Incredibly Moist and Easy Carrot Cake

This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe

Watch The Video

Carrot Cake Recipe Video

How to Make Carrot Cake From Scratch

This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make. If you are looking to make cupcakes, see our easy carrot cake cupcakes recipe! It’s inspired by this cake.

Slice of carrot cake with cream cheese frosting.

More carrot recipes: Try our quick and easy roasted carrots, carrots with garlic butter, or these honey roasted carrots.

Carrot Cake Ingredients

The ingredients you need for this cake are simple and I bet you have quite a few of them already in your kitchen! The full recipe is below, but here is a quick overview:

I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Baking soda helps the cake to rise. We don’t add baking powder, the cake does not need it.

Salt, cinnamon, and vanilla extract make the cake taste amazing.

Oil keeps the cake nice and moist — any neutral-flavored oil will work. (Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake.)

Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use one or the other. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe. You can, just keep in mind that the amount we specify will produce the moistest cake.

Eggs give the cake structure.

Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. So if you’re making the cake and start to second-guess the number of carrots called for in our recipe below, don’t. You need all three cups. It is a carrot cake, after all.

Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love.

Making the Cake Batter

The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. Here’s how I like to do it:

Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.

Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two — wet and dry ingredients — together until I don’t see any large streaks of flour. (We use the same method when making this cinnamon coffee cake, our easy pineappleupside-down cake, and this buttery blueberry cake. Both recipes are so good!)

Add carrots, nuts, and raisins: When I’ve got the batter ready, I fold in the carrots, and if I’m using them, the nuts and raisins.

Adding grated carrots to the cake batter.
We add 3 cups of shredded carrots to this carrot cake!

Baking the Cake

When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). After baking, let the layers cool then frost with your favorite frosting.

Pouring carrot cake batter into round cake pans

Frosting the Cake

We love our extra creamy cream cheese frosting. It’s soft and creamy and doesn’t firm up like some cake frostings. (If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting).

The frosting is actually the same one we used to top our Guinness Chocolate Cake. It’s made with only three ingredients:

  1. Cream cheese
  2. Powdered sugar
  3. Heavy cream

If you’re not into frostings or if you don’t have the ingredients on hand, try the cake as-is without any frosting at all. Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain.

An 8-inch round carrot cake with a slice cut out

What Our Readers are Saying

If you don’t believe that our recipe helps you bake the best homemade carrot cake, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“Thank you so much for sharing this recipe, very easy to follow, came out perfect first attempt great hit with the family, now a regular demand from my kids.” – A

“This carrot cake was amazing!!! I made it for my husband’s birthday and he said it would win a Paul Hollywood handshake (from The Great British Bake-off)” – Yuna

“This is an absolutely divine carrot cake recipe!!!! It is so hard to find one that is not dry – this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!” – Jodi

Since posting this recipe, we’ve had some frequently asked questions. Here are the most common:

Frequently Asked Questions

Can I make carrot cake cupcakes using this recipe? Yes, absolutely (and if you read through the comments, many of our readers have done just that). To make cupcakes instead of a cake, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. We have been asked this question so often, that we’ve added a carrot cake cupcakes recipe to the blog (click to see it now).

Can I make one large single-layer cake? Yes, but the baking time will change. For a bundt cake, a 10-cup or 12-cup Bundt pan should be fine. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup. The batter will also fit into a 9-inch by 13-inch pan, but you might need to leave out a bit of the batter so it does not overflow. (I’d also bake the cake on a sheet pan, just in case some batter comes over the sides.)

How do you store the carrot cake? Technically, because there is a cream cheese frosting on the cake, it should be kept in the fridge, but most bakers (even professional ones) are okay with leaving a frosted cake on the counter for a day or two (as long as your kitchen isn’t hot). If you prefer to refrigerate the cake, it will last for 5 to 6 days.

Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.

Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup.

Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

A slice of homemade carrot cake

Incredibly Moist and Easy Carrot Cake

  • PREP
  • COOK

This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Watch Us Make the Recipe

You Will Need

For Carrot Cake

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (190 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

For Creamy Frosting

8 ounces (225 grams) cream cheese, at room temperature

1 ¼ cups (140 grams) powdered sugar

1/3 cup (80 ml) cold heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake


  • Make the Batter
  • 1Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.

    2Heat the oven to 350 degrees Fahrenheit (176C).

    3Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

    4In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.

    5Add the eggs, one at a time, whisking after each one.

    6Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

    7Stir in the carrots, nuts, and raisins.

  • Bake Cake
  • 1Divide the cake batter between the prepared cake pans.

    2Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

    3Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

  • To Finish
  • 1In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

    2Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.

    3Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

    4When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.

