Hop into spring with Classic Carrot Cake—a dessert packed with warm spices, tender grated carrots, and cream cheese frosting that’s simply irresistible.
There’s something incredibly rewarding about turning home-grown ingredients into a delicious dessert. Indulging feels a little lighter when it’s packed with veggies, too. For more carrot-filled inspiration, try Mini Carrot Cheesecakes, Carrot Patch Cupcakes, and Carrot Cake Cheesecake —each one a delightful treat for garden-fresh flavors.
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Best Carrot Cake Recipe
Where are all my carrot cake lovers? It’s one of those desserts people seem to either love or leave, and I’m definitely on team love. Warm spices and tangy cream cheese frosting make it irresistible.
I think some people haven’t had the chance to try a truly amazing carrot cake—or maybe they’re not fans of mix-ins like nuts. And that’s fine! This recipe has been a labor of love. It’s inspired by my classic sheet cake, but the layers make it feel extra special. A simple technique gives it a lighter, fluffier texture while still keeping it moist without being dense. And with a luscious cream cheese frosting on top, it’s hard to resist!
Why We Love This Carrot Cake
- Warm, spiced flavors give the cake its signature taste.
- A great way to sneak veggies into a dessert kids will enjoy.
- Stays fresh and moist for days, perfect for leftovers or meal prep.
Recipe Ingredients
Carrots – Use freshly grated carrots for the best texture and flavor. Avoid pre-shredded carrots or a food processor, as they’re too thick. Grate with a box grater (largest setting). No need to peel—just clean thoroughly.
Spices – This blend of salt, cinnamon, ginger, nutmeg, and cloves gives the cake its signature rich and spiced flavor.
Coconut, Pecans, and Raisins – These mix-ins are optional and provide additional texture and flavor to the cake, adding crunch and sweetness. Include them if you enjoy a richer, more textured carrot cake.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cupcake Variation – Line a cupcake tin with your favorite liners. Bake at 350 degrees Fahrenheit (175 degrees Celsius), keeping an eye on the cupcakes to prevent burning or drying out. Carrot cake cupcakes typically bake faster than full cakes.
Bundt Cake Variation – Use a Bundt pan for this recipe. Baking time may double as you’re baking all the batter at once instead of splitting it into layers. Check for doneness around the 1-hour mark.
Add-Ins – Customize your cake with mix-ins like raisins (golden or regular), sweetened coconut flakes, or chopped nuts such as pecans, walnuts, or almonds for added texture and flavor.
How to Make Carrot Cake
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottoms of two 9-inch round baking pans with parchment paper, then spray or butter/flour the bottom and sides. Set aside.
Step 2: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla, and carrots. Mix to combine. Add egg yolks one at a time, mixing well after each addition.
Step 4: With the mixing speed on low, carefully add dry ingredients along with the coconut, pecans, and raisins (if using). Mix until a few dry streaks remain.
Step 5: In a medium bowl, beat egg whites until stiff. Using a spatula, fold into the batter until no streaks remain. Pour into the prepared pans, dividing evenly between the two.
Step 6: Place in the oven and bake for 30–35 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out with a few moist crumbs. Avoid overbaking. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire cooling rack to cool completely.
Step 7: Meanwhile, prepare the cream cheese frosting: Using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add cream cheese and mix on the lowest speed for 1–2 minutes. Chill for 30 minutes.
Step 8: Frost cooled cake layers and garnish with additional toasted pecans, if desired. Chill for 30 minutes before serving.
Expert Tips
Keep Nuts Suspended – Coat nuts in a bit of the flour mixture before adding them to the batter. This prevents them from sinking to the bottom and ensures even distribution while baking.
Scrape the Bowl – Use a rubber spatula to clean the sides of the bowl during mixing. This helps combine all the ingredients thoroughly and prevents uneven batter.
FAQs
No, peeling is not necessary as long as the carrots are washed thoroughly. The skin contains extra nutrients and will blend seamlessly into the batter.
Spread a generous amount of frosting between the layers and over the top of the cake. Use the remaining frosting to cover the sides of the cake evenly for a smooth, finished look.
Storage Information
STORE leftover cake in an airtight container in the refrigerator because it has cream cheese frosting. You can leave the cake out to cool, but refrigerate it once frosted. It will last up to 5 days.
