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Carrot Cake Recipe (Moist, Classic & Bakery-Style)
If you’re craving a cozy, bakery-style dessert with tender crumbs, warm spices, and silky cream cheese frosting, this Carrot Cake Recipe is the one you’ll keep coming back to again and again.
This is my go-to moist carrot cake: soft, flavorful, not too sweet, and topped with a cloud of cream cheese frosting that sets just right in the fridge. It’s a classic carrot cake that feels special enough for holidays and simple enough for a casual Sunday dinner. I’ve tweaked this homemade carrot cake over the years—birthday parties, Easter brunches, office potlucks—and this is the version my family now calls “the house carrot cake.”
Full Recipe Introduction
Carrot cake is one of those timeless desserts that never really goes out of style. This Carrot Cake Recipe gives you a classic carrot cake with a modern, bakery-style finish: tall layers, a tender crumb, and just enough spice to make the carrots and vanilla sing without hitting you over the head with cinnamon.
What makes this moist carrot cake special?
- It’s wonderfully soft without being mushy.
- The carrots stay tender, not stringy.
- The cream cheese frosting is sturdy enough for layering but still fluffy and smooth.
- You get that old-fashioned, traditional carrot cake flavor with a few helpful updates.
I bake this several times a year—Easter, Mother’s Day, fall gatherings, and yes, sometimes just because it’s Thursday and we need something sweet. If you grew up with a carrot walnut cake at church potlucks or family reunions, this version will feel familiar but a bit more polished. A true homemade carrot cake from scratch, with simple pantry ingredients and a few tricks that make it taste like it came from a little corner bakery.
You can serve it as a simple carrot cake in a 9×13 pan, or go full show-stopper and build a layered carrot cake with pretty swirls of cream cheese frosting on top. Either way, you’ll have a carrot dessert recipe that people ask you for… and actually make.
Why You’ll Love This Carrot Cake Recipe
- Moist but not heavy – Uses oil, applesauce, and finely grated carrots for a tender, bakery-style crumb.
- Classic flavor, simple ingredients – No fancy items; just sugar, flour, spices, carrots, and staples you likely already have.
- Foolproof layering – The cake bakes flat and sturdy enough to stack into a beautiful layered carrot cake.
- Flexible pan choices – Works as a two- or three-layer round cake, a sheet cake, or even cupcakes.
- Make-ahead friendly – The flavor actually improves after a night in the fridge.
- Customizable spice level – Keep it mild for kids or bump up the spices for a deeper spiced carrot cake.
- Great for celebrations – Perfect for birthdays, Easter, Thanksgiving, or office treats.
- Tested again and again – I’ve made this more times than I can count; the method is reliable and forgiving.
Ingredients for the Best Carrot Cake Recipe
A good Carrot Cake Recipe starts with good ingredients—and a little attention to detail. I’ll give you exact measurements plus some substitution ideas so you can adjust to your pantry and preferences.
For the Carrot Cake
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon (use good-quality for better flavor)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional, adds a gentle warmth)
- ¼ teaspoon ground cloves (optional, for a deeper spiced carrot cake)
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar (adds moisture and caramel notes)
- 4 large eggs, at room temperature
- 1 cup (240 ml) neutral oil (canola, vegetable, or avocado oil)
- ½ cup (120 ml) unsweetened applesauce
- Sub: Use more oil if you don’t have applesauce; cake will be a bit richer.
- 2 teaspoons pure vanilla extract
- 3 cups (about 300 g) finely grated carrots, packed
- Peel and grate on the small holes of a box grater; finer carrots blend better into the cake.
- 1 cup (100 g) chopped walnuts or pecans (optional but classic)
- Toast lightly in a dry skillet for 5–7 minutes for deeper flavor.
- ½ cup (80 g) drained crushed pineapple or shredded coconut (optional)
- Adds moisture and a little natural sweetness.
