Introduction

This Best Ever Carrot Cake is moist, flavorful, and packed with warm spices and fresh grated carrots. Topped with rich cream cheese frosting and optional chopped pecans, it’s perfect for any occasion. Baking it from scratch is easier than you might think and truly rewarding.

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

Tips & Variations

For a lighter texture, sift the flour before measuring.
Use fresh, finely grated carrots for the best moisture and sweetness.
Swap pecans for walnuts or omit nuts entirely if preferred.
If you don’t have cake strips, wrap dampened strips of cloth around the pans to keep edges from baking too fast.
Try adding a dash of orange zest for a citrus twist.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. To serve, allow the cake to come to room temperature for about 30 minutes or warm individual slices briefly in the microwave for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use grated carrots from a store-bought package?

While pre-grated carrots are convenient, freshly grated carrots provide better moisture and texture for the cake. If you use pre-grated, make sure they are finely shredded and not too wet.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add it separately to help with texture.

Best Ever Carrot Cake Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Best Ever Carrot Cake recipe yields a moist, flavorful cake loaded with finely grated carrots and warm spices like cinnamon, nutmeg, and ginger. It is baked to perfection and layered with a creamy, tangy Cream Cheese Frosting, making it an irresistible dessert for any occasion.

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

Ingredients

Scale

Dry 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

Wet Ingredients

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

Additional Ingredients

3 cups (348g) finely grated carrots
1 cup chopped pecans (optional)
1 recipe Cream Cheese Frosting

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature before baking.
Prepare Pans: Butter two 9-inch round cake pans, then line the bottoms with parchment paper. Butter the parchment paper, dust it lightly with flour, and shake out the excess. If you have water-soaked cake strips, line the pans with those to help ensure even baking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to blend the vegetable oil, unsweetened applesauce, eggs, granulated sugar, light brown sugar, and vanilla extract until smooth and well incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Then fold in the finely grated carrots evenly throughout the batter.
Divide Batter and Bake: Pour the batter evenly into the two prepared cake pans. Bake in the preheated oven 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, invert each cake onto a wire rack, and allow them to cool completely.
Frost and Finish: Once cool, frost the cakes with the prepared Cream Cheese Frosting. If desired, sprinkle chopped pecans on top for added crunch and flavor. Store the finished cake in an airtight container in the refrigerator to keep it fresh.

Notes

Using water-soaked cake strips helps the cakes bake evenly and prevents doming.
Finely grate the carrots to ensure a tender texture and even distribution throughout the cake.
Allow cakes to cool completely before frosting to prevent the frosting from melting.
The recipe includes an optional topping of chopped pecans for texture and a nutty flavor.
Store the cake in an airtight container in the refrigerator and consume within 3-4 days for best freshness.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, homemade carrot cake, spiced cake