The world’s best carrot cake recipe is so simple but has the absolute best flavor and perfectly moist texture, and is then piled high with the most heavenly, fluffy and rich cream cheese frosting.
The first time I made this carrot cake, it was for a big pre-Easter get together at my parents’ house. It was pretty much immediately devoured except for two little slices I was able to save for my in-laws. On the way home we dropped off the cake to them, and before I even got the kids in bed I had a text from my mother in law — the connoisseur of carrot cakes — thanking us for the cake and swearing it was the best she’d ever had! Best compliment ever!
This cake is absolute perfection and pretty much foolproof! Three moist layers of the best carrot cake you’ve ever tasted (plus that frosting topper!) and no crazy ingredients or tricks, just straightforward easy-to-follow steps that will make this the best carrot cake recipe you’ve ever made!
Why This Recipe Works
Shredded carrots — It’s an absolute must that you use shredded carrots in this recipe. Why? Well, because shredded carrots will bake into the cake quickly (you don’t want to crunch into carrots, right?) and shredding them will release a lot of the moisture into the cake batter which is key to making this carrot cake recipe super moist.
Easy ingredients — A three-layer carrot cake might seem intimidating but I promise it’s really not. And, it’s made all that more easy when you use simple ingredients that you probably already have like flour, sugar, cinnamon, and brown sugar.
Applesauce — Now, if you’ve never added applesauce to a cake mix before, this might be a game-changer for you. I add it for two reasons: To cut back on the oil and it makes the cake more moist and chewy and a little bit denser.
Cream cheese frosting — I’d argue that this moist carrot cake recipe just doesn’t work with any other kind of frosting. It has to be cream cheese because the slight sourness of it offsets the sweetness of the cake and just works so well, no other icing could compare!
How to Make this Carrot Cake with Cream Cheese Frosting Recipe
How to Make the Carrot Cake
- Preheat the oven to 350 degrees and grease and flour three 9-inch cake pans. Get out two mixing bowls, one medium and one large. (not pictured)
- In the medium-sized bowl whisk together the dry ingredients (the flour, baking soda, cinnamon, and salt). (photos 1-2)
- Now in the large bowl (or the bowl of a stand mixer) and cream together the vegetable oil, applesauce, vanilla extract, sugar, and the brown sugar. (photo 3)
- Add the eggs to the wet mixture, one at a time. Then stir in the shredded carrots. (If you want to add the optional raisins and/or nuts, gently fold them in at this step.) (photo 4)
- Now add the dry ingredients into wet ingredients until there are no more streaks of flour in the batter (you can do this in 2-3 batches if you prefer). Divide the batter evenly among the prepared cake pans. (photos 5-6)
- Put the pans in the oven for about 35 minutes. Because baking time can vary depending on your oven and altitude, it is best to test the doneness of your cake by inserting a toothpick into the center of the cake. If it comes out clean (minus maybe a few loose crumbs), your cake is done BUT if any wet, sticky batter is stuck to the toothpick, your cake needs more time to bake. Keep it in the oven for a few more minutes and try again. (not pictured)
- Carefully turn the cakes out onto cooling racks and allow to cool. (not pictured)
How to Make the Cream Cheese Frosting
- While your cakes are cooling, make the cream cheese frosting by first getting out a sauce pan, and melting the butter over medium heat. When the butter is completely melted, let it continue to cook 2-4 minutes longer, or until the color goes from a pale yellow to a dark amber color. Then, take the butter off the heat. (not pictured)
- In a large, clean bowl cream together the cream cheese and butter. Then, add in the vanilla and salt and mix again. Add in the powdered sugar one cup at a time, making sure to mix thoroughly after each add, until the frosting is smooth and fluffy. (photo 7)
Assembling the Carrot Cake
- Assemble the carrot cake by spreading frosting on top of all three cake layers, stacking them as you go, and then spreading the remaining icing around the sides and the top of the cake. (photo 8)
- Top the cake with chopped pecans if you like. (see below)
- Store the cake in an airtight container until you’re ready to dive in! (not pictured)
Expert Tips
- If you don’t have three round cake pans, don’t worry. You can bake one layer at a time if you only have one pan. Or, if you want to make a larger sheet cake, use a large, 12″ x 18″ x 3″ rectangular cake pan. Bake for 40 minutes and check for doneness by inserting a toothpick into the center. Bake for 5-minute increments thereafter until a toothpick comes out clean.
- You can buy pre-shredded carrots, but I find that they are often already dried out while they’re sitting in the bag waiting for you to purchase them. I much prefer to shred my own carrots on a box grater for best results.
- If you don’t have an airtight container that will fit a whole cake, you can put the cake on a large plate, and then put some toothpicks or bamboo skewers into the top of the cake and plastic wrap around the cake and skewers/toothpicks. This method will keep the plastic wrap from touching the icing and pulling it off when you remove it.
Is Butter or Oil Best for Making Carrot Cake
While butter appears as an ingredient in many cakes, carrot cake is one where you should skip the butter and use vegetable or canola oil instead. Why? Well, oil keeps the carrot cake nice and moist for longer than butter. No one likes a dry carrot cake. When in doubt – go oil in this delicious cake.
