I’ve mentioned how my kids aren’t big fans of pumpkins and carrots, right? (Feels like I’ve told that story a million times!) So I have no choice but to sneak these carrots into my baking, and luckily, my homemade carrot cake totally does the trick.

Why This Moist Carrot Cake Recipe Is Such A Hit

Trust me, it’s far from your run-of-the-mill carrot-flavored cake! Things are WAY more exciting here. The sweet carrots pair wonderfully with warm spices like cinnamon, nutmeg, and ginger, while the moist texture surprises us in every bite with little bursts from the crunchy nuts.
You can jazz up the carrot cake in so many ways! Toss in raisins or chunks of pineapple for a tropical flair, or stick to the classic style with nuts and cozy spices. Just do whatever you like best!
It’s a showstopper for fall gatherings or as a Thanksgiving treat — I mean, its vibrant color CLEARLY fits right in with the festive vibe! And for a small, everyday delight, a thin slice with a steaming cup of tea is simply heaven.

14 Basic Steps To Make Carrot Cake

Key Ingredients

Brown Sugar: It doesn’t just sweeten but also amps up the flavor and moistens your cake!
Oil: Most cakes need A LOT of fat to stay soft! I usually go for butter for most baking recipes, but since carrot cake already has loads of other bold flavors, vegetable oil will work wonders!
Applesauce: I throw some in to keep my cake from getting too oily and wet.
Carrots (freshly shredded): Those bags of pre-shredded carrot chunks are too tough and dry for my liking. Trust me, once you shred the carrots yourself, you’ll see the difference — all the lovely natural moisture, perfect for baking.

Instructions

Cake

Step 1.

First, set your oven to 300°F (or 149°C). Now, grab a big baking sheet and either lay down a silicone mat or some parchment paper onto it — whichever you’ve got handy.

Step 2.

Take your chopped pecans and spread them out on this baking sheet. We will toast these little guys in the oven for about 7 to 8 minutes! Once they’re very nicely toasted, pull them out and let them cool off for a bit; around 10 to 15 minutes should do the trick.

Step 3.

Next, we’re turning our oven to 350°F (177°C). Grease 2-3 cake pans well. (I usually use the 9-inch ones). Line them with parchment paper rounds and grease those papers, too! This little trick helps our carrot cakes pop out of the pans without fuss.

Step 4.

Now, grab a big bowl and toss in your granulated sugar, brown sugar, eggs, oil, vanilla, and applesauce. Give that all a good whisk until it’s smooth and you can’t see any brown sugar lump. Set the bowl aside!

Step 5.

Whisk the baking soda, powder, flour, cinnamon, salt, nutmeg, ginger, and cloves in another bowl. Already smells like heaven, right?

Step 6.

Alright, it’s time to combine our dry and wet ingredients. Pour the two bowls of ingredients (from Steps 4 and 5) together and gently fold them in with a wooden spoon or offset spatula. Mix until they’re just combined — no overmixing!

Step 7.

Fold in grated carrots and a cup of toasted pecans we set aside earlier (keep the rest for garnish later).

Step 8.

Pour or scoop this gorgeous batter into your prepared pans. If you’re using three pans, bake them for about 25 minutes. Got only two pans? Don’t worry; keep them there for about 35 minutes (give or take).

Do the toothpick test in the middle — if it is squeaky clean when pulled out, you’re golden. If not, give the cakes some more time, but watch them like a hawk; we don’t want a dry texture!

Step 9.

Once done, set the cake pans on a wire rack to chill completely. Patience is key because we simply can’t frost a warm cake; it’ll be a mess!

Frosting

Step 10.

Grab a big bowl and whip out your stand or handheld mixer with a paddle or whisk attachment. Add the butter and brick-style cream cheese, then beat together at medium-high until smooth. It usually takes me around 2 minutes!

Step 11.

Next, toss in confectioners’ sugar, a splash of vanilla, and a tiny pinch of salt. Mix on low for about 30 seconds – just to get it going without creating a snowstorm – then crank it up to high and let it rip for 3-4 minutes until it’s all smooth and creamy.

Step 12.

If your frosting feels too thin, sprinkle extra confectioners’ sugar. Too thick? A splash of milk will do the trick. And if it’s too sweet for your taste, another teaspoon of salt can balance it out. Aim for soft and creamy, but not so runny it slides right off your moist cake.

Assembly

Step 13.

It’s time to put it all together! First, use a cake leveler or serrated knife to flatten the top surfaces of your delicious carrot cakes.

Place the first layer on a stand, cake turntable, or even a good old serving plate. Slather a generous layer of your freshly whipped frosting on top. Stack the second cake layer on top, add more yummy frosting, then cap it off with the third layer.

Now, frost the sides and top until it looks irresistibly good! Sprinkle the rest of your toasted pecans around the sides and on top for extra crunch.

Step 14.

I know you can’t wait to cut into the cakes, but wait! Pop them into the fridge for about 20 minutes. This little chill time helps the cake keep its shape and makes slicing a breeze. Enjoy every bite!

Want moist cupcake versions? Try this recipe. How about a carrot cake loaf? I’ve got you covered!

Notes

1. Oil keeps our cake lighter and moist, so I always stick with it. Sure, you can switch to melted butter if you crave a richer flavor, but be warned that carrot cake might turn out MUCH denser than you’d expect!

2. Applesauce is best friends with my favorite cake recipe (its subtle apple-y hint is hard to resist), but feel free to replace some of it with yogurt or mashed banana. All of them add prime moisture without drowning out the overall taste of the cake!

3. Given all the extra moisture, carrot cake batter can be… quite wet. If you don’t have any parchment paper liners, at least make sure your pan is mostly leakproof! Trust me, cleaning up the mess would be quite a nightmare otherwise.

FAQs

Can I Replace The Cream Cheese Frosting With Something Else?

I sometimes use Mascarpone or whipped vanilla buttercream frosting instead. They still wow my guests, but nothing beats cream cheese, to be honest!

Can I Leave Them At Room Temperature?

You can make the cake ahead and let it sit overnight at room temperature! But once it’s already dolled up with frosting and other garnish, I suggest stashing them in the fridge or freezer.

—Have fun baking this carrot cake with cream cheese frosting!