Carrot cake has a funny reputation for being a “spring-only” dessert—like it’s supposed to show up around Easter, get a little applause, and then disappear until next year. But honestly? A truly good carrot cake deserves a year-round spot in your baking rotation. It’s cozy and spiced, incredibly moist, and somehow manages to feel both nostalgic and special at the same time.
This Classic Carrot Cake with Cream Cheese Frosting is my go-to homemade version: soft, tender layers packed with freshly grated carrots, warmly spiced with cinnamon, ginger, and nutmeg, and finished with a simple cream cheese frosting that’s tangy, sweet, and ridiculously easy to whip up. It’s straightforward to make, bakes up beautifully, and once you see how simple carrot cake from scratch can be, you’ll want to make it again and again.
What You’ll Need
There are a handful of ingredients here, but nothing complicated. A few that really matter:
- Freshly grated carrots: They’re the heart of the cake. Grate them yourself for the best moisture and texture.
- Applesauce: Helps keep the cake extra moist without making it heavy.
- Oil (not butter): Oil keeps carrot cake tender and moist even after it’s chilled.
- Warm spices: Cinnamon is the main note, with ginger and nutmeg adding that bakery-style depth.
- Brick-style cream cheese: For the frosting, use the block kind—not the tub—for a thicker, stable frosting.
How to Make Carrot Cake from Scratch
Make the cake layers
- Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick spray and line the bottoms with parchment paper circles.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until smooth.
- Stir the grated carrots into the wet mixture first—this helps distribute them evenly without overmixing later.
- Add wet ingredients to dry ingredients and mix just until combined. Don’t overmix, or the cake can turn dense.
- Divide batter evenly between the pans (a food scale is helpful for perfectly even layers).
- Bake for 30–35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Cool in the pans for 20–25 minutes, then turn out onto a wire rack to cool completely.
How to Make Cream Cheese Frosting
- Beat the softened cream cheese until smooth.
- Add softened butter and mix until creamy and fully combined.
- Mix in powdered sugar and vanilla until smooth, scraping down the bowl as needed.
Assemble and Frost the Cake
- Level the tops of the cooled cake layers with a knife or cake leveler.
- Place one layer on a cake stand or plate. Spread a little over ½ cup frosting over the top.
- Add the second layer and frost the top and sides with the remaining frosting.
- Optional: Sprinkle toasted chopped pecans or walnuts over the top for a little extra crunch.
Adjusting Your Pan Size
- 9×13-inch cake: Bake 35–45 minutes.
- Two 8-inch rounds: Bake 35–40 minutes.
- Cupcakes: Makes about 28 cupcakes. Fill liners about ⅔ full and bake 16–20 minutes. (If you love lots of frosting, consider increasing the frosting recipe by half.)
Baking Tips
- Measure flour the right way: Spoon into the measuring cup and level off—don’t scoop directly from the bag/container.
- No applesauce? Swap with ½ cup plain Greek yogurt, ½ cup sour cream, or one 8-ounce can crushed pineapple (drained).
- Frosting level: This frosting amount gives a classic, not-overloaded finish. If you want extra frosting, increase by about half.
- Alternate frostings: Vanilla buttercream, ermine frosting, or whipped cream cheese frosting also work well.
Carrot Cake with Cream Cheese Frosting
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
Ingredients
For the carrot cake:
2 cups all-purpose flour spooned & leveled (250 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup canola or vegetable oil (180ml)
4 large eggs at room temperature
1 ½ cups packed light brown sugar (300 grams)
½ cup granulated sugar (100 grams)
½ cup unsweetened applesauce (125 grams)
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots (300 grams)
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese (226 grams) softened
½ cup unsalted butter (115 grams) softened
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract
Instructions
1. To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
5. Pour the cake batter evenly between both prepared cake pans. 6. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
7. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
8. To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
9. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
10. To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
Notes
Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.
Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.
To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
Frequently Asked Questions
Does carrot cake need to be refrigerated?
Yes—once it’s frosted with cream cheese frosting, it should be refrigerated. Stored in an airtight container, it will keep for 3–4 days.
Can you freeze carrot cake?
Absolutely. Wrap individual slices in plastic wrap and freeze in a freezer bag.
You can also freeze the cake layers and frosting separately for up to 3 months. Wrap the layers tightly before freezing.
How do you grate carrots for carrot cake?
A box grater is the easiest way—just grate like you would cheese. A food processor with a grater attachment works too.
Peel the carrots first and trim away any blemishes.
Can I add nuts or raisins?
Yes. Add ¾ to 1 cup chopped walnuts or pecans, or ½ cup raisins if you’d like.