More Amazing Carrot Recipes
For more amazingly mouthwatering delicious cake recipes check out my posts for Cream Cheese Lemon Crumb Cake, Zucchini Sheet Cake, Oatmeal Cake with Vanilla Sauce, and Strawberry Poppyseed Cake.
- Carrot Cake Bars
- Roasted Honey Garlic Glazed Carrots
- Cream Cheese Swirled Carrot Cake Bars
- Carrot Cake Muffins
Did you make this Carrot Cake with Cream Cheese Frosting recipe? YAY! Please rate the recipe below!
World’s Best Carrot Cake with Cream Cheese Frosting
Ingredients
- 3 cups flour
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 1 ¼ cups vegetable or canola oil
- ⅔ cup unsweetened applesauce
- 1 ¼ cups sugar
- 1 ¾ cups brown sugar
- 1 tablespoon vanilla
- 6 large eggs
- 3 cups shredded carrot
- optional: ½ cup raisins and/or ½ cup chopped pecans
Cream Cheese Frosting
- 16 ounces cream cheese - (2 8-ounce bricks), softened
- 1 cup butter
- 1 tablespoon vanilla extract - OR 1 teaspoons vanilla + 2 teaspoons maple extract
- ¼ teaspoon salt
- 8 cups powdered sugar - or as needed
- chopped pecans for topping, optional
Instructions
- Preheat oven to 350 degrees. Grease and flour two 8-inch or three 9-inch cake pans.
- In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a time, then stir in carrots. (If adding raisins and/or nuts stir in now).
- Stir dry ingredients into wet ingredients until there are no more streaks of flour in the batter. Divide between prepared cake pans.
- Bake for 35 minutes or until an inserted toothpick into the center comes out clean.
- Turn cakes out onto cooling racks and allow to cool.
- Prepare the frosting while your cakes cool. In a sauce pan, melt butter over medium heat. Once completely melted, continue to cook 2-4 minutes longer until the color goes from pale yellow to a dark amber color. Remove from heat.
- In a large bowl cream together cream cheese and butter. Mix in vanilla and salt. Add powdered sugar, one cup at a time mixing after each, until frosting is smooth and fluffy.
- Assemble cake by spreading frosting on top of all three layers, then spreading around the sides of the cake. Top with chopped pecans if desired and store in airtight container until ready to serve.
Notes
- If you don’t have three round cake pans, don’t worry. You can bake one layer at a time if you only have one pan. Or, if you want to make a larger sheet cake, use a large, 12″ x 18″ x 3″ rectangular cake pan. Bake for 40 minutes and check for doneness by inserting a toothpick into the center. Bake for 5-minute increments thereafter until a toothpick comes out clean.
- You can buy pre-shredded carrots, but I find that they are often already dried out while they’re sitting in the bag waiting for you to purchase them. I much prefer to shred my own carrots on a box grater for best results.
- If you don’t have an airtight container that will fit a whole cake, you can put the cake on a large plate, and then put some toothpicks or bamboo skewers into the top of the cake and plastic wrap around the cake and skewers/toothpicks. This method will keep the plastic wrap from touching the icing and pulling it off when you remove it.
Thank you for this recipe. I have been using one my sister gave me and this is so much more delicious. Will make this a ” favourite” from now on. Cheers for Australia.
Hi, I am stuffing my face with this delicious carrot cake as we speak and just had to pass by to thank you for it in between the bites. 🙂 It’s heavenly light and moist. Baked it in a 10x 15 inch dish for approx 30 mins. Thank you so much for the recipy, no return for me either! 🙂
Every year I make carrot cake for my husband’s birthday, and this is the best one so far! The frosting was excellent, and I got many compliments on how moist the cake was. I would recommend using baking paper on the tins instead of the listed method of greasing the pan then coating it in flour, as my cakes still had issues sticking. If using nuts, make sure to chop them coarsely, as the smaller pieces in the cake turned black (though I tasted no burnt flavor).I also would have left it in the oven for 5-10 more minutes than suggested–2 of the 3 layers started falling apart when I tried to take them out of the tin (even though the toothpick came out clean) and it turned out part of the bottom was still raw. I was able to recover one of the layers by baking it for 10-15 more minutes (after it had cooled down). My oven is a bit finnicky and inconsistent on temperature–I assume if we had a better oven the recommended time would leave the cake just barely baked.
I made this cake last night and it was a huge hiT!!
One thing i noticed was thAt the recipe calls for vanilla in the cake but the instructions do not say when to add it. I added with my wet ingredients (because, duh) but if i hadnt looked through the List of ingredients again to check maRk everything i would have forgotten to add it!
Hi Judi- SO happy to hear that you loved this! It’s one of my most favorite cake recipes on the entire blog! Thanks for the heads up about the vanilla mistake- I will get it fixed ASAP! Thanks for sharing!
I am doing things backwards and read the commeNts after I made the cake. It doesnt look the insTructions were updated to add the Vanilla. Hopefully cake tastes ok without it:(
Thanks for pointing that out, Nicole! It is updated correctly now 🙂
Made this cake for Easter. I added a tad of maple flavor to the icing. Absolutely amazing cake.
That sounds delicious! I am a huge maple fan.. I should definitely try that! Thanks for sharing.