Carrot Cake that’s incredibly moist, perfectly spiced, and topped with tangy cream cheese frosting. Add candied pecans for an extra-delicious finish!
Love carrot cake? Try Carrot Pumpkin Cake or Carrot Cake Cupcakes.
The Best Carrot Cake
This carrot cake has been years in the making! It’s my dad’s favorite, so I had to get it just right—he says it’s the best he’s ever had!
Super moist with a soft crumb, it practically melts in your mouth. Warm spices like cinnamon, ginger, nutmeg, and cloves add flavor without being too strong. Brown sugar stands out, making the cake extra rich and deep in flavor.
Paired with tangy-sweet cream cheese frosting, every bite is amazing. The frosting soaks into the cake, making it even softer and balancing the sweetness. Candied pecans add a nice crunch, but even without them, this cake is a winner!
Let’s Chat Cake Pans
This cake is made for 9×2-inch pans. Using the right size pans helps it bake properly.
Line the pans with parchment paper—this cake is so soft it won’t come out cleanly without it (I learned the hard way!). Nothing’s worse than spending time and money on a cake that sticks to the pan.
Here’s the easiest way to line cake pans:
- Tear off a piece of parchment paper a little bigger than the pan.
- Fold it in half twice to make a smaller square.
- Fold into a triangle, then fold again.
- Hold the tip at the center of the pan and cut where it meets the edge.
- Unfold and press into the pan.
Quick Tip
Grease the pan and parchment with nonstick spray, then lightly dust with flour. This ensures the cake releases cleanly.
What Makes The Cake Moist?
Using the wrong ingredients, mixing too much, adding too much flour, or overbaking can make the cake dry. Here’s how to keep it soft and moist:
- Grate carrots by hand using the small holes on a grater. Pre-shredded store carrots are too big and dry.
- Follow baking directions and make sure your oven is set to the right temp.
- Spoon and level flour so the cake doesn’t turn out dense and dry.
- Use both oil and applesauce. They keep the cake moist—don’t swap them out!
How To Get Even Cake Layers
For even layers in a layered cake, divide the batter equally. This ensures the cake bakes evenly and looks great.
Pour batter evenly into each pan, then check with a kitchen scale. Weigh the pans and adjust with a spoon for perfectly even layers.
When Is Carrot Cake Done Baking?
- Visual: Cake slightly pulls from the pan edges, and the top looks caramelized.
- Physical: A toothpick in the center comes out clean or with a few moist crumbs.
How To Invert A Cake
Take the cakes out of the pan while they’re still a little warm to prevent sticking. Run a knife around the edges, place a cooling rack on top, and flip. I turn them out 15 minutes after baking.
Let the cake cool fully before frosting.
Cream Cheese Frosting
This frosting is soft, tangy, and sweet—the perfect match for carrot cake!
Top frosting tips:
- Use room temp butter and cream cheese. Set them out an hour before baking for smooth frosting without lumps. Need it faster? Here are some quick softening tips.
- Add powdered sugar slowly. Adjust to taste—more sugar makes it sweeter and firmer, less keeps it tangy and soft.
Variations
For a fun variation, add a layer of lemon curd between the cake and frosting—it’s a game-changer! Just spread cream cheese frosting, a layer of lemon curd, then top with the second cake layer.
Storage
Make Ahead And Carrot Cake Storage
- Cake layers: Wrap cooled layers in plastic wrap. Refrigerate up to 2 days or freeze up to 1 month. Thaw in the fridge for 8-10 hours before frosting.
- Finished cake: Store in the fridge, wrapped or under a cake dome, for up to 4 days. Doesn’t freeze well.
- Frosting: Cream cheese frosting doesn’t freeze well but can be made a day ahead. Store in the fridge and bring to room temp 30-45 mins before using.
