Carrot Cake

Carrot Cake done right—soft, spiced, frosted with rich cream cheese, and topped with candied pecans for that wow factor.

Love carrot cake? Try Carrot Pumpkin Cake or Carrot Cake Cupcakes.

The Best Carrot Cake

This carrot cake’s been years in the making! It’s my dad’s favorite, so I had to get it just right. He swears it’s the best he’s ever had—and honestly, I agree.

It’s super soft, extra moist, and packed with warm spices like cinnamon, ginger, nutmeg, and cloves. The sweet and tangy cream cheese frosting soaks into the cake, making every bite chef’s kiss!

Top it with candied pecans for some crunch, or leave them off—it’s a win either way. I also love adding a thin layer of lemon curd between the layers, just like the pastry chef did at a restaurant I worked at. People went wild for it, and it’s such a fun twist here too!

I’ve prepped all the ingredients for easy assembly—oil, brown sugar, eggs, salt, spices, baking soda, vanilla, sugar, flour, applesauce, and carrots.

Cake Pans

This cake is made for 8×2-inch pans. Using the right size pans helps it bake properly.

Line the pans with parchment paper—this cake is so tender it won’t come out cleanly without it (I’ve 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.

I’m whisking the wet ingredients in one bowl and mixing the dry ingredients in another for this carrot cake.

What Keeps Carrot 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.
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 incredible.

Pour batter evenly into each pan, then check with a kitchen scale. Weigh the pans and adjust with a spoon for perfectly even layers.

I’m combining the wet and dry ingredients, folding in the shredded carrots, and pouring everything into the pans to bake.

How To Know When Carrot Cake Is 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.

The carrot cakes just came out of the oven and are cooling on a rack.

Cream Cheese Frosting

This frosting is soft, tangy, and sweet—the perfect match for carrot cake!

Top frosting tips:

Use room temperature 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.

I’m mixing the cream cheese frosting in a bowl.

Carrot Cake Baking Tips

Grate carrots small: Use the small holes on a grater so they mix in better and keep the cake soft.
Don’t pack carrots: Gently fill the measuring cup—don’t press them down.
Mix wet stuff well: Keep whisking until it looks smooth with no oil sitting on top.
Cool before frosting: If the cake is warm, the frosting will melt.

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.

A slice of carrot cake with a bite taken out, showing the rich layers inside.

Storage

Make Ahead and Storage

Cake layers: Let cool, then wrap in plastic. Keep in the fridge for up to 2 days or freeze for up to 1 month. If frozen, thaw in the fridge for 8–10 hours before frosting.
Frosted cake: Store in the fridge, covered or under a cake dome, for up to 4 days. It doesn’t freeze well once frosted.
Frosting: Make up to 1 day ahead. Keep in the fridge, then let sit at room temperature for 30–45 minutes before using. Cream cheese frosting doesn’t freeze well.

Other Delicious Desserts

Cake

Preheat the oven to 350°F. Generously spray two 8-inch round pans with cooking spray, line the bottoms with parchment paper (see note 1), and dust the sides with flour. Set aside. Peel and finely grate the carrots using the small side of a box grater. Measure out 3 cups (not packed). Avoid pre-shredded or food processor-grated carrots.
In a large bowl, whisk together all the dry ingredients. Set aside.
In another large bowl, briskly whisk together oil, applesauce, both sugars, and vanilla until smooth. Add the eggs one at a time, whisking after each addition until the batter is fully combined and smooth. Add the dry ingredients to the wet and stir with a wooden spoon until just combined—no dry streaks. Gently stir in the carrots.
Divide the batter evenly between the prepared pans (see note 2). Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cakes cool in pans for 15 minutes, then invert onto a wire rack to cool completely.

Optional Candied Pecans

Lower oven temp to 250°F. Line a large sheet pan with parchment paper. In one bowl, whisk egg white, water, and vanilla until frothy. In another bowl, mix sugar, salt, and cinnamon. Toss pecans in the egg white mixture, then use a slotted spoon to transfer them to the sugar mixture and toss until coated. Spread on prepared pan and bake for 45–60 minutes, stirring every 15 minutes. Let cool completely, then finely chop.

Frosting

In a stand mixer, beat cream cheese and butter (both softened to room temp) until completely smooth. Add vanilla and a pinch of salt. Gradually add powdered sugar, 2 cups at a time, beating until smooth. Adjust with more vanilla or salt to taste.
Place a small dab of frosting on your cake stand to anchor the bottom layer. Add the first cooled cake layer and spread frosting evenly over the top. If using, add a thin layer of lemon curd. Top with the second cake layer and frost the entire cake.
If the frosting is too soft, refrigerate it briefly or mix in up to ½ cup more powdered sugar. Decorate the sides of the cake with chopped candied pecans and scatter a few on top if desired.

Note 1: To make a parchment round liner:

Tear a piece of parchment slightly larger than your pan.
Fold it in half, then in half again into a square.
Fold into a triangle, then in half again.
Line up the point with the center of your cake pan and cut the outer edge to match the curve.
Unfold and place in the pan.

Note 2: To ensure even cake layers, weigh the batter in each pan and adjust as needed so both pans hold the same amount.
Storage: Wrap cooled cake layers in plastic wrap and refrigerate for up to 2 days or freeze for 1 month (thaw overnight in the fridge). Assembled cake can be stored in the fridge for up to 4 days. Frosted cake doesn’t freeze well. You can make the frosting 1 day ahead—store it airtight in the fridge and bring it to room temp (30–45 minutes) before using.

Nutrition information is automatically calculated, so should only be used as an approximation.