Best Carrot Cake with Cream Cheese Frosting
This best carrot cake recipe delivers a perfectly spiced, incredibly moist two-layer cake made with freshly grated carrots, warm spices, oil, and applesauce for a tender crumb. Topped with tangy cream cheese frosting, it's a crowd-pleasing dessert ideal for birthdays, celebrations, and weekend baking—even beginners can master it with the detailed instructions.
Equipment
- Two 9-inch round cake pans
- Parchment paper circles
- Large mixing bowls
- Medium mixing bowls
- Whisk
- Electric mixer (hand mixer or stand mixer)
- Rubber spatula
- Box grater or food processor with grating attachment
- Cooling racks
- Toothpick or cake tester
- Offset spatula for frosting
Ingredients
- 2 cups all-purpose flour - 256g
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups packed light brown sugar - 300g
- ½ cup granulated sugar - 100g
- 1 cup vegetable oil or canola oil - 240ml
- ½ cup unsweetened applesauce - 120g
- 4 large eggs - room temperature
- 2 teaspoons pure vanilla extract
- 3 cups finely grated fresh carrots - 360g, about 4-5 medium carrots
- 1 cup chopped pecans or walnuts - 120g, optional
For the Cream Cheese Frosting
- 16 ounces full-fat cream cheese - 450g, softened
- ½ cup unsalted butter - 113g, softened
- 4 cups confectioners' sugar - 480g, sifted
- 2 teaspoons pure vanilla extract
- salt - pinch
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment circles, and lightly spray again. Set aside.
- Wash, peel, and finely grate 4-5 medium carrots to yield exactly 3 cups (360g). Use a box grater or food processor for fine shreds.
- If using nuts, spread 1 cup chopped pecans or walnuts on a baking sheet and toast at 350°F for 6-8 minutes until fragrant and golden. Cool completely.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt for at least 30 seconds to distribute evenly.
- In another large bowl, whisk brown sugar, granulated sugar, oil, and applesauce until smooth. Add eggs one at a time, whisking well after each, then stir in vanilla.
- Pour wet ingredients into dry and gently fold with a spatula until just combined—do not overmix. A few small lumps are okay.
- Gently fold in the grated carrots and toasted nuts (if using) until evenly distributed with no dry flour pockets.
- Divide batter evenly between the prepared pans and smooth tops. Bake for 30-35 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool cakes in pans for 15 minutes on wire racks. Run a knife around edges, invert onto racks, remove parchment, and cool completely (at least 1 hour) before frosting.
- Beat softened cream cheese and butter until smooth and fluffy (2-3 minutes). Gradually add sifted confectioners' sugar, then vanilla and pinch of salt. Beat until creamy. Add 1 tbsp cream if too thick.
- Place one cooled layer on a serving plate. Spread 1-1½ cups frosting on top. Add second layer, apply a thin crumb coat, refrigerate 15-20 minutes, then frost completely. Decorate with pecans if desired.
Notes
- Use freshly grated carrots—pre-shredded are too dry and thick for best moisture and texture.
- Grate carrots very finely for seamless integration and even baking.
- Room temperature eggs and properly softened cream cheese/butter are essential for smooth batter and frosting.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- The cake tastes even better the next day as flavors meld—ideal for make-ahead.
- Store frosted cake in the refrigerator up to 5 days; bring to room temperature before serving.
- Unfrosted layers can be frozen up to 3 months; thaw overnight in fridge before frosting.
- Variations: Add ½ cup drained crushed pineapple (reduce applesauce to ¼ cup) or ½-¾ cup raisins.
- For cupcakes, bake in 24 liners for 18-22 minutes; for sheet cake, use 9x13 pan and bake 40-45 minutes.