If you love a dessert that’s packed with flavor, texture, and creamy frosting, this Carrot Cake is for you.
Made with freshly grated carrots, warm spices, and finished with rich cream cheese frosting, it’s the perfect treat for celebrations, holidays, or simply because you deserve it!
Why You’ll Love This Carrot Cake
Incredibly Moist: Thanks to the combination of carrots, oil, and applesauce.
Full of Flavor: Infused with cinnamon, nutmeg, and vanilla.
Loaded with Goodies: Pecans and raisins add crunch and bursts of sweetness.
Rich Frosting: Cream cheese frosting adds the ultimate finishing touch.
Great Make-Ahead Dessert: Even better after resting overnight.
What You’ll Need (Ingredient Highlights)
Carrots: Freshly grated for the best texture.
Applesauce: Natural sweetness and moisture.
Light Olive Oil: Keeps the crumb tender.
Brown Sugar: Deepens the cake’s flavor.
Pecans: Add a nutty crunch.
Raisins: Sweet little surprises in every bite.
Cream Cheese: The base for the luscious frosting.
Powdered Sugar: Sweetens and thickens the frosting.
Vanilla Extract: Adds warm depth.
Pro Tips Before You Start
Use Freshly Grated Carrots: Pre-shredded carrots are too dry.
Don’t Overmix: Stir until just combined for a tender crumb.
Cool Completely: Always cool cakes fully before frosting.
Room Temperature Ingredients: Help everything blend smoothly.
Level the Cake Layers: Trim if needed for even stacking.
How to Make Carrot Cake
Step 1: Prep and Preheat
Preheat your oven to 350°F.
Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Blend Wet Ingredients
In a large bowl, beat together brown sugar and eggs until light and fluffy.
Add applesauce, oil, and vanilla extract, mixing until smooth.
Step 4: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture.
Fold in grated carrots, chopped pecans, and raisins.
Step 5: Bake the Cakes
Divide the batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks.
Step 6: Make the Frosting
Beat cream cheese and butter until creamy.
Gradually add powdered sugar and vanilla, beating until fluffy and smooth.
Step 7: Frost and Decorate
Place one cake layer on a serving plate.
Spread a layer of frosting over the top, add the second layer, and frost the top and sides.
Garnish with extra chopped pecans if desired.
What to Serve It With
Hot coffee or a spiced chai latte
Fresh berries for a pop of color and tartness
A scoop of vanilla ice cream for extra indulgence
Variations / Substitutions
Nut-Free: Omit pecans or replace with sunflower seeds.
Pineapple Twist: Add crushed pineapple for extra moisture.
Gluten-Free: Use a 1:1 gluten-free flour blend.
No Raisins?: Swap for dried cranberries.
Storage & Leftovers
Fridge: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freeze: Freeze unfrosted cake layers tightly wrapped for up to 2 months.
Thaw and frost before serving.
Tip: The cake tastes even better the next day after the flavors meld!
FAQs About Carrot Cake
Can I use pre-shredded carrots?
Freshly grated carrots are recommended for the best moisture and flavor.
Can I make this cake ahead?
Yes, it’s even more flavorful the next day!
Can I bake this as a sheet cake?
Absolutely! Adjust the baking time and use a 9×13-inch pan.
How do I prevent dry carrot cake?
Measure flour accurately and don’t overbake.
Can I leave out the raisins?
Yes! They’re optional, and you can substitute with nuts or dried cranberries.
Final Thoughts
This Carrot Cake combines warm spices, sweet carrots, and a silky cream cheese frosting into a dessert that’s both cozy and impressive.
Whether for a birthday, Easter, or just a regular weekend treat, this cake will quickly become a family favorite.
Full Recipe Card
Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup brown sugar
4 large eggs
1 cup applesauce
1 cup light olive oil
3 cups grated carrots
1 cup chopped pecans
1/2 cup raisins
For the Frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
Instructions:
Preheat oven to 350°F and prepare two 9-inch pans.
In one bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat brown sugar and eggs.
Mix in applesauce, oil, and vanilla.
Combine wet and dry ingredients.
Fold in carrots, pecans, and raisins.
Divide batter between pans and bake 30–35 minutes.
Cool cakes completely.
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla to make frosting.
Assemble and frost the cooled cake.
