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This Carrot Cake Recipe yields a wonderfully moist, tender cake loaded with tasty mix-ins that you can easily customize to make it your own. Made with homemade carrot puree and shredded carrots, and topped with luscious cream cheese frosting, it’s the best carrot cake you’ll ever have.
The Best Carrot Cake Recipe
I have been testing and tasting carrot cake recipes for years and I’m not kidding when I say that this is the best carrot cake I’ve ever had. The cake layers themselves are incredibly moist and loaded with warm spices, real carrot puree (this is the best part), shredded carrots, and a delightful melee of mix-ins (coconut, pineapple, nuts, and raisins) that can be easily customized to fit your taste preferences. Three layers of this glorious carrot cake are stacked, filled, and frosted with the most incredibly rich, velvety cream cheese frosting you can imagine making for the perfect combination of flavors and textures.
Why You’ll Love This Layered Carrot Cake
This really is the best carrot cake you will ever make (or taste) and I don’t say that lightly. Here’s what makes it so special.
- The perfect combination of flavors. The richness of butter and brown sugar, the subtle sweetness of the carrot puree, the perfect blend of spices, and just a hint of pineapple and coconut unite to make this carrot cake the tastiest I have ever experienced. Top it off with a rich, sweet-but-not-too-sweet cream cheese frosting and you’ll be wondering why you ever gave another dessert the time of day.
- A texture adventure. The slight chew of grated carrots and coconut flakes and the crunch of pecans give the perfect amount of character to this wonderfully moist, tender cake.
- Tried and true. There are so many ways to do carrot cake but I took the guesswork out of it for you. After testing seemingly countless recipes, I finally found the perfect combination of ingredients and methods.
- Customizable. A great thing about making a carrot cake from scratch is that you can control what you decide to put into it. I used pineapple, coconut, pecans, and raisins but feel free to experiment with other mix-ins to get the carrot cake of your dream.
What You’ll Need
Here’s what you’ll need to make this carrot cake recipe and some details on key ingredients. Be sure to scroll to the recipe card below for exact measurements.
Carrot Cake
- Raw carrots – The carrots are used both for grated carrot and to steam and puree the remaining carrots, for extra awesome flavor and moisture. I’ve been asked before about using carrot baby food in place of the carrot puree and I finally tested it. For those looking for a bit of a shortcut, there’s good news. It works!
- All-purpose flour – Be sure to measure your flour accurately, so you don’t end up with dry cupcakes. I always recommend a food scale, but the spoon and level method is also an option.
- Baking powder and baking soda – I used both for optimal rise and texture.
- Salt and spices – Ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt all add great flavor.
- Unsalted butter – The butter should be softened at room temperature. Otherwise, it won’t cream properly with the oil, sugars, and vanilla to make your batter and, as a result, your cake light and fluffy.
- Vegetable oil – I used vegetable oil and butter in this recipe. The butter adds richness and the vegetable oil contributes wonderful moisture.
- Light brown sugar and granulated white sugar – I went with a combination of granulated sugar and brown sugar. The brown sugar not only adds moisture to the cake but also deepens the flavor of the cake to make it even more delicious.
- Vanilla extract
- Eggs and Egg white – The eggs should be at room temperature. They will mix more smoothly and easily into the batter. They should also be large in size, not medium or extra large.
- Drained crushed pineapple – Be sure the pineapple is VERY well drained so as to prevent excess moisture from changing the consistency of the cake. The pineapple is an optional mix-in.
- Sweetened coconut flakes – The coconut flakes are also optional. Feel free to replace them with a different mix-in or leave them out altogether.
- Toasted pecans or walnuts – The toasted nuts are optional. You could use a different nut if you’d like.
- Raisins – The raisins are also optional. Feel free to try a different dried fruit or leave them out completely.
Cream Cheese Frosting
- Cream cheese – The cream cheese should be at room temperature. Otherwise, it will not mix smoothly with the butter and you will find yourself with a lumpy frosting.
- Butter – Soften the butter at room temperature before using. Otherwise, it won’t mix smoothly with the cream cheese and your frosting will turn out lumpy.
- Powdered sugar – For a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to and just spread it on.
- Vanilla extract
- Pecans
How To Make Carrot Cake with Cream Cheese Frosting
Tie on your apron and grab your mixing bowls. It’s time to make the best carrot cake ever. Here’s a quick overview of how to do it. For more detailed instructions, scroll to the recipe card below.
