Go Back
–+ servings
Close-up of a thick rectangular slice of carrot cake with smooth cream cheese frosting and a small piped buttercream carrot on top, sitting on a white plate on a white marble countertop with a softly blurred kitchen background.

Carrot Cake Recipe

This carrot cake bakes up moist and tender with warm cinnamon, ginger, and nutmeg. It’s finished with a thick cream cheese frosting that slices clean and tastes balanced.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Ingredients Method

Ingredients
  

Cake
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup neutral oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 3 cups finely grated carrots about 4 to 5 medium carrots
  • 1 cup chopped pecans or walnuts optional
  • 1/2 cup raisins optional
  • 1/2 cup crushed pineapple drained very well, optional
Cream Cheese Frosting
  • 16 ounces full-fat cream cheese cold
  • 1/2 cup unsalted butter softened
  • 4 to 5 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt

Method
 

  1. Heat oven to 350°F.
  2. Grease a 9x13 pan, or two 8-inch round pans.
  3. If using round pans, line them with parchment circles.
  4. Whisk all dry ingredients in a large bowl.
  5. Whisk all wet ingredients in a second bowl.
  6. Pour the wet mixture into the dry mixture.
  7. Stir with a spatula just until you can’t see dry flour.
  8. Fold in the grated carrots.
  9. Fold in any optional add-ins, if using.
  10. Pour the batter into the prepared pan or pans.
  11. Bake a 9x13 cake for 35 to 45 minutes.
  12. Bake two 8-inch rounds for 28 to 35 minutes.
  13. Remove from the oven when a toothpick inserted in the center comes out with moist crumbs.
  14. Let the cake rest in the pan for 15 minutes.
  15. Cool completely before frosting.
  16. Beat the butter until smooth.
  17. Add the cold cream cheese and mix only until combined.
  18. Add powdered sugar in batches until smooth, starting with 4 cups.
  19. Add the vanilla extract and salt and mix until combined.
  20. Taste and add up to 1 more cup powdered sugar if needed for sweetness or thickness.
  21. Chill the frosting for 15 to 20 minutes if it feels soft.
  22. Frost the completely cooled cake.
  23. Chill the frosted cake briefly for cleaner slices.

Tried this recipe?

Let us know how it was!