    5Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Adam and Joanne's Tips

  • Frosting Substitute — Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.
  • How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.
  • Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.
  • Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.
  • Recipe inspired and adapted from Smitten Kitchen’s Recipe for Carrot Cake Cupcakes.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1 slice (1 of 16) / Calories 535 / Total Fat 33.4g / Saturated Fat 6.9g / Cholesterol 69.3mg / Sodium 315.9mg / Carbohydrate 56.4g / Dietary Fiber 2.4g / Total Sugars 40.5g / Protein 5.6g
AUTHOR:  Adam and Joanne Gallagher
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2462 comments… Leave a Comment
  • Maryann May 30, 2023, 2:11 pm

    can you use carrot pulp from juicing?

    • Joanne May 30, 2023, 3:00 pm

      Hi Maryann! That’s an excellent question. You can definitely replace some of the pulp in the recipe. However, keep in mind that juicing might diminish the flavor a bit, so I’d suggest including a portion of freshly grated carrots in the cake as well.

  • Milly May 28, 2023, 2:57 am

    I’m not much of a baker but this recipe got me into the kitchen, I loved the cake so did my family

  • Melanie Keyes May 20, 2023, 10:08 pm

    My grandkids declared it MAGNIFICENT!!. I used 2 cups of carrots and one cup of pineapple. I baked it in a 9 x 13 so I needed at least 10 extra minutes. The crust was perfectly chewy, the inside was moist and fluffy… I’ve never made a carrot cake from scratch and I will never try a different recipe. it is going to be a hit anywhere it goes. Thank you for this wonderful dessert, Gigi! It was delicious! And they wanted, and got, seconds.

  • Karen May 19, 2023, 12:31 pm

    Hello, I’m excited to try this recipe but would like to try using whole wheat pastry flour instead. Is that possible? if so what measurements are recommended. Thank you!

    • Joanne May 19, 2023, 1:44 pm

      Hi Karen, You should be able to do a direct substitute for the all-purpose flour called for in the recipe.

  • April May 14, 2023, 3:13 pm

    Delicious cake, everyone raved. My only negative comment is my grated carrots turned green after baking. When I googled it said the baking soda does this, something about the alkaline levels. Anyone experience this ?

    • Joanne May 16, 2023, 5:18 pm

      Hello April, although we have made this recipe many times and haven’t encountered this issue, it can happen. To prevent the carrots from turning green, we recommend thoroughly sifting or whisking the dry ingredients together. The green hue may be caused by insufficiently mixing the baking soda into the batter.

  • Lem May 13, 2023, 3:25 pm

    I had a question regarding the oven, I didn’t see whether or not this recipe is for a convection oven or a conventional oven. Otherwise I’m very excited to make this for my wife tomorrow. I have not made it but bases on the reviews I’m excited. She loves carrot cake.

    • Joanne May 16, 2023, 5:13 pm

      Hi Lem, All recipes on Inspired Taste as written for conventional oven settings.

  • Sunita Gopalan May 11, 2023, 2:09 pm

    Really delicious. Baked in the morning and by nightfall, the cake was over. Not even a crumb was left. Thank you, for a simple recipe!

    • Myles May 16, 2023, 1:57 am

      The carrot cake from your recipes is the best carrot cake ever. I just tried today and it was so good.

  • CJ May 10, 2023, 4:34 pm

    Hi everyone, has anyone made this in advance and frozen it? I have a busy week coming up and wondering if it would still be as good if I wrap it well and freeze prior (no icing). Many thanks.

    • Joanne May 10, 2023, 6:49 pm

      Hi CJ, the cake (unfrosted) freezes very well. Wrap it twice with foil so that it doesn’t pick up any unwanted flavors from the freezer and thaw overnight in the fridge.

  • Robert fawcett May 9, 2023, 11:23 pm

    Made your cake many times love it usually only make it in a loaf tin and half the ingredients comes up trumps today the full size for a birthday cake looking forward to my family enjoying it cheers

  • Marie May 5, 2023, 8:47 pm

    So good. Used craisins and walnuts coz they’re what i had . Thank you for the recipe.

  • Tuba May 4, 2023, 2:17 pm

    Hi, I love carrot cake and I love the color of the cake and the spices in it, they are just perfect. I have baked with your recipe a many times but 2/3, I can taste the egg. Do you think it is because I have to whisk it much longer or until the egg and sugars get “fluffy”? Because when I watch your video I can not really see how it looks like…

    • Joanne May 16, 2023, 5:24 pm

      Hello there! We’re delighted to hear that you’re enjoying the recipe. If you happen to find the cake tasting or smelling too eggy, here are a few suggestions: First, you can try increasing the mixing time for the eggs into the batter. In this recipe, we recommend adding them one at a time, but extending the mixing duration can help. Additionally, you can enhance the flavors by adding more vanilla extract or spices to balance out the eggy notes.

  • Carlin C. May 1, 2023, 10:17 am

    This truly lived up to its title of incredibly moist and easy. Best Carrot Cake ever– dare I say best cake I’ve ever consumed. I cannot rave about this cake enough. It is on my mind frequently, and I wish I could eat it every single day.

    • Ali Prissinotti May 2, 2023, 10:19 pm

      you should eat it everyday are you kidding! its so yummy


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