My Favorite Carrot Cake Recipe – Sally’s Baking

With its cozy warm spices, wonderfully moist crumb, and that dreamy cream cheese frosting, this truly is the ultimate carrot cake. Using brown sugar along with toasted pecans brings out a rich, deep flavor that just can’t be beat.

For me, this cake goes beyond just carrot cake—it’s “birthday cake.” It’s my tried-and-true go-to to celebrate any special occasion, and I bake one every year without fail. But we don’t stop there. This cake shines at Easter brunches, baby showers, spring gatherings, and even our neighborhood bake sales.

In fact, folks love it so much it even made it into print! You’ll find the recipe in my cookbook, Sally’s Baking 101, too.

Honestly, the only thing that rivals this cake’s charm are carrot cake cupcakes made with the same batter—just as rich and comforting in their own little way.

This carrot cake really raises the bar. It’s decadently moist, filled with toasted pecans (or walnuts if that’s your pick), and bursting with warm spices like cinnamon, ginger, and nutmeg alongside fresh shredded carrots. The ginger adds a subtle zing without taking over the flavor. The cake feels dense yet soft and tender with every forkful. When you make it ahead, the flavors deepen, and that cream cheese frosting soaks gently into the layers for an even more luscious bite.

If you want a showstopping cake that tastes incredible even a day ahead and looks beautiful too, this is your winner. It’s a timeless classic that wins over just about everyone—even those odd folks who claim they “don’t like carrot cake.” Seriously, who are those people?! 😉

This carrot cake is my ultimate comfort dessert for birthdays, holidays, or any time I want something warm and crowd-pleasing. Imagine layers packed with aromatic spice, sweetened just right with brown sugar, and a moist crumb thanks to a blend of oil, applesauce, and freshly shredded carrots. Add to that a creamy, tangy frosting that spreads like a dream and melts into the cake, plus toasted pecans or walnuts for a satisfying crunch that lifts every bite.

Below, you’ll find the full recipe with simple, step-by-step instructions, photos, and practical tips so you can nail it every time. I’ll walk you through toasting the nuts, mixing the batter (no fancy mixer required!), baking options for layers, sheet cake, Bundt, or cupcakes, plus frosting, assembling, and tricks for staying ahead with your baking schedule. You’ll also find helpful tips for success, easy variations, plus advice on storing or freezing your cake.

Keep reading if you want a classic carrot cake that’s super simple to make, tastes even better the next day, and wins over even the skeptics. Ready? Let’s get baking—this one’s a true keeper!

Baking and Assembly Directions

1. Preheat your oven to 300°F (149°C).

2. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans or walnuts in a single layer. Toast them for 6–8 minutes, shaking the pan halfway through to toast evenly, until they smell amazing and turn golden brown. Let them cool on the pan for 10–15 minutes.

   

3. Increase oven temperature to 350°F (177°C).

4. Grease two or three 9-inch round cake pans with nonstick spray. Then, place each pan on parchment paper, trace around the bottom, and cut out parchment circles. Line the pans with these rounds and grease the parchment lightly as well. This helps the cakes come out perfectly clean.

5. In a large mixing bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract until smooth and well combined.

6. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.

7. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or wooden spoon just until everything is combined—don’t overmix!

8. Fold in the freshly grated carrots along with 1 cup of the toasted nuts.

9. Divide the batter evenly into the prepared cake pans, smoothing the tops gently.

10. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. This will take about 20–25 minutes if you’re using three 9-inch pans, or about 30–35 minutes if you have two layers.

11. Set the cakes to cool in their pans on a wire rack for 1 hour. Then run a thin knife around the edges to loosen the cakes. Carefully remove the cakes from the pans, peel off the parchment rounds, and transfer to racks to cool completely before frosting.

12. Using a handheld mixer or a stand mixer with a paddle attachment, beat the softened cream cheese and softened butter on medium-high speed until smooth and creamy, stopping to scrape down the sides of the bowl as needed. This should take about 2 minutes.

13. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds to combine, then crank up to high and beat for about 3 minutes until fluffy and creamy. If the frosting is too thick, add a splash of milk; if it’s too thin, add a little more sugar.

14. Level the tops of your cake layers by slicing off any dome with a serrated knife so they stack neatly.

15. Place one cake layer on your cake stand or serving plate. Spread 3/4 to 1 cup of frosting evenly over the top.

16. Place the second layer upside down (flat side up) on top, then spread frosting over it. Add the final layer right side up.

17. Frost the top and sides of the whole cake with the remaining frosting. Finally, sprinkle the leftover toasted nuts over the top for a pretty, crunchy finish.

18. Chill the assembled cake in the fridge for at least 20 minutes before slicing to let the frosting set. If you’ve refrigerated it longer than 4 hours, take it out and let it come to room temperature for about 2 hours before serving for best flavor and texture.

