Carrot Cake Recipe

I’ve been perfecting this carrot cake recipe for years, and I’ll tell you what makes it different from every other version you’ve tried. The secret isn’t just in the carrots – it’s in the specific combination of moisture-rich ingredients that create an almost custard-like texture while maintaining the cake’s structure. But there’s one ingredient most bakers overlook that transforms this from good to unforgettable.

Recipe

I can tell you with absolute certainty that this is the carrot cake that will ruin you for all other carrot cakes—and I mean that in the best possible way. After years of tweaking and perfecting this recipe, I’ve landed on something truly magical: a cake that’s impossibly moist and tender, packed with warm cinnamon and nutmeg that fills your kitchen with the most incredible aroma while it bakes.

The secret lies in using freshly grated carrots (not the pre-shredded stuff!) and a combination of oil and just a touch of applesauce that keeps every single bite luxuriously soft. My neighbor, who’s notoriously picky about desserts, took one bite and immediately asked for the recipe—that’s when I knew I’d a winner.

Each forkful delivers the perfect balance of sweet, spiced cake studded with toasted pecans, all crowned with a cloud of tangy cream cheese frosting that’s neither too sweet nor too tart. The texture is pure perfection: dense enough to feel satisfying but light enough that you’ll find yourself sneaking back for “just one more slice.”

Trust me, this isn’t just another carrot cake recipe—it’s the one that’ll become your go-to for every birthday, potluck, and random Tuesday when you need something extraordinary.

Ingredients

For the Cake:

• 2 cups all-purpose flour (or swap 1:1 with gluten-free flour blend)
• 2 teaspoons baking soda (the leavening powerhouse that creates perfect rise)
• 2 teaspoons ground cinnamon (use Ceylon cinnamon if you can find it—it’s sweeter and more complex)
• 1 teaspoon ground nutmeg (freshly grated makes a noticeable difference)
• 1/2 teaspoon ground ginger (adds warmth without being spicy)
• 1/2 teaspoon salt (enhances all the other flavors)
• 1 1/3 cups vegetable oil (or melted coconut oil for subtle richness)
• 4 large eggs (room temperature blends easier)
• 2 cups granulated sugar (or substitute 1/2 cup with brown sugar for deeper flavor)
• 3 cups freshly grated carrots (about 6 medium carrots—grate them yourself!)
• 1 cup crushed pineapple, drained (reserve the juice for the frosting)
• 1 cup chopped walnuts or pecans (toasted first for maximum crunch)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened (full-fat only—low-fat ruins the texture)
• 1/2 cup unsalted butter, softened (European-style butter adds richness)
• 4 cups powdered sugar (sift it to avoid lumps)
• 1 teaspoon vanilla extract (pure vanilla, never imitation)
• 2-3 tablespoons reserved pineapple juice (or whole milk if you skipped the pineapple)

Optional Elevations:

• 1/2 cup shredded coconut (adds tropical notes and texture)
• Extra chopped nuts for garnish (makes it look bakery-professional)

How to Make the Best Moist Spiced Carrot Cake

• Preheat your oven to 350°F (175°C) and prep your pans

Position your oven rack in the center and let it heat while you prep. Grease two 9-inch round cake pans with butter or cooking spray, then dust with flour, tapping out excess. This double-protection prevents sticking and guarantees clean cake removal. If using a 9×13 pan instead, reduce baking time by 5-10 minutes.

• Grate your carrots to the perfect texture

Use the medium holes of a box grater for carrots that are fine enough to distribute evenly but chunky enough to provide texture. Avoid pre-shredded carrots from bags—they’re often dry and lack the moisture that makes this cake incredibly tender.

You want about 3 cups of freshly grated carrots from roughly 1 pound of medium carrots.

• Whisk together all dry ingredients in a large bowl

Combine flour, baking soda, salt, cinnamon, nutmeg, and ginger in your mixing bowl. Whisking aerates the flour and evenly distributes the leavening and spices throughout, preventing pockets of baking soda or cinnamon clumps in your finished cake.

