Introduction
The best carrot cake recipe is a timeless dessert classic, renowned for its incredibly moist crumb, rich flavor, and harmonious blend of textures and spices. With its earthy sweetness from finely grated carrots, subtle warmth from cinnamon and nutmeg, and added complexity from mix-ins like walnuts and crushed pineapple, this cake is the ultimate celebration of balance in baking. Whether topped with a luscious maple or classic cream cheese frosting, carrot cake satisfies both casual dessert lovers and devoted bakers alike. It’s a staple for birthdays, holidays, and special gatherings, often passed down through generations and reinvented with personal touches that make each version unique. This recipe delivers on all fronts—flavor, texture, and elegance—offering a foolproof method for making a show-stopping cake that never fails to impress. From its dense, moist interior to the delicate hint of spice and the indulgent frosting on top, this is the carrot cake that all others strive to be.
The History of Carrot Cake
Carrot cake’s origins stretch back to medieval Europe when sugar was scarce and carrots were used as a natural sweetener in desserts. This practical substitution led to early versions of carrot puddings and cakes that laid the groundwork for the modern treat. During World War II, the British government encouraged the use of carrots in desserts due to sugar rationing, further boosting the cake’s popularity. Carrot cake made its way to America where it evolved throughout the 20th century, finding a firm place in home kitchens and bakeries by the 1960s and 70s. The addition of cream cheese frosting—now almost inseparable from the cake—cemented its status as a beloved dessert. Over time, bakers introduced pineapple, nuts, coconut, and even maple syrups into the mix, each iteration enhancing its reputation as a rich, flavorful, and versatile cake. Today, carrot cake is celebrated globally and continues to inspire countless adaptations and nostalgic memories.
Ingredients Breakdown
Granulated Sugar (2 cups / 400 g): Provides sweetness and contributes to the cake’s soft texture.
Vegetable Oil (1¼ cups / 250 g): Keeps the cake moist and tender without the need for butter.
Vanilla Extract (1 teaspoon): Enhances flavor and adds aromatic depth.
Eggs (3 large, room temperature): Offer structure, richness, and help bind the ingredients together.
All-Purpose Flour (2¾ cups / 352 g): The primary dry ingredient providing structure and body.
Ground Cinnamon (2 teaspoons) & Nutmeg (¼ teaspoon): Classic spices that bring warmth and subtle complexity.
Baking Soda (2 teaspoons): Leavens the cake and helps it rise evenly.
Kosher Salt (1½ teaspoons): Balances sweetness and intensifies flavor.
Chopped Walnuts (1 cup / 117 g): Add crunch and nuttiness for texture contrast.
Finely Grated Carrots (2¼ cups / 248 g): The star ingredient offering moisture, sweetness, and visual appeal.
Crushed Pineapple (½ cup / 98 g, drained): Adds tropical sweetness and extra moisture.
Maple Frosting: A luxurious mix of softened butter (1 cup / 227 g), pure maple syrup (⅓ cup / 105 g), maple extract (1 teaspoon), and confectioners’ sugar (3–4 cups / 375–500 g) for a rich, creamy finish. Optional chopped walnuts can be sprinkled on top for garnish and added crunch.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, vegetable oil, vanilla extract, and eggs. Beat on medium speed for about 3 minutes until the mixture turns pale yellow and slightly thickens. In a separate medium bowl, whisk together the flour, ground cinnamon, nutmeg, baking soda, and kosher salt until well combined. With the mixer running on low speed, gradually add the dry mixture into the wet ingredients. Mix until just incorporated, being careful not to overwork the batter. Remove the bowl from the mixer and gently fold in the chopped walnuts, grated carrots, and drained crushed pineapple until the mixture is evenly combined. Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking. Place in the oven and bake for 24–28 minutes, beginning to check for doneness at around the 22-minute mark. Insert a toothpick in the center—if it comes out with a few moist crumbs but no raw batter, it’s ready. Once baked, remove from the oven and allow the cake to cool completely in the pan before frosting. To prepare the maple frosting, beat together the softened butter, maple syrup, and maple extract using a stand or hand mixer until the mixture is smooth and creamy. Gradually add the confectioners’ sugar, about ½ cup at a time, mixing well after each addition, until the frosting reaches a thick and spreadable consistency. Once the cake has cooled, spread the frosting evenly over the top using a spatula or pipe decorative swirls. Optionally, sprinkle chopped walnuts over the frosting for garnish, then slice and serve.
Tips for the Perfect Carrot Cake
Always use freshly grated carrots for maximum moisture and flavor; pre-shredded carrots tend to be drier and less flavorful. Drain the crushed pineapple thoroughly to avoid excess moisture making the batter too wet. For better flavor and texture, toast the walnuts before adding them to the batter. Make sure all ingredients, especially eggs and butter for the frosting, are at room temperature to ensure even mixing and smooth texture. Don’t overmix the batter after adding the dry ingredients—this helps maintain a tender crumb. Use a parchment-lined pan to prevent sticking and to make removing the cake from the pan easier. Let the cake cool completely before frosting to avoid melting the butter in the frosting and ruining the consistency. If you prefer a layered cake instead of bars, divide the batter into round pans and reduce baking time slightly.
