This easy carrot cake recipe is the ultimate dessert for celebrations, holidays, or whenever you’re craving something sweet and indulgent. Packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and a hint of applesauce for moisture, this homemade carrot cake delivers unbeatable flavor and texture. Topped with a rich and creamy cream cheese frosting, it’s a bakery-quality treat you can easily make at home.

Whether you’re baking for Easter, a birthday party, or just because, this carrot cake is a crowd-pleaser that’s perfect for every occasion. Try this classic carrot cake recipe for a dessert that’s moist, tender, and full of flavor—plus, it’s customizable with nuts, raisins, or pineapple for added texture and sweetness.
This easy carrot cake recipe is packed with flavor, moisture, and the perfect blend of spices. With freshly grated carrots, a hint of applesauce (or pineapple), and a luscious cream cheese frosting, it’s the ultimate crowd-pleaser. Ideal for birthdays, holidays, or any time you crave a deliciously spiced dessert!
Ingredients
For the Cake:
- Unsalted butter, to grease the pans
- 2 cups all-purpose flour, measured correctly
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves (optional)
- 1/2 tsp fine sea salt
- 1 cup extra light olive oil (or vegetable/canola oil)
- 4 large eggs, room temperature
- 3/4 cup applesauce (or drained crushed pineapple)
- 3 cups finely grated carrots (about 14 oz or 6 medium carrots)
- 1 cup pecans, plus more to garnish (optional)
- 3/4 cup golden or regular raisins (optional)
For the Frosting:
- 1 recipe Cream Cheese Frosting
Instructions
How to Make Carrot Cake:
- Preheat the Oven:
Preheat your oven to 350˚F and place the rack in the center. Butter two 9-inch round cake pans, line the bottoms with parchment paper rounds, and lightly butter the parchment. Set aside. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Break up any clumps of brown sugar as you whisk. - Combine Wet Ingredients:
In another mixing bowl, whisk the oil, eggs, and applesauce (or pineapple) until smooth and well combined. - Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients. Use a spatula to fold the mixture together until just combined—avoid overmixing. - Add Carrots, Nuts, and Raisins:
Fold in the grated carrots, pecans, and raisins (if using) until evenly distributed in the batter. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. - Cool the Cakes:
Allow the cakes to cool in the pans for 15-20 minutes. Then transfer them to a wire rack to cool completely before frosting.
To Frost the Carrot Cake:
- Place one cake layer on a serving platter and spread 1/4 of the cream cheese frosting evenly over the top.
- Add the second layer, placing it top-side down for a flat surface. Lightly coat the entire cake with a thin crumb layer of frosting.
- Apply the remaining frosting generously to the top and sides of the cake.
- Use a piping bag with a large open star tip to decorate the top edges. Garnish with pecans or additional decorations as desired.
Tips
- Measure Flour Correctly: Spoon flour into the measuring cup and level it with a knife for accurate measurement.
- Grate Carrots Finely: Finely grated carrots blend into the batter better, creating a more uniform texture.
- Room Temperature Ingredients: Use room-temperature eggs to help the batter mix more smoothly.
- Make Ahead: You can bake the cake layers a day ahead and frost them just before serving.

Variations and Substitutions
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour for a celiac-friendly cake.
- Nut-Free Version: Skip the pecans for a nut-free carrot cake.
- Add Pineapple: Use drained crushed pineapple for extra tropical flavor.
- Raisins: Use golden raisins for a sweeter twist or omit entirely if you’re not a fan.
FAQs
Can I Make This Cake in Advance?
Yes! The cake layers can be made a day ahead and stored tightly wrapped at room temperature. Frost and decorate on the day of serving.
How Do I Store Leftovers?
Store leftover carrot cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
Can I Freeze This Cake?
Yes! Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Serving Suggestions
This carrot cake is perfect for:
- Easter or spring celebrations
- Birthday parties
- Potlucks and family gatherings
- Holiday dessert tables
Pair it with a hot cup of coffee or tea for the ultimate treat!
Why You’ll Love This Recipe
- Moist and Tender: Thanks to the grated carrots and applesauce, this cake is incredibly moist.
- Rich and Flavorful: A blend of warm spices like cinnamon, nutmeg, and allspice adds depth.
- Versatile: Perfect for any occasion, from casual gatherings to elegant celebrations.
- Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
Enjoy this delightful carrot cake—it’s sure to be a hit with friends and family!
Easy Carrot Cake Recipe
16
servings25
minutes35
minutesIngredients
For the Cake:
Unsalted butter, to grease the pans
2 cups all-purpose flour, measured correctly
1 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves (optional)
1/2 tsp fine sea salt
1 cup extra light olive oil (or vegetable/canola oil)
4 large eggs, room temperature
3/4 cup applesauce (or drained crushed pineapple)
3 cups finely grated carrots (about 14 oz or 6 medium carrots)
1 cup pecans, plus more to garnish (optional)
3/4 cup golden or regular raisins (optional)
For the Frosting:
1 recipe Cream Cheese Frosting
Directions
- How to Make Carrot Cake:
- Preheat the Oven:
- Preheat your oven to 350˚F and place the rack in the center. Butter two 9-inch round cake pans, line the bottoms with parchment paper rounds, and lightly butter the parchment. Set aside.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Break up any clumps of brown sugar as you whisk.
- Combine Wet Ingredients:
- In another mixing bowl, whisk the oil, eggs, and applesauce (or pineapple) until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients. Use a spatula to fold the mixture together until just combined—avoid overmixing.
- Add Carrots, Nuts, and Raisins:
- Fold in the grated carrots, pecans, and raisins (if using) until evenly distributed in the batter.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes:
- Allow the cakes to cool in the pans for 15-20 minutes. Then transfer them to a wire rack to cool completely before frosting.
- To Frost the Carrot Cake:
- Place one cake layer on a serving platter and spread 1/4 of the cream cheese frosting evenly over the top.
- Add the second layer, placing it top-side down for a flat surface. Lightly coat the entire cake with a thin crumb layer of frosting.
- Apply the remaining frosting generously to the top and sides of the cake.
- Use a piping bag with a large open star tip to decorate the top edges. Garnish with pecans or additional decorations as desired.

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