Pro Tips for Extra-Moist Cake

Moisture is the star of any great carrot cake. If it’s dry or crumbly, it just doesn’t satisfy. Here’s how I make sure my carrot cake stays juicy and tender every single time:

1. Brown Sugar: Unlike recipes that rely mostly on white sugar, brown sugar adds more than sweetness—it brings moistness and a deep caramel-like flavor that beautifully compliments the spices. If you love that caramel note, try my Caramel Apple Layer Cake for another cozy, brown-sugar-forward bake.
2. Oil: Fat is key for softness, and while butter adds flavor in some cakes, a neutral-tasting oil keeps the carrot and spices front and center in this cake.
3. Applesauce: This special addition keeps the crumb moist without greasiness. You can swap crushed pineapple if you want a bit of tropical sweetness—both work wonders with the spices and brown sugar.
4. Freshly Shredded Carrots: The number one trick for a moist and tender carrot cake is shredding your own carrots fresh. Skip the pre-shredded ones—they’re often dry and tough. Fresh carrots release their natural juices into the batter. I use the same tip when I make my zucchini cake, too.

1. Use parchment rounds in your pans. This little step is a game-changer. Trace your cake pans on parchment paper, cut out the circles, and line your pans. Then grease the parchment lightly as well. It makes cake removal so smooth and easy.
2. Make it ahead. Carrot cake is actually better the next day. The spices have time to meld, the cake stays juicy, and the frosting softens deliciously into the layers. Bake and frost a day ahead, keep covered in the fridge, and pull out in advance to serve at room temperature.
3. Fresh grated carrots are not optional. I can’t stress this enough — fresh is best for moisture and great texture.

1. Line your pans with parchment. Trace and cut parchment circles to fit your cake pans, then grease both the pan and parchment. This helps the layers come out perfect every time.
2. Make your cake ahead of time. Carrot cake flavors improve with a little patience. Make it a day ahead and keep it wrapped in the fridge. Bring it to room temperature before slicing for the best experience.
3. Grate fresh carrots yourself. Freshly shredded carrots promise a moist, tender cake that store-bought just can’t match.

What Makes It So Good

This carrot cake hits the perfect combo of tenderness, cozy spices, and that classic cream cheese frosting everyone adores. Toasted pecans add a toasty crunch and rich flavor, while brown sugar and applesauce keep the crumb moist and never dry. The recipe is straightforward (no mixer needed for the batter!), flexible (works as layers, a 9×13 sheet, Bundt (like this Red Velvet Cheesecake Swirl Bundt Cake), or cupcakes), and actually tastes even better after a day as the flavors mellow and mingle. It’s my go-to cake for birthdays, holidays, or any time you want a sure-fire crowd-pleaser.

Mix-Ins and Substitution Ideas

If you want to switch things up while keeping the great texture, give these a try:

• Nuts: Swap pecans for walnuts, or skip nuts altogether for a nut-free version—this cake is just as lovely without them.
• Fruit Substitutes: Use crushed pineapple (well drained), mashed banana, plain yogurt, or sour cream instead of applesauce for different moisture and flavor twists.
• Add-ins: Stir in 1 cup raisins or shredded coconut (if using these, reduce nuts to 1/2 cup). If you love coconut, you might also enjoy our Homemade Classic Coconut Cream Pie.
• Frosting Options: Feel free to swap cream cheese frosting with vanilla buttercream, Swiss meringue buttercream, or a light whipped frosting depending on your mood.
• Pan Choices: Bake as cupcakes at 350°F for 20–22 minutes, 9×13 sheet cake for 40–45 minutes, or Bundt cake for 55–75 minutes. Always test doneness with a toothpick.
• Dietary Swaps: Use melted coconut oil in place of vegetable oil (just bring all ingredients to room temp first), or try a 1:1 gluten-free flour blend for a gluten-free version—texture may shift slightly.

How to Store and Freeze

For storing leftovers, keep your cake wrapped tightly and chilled in the fridge for up to 5 days. If it’s been chilled more than 4 hours, let the cake sit at room temperature for 1–2 hours before serving to bring back that soft, fresh texture and flavor.

Want to get ahead of your baking? Bake and cool the cake layers, then wrap and store them at room temperature overnight. You can also prepare the frosting a day before, chill it, and whip it again before use for that fresh creamy feel.

Freeze frosted or unfrosted cake layers for up to 2–3 months. Wrap each layer tightly in plastic wrap and place in a freezer bag or airtight container. Thaw overnight in the fridge, then bring to room temperature before decorating or serving.

For warm slices, nuke individual pieces in the microwave for 10–15 seconds. Avoid warming the whole cake in the oven so it doesn’t dry out.

Common Questions Answered

• Can I make this nut-free? Definitely! Just leave out the nuts and follow the recipe as usual. It’s still delicious.
• Can I use pre-shredded carrots? I really recommend grating fresh carrots yourself for the best moistness and texture. Pre-shredded carrots usually come dry, which dries out the cake.
• How do I know when the cake is done? Insert a toothpick into the center. If it comes out clean or with only a few moist crumbs clinging, it’s ready. Baking time varies: about 20–25 minutes for three 9-inch layers, or 30–35 minutes for two.
• Is this recipe vegan? It’s not vegan as written. You can experiment with flax eggs, dairy-free cream cheese, and plant milks, but the texture and taste will change—so test and tweak as needed. If you need a fully vegan dessert instead, try my Vegan Biscoff Cheesecake recipe.
• How far in advance can I assemble the cake? You can bake and cool layers a day ahead and keep them wrapped in the fridge. A fully frosted cake also stores nicely in the fridge for up to 5 days.