For the Cream Cheese Frosting
- 8 oz (226 g) cream cheese, full-fat, softened to room temperature
- ½ cup (113 g) unsalted butter, softened
- 3–3½ cups (360–420 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 1–2 tablespoons heavy cream or milk, as needed for consistency
Optional Garnishes
- Extra chopped walnuts or pecans
- Grated carrot “curls” (made with a vegetable peeler)
- Light sprinkle of cinnamon on top
You know what? With carrot cake, the little choices matter—freshly grated carrots instead of pre-shredded, room-temperature eggs, softened cream cheese. These tiny tweaks add up to that “wow, you made this?” moment.
Step-by-Step Directions
Follow these simple steps and you’ll have a bakery-style homemade carrot cake without stress. Read through once before you start, then take it one step at a time.
-
Prep your pans and oven.
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans), then line the bottoms with parchment paper for easy removal. -
Whisk the dry ingredients.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. This helps keep the cake light and prevents clumps of spice. -
Mix the sugars, eggs, and wet ingredients.
In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thickened and smooth, about 1–2 minutes by hand. Add the oil, applesauce, and vanilla; whisk again until the mixture looks emulsified and glossy. -
Combine wet and dry.
Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula. Mix just until no visible streaks of flour remain. Overmixing can make the cake dense. -
Fold in carrots and nuts.
Add the grated carrots, walnuts (or pecans), and pineapple or coconut if using. Gently fold until evenly distributed. The batter will look thick and full of “stuff”—that’s what gives you a moist carrot cake with great texture. -
Fill the pans.
Divide the batter evenly between your prepared pans. You can use a kitchen scale if you want very even layers, but eyeballing works too. Smooth the tops with an offset spatula or the back of a spoon. -
Bake.
Bake at 350°F for 25–30 minutes (for two 9-inch pans) or 20–25 minutes (for three 8-inch pans). The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter, and the tops spring back lightly when touched. -
Cool completely.
Let the cakes cool in the pans for 10–15 minutes. Run a knife around the edges, then turn out onto a wire rack. Peel off parchment and let them cool completely—this may take 45–60 minutes. Frosting a warm cake will melt your cream cheese frosting, so be patient here. -
Make the cream cheese frosting.
In a large bowl, beat the softened cream cheese and butter with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes. Add powdered sugar 1 cup at a time, mixing on low until incorporated, then on medium until fluffy. Beat in vanilla and salt. Add 1–2 tablespoons of cream or milk as needed until smooth and spreadable. -
Level and layer the cake.
If your cakes domed a bit, use a serrated knife to gently level the tops. Place one cake layer on a serving plate, spread with a generous layer of frosting, then top with the second layer. Repeat if you made three layers. -
Frost the outside.
Apply a thin “crumb coat” of frosting around the sides and on top of the cake, then chill for 15–20 minutes. This seals in crumbs. Finish with a thicker layer of frosting, swirling with an offset spatula. Decorate with chopped nuts or carrot curls if you’d like. -
Chill, slice, and serve.
For the best slices and flavor, chill the finished carrot cake for at least 1–2 hours. Slice with a sharp, thin knife, wiping the blade between cuts for clean layers.
Servings & Timing
- Yield: About 12–16 slices (depending on how generous you are)
- Prep Time: 25–30 minutes
- Bake Time: 25–30 minutes
- Cooling & Decorating Time: 1½–2 hours
- Total Time: About 2½–3 hours (mostly hands-off cooling and chilling time)
If you’re planning this classic carrot cake for a gathering, I like to bake the layers the day before and frost them the morning of the event—or frost the night before and chill overnight.
Carrot Cake Variations
You can easily turn this into your own signature Carrot Cake Recipe:
- Carrot Walnut Cake: Use walnuts only and sprinkle extra on top of the frosting for a true carrot walnut cake vibe.
- Simple Carrot Cake (9×13 Pan): Bake the batter in a greased 9×13 pan for 35–40 minutes and frost just the top.
- Carrot Cupcakes: Fill lined muffin tins ⅔ full and bake 18–22 minutes for easy carrot cake cupcakes.
- Raisin Lover’s Carrot Cake: Fold in ½–¾ cup plump golden raisins soaked briefly in hot water.
- Lighter Cream Cheese Frosting: Use reduced-fat cream cheese and slightly less powdered sugar for a tangier, less sweet frosting.