This step guarantees every bite has perfectly balanced flavor.

• Mix wet ingredients separately until smooth

In another bowl, whisk together oil, eggs, both sugars, and vanilla until well combined and slightly thickened—about 2 minutes by hand.

Using oil instead of butter creates the signature moist texture carrot cake is famous for, and the dual sugars (granulated and brown) add both sweetness and rich molasses notes.

• Combine wet and dry ingredients with a gentle touch

Pour the wet mixture into the dry ingredients and stir just until no flour streaks remain—the batter should look slightly lumpy.

Overmixing develops gluten, resulting in a tough, dense cake instead of the tender crumb you want. Stop stirring the moment you don’t see dry flour.

• Fold in carrots and any add-ins carefully

Gently fold in your grated carrots along with chopped walnuts, raisins, or coconut if using. Use a rubber spatula and fold from bottom to top in gentle motions.

The carrots should be evenly distributed but the batter should remain light and fluffy, not overworked.

• Divide batter evenly and bake until just done

Split batter between prepared pans and gently shake to level. Bake for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs—not wet batter, but not completely clean either.

The tops should spring back lightly when touched and the edges will just start pulling away from the pan sides.

• Cool completely before removing from pans

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely—this takes about 1 hour.

Rushing this step leads to broken cakes and frosting that melts off. The residual heat needs time to finish the cooking process and set the structure properly.

Chef Tips

Following these fundamental steps will give you a fantastic carrot cake, but I’ve learned several professional techniques over the years that’ll take your baking to the next level.

These kitchen hacks include grating carrots finely for better moisture distribution and toasting spices beforehand.

Consider flavor pairings like orange zest with cinnamon or maple syrup with pecans for extraordinary results.

Nutrition

A slice of homemade carrot cake provides a balance of nutrients from carrots, nuts, and other wholesome ingredients. The following nutritional information is based on one average slice (approximately 1/12 of a 9-inch cake).

What You’ll Love About This Recipe

This carrot cake recipe brings together everything you’ve been searching for in the perfect dessert, combining moist, flavorful layers with that classic cream cheese frosting we all crave. Whether you’re baking for a special celebration or just want to fill your kitchen with the warm, spicy aroma of cinnamon and nutmeg, this recipe delivers every single time.

Incredibly moist texture – The combination of oil, applesauce, and freshly grated carrots creates a cake so tender and moist that it practically melts in your mouth.

It stays fresh for days without drying out.

Simple ingredients you probably have – No need for fancy specialty items or multiple trips to the store. This recipe uses everyday pantry staples like flour, sugar, eggs, and warm spices that most home bakers keep on hand.

Foolproof method for beginners – Even if you’re new to baking or feeling nervous about making a layer cake, the straightforward mixing method and clear instructions make it nearly impossible to mess up.

It gives you confidence in the kitchen.

Recipe Card

This classic carrot cake delivers perfect moisture and rich flavor with warm spices that create an irresistible homemade dessert. The combination of freshly grated carrots, aromatic cinnamon, and tender crumb makes this cake a beloved favorite for any occasion.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 large eggs
• 1¾ cups granulated sugar
• 1¼ cups vegetable oil
• 3 cups finely grated carrots (about 1 pound)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a large bowl, beat eggs until light and fluffy. Gradually add sugar, beating until well combined.
4. Slowly add oil while continuing to beat the mixture.
5. Gradually fold in the flour mixture until just combined.
6. Stir in grated carrots until evenly distributed.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
9. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Notes:

Grate carrots finely for best texture. Don’t overmix the batter to guarantee a tender cake. Cake can be stored covered at room temperature for 2 days or refrigerated for up to 1 week.

Equipment:

Two 9-inch round cake pans, electric mixer, wire cooling racks, grater

Time:

Prep time: 20 minutes

Cooking time: 25-30 minutes

Cuisine:

American

Serving:

12 servings