This really is the best Carrot Cake recipe!
This extra-moist carrot cake has a tender crumb and is jam-packed with goodies, all topped off with our favorite cream cheese frosting.
Incredibly moist, this homemade cake is the dessert I am known for and one of my most requested. There is so much to love about this easy, from-scratch recipe!
An Easy Carrot Cake Recipe
This is a cake I’ve been making for about 25 years now, and it’s one I’m known for. I’ve made it literally a hundred times (most of those times for my friend Billy who dubs this the best carrot cake recipe ever)!
- This carrot cake recipe is extra moist and fully loaded with add-ins.
- I love that this easy carrot cake recipe is baked in a 9×13-inch pan. No layering is required.
- It’s so good and so moist, that frosting isn’t needed but we all know that carrot cake deserves a good homemade cream cheese frosting.
- Once baked, this cake freezes well (even with the frosting).
Ingredients for Carrot Cake
Dry Ingredients – The base of this cake consists of all-purpose flour, baking powder, baking soda, and warm spices like cinnamon and ginger. Add a pinch of nutmeg for extra flavor.
Wet Ingredients – Eggs, unsweetened applesauce, light-flavored oil such as vegetable or canola oil, buttermilk, and granulated sugar make this cake extra moist and decadent.
Add-Ins – What really makes this the best carrot cake is the add-ins! Crushed walnuts (or pecans), coconut, raisins, and a can of pineapple.
Adding a can of crushed pineapple makes it incredibly moist, similar to a hummingbird cake which calls for pineapple and banana.
Variations – Don’t feel like making cream cheese frosting? This cake is also amazing when it is topped with whipped cream or can be used to make cream cheese frosting
How to Make Carrot Cake
- In separate bowls, combine the wet and dry ingredients.
- Stir dry into wet ingredients in a large bowl just until combined. Fold in the add-ins.
- Pour the prepared batter into the prepared pan and bake (per the recipe below).
Let the cake fully cool, then top it with cream cheese frosting or your favorite frosting recipe!
Decorating Tip
Remove a few tablespoons of the cream cheese frosting and color a little bit of it orange and a little bit of it green. Place in a sandwich bag and snip off the corner to pipe little carrots on the cake.
Tips for Moist Easy Cake
- Grate carrots using the larger holes on a box grater, or with the shredding option of a food processor.
- Ensure ingredients are at room temperature.
- Line the pan with parchment paper if you’d like to lift the cake out to slice.
- No need to pull out the stand mixer; this cake is so simple that I use a spoon or rubber spatula and a bowl.
- This cake is deliciously rich and very moist, so store it covered in plastic wrap or in an air-tight container, in the refrigerator for up to 5 days. It tastes best if you bring it to room temperature before serving.
- This cake freezes well, bake it now and enjoy it later!
Our Fave Flavorful Cakes!
Did you love this Carrot Cake as much as we do? Be sure to leave a rating and a comment below!
The Best Carrot Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup buttermilk or sour milk, see note
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups shredded carrot
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup coconut flakes optional
- 8 ounces crushed pineapple well drained, 1 can
- cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
- In a medium bowl, combine flour, baking soda, powder, cinnamon, ginger, and salt with a whisk. Set aside.
- In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
- Stir in the flour mixture just until mixed. Fold in the carrots, coconut, walnuts, pineapple, and raisins and mix until combined.
- Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted in the center of the cake.
- Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Oh my goodness!
This cake is perfect! I didn’t have walnuts, I used pecans. Also opted for the lemon in your cream cheese icing…
That I used on your fantastic banana cake.
It was wonderful!
I love all of your recipes!!!!!
Thank you!!!
This cake is so delicious My hubby requested it for his birthday, I’m so glad he did! I used everything but coconut. It is so moist and tender. I used a glass dish and it was done in 45 minutes, so be sure to keep an eye on it. This will definitely be my go to carrot cake recipe. Oh and your cream cheese frosting is the icing on the cake! Thanks for a great recipe!!
Thank you, Jean! That is so sweet of you. I am glad he enjoyed it. Happy Birthday!
Such a good easy carrot cake! Only used the carrots and pineapple and everyone loved it. Is there a frosting alternative you’d recommend on this? While this was the best cream cheese frosting I’ve tried, me and my daughter just aren’t big cream cheese frosting fans, so I’d love to try it with another frosting next bake!
This would be great with vanilla buttercream or even just a big dollop of whipped cream!
I made this cake for our Easter dessert and it was a big hit! It was much quicker and easier to prepare than a layer cake. Your cream cheese frosting is delicious on it. Thank you so much for giving me another “keeper”, especially for this time of year!