Variations and Customizations
Add-ins like raisins, shredded coconut, or chopped dried apricots offer new flavors and textures. Swap walnuts for pecans or omit nuts entirely for a nut-free version. For a vegan version, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), dairy-free butter, and plant-based maple frosting. Make a gluten-free version using a 1:1 gluten-free flour blend. If you prefer traditional cream cheese frosting, substitute the maple frosting for a classic mix of cream cheese, butter, powdered sugar, and vanilla extract. Add orange zest or a splash of citrus juice to brighten the flavor. Create carrot cake cupcakes by portioning the batter into cupcake liners and baking for 20–24 minutes. For a spicier version, add a pinch of cloves or ginger to intensify the warm spice notes. Reduce the sugar slightly and replace part of the oil with applesauce for a lighter, lower-calorie cake. Add a swirl of fruit preserves like apricot or fig for an elegant twist.
Health Considerations and Nutritional Value
Carrot cake, while indulgent, includes some wholesome ingredients like carrots rich in beta-carotene and antioxidants, and nuts that provide healthy fats and protein. However, it is also high in sugar and fat, especially due to the frosting. Each slice of traditional carrot cake may range from 300–500 calories, depending on size and frosting. To make it healthier, reduce the sugar, replace part of the oil with Greek yogurt or unsweetened applesauce, and opt for a thinner layer of frosting. Using whole wheat flour or adding oats can increase the fiber content. Choosing natural sweeteners like maple syrup or coconut sugar can be better for blood sugar levels, though moderation is still key. For those with dietary restrictions, gluten-free flours, dairy-free frosting, and egg substitutes can make this recipe more accessible without compromising on flavor. Ultimately, portion control and ingredient swaps can help you enjoy carrot cake more often without guilt.
FAQ
Can I make this ahead of time? Yes, carrot cake actually tastes better after a day as the flavors meld.
Can I freeze the cake? Absolutely—wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw before frosting.
Do I need to peel the carrots before grating? Yes, for the best texture and flavor, peel the carrots first.
Can I use pre-shredded carrots? It’s not recommended, as they’re usually too dry and thick for this recipe.
Is it okay to leave out the pineapple or nuts? Yes, both are optional and can be omitted or substituted based on preference.
Can I bake this in round pans for a layer cake? Yes, divide the batter into two 9-inch pans and reduce baking time to 20–25 minutes.
How long will the frosted cake last? Store in an airtight container in the fridge for up to 5 days.
Can I use applesauce instead of oil? You can replace up to half the oil with applesauce to reduce fat without compromising too much on moisture.
The BEST Carrot Cake Recipe
Ingredients
Carrot Cake Ingredients
- 2 cups 250 grams all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup 180 ml canola oil or vegetable oil
- 4 large eggs at room temperature
- 1½ cups 300 grams packed light brown sugar
- ½ cup 100 grams granulated sugar
- ½ cup 125 grams unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 cups 300 grams lightly packed grated carrots
Cream Cheese Frosting Ingredients
- 1 package 8 ounces / 226 grams brick-style cream cheese, softened
- ½ cup 115 grams unsalted butter, softened
- 2 cups 240 grams powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake:
- Preheat your oven to 350°F (180°C). Lightly grease two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything is evenly combined. Set the bowl aside.
- In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until the mixture is smooth and well blended. Stir in the grated carrots until fully incorporated.
- Add the wet ingredients to the bowl of dry ingredients and stir using a whisk or rubber spatula just until combined—be careful not to overmix.
- Evenly divide the batter between the two prepared cake pans. Bake for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven and place them on a wire rack. Let them cool in the pans for 20 to 25 minutes, then carefully remove them from the pans and return them to the rack to cool completely.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the cream cheese until smooth. Add the softened butter and continue mixing for 30 seconds to 1 minute, or until the mixture is well combined and creamy.
- Add the powdered sugar and vanilla extract, then mix until the frosting is fully blended, stopping occasionally to scrape down the sides of the bowl.
To assemble the cake:
- If necessary, level the tops of both cake layers using a knife or cake leveler. Place one cake layer on a serving plate or cake stand. Spread just over ½ cup of frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake. If desired, garnish with chopped pecans or your choice of toppings.
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture. Freezing Instructions:
Both the cake and frosting freeze well for up to 3 months. For best results, thaw them overnight in the refrigerator, then bring to room temperature before assembling the cake. Applesauce Substitution:
If preferred, you can substitute the ½ cup (120 grams) of applesauce with an equal amount of sour cream or plain Greek yogurt for a slightly richer texture. To Make a 9×13 Cake:
Lightly grease a 9×13-inch baking pan with nonstick spray, pour in the batter, and bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.