This is truly the best carrot cake recipe you’ll ever make. In fact, it’s so good it’s the only cake I’ll eat after years of owning cake shops.
While I was testing and perfecting this recipe, I was invited to a party where carrot cake was being served. I was immediately reminded that not all carrot cake recipes are created equally.
This recipe has bold spices, a crazy moist texture, and luscious cream cheese frosting that creates the perfect slice.
Whether you’re baking for a birthday, a special occasion, or just because, this carrot cake is guaranteed to impress the carrot cake lover in your life.
Homemade Carrot Cake Recipe Overview
This cake is incredibly simple to mix and bake. Just one mixing bowl and no fancy equipment.
- Prep Time: 20 minutes
- Baking Time: 30-40 minutes
- Total Time: About 1 hour
- Yield: One 9×13 cake, two 9-inch layers, or about 24 cupcakes
The Secret to Richer Flavor: Toasted and Ground Pecans
To get started, my favorite tip for making delicious carrot cake is toasting the pecans. Toasting pecans adds a warm, nutty richness that elevates your cake’s flavor. To toast them, place the pecans in a 350°F oven for 8-10 minutes, stirring occasionally, until they turn golden and fragrant.
Once cooled, grind the toasted pecans into fine crumbs using a food processor. These crumbs blend seamlessly into the dry ingredients, infusing the batter with a subtle, buttery flavor and enhancing the cake’s texture. This simple extra step is easy but makes all the difference.
Ingredients
Forget all the extras you often see in carrot cake like raisins, pineapple or coconut; the flavors of this cake shine with shredded carrots, applesauce, and toasted ground pecans folded into the batter for a deeper flavor.
For the Cake:
- All-purpose flour
- Ground cinnamon, nutmeg, and cloves
- Baking soda
- Salt
- Vegetable oil
- Unsweetened applesauce
- Dark brown sugar
- Large eggs (room temperature)
- Vanilla extract
- Shredded carrots (about 2 cups from large carrots)
- Toasted, ground pecans
For the Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
Instructions
Next, let’s walk through the simple steps to bring this delicious carrot cake to life.
Prepare Your Pans
First, let’s prepare the pans you will use.
- Grease and line your preferred cake pans with parchment paper. I recommend using my favorite pan-release recipe for a perfect, non-stick surface every time. This recipe can be used to make:
- A 9×13 pan (my favorite for easy frosting and serving).
- Two 9-inch round pans for a classic cake layer presentation.
- 24 carrot cake cupcakes.
Toast the Pecans
Next, toast and grind the pecans.
- Preheat your oven to 350°F.
- Toast the pecans on a parchment lined baking sheet for 10 minutes at 350°F. Allow to cool and pulse in a food processor until finely ground. Set aside.
Mix the Dry Ingredients
To get started, mix the dry ingredients.
- In a large bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, and salt. These fall spices are what make the cake taste like the best version of itself—almost like a spice cake recipe.
Combine the Wet Ingredients
After the dry ingredients, it’s time to mix the wet ingredients.
- In another large bowl, mix the vegetable oil, granulated sugar, brown sugar, room temperature eggs, and vanilla extract until smooth. Then fold in the grated carrots, and applesauce. These help the cake stay super moist without being overly sweet.
Bring It All Together
Finally, let’s combine everything.
- Gradually add the dry mixture to the wet ingredients. Use a hand mixer,or stand mixer with a paddle attachment on medium speed.
- Fold in the ground pecans for texture and flavor. Toasting them adds a deeper flavor throughout the batter.
- Pour the batter into your prepared pans. Bake times will vary based on your choice of pan. Be sure to preheat your oven to the correct oven temperature (350°F) for consistent results. Proper temperature control ensures an evenly baked, moist carrot cake with a perfect texture.
- 9×13 pan: 35-40 minutes
- Two 9-inch rounds: 30-35 minutes
- Cupcakes: 20-22 minutes
- Test doneness with a toothpick—it should come out clean.