- Nut-Free Version: Skip the nuts and add a bit of shredded coconut or extra carrots for texture.
Storage, Freezing & Make-Ahead Tips
- Room Temperature: Because of the cream cheese frosting, don’t leave the finished cake at room temperature for more than about 2 hours.
- Refrigerator: Store the carrot cake, covered, in the fridge for up to 4–5 days. I like using a cake carrier or inverting a large bowl over the cake plate.
- Freezing Whole Cake: Chill until firm, then wrap the entire cake in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
- Freezing Slices: Wrap individual slices in plastic wrap, then place in a freezer bag. Great for single-serving treats.
- Reheating/Serving: Serve slices slightly chilled or let them sit at room temperature for 15–20 minutes for the softest texture and best flavor.
- Make-Ahead: Bake layers up to 2 days ahead, wrap tightly and refrigerate. Frost the day you plan to serve, or frost and chill overnight for even better flavor.
Honestly, this is one of those cakes that tastes even better the second day—the spices settle, and the moisture distributes throughout the crumb.
Recipe Notes from My Kitchen
- Grate your own carrots. Pre-shredded carrots from the store tend to be dry and thick. Freshly grated, fine carrots melt into the batter and keep the cake moist.
- Don’t skimp on salt in the frosting. A pinch of salt in cream cheese frosting balances the sweetness and makes the vanilla and tang pop.
- Spice balance: If you’re serving kids or spice-shy guests, stick to just cinnamon. For those who love a more old-fashioned spiced carrot cake, keep the nutmeg, ginger, and cloves.
- Oil vs. butter: Oil keeps the cake moist and tender, even when refrigerated. Butter adds flavor but can make the cake firmer when cold; this recipe uses oil for that classic, moist carrot cake texture.
- Leveling layers: If your cake layers bake up uneven, don’t stress. A quick trim with a serrated knife and a generous frosting layer cover a multitude of “home-baker” moments.
- Chilling time: A quick chill after frosting helps the cream cheese frosting set so you get neat slices instead of sliding layers.
Every time I tested this recipe, I took notes like a little kitchen scientist—less spice, more spice, extra pineapple, no pineapple. This version is the sweet spot between classic, reliable, and crowd-pleasing.
Carrot Cake Recipe FAQs
1. Can I make this carrot cake recipe without nuts?
Yes. Simply leave out the walnuts or pecans; you don’t need to replace them with anything. The cake will still be moist and flavorful.
2. Can I use whole wheat flour instead of all-purpose?
You can replace up to half the flour with white whole wheat flour. Using 100% whole wheat will make the cake denser and slightly drier.
3. Why is my carrot cake dense or gummy?
This usually happens from overmixing the batter or adding too much grated carrot. Mix just until the flour disappears and measure your carrots lightly packed.
4. Can I reduce the sugar?
You can cut the total sugar by about ¼–⅓ cup without major changes, but the cake will be a little less moist and the flavor slightly less rich.
5. Does carrot cake need to be refrigerated?
Yes, because of the cream cheese frosting. Keep the cake chilled, then bring slices out 15–20 minutes before serving for the best texture.
6. Can I make this carrot cake from scratch as cupcakes?
Absolutely. Use the same batter, fill cupcake liners ⅔ full, and bake 18–22 minutes. Cool completely before frosting.
7. How do I keep my cream cheese frosting from being runny?
Start with fully softened, not melted, cream cheese and butter. Add powdered sugar gradually and chill the frosting for 15–20 minutes if it feels too soft.
8. Can I make this an easy carrot cake in a sheet pan?
Yes. Bake in a greased 9×13 pan, cool completely, then frost just the top for a simple carrot cake that’s perfect for potlucks and casual gatherings.
Conclusion: Bake This Carrot Cake Recipe Soon
This Carrot Cake Recipe gives you everything you want in a classic carrot cake—moist layers, warm spices, tender carrots, and a rich cream cheese frosting that ties it all together. It’s cozy enough for family dessert and beautiful enough for your holiday table.
If you try this homemade carrot cake, let me know how it goes—tell me if you added nuts, raisins, or kept it plain and simple. And if you love old-fashioned bakes like this, you might also enjoy a good banana bread or a cinnamon-spiced apple cake next.
