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carrot cake
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The Best Homemade Carrot Cake with Cream Cheese Frosting

This Homemade Carrot Cake is incredibly moist, deeply spiced, and topped with a velvety cream cheese frosting. It’s an easy, from-scratch recipe that my family absolutely loves—perfect for bake sales or cozy weekends!
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour 250g if using a scale.
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup packed brown sugar Adds that lovely molasses depth.
  • 4 large eggs Must be room temperature.
  • 1 cup vegetable oil
  • ½ cup unsweetened applesauce My secret for a tender crumb!
  • 2 teaspoons vanilla extract
  • 3 cups freshly grated carrots Grate them yourself for maximum moisture.
  • 1 cup toasted pecans or walnuts Optional, but adds a wonderful crunch.
For the Frosting
  • 16 oz full-fat block cream cheese Room temperature (don't use the tub kind!).
  • ½ cup unsalted butter Softened to room temperature.
  • 4 cups powdered sugar Sifted to avoid lumps.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 1 Box Grater Use the medium holes for the perfect carrot texture.
  • 2 9-inch round cake pans Line with parchment for a clean release.
  • 1 Digital kitchen scale Essential for weighing your flour precisely.
  • 1 Electric Hand Mixer Perfect for getting the frosting fluffy.
  • 1 Offset Spatula Makes frosting the sides a breeze.

Method
 

  1. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Make sure it looks uniform—you want those warm spices in every single bite.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Make sure it looks uniform—you want those warm spices in every single bite.
  3. In a separate bowl, whisk the granulated sugar, packed brown sugar, eggs, vegetable oil, unsweetened applesauce, and vanilla extract. Whisk for about a minute until it’s nice and smooth. This is where the magic moisture starts!
  4. Now, gently pour the dry ingredients into the wet ones. Using your spatula, fold them together just until the flour streaks disappear. Be gentle—we want a tender cake, not a tough one!
  5. Fold in those beautiful freshly grated carrots and the toasted pecans. The batter will look thick and chunky, and that’s exactly how it should be! It reminds me so much of the hearty cakes my grandmother used to make.
  6. Divide the batter between your pans and bake for 30 to 35 minutes. When a toothpick comes out clean, they're done! Your kitchen is going to smell like heaven right about now.
  7. Let the cakes cool in the pans for 10 minutes, then turn them onto a wire cooling rack. They must be completely cool before frosting, or the cream cheese will melt away. Use this time to grab a cup of tea!
  8. Using your electric hand mixer, beat the full-fat block cream cheese and unsalted butter until perfectly smooth. No lumps allowed here! It takes about 2 to 3 minutes of mixing power.
  9. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until it’s light, fluffy, and holds its shape. Try not to eat it all straight from the bowl—I know it’s tempting!
  10. Place one layer on your plate, spread a thick layer of frosting, and top with the second cake. Frost the top and sides, and if you're feeling fancy, press a few extra pecans onto the sides. You did it!

Nutrition

Serving: 1sliceCalories: 645kcalCarbohydrates: 78gProtein: 6gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 105mgSodium: 480mgPotassium: 210mgFiber: 3gSugar: 58gVitamin A: 5200IUVitamin C: 1mgCalcium: 85mgIron: 2mg

Notes

  • Storage: Since we have that delicious cream cheese frosting, please store your cake in the fridge! It stays fresh and moist for up to 5 days.
  • Make Ahead: This cake actually tastes better on day two! The spices really settle in overnight.
  • Nut-Free: Simply leave out the pecans if you’re baking for friends with allergies, it’s just as tasty without them.
  • Pro Tip: Always grate your carrots fresh. The pre-bagged ones are just too dry for this recipe!
Tried this recipe?Let us know how it was!