Moist Carrot Cake Recipe with Cream Cheese Frosting

This homemade carrot cake recipe is moist, tender, warmly spiced, and easy to make with simple ingredients. It has a soft crumb, rich flavor from butter, cinnamon, vanilla, and fresh carrots, and it is finished with creamy cream cheese frosting.

Carrot cake is a classic dessert for a reason. It is sweet, lightly spiced, beautifully moist, and perfect for celebrations or everyday baking. This carrot cake recipe is made from scratch, but the method is straightforward and approachable, even if you do not bake layer cakes often.

The texture is one of the best parts of this cake. Finely grated carrots blend into the batter and help create a moist crumb without making the cake heavy. Butter adds a rich flavor, applesauce helps keep the cake soft, and a touch of cinnamon gives it that familiar homemade carrot cake warmth.

Once the layers are completely cool, the cake is filled and covered with cream cheese frosting. The tangy frosting balances the sweetness of the cake and makes every slice feel special. This homemade carrot cake is a wonderful choice for birthdays, holidays, spring gatherings, or any time you want a reliable dessert that tastes bakery-worthy.

a whole carrot cake with cream cheese frosting and tiny frosting carrots all around it

Carrot Cake: Ingredients & Substitutions

This carrot cake is made with common baking ingredients. For the best flavor and texture, follow the recipe as written, but these substitutions can be used when needed.

ingredients in this Best Carrot Cake Recipe

All-purpose flour. Cake flour may be used instead of all-purpose flour.
Salted butter. Unsalted butter, canola oil, or coconut oil can be used, although butter gives the cake the best flavor.
Granulated sugar. Regular white sugar or organic cane sugar both work well.
Light brown sugar. Dark brown sugar may be used for a deeper molasses flavor.
Unsweetened applesauce. Canola oil can be used in place of applesauce.
Cream cheese frosting. Cream cheese frosting is the classic choice, but vanilla frosting, vanilla buttercream, or coconut frosting can also be used.

a fork taking a bite out of a slice of Carrot Cake

How to Make Carrot Cake

This carrot cake recipe is simple to prepare. The most important steps are grating the carrots finely, mixing the wet and dry ingredients separately, and allowing the cake layers to cool fully before frosting.

Begin by grating the carrots. A fine grate works best because the carrots blend smoothly into the batter and help create an even, moist texture. You can grate them by hand or use a food processor fitted with a shredding attachment.

two photos showing How to Make Carrot cake - grating carrots

Next, combine the dry ingredients in a small bowl. This includes the flour, baking soda, baking powder, salt, and cinnamon. Mixing these ingredients first helps distribute the leavening and spice evenly throughout the cake.

two photos showing How to Make Carrot cake - combining dry ingredients

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Make sure there are no lumps of brown sugar left in the mixture.

two photos showing How to Make Carrot cake - combining butter and sugars

Add the eggs, unsweetened applesauce, and vanilla, then whisk until the wet ingredients are fully combined.

two photos showing How to Make Carrot cake - adding eggs, applesauce and vanilla

Add the dry mixture to the wet ingredients and stir just until the batter is smooth. Avoid overmixing, which can make the cake denser than desired.

two photos showing How to Make Carrot cake - combining wet and dry ingredients

Finally, fold in the grated carrots. If you enjoy extra texture in carrot cake, you may also add mix-ins at this stage.

Chopped pecans or walnuts
Raisins
Shredded coconut

two photos showing How to Make Carrot cake - adding shredded carrots

Line two round 6-inch cake pans with parchment paper and grease the sides. Divide the batter evenly between the pans, using about 1 ½ cups of batter per pan. Spread the batter into an even layer so the cakes bake uniformly.

two photos showing How to Make Carrot cake - lining cake pans and dividing batter between them

Bake the carrot cake layers for 25 to 30 minutes, or until the tops are set and a cake tester inserted in the center comes out clean. Let the cakes cool in the pans for at least 30 minutes before transferring them to a wire rack to cool completely.

two photos showing How to Make Carrot cake - cakes after baking in pans and on a wire cooling rack

Make the Frosting:

While the cake layers are baking or cooling, prepare the cream cheese frosting. Make sure the cake is completely cool before frosting, otherwise the frosting may soften and slide.