Make the cake layers
- Grate the carrots. Peel the carrots, then grate them until you have 3 1/2 cups Cover and refrigerate.
- Make the carrot puree. Chop the remaining carrot and steam them for 10-15 minutes. Transfer the steamed carrots to a food processor and process until smooth.
- Prep. Preheat oven to 350°F, line the bottoms of three 8-inch cake pans with parchment paper circles, and grease the sides.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and spices.
- Cream. Beat together the butter, oil, sugars, and vanilla extract until light in color and fluffy.
- Add the eggs. Mix in the eggs one at a time followed by the egg white.
- Put it all together. Mix half of the dry ingredients into the batter followed by the carrot puree. Mix in the remaining dry ingredients.
- Add the mix-ins. Stir in the grated carrots, pineapple, coconut, pecans, and/or raisins.
- Bake. Divide the batter between the cake pans and bake for 29-32 minutes.
- Cool. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and assembly
- Make the frosting. Mix together the cream cheese and butter. Mix in half of the powdered sugar followed by vanilla extract. Mix in the remaining powdered sugar.
- Assemble. Cut the domes from the tops of the cakes and place the first cake on a serving plate. Spread 1 cup of frosting over the top and then add the second cake layer and spread another cup of frosting over the top. Stack the final cake layer on top.
- Frost. Frost the outside of the cake.
- Decorate. Use a 9-inch offset spatula to create the spiral pattern on top of the cake and press the pecans into the sides of the cake. Use the remaining frosting to pipe shells around the outer edge of the cake.
Tips for Success
Take your carrot cake from good to great with these essential tips and tricks.
- Grate your own carrots. Grate the carrots with a box grater or a food processor. It only takes a little extra time and will produce a much tastier result (and texture) than pre-grated carrots.
- Trust me on the carrot puree. One of the most unique things this carrot cake contains is carrot puree. You could replace it with milk if you like and just use grated carrots, but it genuinely adds the BEST flavor and moisture to this cake so I highly suggest going the extra mile.
- Drain the crushed pineapple. And drain it well. Otherwise, excess moisture will wind up in the cake which can affect baking time, texture, and more.
- Don’t skimp on the creaming time. When beating together the butter, oil, sugars, and vanilla, do so until the mixture has lightened in color and become light and fluffy. This is an indication that plenty of air has been incorporated into the batter, which will help give you a light, fluffy cake.
- Don’t over-mix the batter. When adding the dry ingredients to the batter, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop, giving you a tough, dense cake.
- Scrape the sides of the bowl. As you add ingredients and mix them in (both for the batter and the frosting), scrape down the sides of the bowl intermittently with a rubber spatula, incorporating any stray ingredients into the mixture.
- Cool. Give the baked cake layers plenty of time to cool before stacking, filling, and frosting. If they are warm, they will melt the frosting right off the cake.
- Frost with confidence. Looking to impress with a perfectly frosted cake? Refer to my tutorial for frosting a smooth cake and you’ll be frosting like a pro in no time.
How To Store Leftover Carrot Cake
- Refrigerator. Seal the cake in an airtight cake carrier. If you don’t have one, wrap it in a double layer of plastic wrap. I suggest using toothpicks to prop the plastic away from any decorations. Alternatively, slice the cake and arrange the slices in an airtight container. Store it in the fridge for up to 4-5 days.
- Freezer. Allow the cake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. Already sliced it? Arrange the slices in a single layer in an airtight container. Store the cake in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
Note that this cake is best enjoyed at room temperature, so allow it to sit out on the counter for 2 hours or so before indulging.
More Layer Cake Recipes To Try
The world of layer cakes is seemingly endless. Pick a frosting, pick a cake, and stack them together. I’ve worked hard over the years to find the best combinations of cakes and frostings. Here are some of my favorites.
- Orange Layer Cake
- Hummingbird Cake
- Lemon Blueberry Layer Cake
- Carrot Cake Cheesecake Cake
- Pumpkin Layer Cake with Whipped Cream Cheese Frosting
- Italian Cream Cake
Watch How to Make it
Print
Recipe
The Best Carrot Cake Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 47 minutes
- Total Time: 3 hours 17 minutes
- Yield: 12-14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Carrot Cake Recipe yields a wonderfully moist, tender cake loaded with tasty mix-ins that you can easily customize to make it your own. Made with homemade carrot puree and shredded carrots, and topped with luscious cream cheese frosting, it’s the best carrot cake you’ll ever have.
