I love a good slice of carrot cake with cream cheese frosting. It feels warm and simple, and it works for many occasions. Read on to learn how to make my favorite version step by step.
introduction
This carrot cake is moist, spiced, and easy to make. It uses grated carrots, toasted nuts, and a rich cream cheese frosting. The cake bakes fast when you use three pans, or a bit longer with two pans. It holds its shape well after chilling, so it is good for a party or a quiet night at home.
If you like trying other cakes, you might enjoy a birthday cake cinnamon rolls recipe for a fun twist on a celebration treat.
This guide will walk you through what you need, how to bake and frost the cake, how to store it, and ideas to change it. The words stay plain and clear so you can follow each step easily.
Why You’ll Love This My Favorite Carrot Cake Recipe
You will love this carrot cake because it tastes warm and fresh. The spices—cinnamon, ginger, nutmeg, and cloves—give a cozy flavor. The sliced and toasted nuts add crunch. The cream cheese frosting is smooth and not too sweet. The cake is moist from the oil and applesauce, and it keeps well in the fridge for days.
This recipe uses simple pantry items and common tools. You do not need fancy ingredients. You can make the batter in bowls by hand or use a mixer. The steps are clear, and the cake is forgiving if you mix a bit more or bake a bit less time. That makes it a good recipe for both new bakers and people who bake often.
Why Make This Recipe
Make this cake when you want a reliable, crowd-pleasing dessert. It is good for birthdays, family dinners, potlucks, or to bring to a friend. It also works well when you want to bake ahead; you can make the layers and freeze them or bake and store in the fridge for a few days.
The flavors are classic and familiar, so most people will enjoy it. You can make it look pretty with simple garnishes like more toasted nuts, a sprinkle of cinnamon, or some carrot curls. It keeps its shape, slices clean, and tastes even better the next day as the flavors settle.
What You Need for My Favorite Carrot Cake Recipe
You need basic kitchen tools and a few simple items:
- Two or three 9-inch round cake pans
- Parchment paper and nonstick spray
- A large baking sheet for toasting nuts
- Mixing bowls (large)
- Spatula or wooden spoon
- Hand mixer or stand mixer (optional, but helpful)
- Grater for the carrots
- Cooling rack and a cake turntable or serving plate for frosting
For ingredients, see the Ingredients section below. Most items are common in the pantry and fridge. Toasting the nuts first makes a big difference in flavor, so take a little time for that step.
How to Make My Favorite Carrot Cake Recipe
Follow these steps in order. Read them once before you start so you feel ready.
Preheat and toast nuts: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment or a silicone mat. Spread the chopped pecans or walnuts and bake 6–8 minutes until you smell them and they turn light brown. Shake the pan once while toasting. Let the nuts cool for 10–15 minutes.
Prepare pans: Grease two or three 9-inch cake pans with nonstick spray. Cut parchment paper rounds to fit the bottom and press them in. Grease the parchment. This step helps the cakes come out cleanly.
Mix wet ingredients: In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla. Stir until the sugar dissolves and the mix looks smooth.
Mix dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Combine: Pour the wet mix into the dry mix. Fold together with a spatula or spoon until just combined. Do not overmix. Fold in the grated carrots and 1 cup of the toasted nuts. Save the rest of the nuts for the top.
Fill pans and bake: Divide the batter evenly among your pans. If you use three pans, bake 20–25 minutes. If you use two pans, bake 30–35 minutes. A toothpick in the center should come out clean.
Cool: Let the cakes cool in the pans on a rack for 1 hour. Run a knife around the edge, remove the pans, peel off the parchment, and let the cakes finish cooling. The cakes must be fully cool before frosting.
Make frosting: In a bowl with a mixer, beat the cream cheese and butter on medium-high until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla, and a pinch of salt. Beat first on low for 30 seconds, then high for 3 minutes until very smooth. If the frosting is too thin, add more confectioners’ sugar. If it is too thick, add a little milk. Taste and add a tiny pinch of salt if it tastes too sweet.
Assemble: Level the cake tops with a serrated knife if needed. Place one layer on your plate or turntable. Add 3/4 to 1 cup of frosting and spread. Place the next layer upside down to get a flat surface, and add the same amount of frosting. Add the third layer right side up and spread the remaining frosting on top and sides. Garnish with the remaining toasted nuts.
Chill and serve: Chill the cake in the fridge for at least 20 minutes to set the frosting. If you chill longer than 4 hours, take it out 2 hours before serving so it comes near room temperature. Slice with a clean knife and serve.
Store leftovers: Cover the cake tightly and keep in the fridge for up to 5 days.
You can follow these directions step by step and take your time at each part. Read the tips section below for small changes that help.
