Easy Carrot Cake Recipe

Easy Carrot Cake Recipe: A simple and moist recipe from scratch with a cream cheese buttercream frosting that will soon become a favorite!

No matter what time of year it is, carrot cake can be the perfect spring cake or along with this no-bake carrot cake treat.

 

Jump to:

• Carrot Cake from Scratch
• FAQs
• How to Make Carrot Cake
• How to Frost Carrot Cake
• Tips for the Best Carrot Cake Recipe
• More Easy Cake Recipes
• More Dessert Recipes
• Previous, Old Carrot Cake Recipe – 2019 Version
• Recipe
• Comments

As a fan of chocolate, it’s rare for me to like a dessert or a cake that doesn’t include chocolate in the ingredients list, like this Ding Dong Cake or Chocolate Peanut Butter Cake! But this carrot cake recipe from scratch is hard to beat.

Carrot Cake from Scratch

Now I love a boxed cake mix as much as the next gal, but when it comes to carrot cake, there’s something beyond amazing about it being made from scratch.

If you have the time, (which may not be as much as you think you need) don’t give this recipe a second thought.

Not looking for homemade? You’ll love this carrot walnut cake made with a spice cake mix!

FAQs

Ingredients Needed (See recipe card below for the full recipe)

Cake Ingredients:

• All-purpose flour: This recipe uses AP flour as the base structure of the cake. All-purpose flour provides the right amount of gluten for a soft but sturdy cake. 
• Baking powder: Helps the cake rise by creating air pockets in the batter. 
• Baking soda: Reacts with the acid in the batter (like brown sugar) to give extra lift and tenderness. 
• Ground cinnamon: The dominant warm spice that gives carrot cake its signature flavor. 
• Nutmeg: Adds extra depth with a slightly sweet and nutty flavor profile.
• Ground ginger: Brings a yummy warmth and slight spice to complement the carrots. 
• Ground cloves: A small amount of ground clove goes a long way, adding richness and a little extra warmth. 
• Vegetable oil: This recipe uses oil to moisten the cake without making it too heavy. Unlike butter, oil ensures a softer crumb. A neutral oil, like canola, works well too. You can use melted butter for more flavor, but expect a denser texture.
• Brown sugar: Adds moisture and a deep caramel flavor due to the molasses content.
• Unsweetened applesauce: Helps keep the cake moist without making it too greasy. It also adds a hint of natural sweetness. 
• Grated carrots: The star ingredient! Carrots add a natural sweetness, moisture, and texture.

Frosting Ingredients:

• Cream cheese: The base of the frosting, giving it a creamy, slightly tangy flavor that balances the sweetness.
• Unsalted butter: Adds richness, smoothness, and structure to the frosting. Substitute: Salted butter can be used, but reduce the added salt in the recipe.
• Powdered sugar: Sweetens the frosting while keeping it smooth and creamy. 
• Pure vanilla extract: Enhances the flavor and rounds out the sweetness.
• Heavy cream: Helps loosen the frosting and make it extra smooth and spreadable. Whole milk or half-and-half can work, but heavy cream gives the best consistency for frosting.

How to Make Carrot Cake

Preheat your oven to 325°F. Prepare three 8-inch cake pans by lightly spraying each with cooking spray, then line the bottom of each pan with parchment paper.

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 ½ cups packed brown sugar, 1 cup granulated sugar, 2 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.

In another mixing bowl, whisk together 5 large eggs, 1 ¼ cup vegetable oil, ⅓ cup applesauce, and 2 ½ teaspoons pure vanilla extract until the wet ingredients are well combined.

Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix. Gently fold in 3 cups of grated carrots with a spatula, ensuring they are blended into the batter.

Evenly divide the batter between the three prepared cake pans. Bake at 325°F for 30 – 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely before frosting (about 50 minutes).

How to Frost Carrot Cake

1. To make the frosting, beat 12 ounces of cream cheese and 1 ½ cups (3 sticks) unsalted butter until smooth and fluffy. Ensure there are no lumps in the cream cheese butter mixture. Gradually mix in 4 ½ cups powdered sugar, 1 cup at a time, followed by 2 ½ teaspoons pure vanilla extract. Add 1 ½ tablespoons of heavy cream and beat until light and creamy. If the frosting is too thick to spread, add 2 tablespoons of heavy cream until you reach your desired consistency.  
2. Place one cake layer on a cake stand. Spread the frosting evenly over the top. Repeat with the second and third layers. Frost the top and sides of the cake evenly. Put the remaining frosting into a piping bag with a tip and pipe around the top edges of the cake. 
3. If you prefer, gently press some chopped pecans around the bottom edge of the cake, then sprinkle a little more over the top for a fancy finish.

TIP: Place pecans in the cup of your hand and gently place the inside of your hand against the bottom of the cake, slowly turning the cake and carefully placing the nuts along the bottom!

Feel free to use something other than pecans, to decorate your carrot cake. (Mini chocolate chips, toffee, etc.)

Tips for the Best Carrot Cake Recipe

• If you are using a box grater, use the fine side for softer, more evenly distributed carrots in the batter. Avoid store-bought pre-shredded carrots if possible as they’re too dry and don’t blend well into the cake.
• Lightly pat dry the grated carrots with a paper towel if they seem too wet, but don’t squeeze out all the moisture.
• Use room temperature eggs – this ensures better emulsification and helps the cake rise evenly.
• To ensure all three cake layers bake up evenly sized, use a kitchen scale to divide the carrot cake batter. First, place one of the empty pans on the scale and zero it out (this resets the weight to zero). Pour the batter into the pan until you reach the desired amount. Repeat with the other two pans. Make sure each one has the same weight. If one ends up with a little more, just use a spoon to shift a bit into the others until they’re all about even. This extra step helps the layers bake at the same rate and keeps things even for stacking later.
• Overmixing the batter can cause too much gluten to develop, making the cake dense. Stir just until combined after adding the dry ingredients.
• Baking at 325°F instead of 350°F prevents overbrowning and keeps the cake moist with a more even rise.
• Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack. Cooling too long in the pan can cause excess moisture buildup.
• Chill the cake layers for at least 30 minutes before frosting for easier assembly and fewer crumbs.

More Easy Cake Recipes

If you’re in a baking mood and want to add more cake recipes to your Pinterest boards, then you’ll want to check out reader favorites!

• Mini Cakes
• Peppermint Mocha Crunch Cake
• Depression Cake
• Lemon Poke Cake
• Cherry Chip Cake
• Marble Cake
• Easy Pound Cake

More Dessert Recipes

We LOVE dessert around here, so you’ll want to make sure you snag your favorite easy dessert recipes before you head out! Browse our Easy Dessert Recipes!

Previous, Old Carrot Cake Recipe – 2019 Version

I’ve since updated this carrot cake recipe, due to the first carrot cake recipe having mixed reviews, with most saying the cake was sinking. However, if you had success with the cake, and prefer the old, I’ve provided the old cake recipe, here:

Ingredients for First Version of Carrot Cake Recipe

• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 4 eggs
• 1 ¼ cups vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots

Cream Cheese Frosting

• 8 ounces cream cheese room temperature
• 1 stick butter softened
• 3 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 teaspoon heavy whipping cream

Instructions for the First Version of the Carrot Cake Recipe

• Preheat oven to 350 degrees F.
• Prepare 3, 6” cake pans with nonstick spray and parchment paper if desired.
• Combine all dry ingredients into a large mixing bowl or the bowl of a stand mixer.
• Run through the ingredients with a whisk breaking up any large clumps.
• Add in all of the wet ingredients and mix until combined.
• Add in the carrots and mix until just combined.
• Evenly distribute the batter between the three baking pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
• Allow the cakes to cool for about 10 minutes in the pan. Then turn them out onto a wire rack to cool completely.
• While the cakes are cooling, prepare your cream cheese buttercream by creaming together the cream cheese and butter until nice and smooth.
• Slowly add one cup of confectioner’s sugar at a time until combined.
• Add in vanilla and cream and mix on high for 3-4 minutes until the frosting is nice and fluffy.
• Assemble the cake by placing one layer on a cake stand or plate and topping with about ½ cup of the frosting and leveling with a spatula.
• Continue with all layers. Finally cover the entire cake with the frosting, and top with chopped pecans if desired. Enjoy! 

First recipe, originally published: February 2019
New recipe, and photos updated and republished: April 2025

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

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