Ingredients
Carrot Cake
- 2 1/3 lbs (1,060g) raw carrots
- 2 1/2 cups (325g) all purpose flour (measured properly)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 cup (225g) packed light brown sugar
- 1/2 cup (104g) granulated white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg white
- 1/2 cup (120g) drained crushed pineapple, optional*
- 1 1/4 cup (91g) sweetened coconut flakes, optional
- 3/4 cup (80g) chopped toasted pecans or walnuts, optional
- 1/2 cup (75g) raisins, optional
Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 tsp vanilla extract
- 1 1/2 cups (165g) chopped pecans
Instructions
Make the cake layers
- Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.
- Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
- Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
- Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.
- Add the eggs one at a time, mixing until mostly combined after each, then add the egg white. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the carrot puree (it can be warm or cold) and mix until well combined.
- Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
- Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.
- Divide the batter evenly between the cakes pans and bake for 29-32 minutes, or until a toothpick comes out clean.
- Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Frosting and assembly
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Use a 9 inch offset spatula to create the spiral pattern on top of the cake. Place the tip of spatula in the center of the cake and slowly turn the cake in circles, dragging the spatula through the frosting and moving outwards with each completed turn until you reach the outer edge of the cake.
- Press the pecans into the sides of the cake.
- Use the remaining frosting to pipe shells around the outer edge of the cake. I used Ateco tip 847.
- Refrigerate cake until ready to serve. Set cake out for about 2 hours before serving. Store cake in an air tight container. Cake is best if eaten within 3-4 days.
Notes
If you’d prefer to leave out the carrot puree and just use grated carrots, replace the carrot puree with 1 1/4 cups of milk. You’ll need to increase the baking time by about 3-5 minutes.
You can use carrot baby food in place of the carrot puree, if you prefer and want to save some time.
To bake in two 9 inch cake layers, bake for 38-42 minutes. This cake works great for cupcakes too. You can find my carrot cake cupcakes here.
You’ll need a 12 oz can of crushed pineapple.
Nutrition
- Serving Size: 1 slice
- Calories: 879
- Sugar: 102.8 g
- Sodium: 372.9 mg
- Fat: 39.1 g
- Carbohydrates: 129.2 g
- Protein: 9 g
- Cholesterol: 74.8 mg
Am I missing the temperature setting for the oven? I cannot find it…
Sorry! Just found it! 😁
Wow! I really want to try this recipe because it has so many carrots in it, it sounds almost healthy, but I’ve been too lazy and/or not had enough carrots to do it!
To the reviewer above who said that her layers did not rise very much, that is my only concern with this cake. The ratio of carrots to flour and other dry ingredients is so high that it worries me a bit. If I’m going to use 3 and 1/2 lb of carrots in one cake, I want to be sure it’s going to come out! It is in my starred recipes, though, so it’s going to get made eventually! Thanks for this interesting twist on a classic.
It’s hard to say what happened with the other person‘s cake. There are a lot of possibilities. However, I wouldn’t suggest reducing the amount of carrots in this cake for the purée. The purée replaces using an ingredient like milk, so adjusting it could leave you with a dry cake. You could reduce the amount of grated carrots if you like though.
I have made this several times and it doesn’t rise much at all for me but it is SO moist! It is a hit every time!
Hey Lindsey,
Ya think 2 9 inch would be fine here ?
Yes, you would probably just need to adjust the baking time a little bit.
I’ve done it. 35 minutes. 350F convection
Has any one done it in a Bundt?
I’ve been looking for a good carrot cake recipe, and my search has ended! I’m convinced this is the best carrot cake ever. I used the pineapple and a handful of sultanas – next time will include pecans too. I didn’t use as much sugar in the icing though.
Already looking forward to making again!
So glad you enjoyed it!
Hi Lindsay! This cake looks amazing and delicious! I was wondering if I were to make cupcakes, how long would I bake them in the oven?
I would check them at around 20 minutes and then add more time if needed. I’m going to guess it’s between 20 and 25 minutes.
Baked this oh! So delicious cake. My family is a fan this moist carrot cake, it was my first time ever and I will bake it again. Thank you for sharing your baking talents. I’m Gibbs be buying your book.
