Introduction

This Best Ever Carrot Cake is moist, flavorful, and perfectly spiced. With finely grated carrots and a rich cream cheese frosting, it’s a classic dessert sure to impress at any gathering.

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 the oven to 350 degrees Fahrenheit. Butter two 9-inch round cake pans, line with parchment paper, then butter the parchment paper. Dust parchment with flour and shake out the excess. If you have water-soaked cake strips, line pans with them for even baking.
Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: In a large mixing bowl, use an electric mixer to blend the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the finely grated carrots evenly without overmixing.
Step 5: Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 6: Bake in the preheated oven for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges, then invert the cakes onto a wire rack to cool completely.
Step 8: Once cooled, frost the cakes with Cream Cheese Frosting and sprinkle with chopped pecans if using. Store the finished cake in an airtight container in the refrigerator.

Tips & Variations

Use water-soaked cake strips around the pans to prevent doming and ensure even baking.
For a nut-free version, omit the pecans or substitute with shredded coconut.
Finely grate carrots to ensure a tender texture and even moisture distribution.
Add a pinch of ground cloves or cardamom for extra warmth in the spice profile.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. To serve, bring to room temperature or warm slightly for best flavor. The cake can also be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded carrots instead of finely grated?

Finely grated carrots work best to keep the cake moist and tender. Using shredded carrots may result in a coarser texture and uneven moisture.

Do I have to use applesauce in the recipe?

Applesauce adds moisture and helps keep the cake tender while reducing the amount of oil needed. You can substitute it with an equal amount of additional oil or mashed banana, but the texture and flavor may vary slightly.

Best Ever Carrot Cake Recipe

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★★★★★

4.5 from 131 reviews

This Best Ever Carrot Cake recipe delivers a moist, flavorful cake packed with grated carrots and warm spices like cinnamon, nutmeg, and ginger. Perfectly balanced with a creamy, luscious cream cheese frosting and optionally topped with crunchy chopped pecans, this cake is ideal for celebrations or any sweet craving. The use of vegetable oil and applesauce ensures a tender crumb while keeping the cake moist and delicious. Baked in round pans, it yields two layers perfect for stacking and frosting.

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

Ingredients

Scale

Cake 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)

Cream Cheese Frosting

1 recipe Cream Cheese Frosting (typically cream cheese, butter, powdered sugar, vanilla extract)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it’s at the perfect temperature for even baking.
Prepare Pans: Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter the parchment and dust lightly with flour. Shake out excess flour. Optionally, line pans with water-soaked cake strips to help the cakes bake evenly.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until thoroughly combined.
Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to blend vegetable oil, unsweetened applesauce, eggs, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth and well incorporated.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix just until combined, taking care not to overmix. Fold in the finely grated carrots until evenly distributed throughout the batter.
Divide and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 33 to 38 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, run a knife around the edges, invert the cakes onto a wire rack, and allow them to cool completely.
Frost and Garnish: Once fully cooled, frost the cakes with the prepared cream cheese frosting. Sprinkle the top with chopped pecans if desired for extra texture and flavor. Store the finished cake in an airtight container in the refrigerator.

Notes

For evenly baked cakes, use water-soaked cake strips around the pans.
Do not overmix the batter to keep the cake tender.
Finely grate carrots for the best texture integration.
Store the cake refrigerated to keep the cream cheese frosting fresh.
The cream cheese frosting recipe is not included but typically needs cream cheese, butter, powdered sugar, and vanilla extract.
Pecans are optional but add nice crunch and flavor to the finished cake.

Keywords: Carrot Cake, Cream Cheese Frosting, Moist Carrot Cake, Spiced Cake, Holiday Dessert, Layer Cake