Best Carrot Cake Recipe

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

The best carrot cake recipe! Easy to make with simple ingredients, this homemade carrot cake is moist with a perfect crumb and frosted with the best cream cheese frosting!

carrot cake with 2 slices cut out of it


Carrot cake is one of my all-time favorite desserts (that isn’t chocolate), and this truly is the best carrot cake recipe!

Just like this chocolate cake and yellow cake, this carrot cake recipe is made with simple ingredients, but tastes like it came from a famous bakery.

Rich notes of vanilla and cinnamon are complimented by its moist texture and beautiful crumb. Coated in the best cream cheese frosting, this carrot cake is worthy to be baked for a birthday, holiday or even as a wedding cake!

a whole carrot cake with cream cheese frosting and tiny frosting carrots all around it

Carrot Cake: Ingredients & Substitutions

I try to develop my cake recipes using simple ingredients that most people keep on hand, which is exactly what I did with this carrot cake recipe. Here are some possible substitutions.

ingredients in this Best Carrot Cake Recipe
  • All-purpose flour. cake flour can be used in place of all-purpose flour.
  • Salted butter. Unsalted butter, canola oil or coconut oil are acceptable substitutes for salted butter. I recommend using butter for the best flavor.
  • Granulated sugar. organic cane sugar or regular white sugar are both good choices.
  • Light brown sugar. for a richer molasses taste, use dark brown sugar.
  • Unsweetened applesauce. canola oil can be used in place of applesauce.
  • Cream cheese frosting. See this post for possible substitutions. You could use regular vanilla frosting if you prefer.
a fork taking a bite out of a slice of Carrot Cake

How to Make Carrot Cake

This carrot cake is very simple to make. Follow along with me as I walk through how to make carrot cake step-by-step, and don’t forget to watch the video.

The first step in this recipe is to make the carrot cake! Begin by grating the carrots. I prefer to use the finest grating size. You can also shred them in a food processor.

two photos showing How to Make Carrot cake - grating carrots

Next, combine the dry ingredients in a small bowl and set it aside.

two photos showing How to Make Carrot cake - combining dry ingredients

Then, whisk together the melted butter, granulated sugar and brown sugar until the mixture is smooth and there are no lumps.

two photos showing How to Make Carrot cake - combining butter and sugars

Once the mixture is smooth, add the eggs, applesauce, and vanilla and whisk to combine.

two photos showing How to Make Carrot cake - adding eggs, applesauce and vanilla

Next, add the dry ingredient mixture to the wet ingredients and stir until the batter is smooth.

two photos showing How to Make Carrot cake - combining wet and dry ingredients

Finally, stir in the carrots and desired mix-ins (optional) until evenly distributed throughout the batter.

We are carrot cake purists, and prefer not to add mix ins. But if you would like to add some here are my suggestions:

  • Nuts (pecans and walnuts)
  • Raisins
  • Shredded Coconut
two photos showing How to Make Carrot cake - adding shredded carrots

Once the batter is made, line two round 6” cake pans with parchment paper (trace the bottom on parchment with “handles” like this =o= see photo below) and grease the sides.

Divide the batter evenly between the two prepared cake pans (about 1 ½ cups of batter per pan) and spread the it in an even layer in each pan.

two photos showing How to Make Carrot cake - lining cake pans and dividing batter between them

Bake the carrot cake for 25-30 minutes, or until the top is set and a cake tester inserted in the center comes out clean.

Let the cakes cool in the cake pans for at least 30 minutes before transferring to a wire rack to cool completely.

two photos showing How to Make Carrot cake - cakes after baking in pans and on a wire cooling rack

Make the Frosting:

While the cake is baking, make the cream cheese frosting. I have an entire post on how to make cream cheese frosting that you can view for additional help. Or, try vanilla buttercream frosting.

Assemble the Carrot Cake

Once the cake is cooled, spread the frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.

two photos showing How to Make Carrot cake - frosting the carrot cake with cream cheese frosting

Chill

Chill for at least 3 hours, or overnight.

a whole carrot cake with cream cheese frosting and tiny frosting carrots all around it

Serve

Once chilled, serve the homemade carrot cake cold or at room temperature. I usually prefer my carrot cake slightly chilled. You can serve it with a scoop of homemade vanilla ice cream for an extra special treat!

3 slices cut out of a carrot cake

Store/Freeze

Individual slices: Store leftovers in an airtight container in the refrigerator for up to 5 days or the freezer for up to 1 month.

Freeze cake layers before frosting: often bake this carrot cake recipe a few days before I need to frost it and store it in the freezer. To do this, wrap each cake layer tightly with plastic wrap, put them in a ziplock bags or airtight containers and store them the freezer.