Wonderful! So glad you enjoyed it! I also hope you enjoy the book!
I made this for Easter and it was a big hit with the family. Very moist and flavorful, thanks for sharing the recipe. I always look forward to your posts.
Thanks so much Michelle! So glad it was a hit!
Hi Lindsay! I love your site and your recipes, beautiful cakes! I’ve been searching for a carrot cake to make for a friend and this one sounds perfect, just what I’ve been looking for. What difference would i see going with the milk over the carrot puree?? And does this work well as cupcakes? Thank you!! Lori
The real difference is in flavor. The carrot puree just adds a lot more flavor. I personally am a big fan. If you have time to try it, I recommend it. But the milk works well too. I didn’t try it as cupcakes, but I’d expect it to work just fine.
Hi Lindsay i want to make carrot cake for first birthday.
I want to make whipping cream instead of cream cheese frosting ?
You could use my vanilla whipped cream or the cream cheese whipped cream I used on this pumpkin cake.
Best carrot cake I’ve ever had! Perfect in every way! Definitely worth the time. Very easy. The sweetness to cream cheese ratio is perfect. A keeper..rave reviews from all. Thanks!
So glad you enjoyed it! Thanks Kim!
Can I use this recipe for doing cupcakes?
Thanks
Yes, you can.
I have made many if your cakes and cupcakes and they are always a crowd favorite. Can I make this recipe in 3 6” pans instead of 2 9” pans?
I’m not sure how I missed your comment – I’m sorry! It would probably be too much batter for 6 inch pans, so you might want to reduce it.
Looks divine!
Is it ok to cook in just one pan. Ie no layers?
And if so how big should the pan be and long would you suggest?
No, you’ll want to use at least 2 pans. If you put it all in one pan, it will take forever to bake and dry out.
I run a home baking business and under my state’s cottage food laws I can’t make cream cheese frosting since it must be refrigerated. I don’t offer carrot cake for this reason but would love to have this option for Easter. Would a cinnamon American Buttercream be ok as a substitution?? Thank you so much for all your wonderful recipes!
I would think that’d be a good substitution, yes.
I have been thinking about trying to run a baking business from him could you retell me how to get started with this and if there is any states that will not allow me to do this. My husband and I have both worked in the food industry, my husband had a food truck business in Hawaii prior to moving back to his hometown to care for his mother. We have a love for baking/cooking and many of our friends and neighbors approve of the food. By the way that American Cinnamon Buttercream frosting sounds amazing (would go great with Cinnamon Rolls)
Hi, would I need to half this receipe to cook it as a 2lb loaf cake?
I’m honestly not sure.
Is there a particular vegetable oil that you prefer to use? It seems some oils have a stronger taste that I don’t like in oil cakes.
Thank you
I use crisco brand, but it’s also not a taste or smell that has ever bothered me.
Hi there, I used rice bran oil in mine, which you can hardly taste in most cakes. I’ve also used coconut oil in cakes too which is lovely if you con’t mind a mild coconut-y flavour 🙂
I made this recipe and it is very moist and full of flavor. The carrot puree is definitely a game changer!
Wonderful! I’m so glad you enjoyed it!
How much should it rise? Mine just came out, but they don’t look like they rose much. 🙁
They should rise pretty decently. The individual layers should be an inch or so in height. I would double check all your ingredients. I know I’ve accidentally left things out before. And then also make sure you’re fully creaming the butter and sugar. It adds air to the batter that helps it rise. It may help to set a timer for three or four minutes and let the mixer run.
Lindsay, I have tried a number of your cakes and other sweets, and they are always excellent! Your photos are very well done, and whatever you are showcasing is just so well presented that it’s always enticing to try new recipes.
Thank you for such a great blog! I truly enjoy receiving all of your recipes and family updates!
Best wishes, Diana
Thanks so great to hear Diana! Thank you! Glad you enjoy everything!
At top it says cook time 47 minutes. In the instructions it says 29-32. Nowhere does it say ove temp. So I will go with 350°
In a recipe, the total cook time refers to total cooking that is involved for all things. So the cook time at the top also includes cooking time on the stove for the carrots. Number 4 in the instructions mentions cooking temperature and it’s 350. And the cooking time included in the instructions for the cake layers is correct. I hope that helps.