Carrot Cake Recipe (Moist, Classic & Bakery-Style)
Ingredients
- 2 cups all-purpose flour 250 g
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon use good-quality for better flavor
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger optional, adds a gentle warmth
- 1/4 teaspoon ground cloves optional, for a deeper spiced carrot cake
- 1 cup granulated sugar 200 g
- 1 cup light brown sugar 200 g, packed; adds moisture and caramel notes
- 4 large eggs at room temperature
- 1 cup neutral oil 240 ml; canola, vegetable, or avocado oil
- 1/2 cup unsweetened applesauce 120 ml; or sub more oil for a richer cake
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots about 300 g, packed; peel and grate on the small holes of a box grater
- 1 cup chopped walnuts or pecans 100 g; optional but classic, toast lightly for deeper flavor
- 1/2 cup drained crushed pineapple or shredded coconut 80 g; optional, adds moisture and natural sweetness
- 8 oz cream cheese 226 g; full-fat, softened to room temperature
- 1/2 cup unsalted butter 113 g; softened to room temperature
- 3–3 1/2 cups powdered sugar 360–420 g; sifted
- 2 teaspoons pure vanilla extract for frosting
- 1/4 teaspoon fine sea salt for frosting
- 1–2 tablespoons heavy cream or milk as needed for frosting consistency
- extra chopped walnuts or pecans optional, for garnish
- grated carrot curls optional, made with a vegetable peeler, for garnish
- ground cinnamon optional, light sprinkle on top for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans), then line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves
- In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thickened and smooth, about 1–2 minutes by hand. Add the oil, applesauce, and vanilla; whisk again until the mixture looks emulsified and glossy.1 cup granulated sugar, 1 cup light brown sugar, 4 large eggs, 1 cup neutral oil, 1/2 cup unsweetened applesauce, 2 teaspoons pure vanilla extract
- Add the dry ingredient mixture to the wet mixture in two additions, folding gently with a spatula. Mix just until no visible streaks of flour remain to avoid overmixing and a dense cake.
- Gently fold in the grated carrots, walnuts or pecans, and pineapple or shredded coconut (if using) until evenly distributed. The batter will be thick and full of mix-ins.3 cups finely grated carrots, 1 cup chopped walnuts or pecans, 1/2 cup drained crushed pineapple or shredded coconut
- Divide the batter evenly between the prepared cake pans. Smooth the tops with an offset spatula or the back of a spoon.
- Bake at 350°F (175°C) for 25–30 minutes for two 9-inch pans or 20–25 minutes for three 8-inch pans. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.
- Let the cakes cool in the pans for 10–15 minutes. Run a knife around the edges, then invert onto a wire rack. Peel off the parchment and allow to cool completely, about 45–60 minutes, before frosting.
- In a large bowl, beat the softened cream cheese and butter with a hand mixer or stand mixer on medium speed until smooth and creamy, 2–3 minutes. Add powdered sugar 1 cup at a time, mixing on low until incorporated, then on medium until fluffy. Beat in vanilla and salt. Add 1–2 tablespoons of cream or milk as needed until the frosting is smooth and spreadable.8 oz cream cheese, 1/2 cup unsalted butter, 3–3 1/2 cups powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, 1–2 tablespoons heavy cream or milk
- If the cake layers have domed, use a serrated knife to gently level the tops. Place one layer on a serving plate, spread a generous layer of cream cheese frosting over the top, then add the second layer (and third, if using), repeating with frosting between each layer.
- Apply a thin crumb coat of frosting around the sides and on top of the cake, then chill for 15–20 minutes to set. Finish with a thicker layer of frosting, swirling with an offset spatula. Decorate with extra chopped nuts, carrot curls, and a light sprinkle of cinnamon if desired.extra chopped walnuts or pecans, grated carrot curls, ground cinnamon
- Chill the frosted carrot cake for at least 1–2 hours before slicing for the cleanest layers and best flavor. Slice with a sharp, thin knife, wiping the blade between cuts, and serve slightly chilled or after resting at room temperature for 15–20 minutes.