To FREEZE, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and enjoy chilled or at room temperature.
More Easter Desserts to Try
Classic Carrot Cake Recipe
Ingredients
For the Cake
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher sea salt
- 2 tsp ground cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 1/2 cup brown sugar - packed
- 1 cup granulated sugar
- 3/4 cup canola oil - or vegetable oil
- 1/2 cup unsweetened applesauce - OR crushed pineapple
- 1 1/2 teaspoon vanilla extract
- 3 cup grated carrots*
- 4 large eggs - separated
- 2/3 cup sweetened coconut - optional
- 2/3 cup toasted chopped pecans - optional
- 1/2 cup baking raisins - optional
For the Frosting
- 1 cup unsalted butter - (2 sticks) room temperature
- 1 tbsp vanilla extract
- 1/2 tsp kosher sea salt
- 6 cup powdered sugar
- 2 (8 oz) blocks original cream cheese - room temperature
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottoms of two 9-inch round baking pans with parchment paper, then spray or butter/flour the bottom and sides. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla, and carrots. Mix to combine. Add egg yolks one at a time, mixing well after each addition.
- With the mixing speed on low, carefully add dry ingredients along with the coconut, pecans, and raisins (if using). Mix until a few dry streaks remain.
- In a medium bowl, beat egg whites until stiff. Using a spatula, fold into the batter until no streaks remain. Pour into the prepared pans, dividing evenly between the two.
- Place in the oven and bake for 30–35 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out with a few moist crumbs. Avoid overbaking. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire cooling rack to cool completely.
- Meanwhile, prepare the cream cheese frosting: Using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add cream cheese and mix on the lowest speed for 1–2 minutes. Chill for 30 minutes.
- Frost cooled cake layers and garnish with additional toasted pecans, if desired. Chill for 30 minutes before serving.
Hi, I’m Andrea, as well! I just made this cake and I’m waiting for it to cool. As I was reviewing the video, I realized I never put in the oil. Is this cake going to be OK? It smells good. It was a lot to put this together, I really don’t wanna do it again if you think I can get away with it. Help! By the way The frosting is delicious.
Hi Andrea, I think you will be just fine. It will likely be a little lighter of a cake, a little less dense and a little less moist, but still taste delicious. Is there any way you can sneak a little taste from the bottom of the cake and check it out before serving?
Can this cake be made and froze before frosting? If so, how long is it good for in the freezer?
Yes, you can freeze a carrot cake. To do so, first, make sure the cake has cooled completely to room temperature. Then, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from getting freezer burn or absorbing any odors from the freezer.
If you have the option, you can also wrap the cake in plastic wrap or aluminum foil and then place it in an airtight container or resealable freezer bag. This will provide an extra layer of protection against freezer burn and help maintain the cake’s moisture.
When you’re ready to eat the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once it’s fully thawed, you can bring it back to room temperature before serving.
It’s worth noting that while freezing a carrot cake is possible, it can affect the texture and quality of the cake. The cake may become slightly denser or moister after being frozen.
A properly stored carrot cake can keep in the freezer for up to three months without significant loss of quality. However, it’s best to consume it within one to two months for optimal freshness and flavor. After this time, the texture and taste of the cake may begin to degrade, even if it’s stored properly.
Made this for my mom but did not frost the whole thing.. just the middle and top.. it smelled so good.. and was moist.. my mom loved it and my sons did as well .. 👍👍
I just want to say Thank you! This cake recipe is Devine.. I made it for my husband who loves Carrot cake.. Every year a make one and it never really hit my taste bud but its his favorite so i try each year .. but this recipe is heaven! I have never had a more delicious carrot cake.. I thank my girlfriend for sharing it with me.
Every time I have tried making this the cake sinks in the middle. I’ve tried lowering the temp and extended cooking time, using a bit less oil, being careful not to open the oven door until I know it’s done and it doesn’t change—always sinks. Please help!
Hi Emma, I haven’t had this issue, but you are trying the right things. Here is one thing that might help: Carrots secrete their juices if grated and kept for out for a while before baking. So, you should try to grate and add your carrots to the batter just before the final mix and then immediately transfer to the baking pan, and proceed to baking. Also, make sure that a toothpick comes out clean from the middle before stopping baking the cake.