Cool Completely
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. For layer cakes, wrap each cake layer in plastic wrap after cooling to keep them moist and make frosting easier.
Make the Cream Cheese Frosting
- Beat the softened cream cheese and butter together on low speed until smooth and creamy.
- Gradually add powdered sugar, then mix in vanilla extract. Increase to high speed for a velvety cream cheese frosting.
Frost and Decorate
- If using a 9×13 pan, spread the frosting evenly over the top of the cake with an offset spatula.
- For a layer cake, frost between the layers, then cover the top and sides with rich cream cheese frosting.
- For cupcakes, use a piping bag to swirl smooth cream cheese frosting on top.
Carrot Cake vs. Spice Cake
Carrot cake and spice cake share a lot of similarities—both are packed with warm fall spices like cinnamon and nutmeg, and both have that moist crumb everyone loves. The big difference? Carrot cake has shredded carrots as its main ingredient, adding natural sweetness and texture. Spice cake, on the other hand, skips the carrots and leans fully into the spices. Think of carrot cake as the hearty, flavorful cousin of a classic spice cake recipe.
Customizations
- Raisins or Not?: My recipe skips raisins, but feel free to add golden raisins if you’re a fan.
- Pan Choices: This recipe also works great in loaf pans. ( Perfect for gifting or selling)
Storage
- Store in an airtight container in the fridge for up to 5 days. The moist crumb only gets better with time!
Allyson’s Tip
The best way to frost a layer cake? Chill your frosting slightly and use an offset spatula for smooth, even layers.
Why This Cake Is Special
To wrap it up, this homemade carrot cake is moist, flavorful, and easy to make—an easy recipe that’s sure to become your new favorite. It has just the right amount of spice, natural sweetness from applesauce and carrots, and the best cream cheese frosting to tie it all together.
Which Size is Best?
Ultimately, whether you’re team layer cake, sheet cake, or cupcakes, this recipe will quickly become your favorite With its amazing flavor and rich, velvety cream cheese frosting, it’s perfect for special occasions or anytime you want a truly memorable dessert.
Best Carrot Cake Recipe with Cream Cheese Frosting
Video
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 2 cups shredded carrots about 3 large carrots
- 1 cup pecans toasted, ground
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Instructions for the Cake
- Preheat your oven to 350°F.
- Toast the pecans on a parchment lined baking sheet for 10 minutes at 350°F. Allow to cool and pulse in a food processor until finely ground. Set aside.
- Grease your pans or line with parchment paper. This pan release paste works perfectly.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another large bowl, mix the oil, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla and mix to combine. Stir in the carrots and applesauce.
- Gradually add the dry mixture to the wet ingredients. Mix on medium speed until just combined.
- Fold in the toasted, ground pecans.
- Divide the batter among your prepared pans.
- 9x13 pan: Bake for 35-40 minutes.
- Two 9-inch pans: Bake for 30-35 minutes.
- Cupcakes: Bake for 20-22 minutes.
- Use a toothpick to test doneness—it should come out clean.
- Let the cakes cool in their pans for 10 minutes.
- Transfer to a wire rack to cool completely before frosting. Wrap layers in plastic wrap for extra moisture.
Instructions for the Cream Cheese Frosting
- Beat the softened cream cheese and butter together on low speed until creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Add vanilla extract and increase to high speed. Beat until smooth and fluffy.
- Frost a 9x13 cake directly in the pan or frost between layers and cover the sides for a layer cake.
- Use an offset spatula for smooth application or a piping bag for cupcakes.
- Display on a cake plate for a nice presentation.
Notes
Substitutions: Replace pecans with walnuts if preferred.
Make Ahead: Cake layers can be baked, cooled, and wrapped in plastic wrap up to 2 days in advance.
Tips: Toasting pecans enhances their nutty flavor; don’t skip this step for the best results!
Have you tried this recipe? Let me know in the comments or tag me on social media with your creations! Don’t forget to share your thoughts on the great raisin debate—are you team raisin or team no raisins? I’d love to hear from you!