Freeze entire frosted cake: You can also frost/decorate the cake, then put it in the freezer until it’s hardened. Wrap it tightly with plastic wrap and foil and freeze for up to 1 month. Thaw slowly in the refrigerator, do not microwave or put it in the oven.

a fork taking a bite out of a slice of carrot cake

Carrot Cake Recipe FAQs

Can I make this cake into cupcakes?

If you want to make cupcakes, use this carrot cake cupcakes recipe!

What do you fill carrot cake with?

I suggest using the cream cheese frosting for both the filling and outside frosted layer, or try vanilla buttercream frosting.

Can I double this recipe?

Yes, double the ingredients and bake the cake layers in two, 9″ round cake pans.

Why is there no butter in carrot cake?

There IS butter in this carrot cake for a rich flavor and moist texture. You can substitute canola oil for the butter, if desired.

Do raisins go in carrot cake?

It depends on who you ask. I don’t like them so I never put them in my carrot cake, but you can if you enjoy them.

a slice of carrot cake with a bite taken out of it

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Best Carrot Cake Recipe (from scratch)

Laura
The best carrot cake recipe! Easy to make with simple ingredients, this homemade carrot cake is moist with a perfect crumb and frosted with the best cream cheese frosting!
5 from 7 votes
Course cake, Dessert
Cuisine American
Servings 16 servings
Calories 151
Prep Time20 minutes
Cook Time30 minutes
cooling1 hour
Total Time1 hour 50 minutes

Ingredients 
 

Instructions 

Make the Carrot Cake

  • Preheat oven to 350 degrees.
  • Line 2 round 6” cake pans with parchment paper (trace the bottom on parchment with “handles” like this =o= see photos/video) and grease the sides.
  • Combine flour, salt, baking powder, baking soda and cinnamon in a small bowl, set aside.
  • In a large bowl, whisk together melted butter, granulated sugar and brown sugar until the mixture is smooth and there are no lumps.
  • Add eggs, applesauce, and vanilla and whisk to combine.
  • Add dry ingredient mixture to the wet ingredients and stir until the batter is smooth.
  • Stir in carrots and desired mix-ins (optional) until evenly distributed throughout the batter.
  • Divide the batter evenly between the two prepared cake pans (about 1 ½ cups of batter per pan) and spread the batter in an even layer in each pan.
  • Bake in the preheated oven for 25-30 minutes, or until the top is set and a cake tester inserted in the center comes out clean.
  • Let cool in the cake pans for at least 30 minutes before transferring to a wire rack to cool completely.

Make the Frosting

Assemble, Chill & Serve

  • When the cake is cooled, spread the frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.
  • Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.

Video

Notes

*nutrition information calculated without frosting for the recipe making 16 servings. 
Ingredient Substitutions
  • All-purpose flour. cake flour can be used in place of all-purpose flour.
  • Salted butter. Unsalted butter, canola oil or coconut oil are acceptable substitutes for salted butter. I recommend using butter for the best flavor.
  • Granulated sugar. organic cane sugar or regular white sugar are both good choices.
  • Light brown sugar. for a richer molasses taste, use dark brown sugar.
  • Unsweetened applesauce. canola oil can be used in place of applesauce.
  • Cream cheese frosting. See this post for possible substitutions. You could use regular vanilla frosting if you prefer.
Store/Freeze
  • Individual slices: Store leftovers in an airtight container in the refrigerator for up to 5 days or the freezer for up to 1 month.
  • Freeze cake layers before frosting: often bake this carrot cake recipe a few days before I need to frost it and store it in the freezer. To do this, wrap each cake layer tightly with plastic wrap, put them in a ziplock bags or airtight containers and store them the freezer.
  • Freeze entire frosted cake: You can also frost/decorate the cake, then put it in the freezer until it’s hardened. Wrap it tightly with plastic wrap and foil and freeze for up to 1 month. Thaw slowly in the refrigerator, do not microwave or put it in the oven.

Nutrition

Serving: 1slice | Calories: 151kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 207mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1546IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. 5 stars
    Another wonderful recipe! I made this for my 1 year olds birthday today and it was so yummy! Of course I iced it with the cream cheese frosting 😉

  2. I really want to try baking this carrot cake, but I have celiac disease. Do you think I can substitute the all-purpose flour for gluten free 1:1 flour? Do you think it will be good? Thanks for all your gluten free recipes! 😁

    1. Hello Esperanza, you should be able to make cupcakes with them! It is actually on my list to test that this week!

      1. Hello! Can I make the cake two days before the event and store it the in the fidge? (Not freezer). Thank you.

  3. made the banana peanut butter oatmeal! so good my grandkids just loved it! thanks for such a good healthy recipe.