brown sugar, and complemented by a rich cream cheese frosting. An optional addition of chopped pecans adds a delightful crunch. Ideal for celebrations or as a comforting dessert, this carrot cake recipe yields two 9-inch layers that bake evenly to a tender finish.

Author: Marco
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

2 cups (283g) all-purpose flour (scoop and level to measure)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
4 eggs
3/4 cup (175ml) vegetable oil
1/2 cup (130g) unsweetened applesauce
1 cup (200g) granulated sugar
3/4 cup (150g) packed light brown sugar (break up any clumps)
2 tsp vanilla extract
3 cups (348g) finely grated carrots
1 cup chopped pecans (optional)

Cream Cheese Frosting

1 recipe Cream Cheese Frosting (typically cream cheese, butter, powdered sugar, and vanilla extract)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cakes evenly.
Prepare Cake Pans: Butter two 9-inch round cake pans thoroughly. Line the bottoms with parchment paper, butter the parchment paper as well, then dust with flour and shake out any excess. This ensures the cake releases easily after baking. If available, line the pans with water-soaked cake strips to promote even baking.
Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until evenly combined.
Blend Wet Ingredients: In a separate large mixing bowl, use an electric mixer to blend vegetable oil, unsweetened applesauce, eggs, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth and well incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Then fold in the finely grated carrots evenly throughout the batter without overmixing.
Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 33 to 38 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges to loosen, invert the cakes onto wire racks, and cool completely before frosting.
Frost and Garnish: Once cakes are fully cooled, frost with the prepared cream cheese frosting. Finish by sprinkling chopped pecans on top if using. Store the finished cake in an airtight container in the refrigerator to keep it fresh.

Notes

Using water-soaked cake strips around the pans helps the cakes bake more evenly, preventing domed tops.
Breaking up brown sugar clumps beforehand ensures even sweetness in the batter.
For best texture, grate carrots finely so they blend smoothly into the cake.
Let the cake cool completely before frosting to prevent frosting from melting.
Store leftover cake refrigerated in an airtight container for up to 4 days.
Cream cheese frosting recipe typically includes cream cheese, butter, powdered sugar, and vanilla extract; ensure to chill before frosting for easier spreading.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, homemade cake, classic carrot cake, dessert recipe, spiced cake, pecan carrot cake