Easy Carrot Cake Recipe (VIDEO)

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This homemade Carrot Cake Recipe is moist and tender with a soft crumb and the perfect blend of spices. It’s loaded with carrots and studded with crunchy pecans and tangy-sweet raisins (which are optional but nice!).
You’ll love the layers of Cream Cheese Frosting. It’s the same frosting we use for Red Velvet Cake – a keeper of a recipe! Watch the video tutorial and learn how to make and decorate this iconic carrot cake.

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The Best Carrot Cake RecipeI have always loved carrot cake, but store-bought carrot cakes have always missed the mark for me – they’re either too sweet, too dense, or too dry. This homemade carrot cake sets the bar high for any carrot cake lover. It’s a winning combination of the perfect cake base and fluffy Cream Cheese Frosting.
Carrots should be the prominent ingredient of any carrot cake and this one does not disappoint. It’s also super moist from the addition of applesauce and olive oil. This cake is so satisfying, you could even enjoy it without any frosting. There’s so much going on in the flavor and texture of the cake between the shredded carrots, crunchy pecans, and sweet raisins.
Carrot Cake Video Watch Natasha make this Carrot Cake. You will be surprised at how quickly and easily this cake comes together. This is a terrific weekend baking project and It’s the perfect springtime or Easter dessert.
What Makes Carrot Cake Moist?

Carrots – the star ingredient and they naturally contain a lot of water. The key is to finely greater the carrots so they release their moisture in the baking process and also disperse more evenly in the cake without sinking to the bottom. Get organic carrots if possible. They always seem sweeter to me.

Oil – we use light olive oil to add richness to the crumb, but you can substitute it with canola oil or vegetable oil. Oil is preferred over butter because oil remains liquid at room temperature which helps keep the crumb soft and moist.

Brown Sugar – contains molasses which adds moisture and a little bit of acidity to create a more tender crumb.

Eggs – add moisture and richness to the cake. They also help hold the cake together.

Applesauce – adds extra moisture, and creates a denser, more tender crumb. We love homemade applesauce but storebought works fine. You can also substitute with crushed pineapple.

SubstitutionsGood news – you can swap out several ingredients in this cake. These are some of our favorite substitutions:

Pecans – you can leave the nuts out or substitute with walnuts, almonds, cashews, or shredded coconut.

Raisins – add great texture and flavor. You can substitute for golden raisins or chopped pitted dates. If you don’t like raisins, leave them out.

Spices – adjust to preference. Pumpkin pie spice or apple pie spice are convenient substitutes instead of using several individual spices.

Pineapple – you can substitute applesauce for lightly drained crushed pineapple. Pumpkin puree or mashed ripe bananas would also work as substitutions but will have different flavor profiles. How to Make Carrot CakeThe process for making this carrot cake comes together in 2 bowls; stirring the dry ingredients, stirring the wet ingredients, and combining them with your carrots and optional mix-ins.

Dry ingredients – In a large mixing bowl, whisk together the dry ingredients: flour, sugars, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves, breaking up the brown sugar if you see clumps.

Wet ingredients – in a second mixing bowl, whisk together the wet ingredients – oil, apple sauce, and eggs until well blended.

Combine – Pour the wet ingredients over the dry ingredients and stir until moistened, scraping down the bowl.

Add-ins – Fold in carrots, pecans, and raisins (if using) just until incorporated.

Bake – Divide the batter between 2 prepared 9-inch cake pans and bake at 350˚F for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool – Rest in the cake pans for 15-20 minutes then run a knife or spatula around the edges to release the cakes and transfer to wire racks to cool.

Pro Tip:Once your cake layers are on the wire rack, make sure they have cooled completely to room temperature before applying the frosting, otherwise, your frosting will melt and won’t look good. I start beating the frosting once the cake layers have cooled.
How to Frost a Carrot CakeYou can decorate this cake any way you like. You can roughly spread on the frosting for a rustic look or pipe the frosting as we have done here. If you want to replicate this look, watch the video tutorial above to see detailed instructions for decorating this dreamy carrot cake. Here’s what you will need:

Piping Bag – I love the disposable ones

Large Open Star Tip – we use a Wilton 1 M

Offset Spatula – this makes the process much easier and more precise

What does carrot cake taste like?Since carrots are the main ingredient of carrot cake, it has a great earthy carrot flavor with warm spices of cinnamon, nutmeg, allspice, and cloves. The cake itself isn’t overly sweet which makes it a perfect match for the sweet and tangy cream cheese frosting.
Can I make this in a 9×13 cake pan? You can bake this carrot cake in a 13×9 cake pan. Prepare your pan as directed in the recipe then bake at 350˚F for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Can I make carrot cake cupcakes?Yes! Check out our Carrot Cake Cupcakes recipe for instructions on converting this recipe to cupcakes.

Storage TipsHow long does carrot cake last? This cake can be made in advance without suffering in quality or flavor. You can either make individual parts ahead or fully assemble the cake ahead of time since it keeps really well in the refrigerator or freezer.

Cake Layers – once the cake layers are cooled to room temperature, wrap in plastic wrap and keep them at room temperature overnight. Cake layers can also be frozen for up to three months.

Assembled Cake – once the cake is fully assembled, you can cover and refrigerate it for up to 3 days. Carrot cake can be frozen for 2-3 months.

To Serve – If frozen, thaw in the refrigerator overnight. This cake can be served at room temperature or chilled from the refrigerator. Just slice and serve.

Carrots are such a versatile ingredient. We love Carrot recipes from Roasted Carrots to Creamy Carrot Soup and of course carrot desserts. If you’re a fan of carrots, this Classic Carrot Cake is a must-try! Layered with our Cream Cheese Frosting, it is such a nostalgic and comforting dessert that makes everyone happy.
More Classic Cake Recipes If you love classic cakes like this Carrot Cake, then you won’t want to miss these time-tested cake recipes:

Tiramisu Recipe

Classic Cheesecake

Pumpkin Cake

Vanilla Cupcakes

Tres Leches Cake

Pumpkin Cheesecake

Chocolate Cake

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