Other Delicious Desserts
- Pumpkin Cake with cream cheese frosting
- Carmelitas oatmeal chocolate caramel bars
- Blueberry Coffee Cake with a streusel and glaze
- Cookie Bars with chocolate chips
- Strawberry Cheesecake Ice Cream Cake with a graham cracker crust
Carrot Cake
Equipment
- 2 9-inch baking pans round
- Large sheet pan 15 x 21-inch, lined
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup vegetable oil
- 1/4 cup applesauce sweetened
- 1-1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 3/4 tablespoon vanilla extract
- 4 large eggs
- 3 cups finely grated carrots
- 2 (8-ounce) packages cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 large egg white discard the yolk or save it for another recipe
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups pecan halves
Instructions
Cake
- Preheat oven to 350°F. Prepare two 9-inch round pans by lining them with parchment paper (see note 1). Generously spray the pans and liners with cooking spray, then dust with flour. Take your time with this step to prevent the cake from sticking. Set the prepared pans aside. Allow the cream cheese and butter for the frosting to come to room temperature.
- Peel and grate the carrots on the fine side of a grater to achieve very small pieces. Carefully shred the carrots, measuring to ensure you have 3 filled but not packed cups. While this may be tedious, it’s essential for making the cake ultra moist and flavorful. Avoid using a food processor or pre-shredded carrots from the grocery store.
- In a large bowl, combine all the dry ingredients except for the salt. Add the flour, baking soda, cinnamon, nutmeg, ginger, and cloves. Whisk together and set aside.
- In another large bowl, beat together the oil, applesauce, brown sugar, granulated sugar, and vanilla using a hand mixer or stand mixer fitted with a whisk attachment until completely combined and smooth. Whisk vigorously for about 1–2 minutes until the oil is emulsified. Add the eggs one at a time, whisking after each addition. Then stir in the grated carrots and salt until well combined.
- Place a sifter on top of the bowl with the wet ingredients. Sift in all the dry ingredients and beat until completely combined, resulting in a smooth batter.
- Divide the batter evenly between the prepared pans (see note 2) and bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the cakes from the oven and let them cool for 15 minutes before inverting onto a cooling rack to finish cooling.
Candied Pecans
- While the cakes cool, prepare the pecans. Lower the oven temperature to 250°F and line a large sheet pan with parchment paper or a silicone baking mat.
- In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites; stir to coat the nuts evenly. Using a slotted spoon, remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake for 45–60 minutes, stirring and tossing every 15 minutes. Remove the nuts and spread them on a sheet of parchment paper. Allow them to cool completely and harden, then finely chop the candied pecans.
Frosting
- In a large bowl fitted to a stand mixer, add in the cream cheese and butter. Make sure both are at room temperature, not melted or softened.
- Beat until completely smooth. Add vanilla extract and a generous pinch of salt. Beat until smooth. Gradually add in powdered sugar, beating until smooth and combined. Taste and adjust, adding more vanilla or salt if desired.
- Place a small amount of frosting on the cake serving plate to hold the bottom layer in place, then add one completely cooled cake layer. Spread frosting evenly over the center of the first layer, then top it with the second cake layer.
- Frost the cake. If the frosting is too soft, either refrigerate it or add an additional 1/2 cup powdered sugar. You will likely have a bit of extra frosting, so don’t feel like you need to use it all on the cake. Once the cake is frosted, decorate the sides with the chopped candied pecans. Add a few to the top if desired.
Video
Recipe Notes
- Tear off a sheet of parchment slightly larger than the cake pan.
- Fold the parchment in half and in half again to form a square shape.
- Fold the square into a triangle, then fold the triangle in half again.
- Hold the triangle against the bottom of the pan from the center outward.
- Cut the parchment right where it meets the edge of the cake pan, along the curve of the cake pan.
- Unfold the parchment and press it into the bottom of the cake pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this work with gluten free flour?
Sorry Kim, I am not super familiar with gluten free flour and haven’t tested this recipe with it so I really don’t know!
As your sister, I just have to say I cannot believe how quick and easy it was!! And how DELICIOUS!! Thanks for the recipe!
I am SO thrilled to hear this! Thanks Callie! 🙂