Why You’ll Love The Best Carrot Cake Recipe

Because this recipe delivers a cake that hits all the right notes:

It’s easy enough for weeknight baking but special enough for gatherings.
The use of oil and unsweetened applesauce keeps the cake moist without being heavy or greasy.
A warm spice blend (cinnamon, ginger, nutmeg) gives depth to the carrot‑flavored batter.
The cream cheese frosting complements the cake beautifully with just the right balance of richness and freshness.
It’s versatile: you can adjust pan size, turn into cupcakes, or add nuts/raisins to change it up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the carrot cake:

all‑purpose flour
baking powder
baking soda
ground cinnamon
ground ginger
ground nutmeg
salt
canola or vegetable oil
large eggs, at room temperature
packed light brown sugar
granulated sugar
unsweetened applesauce
pure vanilla extract
grated carrots (freshly grated, not pre‑shredded)

For the cream cheese frosting:

brick‑style cream cheese, softened
unsalted butter, softened
powdered sugar
pure vanilla extract

Directions

Preheat your oven to 350 °F (180 °C). Spray two 9‑inch (23 cm) round cake pans with non‑stick cooking spray and line the bottoms with parchment circles.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
Add the grated carrots into the wet ingredients and stir to combine.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined—be careful not to over‑mix.
Divide the batter evenly between the two prepared cake pans. Bake for 30‑35 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 20‑25 minutes. Then remove them from the pans and transfer to a wire rack to finish cooling completely.
For the frosting: In the bowl of a stand mixer (or using a hand mixer in a large bowl), beat the cream cheese until smooth. Add the butter and beat for about 30 seconds to 1 minute until well combined. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides as needed.
To assemble: If needed, level the tops of the cake layers with a knife or cake leveler. Place one layer on a cake stand or plate, spread a little over ½ cup of frosting on top, smooth it out. Place the second layer on top, then use the remaining frosting to cover the top and sides of the cake. Optionally sprinkle chopped pecans or walnuts on top.
Once frosted, refrigerate the cake (since it uses cream cheese frosting) until serving.

Servings and timing

Serves: About 10 slices.
Prep time: ~35 minutes.
Cook time (baking): ~35 minutes.
Total time: Around 1 hour 10 minutes including cooling.

Variations

Add ¾ to 1 cup of chopped walnuts or pecans into the batter for extra crunch.
Stir in ½ cup of raisins if you like a hint of sweetness and chew.
Use plain Greek yogurt or sour cream (½ cup) instead of the applesauce if you don’t have any.
For a 9×13″ pan: Pour the batter into a greased 9×13″ pan and bake for 35‑45 minutes.
For cupcakes: Fill liners about ⅔ full and bake for 16‑20 minutes; you may want to double the frosting.
Swap the cream cheese frosting for vanilla buttercream, ermine frosting, or whipped cream cheese if you prefer.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days (because of the cream cheese frosting).
To freeze: You can wrap individual slices in plastic wrap and freeze in a large freezer bag, or freeze the cake layers and frosting separately for up to 3 months. Thaw overnight in the refrigerator before assembling or serving.
Reheating: If you’d like a slightly warmed slice, let it come to room temperature for 15‑20 minutes, then warm for just 5‑10 seconds in the microwave (be sure not to melt the frosting).

FAQs

Can I use pre‑shredded carrots instead of freshly grated?

It’s best to use freshly grated carrots. Pre‑shredded carrots are often too dry or thick, which can affect the texture of the cake.

Do I need to refrigerate the carrot cake?

Yes. Since this recipe uses cream cheese frosting, the cake needs to be refrigerated in an airtight container.

Can I freeze the cake?

Absolutely. You can wrap individual slices in plastic wrap and freeze, or freeze the cake layers and frosting separately for up to three months.

What if I don’t have applesauce?

You can substitute about ½ cup plain Greek yogurt or sour cream for the applesauce in the recipe.

How do I measure flour properly?

Use the “spoon & level” method: stir the flour in the container, spoon it into your measuring cup, and level off the top with the back of a knife. This helps avoid packing too much flour, which can make the cake dense.

Can I use a different frosting?

Yes. If you prefer, you can use vanilla buttercream, ermine frosting, or whipped cream cheese frosting instead of the standard cream cheese version.

Can I make this in a different pan size?

Yes. It works in a 9×13″ pan (bake 35‑45 minutes) or as cupcakes (about 28 cupcakes; bake 16‑20 minutes in liners filled ⅔ full).

Should I adjust baking time if I change pan size?

Yes. For larger surface areas or thinner batter layers, the bake time may be shorter; for deeper or more compact pans, it may be longer. Always test with a toothpick.

Why do I need to level the cake layers?

Leveling ensures that your two layers stack evenly and that the frosting layer between them is even—resulting in a more professional and stable assembled cake.

Can I add nuts or raisins to the recipe?

Yes. You may add ¾–1 cup chopped walnuts or pecans, and/or about ½ cup raisin (if you like) for additional texture and flavor.

Conclusion

If you’re looking for a carrot cake that’s moist, flavor‑packed, and topped with the classic cream cheese frosting, this recipe is a standout. It’s approachable enough for a home baker but impressive enough for company. Whether you bake it for a special occasion, as a weekend treat, or simply because you love carrot cake, you’re likely to find it becoming a go‑to in your repertoire. Enjoy baking and enjoy every slice!

The Best Carrot Cake Recipe