Introduction

I’ve got a confession: carrot cake has been my go-to comfort dessert since childhood. There’s something magical about that moist, spiced cake paired with luscious cream cheese frosting that just hits the spot every time. Growing up, my grandma’s version was always the star of family gatherings, and this recipe is my perfected take on that nostalgic favorite.

Carrot cake often shines in the fall and winter, thanks to its warm spices and hearty texture, but honestly? It’s too good to be seasonal. You deserve this cake on any day of the year. The BEST carrot cake recipe isn’t just about taste—it’s about texture, spice balance, and that perfect cream cheese frosting that pulls it all together.

Backed by hundreds of 5-star reviews and constant tweaks, this recipe is now updated with step-by-step photos and kitchen tips, so whether you’re a first-timer or a seasoned baker, you’ll get the best results every single time.

What You Will Need (Ingredients Highlights)

Spices (cinnamon, ginger, nutmeg): These are the soul of carrot cake. They create the warm, inviting flavor profile everyone loves.
Oil (neutral-flavored oils recommended): Keeps the cake moist without overpowering the delicate spice blend. Avoid strong oils like olive.
Applesauce (for moisture): A secret weapon! It adds moisture and a slight natural sweetness while keeping the cake tender. Plus, it’s a great partial substitute if you want to try carrot cake without oil.
Sugar (brown and granulated): Brown sugar adds depth and moisture; granulated sugar helps with structure and sweetness balance.
Carrots (freshly grated, quantity emphasized): Freshly grated carrots are essential for that natural sweetness and texture—don’t skimp here!
Cream Cheese (block style recommended for frosting): The block style cream cheese yields a thick, creamy frosting that spreads beautifully and tastes fresh.

How To Make A Carrot Cake

1. Make The Cake Layers

Oven & Pan Prep:
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when you’re ready to bake, which helps the cake rise evenly. Prepare your cake pans by either greasing and lightly flouring them or lining the bottoms with parchment paper rounds. This step is crucial because it prevents the cake from sticking and makes removal easier without tearing your perfectly baked layers.

Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, salt, and spices—cinnamon, ginger, and nutmeg. Whisking aerates the flour and evenly distributes the leavening agents and spices so every bite has consistent flavor. These spices add warmth and depth, creating that classic carrot cake aroma.

Mix Wet Ingredients:
In a separate bowl, beat the oil, brown sugar, granulated sugar, and applesauce until the mixture looks smooth and glossy. The oil provides moisture, the sugars add sweetness and tenderness, and the applesauce contributes extra moisture and helps reduce the oil amount for a lighter cake. Next, add the eggs one at a time, beating well after each addition—this builds structure and helps trap air for a lighter crumb. Stir in vanilla extract for that subtle, fragrant sweetness. Finally, fold in the freshly grated carrots; their natural juices add moisture and sweetness, while their texture keeps the cake wonderfully tender.

Combine Without Overmixing:
Add the dry ingredients gradually to the wet mixture, folding gently with a spatula or wooden spoon. Mix just until no streaks of flour remain. This step is key because overmixing develops gluten, which leads to a tough, dense cake—not what you want here. A few lumps are okay.

Divide & Bake:
Evenly pour the batter into your prepared pans. Using a kitchen scale or measuring cup to divide batter helps keep layers uniform, so your cake stacks nicely. Bake for about 30-35 minutes (for 8-inch round pans), but start checking around 28 minutes. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. Avoid opening the oven door frequently during baking to maintain stable heat and avoid sinking layers.

Cooling:
Once out of the oven, let the cake layers cool in their pans for about 10 minutes. This rest allows the cake to firm up slightly and makes it easier to handle. Then, carefully run a knife around the edges and invert the layers onto wire racks to cool completely. Cooling completely is crucial—if you frost a warm cake, the frosting will melt and slide off, ruining your presentation.

Bowl of smooth carrot cake batter with whisk, surrounded by grated carrots, flour, cocoa powder, and whole carrot — Mixing the smooth carrot cake batter with fresh grated carrots, flour, and cocoa powder ready for baking.

2. Mix Together The Cream Cheese Frosting

Start with room temperature cream cheese and butter for the best texture. Cold ingredients won’t blend well and can leave lumps. Beat them together on medium speed until the mixture is smooth and fluffy—this aeration gives your frosting a light, spreadable consistency.

Gradually add sifted powdered sugar to avoid clumps and keep the frosting silky. Beat after each addition to fully incorporate. Add vanilla extract for flavor depth. If the frosting is too stiff, add a splash of milk or cream; if too soft, add more powdered sugar a little at a time. The goal is smooth, spreadable frosting without lumps, so take your time with mixing.

Creamy cream cheese frosting in a white bowl dusted with powdered sugar and caramel drizzle. — Smooth and creamy cream cheese frosting, perfectly sweetened with powdered sugar and a touch of caramel drizzle.

3. Assemble & Frost The Cake

Use a serrated knife or cake leveler to trim the tops of your cooled cake layers if they’ve domed. Level layers stack evenly and prevent your finished cake from looking tilted or uneven.

Place one cake layer on your serving plate or cake board, then spread a generous, even layer of cream cheese frosting on top. Don’t be shy here—the frosting between layers is just as important as the outside.

Stack the next layer on top, pressing down gently to adhere. Apply a thin crumb coat layer of frosting around the entire cake first to lock in crumbs. Chill for 15-30 minutes to set the crumb coat, then finish with a thick, even layer of frosting on the top and sides.

For a finishing touch, sprinkle toasted walnuts or pecans on top. Toasting nuts brings out their flavor and adds a delightful crunch that contrasts perfectly with the creamy frosting.

Two-layer carrot cake with cream cheese frosting and a crumb topping, garnished with walnuts, beautifully presented on a white cake stand the BEST carrot cake recipe. — A moist two-layer carrot cake topped with creamy frosting, crunchy crumb topping, and walnuts for added texture.

Frequently Asked Questions (FAQs)

Q: How should I store my carrot cake?
Keep it refrigerated in an airtight container for up to 4 days.

Q: Can I freeze carrot cake and frosting?
Yes! Wrap cake layers tightly in plastic wrap and freeze. Thaw overnight in the fridge before frosting.

Q: What’s the best method for grating carrots?
Use a box grater or food processor with a shredding attachment for even, fine grated carrots.

Q: Can I add nuts or raisins?
Absolutely! Walnuts or pecans add crunch, and raisins bring extra sweetness. This is perfect if you want a raisin carrot cake recipe variation.

Q: Can I adjust the pan size?
Yes! Baking times will vary. See Baking Tips below for details.

Adjusting Your Pan Size

Pan Type	Size	Baking Time	Notes
9×13-inch pan	One large cake	40-45 minutes	Denser, one-layer style
8-inch round pans	Two layers	30-35 minutes	Perfect for layered presentation
Cupcakes	Standard muffin tin	20-22 minutes	Frost individually, great for parties

Baking Tips

How to Measure Flour Properly: Spoon flour into your measuring cup and level off with a knife—never scoop directly from the bag. This avoids dense, dry cake.
Substitutes for Applesauce: Use mashed banana or yogurt for a different moisture and flavor twist.
Frosting Quantity: If you want a thicker layer, double the frosting recipe. For alternative frostings, try a whipped cream cheese frosting or a maple-flavored cream cheese frosting for variety.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: About 1 hour including cooling

Detailed Ingredient List and Recipe Instructions

Ingredients

For the Cake:

2 cups all-purpose flour
Use all-purpose flour for the perfect balance of structure and tenderness. Measuring flour properly is key—spoon it into your measuring cup and level it off with a knife to avoid a dense cake.
2 tsp baking soda
Baking soda is the leavening agent that helps the cake rise and become light and fluffy. Make sure your baking soda is fresh for best results.
1/2 tsp salt
Salt enhances the flavors and balances the sweetness in the cake.
2 tsp ground cinnamon
Cinnamon is the star spice in carrot cake, providing warm, sweet notes that complement the carrots perfectly.
1/2 tsp ground ginger
Adds a gentle spicy kick that brightens the flavor.
1/4 tsp ground nutmeg
Nutmeg contributes subtle earthiness and depth, rounding out the spice blend.
1 cup neutral oil (canola or vegetable)
Neutral oils keep the cake moist without interfering with the spice flavors. Avoid olive oil as its strong taste can clash with the spices.
1 cup brown sugar, packed
Brown sugar adds moisture and a rich, caramel-like sweetness, helping keep the cake tender.
1/2 cup granulated sugar
Granulated sugar provides sweetness and helps create the cake’s fine crumb texture.
1/2 cup unsweetened applesauce
Applesauce adds extra moisture and natural sweetness, reducing the amount of oil needed. It also helps produce a tender crumb and is a great way to add fiber.
4 large eggs
Eggs provide structure and help bind the cake ingredients while adding richness.
2 tsp vanilla extract
Vanilla enhances all the flavors and adds aromatic sweetness.
3 cups freshly grated carrots (about 4-5 medium carrots)
Freshly grated carrots are essential for moisture and texture. They should be finely grated to distribute evenly throughout the batter and avoid large carrot chunks.

For the Cream Cheese Frosting:

8 oz block cream cheese, softened
Use block-style cream cheese rather than whipped or spreadable varieties for a thicker, richer frosting. Softening to room temperature ensures it mixes smoothly.
1/2 cup unsalted butter, softened
Butter adds creaminess and helps stabilize the frosting. Unsalted allows you to control the salt content precisely.
3-4 cups powdered sugar, sifted
Powdered sugar sweetens and thickens the frosting. Sifting prevents lumps and makes for a silky texture. Adjust the quantity depending on your preferred frosting sweetness and thickness.
2 tsp vanilla extract
Adds a mellow, sweet aroma and balances the tanginess of the cream cheese.

Carrot cake ingredients including chopped carrots, flour, oil, milk, spices, cinnamon sticks, and an eggshell on a wooden table. — Freshly chopped carrots, flour, spices, oil, and milk the essential ingredients for a moist and flavorful carrot cake.

Step-by-Step Instructions

Step 1: Prepare Your Oven, Pans, and Dry Ingredients

Preheat your oven to 350°F (175°C) so it’s ready when your batter is mixed—this ensures even baking.
Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg. Whisking not only combines but aerates these ingredients for a lighter cake texture.

Step 2: Mix Wet Ingredients and Fold in Carrots

In a separate large bowl, beat the oil, brown sugar, granulated sugar, and applesauce until the mixture is smooth and glossy. This step helps dissolve the sugars and ensures even moisture throughout.
Add the eggs one at a time, beating well after each addition to create structure and trap air for a fluffy crumb.
Stir in the vanilla extract for added aroma and sweetness.
Fold in the freshly grated carrots gently, distributing them evenly without crushing.

Step 3: Combine Wet and Dry Ingredients and Bake

Gradually add the dry ingredients to the wet mixture in batches, folding gently with a spatula. Mix just until combined—overmixing develops gluten and results in a dense cake. It’s okay if the batter looks a little lumpy.
Divide the batter evenly between your prepared pans for uniform layers—using a kitchen scale or measuring cups helps accuracy.
Bake in the preheated oven for 30-35 minutes, starting to check around 28 minutes. Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, your cake is done.
Remove cakes from oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges, invert onto wire racks, and cool completely before frosting to prevent melting.

Step 4: Make Frosting and Assemble the Cake

Beat softened cream cheese and butter together until light and fluffy—this aeration is key to smooth, creamy frosting.
Gradually add sifted powdered sugar and vanilla extract, beating well after each addition. Adjust powdered sugar quantity to get your desired consistency—thicker for frosting the outside, thinner for spreading between layers.
Level the cooled cake layers with a serrated knife if needed for even stacking.
Spread a generous layer of frosting between layers, stack, then frost the top and sides evenly.
For a finishing touch, sprinkle toasted nuts like walnuts or pecans on top for texture and flavor contrast

Swirled cream cheese frosting in a bowl with carrot cake and walnuts in the background. — Cream cheese frosting piped in a swirl, ready to frost carrot cake, with walnuts adding a crunchy topping.

Storage and Freezing Instructions

Refrigerate leftover cake covered in plastic wrap or airtight container for up to 4 days.
Freeze unfrosted cake layers wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in fridge before frosting.
Frosting can also be frozen but may need re-whipping before use.

Additional Notes

For carrot cake without oil, substitute with 3/4 cup applesauce and reduce oil to 1/4 cup.
When baking in a 9×13 pan, increase baking time to 40-45 minutes; check doneness with toothpick.
This recipe is adapted and inspired by Better Homes & Gardens but improved with extra moisture and spice balance.

Conclusion

If you’re wondering how to make carrot cake from scratch with guaranteed moist layers, warm spices, and a perfectly creamy frosting, this is the carrot cake layers recipe you’ve been waiting for. The secret? Freshly grated carrots, balanced spices, and a frosting recipe that’s more than just cream cheese and sugar—it’s the magic that ties the whole cake together.

Also, don’t forget to visit our Pinterest page for beautiful carrot cake plating ideas, decorating tips, and other delicious dessert recipes to inspire your baking creativity.

Try this step-by-step cake baking guide today and enjoy one of the best cake recipes for beginners and pros alike. Don’t forget to experiment with adding nuts to carrot cake or try the raisin carrot cake recipe variation for a sweet twist.

This is the carrot cake I want to eat, and once you try it, I bet you will too.

The Ultimate best Carrot Cake Recipe: Moist, Spiced & Irresistible

Introduction

Table of Contents

What You Will Need (Ingredients Highlights)

How To Make A Carrot Cake

1. Make The Cake Layers

2. Mix Together The Cream Cheese Frosting

3. Assemble & Frost The Cake

Frequently Asked Questions (FAQs)

Adjusting Your Pan Size

Baking Tips

Detailed Ingredient List and Recipe Instructions

Ingredients

For the Cake:

For the Cream Cheese Frosting:

Step-by-Step Instructions

Step 1: Prepare Your Oven, Pans, and Dry Ingredients

Step 2: Mix Wet Ingredients and Fold in Carrots

Step 3: Combine Wet and Dry Ingredients and Bake

Step 4: Make Frosting and Assemble the Cake

Storage and Freezing Instructions

The Ultimate Carrot Cake Recipe: Moist, Spiced & Irresistible

Ingredients

Instructions

Notes

Nutrition

Additional Notes

Conclusion