The Best Carrot Cake Recipe You Can Ever Make!

This best carrot cake recipe is the kind of cake I love when I want something really moist without a complicated method. It has plenty of freshly grated carrots, warm cinnamon, ginger, and nutmeg, crunchy toasted pecans, and a thick layer of creamy cream cheese frosting on top.

If you're looking for a healthy carrot cake recipe, you can replace part of the oil with applesauce, while the carrots and pecans add plenty of texture to every slice. If you enjoy carrot cake, you should also try these carrot muffins. Keep reading to see how easy this carrot cake is to put together.

Jump to:

• Video Instructions
• Try This Carrot Cake
• Why You’ll Love It
• Ingredients
• How to Make The Best Carrot Cake Recipe
• Recipe Tips
• What Can You Serve With This?
• FAQs
• Recipe

Video Instructions

Try This Carrot Cake

I really like the balance of flavors in this cake. The carrots keep it moist, the cinnamon, ginger, and nutmeg give it that familiar warm spice, and the toasted pecans add a little crunch.

Then there is the cream cheese frosting. It's creamy without taking over the cake, and I like finishing it with more toasted pecans on top.

Why You’ll Love It

• Really moist: Oil, brown sugar, and freshly grated carrots give the dessert its soft texture with lots of moisture in every bite.
• Warmly spiced: Cinnamon, ginger, and nutmeg add plenty of flavor without overpowering the carrots.
• Creamy frosting: The simple cream cheese frosting is smooth, rich, and easy to make, with no complicated cake layers.
• Great for making ahead: The cake can be made a day in advance and refrigerated overnight. I actually prefer it this way because the flavor is even better the next day.

Ingredients

• Carrots: Freshly grated carrots are important here. I wouldn't use the bags of pre-grated carrots from the store because they are harder and drier and won't give the cake the same texture.
• Oil: Vegetable oil or canola oil keeps the cake really moist. Olive or coconut oil can also be used, but they have stronger flavors that will change the taste of the finished cake. You can also replace ½ cup (120ml) of the oil with ½ cup (145g) applesauce if you want to reduce the amount of oil.
• Brown and white sugar: I prefer using both because the combination gives the cake its deep flavor and moist texture. You can use either light or dark brown sugar, but using only brown or only white sugar will change the taste and texture slightly, altering the right amount of sweetness.
• Cream cheese: Both brick-style and spreadable cream cheese work for the frosting. Brick-style cream cheese needs to be softened to room temperature, or you may end up with lumps, while spreadable cream cheese can be used straight from the refrigerator.

How to Make The Best Carrot Cake Recipe

1. Prepare the pecans for the cake and the topping by spreading the pecans on a baking sheet and then baking them for 7-8 minutes. Then remove them from the oven and set aside. Watch closely because they burn quickly.

2. Continue with the cake batter. In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon spices, ginger, and nutmeg to combine. Set aside.

3. In another large mixing bowl, whisk the eggs, oil, brown sugar, sugar, and pure vanilla extract to combine.

4. Then add the dry ingredients to the wet ingredients and whisk just until combined. The picture below shows what the consistency of the cake batter is. It is a smooth and thick-liquid batter.

5. Add grated carrots and one cup (110 grams) of the toasted pecans and stir into the batter. Set aside.

6. Line a baking pan with parchment paper with an overhang around the sides. Spray a bit of non-stick spray underneath the paper so it sticks to the pan.

7. Then fill the cake batter into the cake pans, spread evenly, and bake. Let cool.

8. After the cake has cooled, prepare the cream cheese frosting for the cake. In a large mixing bowl, using an electric mixer fitted with a whisk attachment, mix the butter on medium-high speed until soft and creamy, for about 2 minutes.

9. Then add the cream cheese and mix until soft, combined, and no lumps remain, for about 2 minutes. Add the sifted powdered sugar and vanilla and mix until creamy, about 1-2 minutes.

10. Spread the frosting on top of the cooled cake using a knife or spatula, and use the remaining frosting for the sides. Sprinkle with the remaining toasted pecans.

Recipe Tips

• Don't skip the parchment paper. This is a moist, sticky cake, and the parchment makes it much easier to remove from the pan in one piece. I also prefer a rectangular pan instead of 9-inch or 8-inch round pans for this recipe.
• Grate the carrots yourself rather than buying pre-grated carrots. Packaged shredded carrots tend to be too hard and dry for the texture you want here.
• Watch the pecans carefully while toasting them. They only need 7-8 minutes and can burn quickly.
• Make sure brick-style cream cheese is softened to room temperature before making the frosting so you don't end up with lumps.
• You can serve the cake immediately after frosting, but I like making it a day ahead and placing it in the fridge in an airtight container or plastic wrap overnight (before frosting). It tastes even better the following day.

What Can You Serve With This?

• Hot coffee or a latte.
• Black tea or chai.
• Fresh berries and raisins on the side.
• A scoop of vanilla ice cream.
• Fresh fruit for something lighter alongside the cake, like pineapple.

FAQs

Recipe