Ingredients:
2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish), 1 and 1/2 cups (300g) packed light or dark brown sugar, 1/2 cup (100g) granulated sugar, 1 cup (226g/240ml) vegetable oil (or melted coconut oil), 4 large eggs, at room temperature, 3/4 cup (180g) smooth unsweetened applesauce, 1 teaspoon pure vanilla extract, 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 cups (260g) grated carrots (about 4 large), 16 ounces (452g) full-fat brick cream cheese, softened to room temperature, 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 4 cups (480g) confectioners’ sugar, 1 and 1/2 teaspoons pure vanilla extract, pinch of salt, to taste
Best Ways to Serve My Favorite Carrot Cake Recipe
Serve this cake slightly chilled or at cool room temperature. Cold slices look neat and the frosting holds its shape. If you want softer frosting, take the cake out of the fridge 30–60 minutes before serving.
For a simple dessert, serve one slice with a cup of coffee or tea. For a celebration, add candles and a small plate of extra toasted nuts on the side. You can also pair a slice with a scoop of vanilla ice cream for a warm-cold contrast if you let the cake warm a bit first.
Keep napkins and a sharp knife nearby. Wipe the knife clean between cuts for tidy slices. Use a cake server for neat pieces. Small plates and extra forks make it easy for guests to share.
How to Store My Favorite Carrot Cake Recipe
Store the cake in the fridge. Wrap it tightly with plastic wrap or place it in a cake container to keep it fresh. The cake will keep for up to 5 days.
You can also freeze the unfrosted cake layers. Wrap each cooled layer in plastic and then foil. Freeze up to 3 months. When ready to use, thaw in the fridge overnight, then bring to room temperature before frosting.
If you freeze a fully frosted cake, note the frosting texture may change slightly. Thaw slowly in the fridge and then let the cake sit at room temperature for a short time before serving.
Easy Tips to Make My Favorite Carrot Cake Recipe
- Toast the nuts at a low temp and watch them. They burn fast. Toasting brings out flavor.
- Use room temperature eggs and cream cheese for smooth mixing.
- Grate carrots by hand for best texture. Pack them lightly into a cup to measure.
- Do not overmix the batter. Stir until you do not see flour pockets.
- Use parchment rounds in the pans to remove cakes easily.
- Level the cake tops so the stacked cake sits flat and looks even.
- Chill the cake for 20 minutes before slicing to get clean slices.
Try These Variations of My Favorite Carrot Cake Recipe
- Add crushed pineapple (drained) to the batter for a moist, tropical note.
- Stir in 1/2 cup of shredded coconut for texture.
- Replace the walnuts or pecans with toasted almonds for a different crunch.
- Make cupcakes with the same batter and bake 18–22 minutes.
- Add orange zest to the frosting for a bright citrus flavor.
These small changes can make the cake feel new while keeping the easy method the same.
Common Questions About My Favorite Carrot Cake Recipe (Minimum 3 FAQs)
Q: Can I make this cake without nuts?
A: Yes. You can leave the nuts out of the batter and skip them on top. The cake will still be moist and tasty. You can add more carrots or a sprinkle of cinnamon on top instead.
Q: Can I use a different flour?
A: All-purpose flour works best here. You can try a 1:1 gluten-free flour blend, but baking times and texture may change. Test a small cake first if you need gluten-free.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, bake a few more minutes and check again.
Q: Can I make the frosting less sweet?
A: Yes. Reduce the confectioners’ sugar a bit and add a pinch more salt. Taste as you go. A little lemon juice can also cut sweetness and add brightness.
Final Thoughts
This carrot cake recipe is simple, reliable, and full of warm flavors. It uses easy steps and common tools. The toasted nuts and cream cheese frosting make it feel special, but you can change parts to match your taste. Make it for a family dinner or a party. It keeps well and slices nicely.
Ready to Give It a Try?
Gather your pans, toast the nuts, and grate the carrots. Follow the steps and take your time. You will end up with a moist, spiced carrot cake that many people will enjoy. Enjoy baking and sharing this recipe.
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My Favorite Carrot Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and spiced carrot cake topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (226g/240ml) vegetable oil (or melted coconut oil)
- 4 large eggs, at room temperature
- 3/4 cup (180g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (260g) grated carrots (about 4 large)
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of salt, to taste
Instructions
- Preheat the oven to 300°F (149°C) and toast the nuts for 6–8 minutes until they are light brown.
- Prepare two or three 9-inch cake pans by greasing and lining them with parchment paper.
- In a large bowl, mix the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine the wet and dry ingredients, stirring until just mixed. Fold in grated carrots and 1 cup of toasted nuts.
- Divide the batter among the prepared pans and bake for 20–25 minutes (three pans) or 30–35 minutes (two pans).
- Let the cakes cool in the pans for 1 hour before removing and cooling completely on a rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, vanilla, and salt, mixing until very smooth.
- Assemble the cake by leveling the tops of the layers, frosting between layers, and frosting the outside.
- Chill the cake for at least 20 minutes to set the frosting before serving.
Notes
Leftovers can be stored in the fridge for up to 5 days. Cover tightly to keep fresh.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg