Name: The Best Carrot Cake Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, spooned & leveled; 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; 4 large eggs, at room temperature; 1 ½ cups packed light brown sugar; ½ cup granulated sugar; ½ cup unsweetened applesauce; 1 teaspoon pure vanilla extract; 3 cups lightly packed grated carrots; 1 (8-ounce) block cream cheese, softened; ½ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon pure vanilla extract; Optional: chopped pecans or walnuts for garnish

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Carrot cake has always been one of those timeless desserts that I never tire of making. This recipe gives me a perfectly moist, tender cake packed with fresh carrots and warm spices, all layered with a smooth cream cheese frosting. It’s simple enough for everyday baking yet elegant enough to be the centerpiece of any celebration.

Why You’ll Love This Recipe

I love this carrot cake because it has the perfect balance of sweetness and spice. The brown sugar and applesauce keep the cake moist without being heavy, and the cream cheese frosting ties everything together with just the right amount of tang. I also like that it’s versatile—I can bake it as a layer cake, cupcakes, or even in a 9×13 pan. Plus, it’s a dessert that feels comforting and nostalgic while still tasting fresh and exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the carrot cake:

2 cups all-purpose flour, spooned & leveled
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
4 large eggs, at room temperature
1 ½ cups packed light brown sugar
½ cup granulated sugar
½ cup unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots

For the cream cheese frosting:

1 (8-ounce) block cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract

Directions

I preheat my oven to 350°F (180°C) and prepare two 9-inch round cake pans by spraying them with nonstick spray and lining the bottoms with parchment paper.
In one large bowl, I whisk together flour, baking powder, baking soda, spices, and salt.
In another bowl, I whisk the oil, eggs, both sugars, applesauce, and vanilla until well combined.
I stir in the grated carrots, then add the wet mixture to the dry mixture, mixing just until combined.
I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cakes cool in their pans for 20 minutes before transferring them to a wire rack.
For the frosting, I beat the cream cheese until smooth, then add butter and mix until creamy. I blend in powdered sugar and vanilla until the frosting is fluffy.
To assemble, I level the cooled cakes, spread frosting between the layers, then cover the top and sides. I like to add chopped pecans on top for a little crunch.

Servings and timing

This recipe makes about 10 generous slices. It takes around 35 minutes of prep time, 35 minutes of baking time, and about 1 hour and 10 minutes in total to bring it all together.

Variations

I sometimes like to stir in chopped walnuts or pecans for extra crunch. If I’m craving a fruity twist, I add raisins or even replace the applesauce with crushed pineapple. For a different look, I bake the batter in a 9×13 pan or turn it into cupcakes. When I really want to surprise guests, I double the frosting recipe for extra layers of creamy goodness.

Storage/Reheating

I store the frosted cake in an airtight container in the fridge for up to 4 days. If I need to keep it longer, I freeze the layers (well wrapped) for up to 3 months. I thaw them in the fridge overnight before frosting. Individual slices also freeze beautifully, and I like to wrap them tightly before storing in a freezer bag.

FAQs

Does carrot cake need to be refrigerated?

Yes, since I frost it with cream cheese frosting, I keep it in the fridge to stay fresh for 3–4 days.

Can I freeze carrot cake?

Absolutely. I freeze either the whole cake, the individual layers, or even slices. They all keep well for up to 3 months.

How should I grate carrots for carrot cake?

I prefer using a box grater because it gives me fine, moist shreds, but a food processor with a grater attachment works well too.

Can I add nuts or raisins?

Yes, I often add about ¾ to 1 cup of chopped nuts or ½ cup of raisins when I want extra texture.

Can this recipe be baked as cupcakes?

Definitely. This recipe makes about 28 cupcakes. I bake them for 16–20 minutes and usually double the frosting to have enough for all.

Conclusion

This carrot cake has become my go-to dessert whenever I want something moist, flavorful, and crowd-pleasing. The blend of spices, fresh carrots, and creamy frosting creates a cake that I always come back to. Whether I bake it for birthdays, holidays, or just a weekend treat, it’s a recipe that never fails to impress.