Assemble the Carrot Cake

Place one cake layer on a serving plate or cake stand. Spread frosting over the top, then add the second cake layer. Frost the top and sides of the cake, smoothing it with a spatula. If desired, pipe decorations and garnish with chopped nuts.

two photos showing How to Make Carrot cake - frosting the carrot cake with cream cheese frosting

Chill

Chill the frosted carrot cake for at least 3 hours, or overnight. Chilling helps the frosting set and makes the cake easier to slice cleanly.

Serve

Serve this homemade carrot cake slightly chilled or at room temperature. The flavor is rich, the crumb is tender, and the cream cheese frosting gives every slice a smooth, tangy finish. For an extra special dessert, serve each slice with a scoop of vanilla ice cream.

Store/Freeze

Individual slices: Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Freeze cake layers before frosting: Bake the cake layers ahead of time, let them cool completely, wrap each layer tightly in plastic wrap, and place them in freezer-safe bags or airtight containers. Store them in the freezer until ready to frost.

Freeze the entire frosted cake: Frost and decorate the cake, then freeze it until firm. Wrap it tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw slowly in the refrigerator. Do not microwave or place the cake in the oven to thaw.

Carrot Cake Recipe FAQs

Can I make this cake into cupcakes?

Yes, but it is best to use a carrot cake cupcake method so the baking time and texture are suited to smaller portions.

What do you fill carrot cake with?

Cream cheese frosting is the best filling for carrot cake because its tangy flavor pairs well with the sweet, spiced cake layers. Vanilla buttercream can also be used.

Can I double this recipe?

Yes. Double the ingredients and bake the cake layers in two 9-inch round cake pans.

Why is there butter in this carrot cake?

Butter gives this carrot cake a rich flavor and helps create a moist texture. Canola oil can be used as a substitute if desired.

Do raisins go in carrot cake?

Raisins are optional. Add them if you enjoy them, or leave them out for a smoother, more classic carrot cake texture.

a slice of carrot cake with a bite taken out of it

Best Carrot Cake Recipe From Scratch

Laura

A moist homemade carrot cake made with simple ingredients, finely grated carrots, warm cinnamon, and rich cream cheese frosting.

5 from 12 votes

Course Cake, Dessert

Cuisine American

Servings 16 servings

Calories 151

Prep Time 20 minutes

Cook Time 30 minutes

Cooling 1 hour

Total Time 1 hour 50 minutes

Equipment

Large mixing bowl
Measuring cups and spoons
Whisk
Spatula
Two 6-inch round cake pans
Parchment paper

Ingredients

1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ cup salted butter melted
¾ cup granulated sugar
¼ cup light brown sugar
½ cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
1 cup carrots finely grated
1 cup optional add-ins, such as chopped pecans, walnuts, raisins, or shredded coconut
Cream cheese frosting

Instructions

Make the Carrot Cake

Preheat the oven to 350 degrees.
Line two 6-inch round cake pans with parchment paper and grease the sides.
In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs, applesauce, and vanilla, then whisk until combined.
Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
Fold in the grated carrots and any optional mix-ins until evenly distributed.
Divide the batter evenly between the prepared pans, using about 1 ½ cups per pan. Spread into even layers.
Bake for 25 to 30 minutes, or until the tops are set and a cake tester inserted in the center comes out clean.
Cool in the pans for at least 30 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

Prepare cream cheese frosting while the cake layers cool.

Assemble, Chill & Serve

Spread frosting between the cooled cake layers, then frost the top and outside of the cake.
Decorate as desired and garnish with chopped nuts if you like.
Chill for at least 3 hours or overnight. Serve cold or at room temperature.

Notes

Nutrition information is calculated without frosting for 16 servings.

Ingredient Substitutions

All-purpose flour: Cake flour can be used instead.
Salted butter: Unsalted butter, canola oil, or coconut oil may be used, though butter gives the best flavor.
Granulated sugar: Organic cane sugar or regular white sugar both work well.
Light brown sugar: Use dark brown sugar for a stronger molasses flavor.
Unsweetened applesauce: Canola oil can be substituted.
Frosting: Cream cheese frosting is recommended, but vanilla frosting may also be used.

Store/Freeze

Individual slices: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Unfrosted layers: Wrap cooled cake layers tightly in plastic wrap and place in freezer-safe containers or bags.
Frosted cake: Freeze until firm, then wrap tightly with plastic wrap and foil. Freeze for up to 1 month and thaw slowly in the refrigerator.