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This Carrot Cake Recipe yields a wonderfully moist, tender cake loaded with tasty mix-ins that you can easily customize to make it your own. Made with homemade carrot puree and shredded carrots, and topped with luscious cream cheese frosting, it’s the best carrot cake you’ll ever have.
The Best Carrot Cake Recipe
I have been testing and tasting carrot cake recipes for years and I’m not kidding when I say that this is the best carrot cake I’ve ever had. The cake layers themselves are incredibly moist and loaded with warm spices, real carrot puree (this is the best part), shredded carrots, and a delightful melee of mix-ins (coconut, pineapple, nuts, and raisins) that can be easily customized to fit your taste preferences. Three layers of this glorious carrot cake are stacked, filled, and frosted with the most incredibly rich, velvety cream cheese frosting you can imagine making for the perfect combination of flavors and textures.
Why You’ll Love This Layered Carrot Cake
This really is the best carrot cake you will ever make (or taste) and I don’t say that lightly. Here’s what makes it so special.
- The perfect combination of flavors. The richness of butter and brown sugar, the subtle sweetness of the carrot puree, the perfect blend of spices, and just a hint of pineapple and coconut unite to make this carrot cake the tastiest I have ever experienced. Top it off with a rich, sweet-but-not-too-sweet cream cheese frosting and you’ll be wondering why you ever gave another dessert the time of day.
- A texture adventure. The slight chew of grated carrots and coconut flakes and the crunch of pecans give the perfect amount of character to this wonderfully moist, tender cake.
- Tried and true. There are so many ways to do carrot cake but I took the guesswork out of it for you. After testing seemingly countless recipes, I finally found the perfect combination of ingredients and methods.
- Customizable. A great thing about making a carrot cake from scratch is that you can control what you decide to put into it. I used pineapple, coconut, pecans, and raisins but feel free to experiment with other mix-ins to get the carrot cake of your dream.
What You’ll Need
Here’s what you’ll need to make this carrot cake recipe and some details on key ingredients. Be sure to scroll to the recipe card below for exact measurements.
Carrot Cake
- Raw carrots – The carrots are used both for grated carrot and to steam and puree the remaining carrots, for extra awesome flavor and moisture. I’ve been asked before about using carrot baby food in place of the carrot puree and I finally tested it. For those looking for a bit of a shortcut, there’s good news. It works!
- All-purpose flour – Be sure to measure your flour accurately, so you don’t end up with dry cupcakes. I always recommend a food scale, but the spoon and level method is also an option.
- Baking powder and baking soda – I used both for optimal rise and texture.
- Salt and spices – Ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt all add great flavor.
- Unsalted butter – The butter should be softened at room temperature. Otherwise, it won’t cream properly with the oil, sugars, and vanilla to make your batter and, as a result, your cake light and fluffy.
- Vegetable oil – I used vegetable oil and butter in this recipe. The butter adds richness and the vegetable oil contributes wonderful moisture.
- Light brown sugar and granulated white sugar – I went with a combination of granulated sugar and brown sugar. The brown sugar not only adds moisture to the cake but also deepens the flavor of the cake to make it even more delicious.
- Vanilla extract
- Eggs and Egg white – The eggs should be at room temperature. They will mix more smoothly and easily into the batter. They should also be large in size, not medium or extra large.
- Drained crushed pineapple – Be sure the pineapple is VERY well drained so as to prevent excess moisture from changing the consistency of the cake. The pineapple is an optional mix-in.
- Sweetened coconut flakes – The coconut flakes are also optional. Feel free to replace them with a different mix-in or leave them out altogether.
- Toasted pecans or walnuts – The toasted nuts are optional. You could use a different nut if you’d like.
- Raisins – The raisins are also optional. Feel free to try a different dried fruit or leave them out completely.
Cream Cheese Frosting
- Cream cheese – The cream cheese should be at room temperature. Otherwise, it will not mix smoothly with the butter and you will find yourself with a lumpy frosting.
- Butter – Soften the butter at room temperature before using. Otherwise, it won’t mix smoothly with the cream cheese and your frosting will turn out lumpy.
- Powdered sugar – For a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to and just spread it on.
- Vanilla extract
- Pecans
How To Make Carrot Cake with Cream Cheese Frosting
Tie on your apron and grab your mixing bowls. It’s time to make the best carrot cake ever. Here’s a quick overview of how to do it. For more detailed instructions, scroll to the recipe card below.
Make the cake layers
- Grate the carrots. Peel the carrots, then grate them until you have 3 1/2 cups Cover and refrigerate.
- Make the carrot puree. Chop the remaining carrot and steam them for 10-15 minutes. Transfer the steamed carrots to a food processor and process until smooth.
- Prep. Preheat oven to 350°F, line the bottoms of three 8-inch cake pans with parchment paper circles, and grease the sides.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and spices.
- Cream. Beat together the butter, oil, sugars, and vanilla extract until light in color and fluffy.
- Add the eggs. Mix in the eggs one at a time followed by the egg white.
- Put it all together. Mix half of the dry ingredients into the batter followed by the carrot puree. Mix in the remaining dry ingredients.
- Add the mix-ins. Stir in the grated carrots, pineapple, coconut, pecans, and/or raisins.
- Bake. Divide the batter between the cake pans and bake for 29-32 minutes.
- Cool. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and assembly
- Make the frosting. Mix together the cream cheese and butter. Mix in half of the powdered sugar followed by vanilla extract. Mix in the remaining powdered sugar.
- Assemble. Cut the domes from the tops of the cakes and place the first cake on a serving plate. Spread 1 cup of frosting over the top and then add the second cake layer and spread another cup of frosting over the top. Stack the final cake layer on top.
- Frost. Frost the outside of the cake.
- Decorate. Use a 9-inch offset spatula to create the spiral pattern on top of the cake and press the pecans into the sides of the cake. Use the remaining frosting to pipe shells around the outer edge of the cake.
Tips for Success
Take your carrot cake from good to great with these essential tips and tricks.
- Grate your own carrots. Grate the carrots with a box grater or a food processor. It only takes a little extra time and will produce a much tastier result (and texture) than pre-grated carrots.
- Trust me on the carrot puree. One of the most unique things this carrot cake contains is carrot puree. You could replace it with milk if you like and just use grated carrots, but it genuinely adds the BEST flavor and moisture to this cake so I highly suggest going the extra mile.
- Drain the crushed pineapple. And drain it well. Otherwise, excess moisture will wind up in the cake which can affect baking time, texture, and more.
- Don’t skimp on the creaming time. When beating together the butter, oil, sugars, and vanilla, do so until the mixture has lightened in color and become light and fluffy. This is an indication that plenty of air has been incorporated into the batter, which will help give you a light, fluffy cake.
- Don’t over-mix the batter. When adding the dry ingredients to the batter, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop, giving you a tough, dense cake.
- Scrape the sides of the bowl. As you add ingredients and mix them in (both for the batter and the frosting), scrape down the sides of the bowl intermittently with a rubber spatula, incorporating any stray ingredients into the mixture.
- Cool. Give the baked cake layers plenty of time to cool before stacking, filling, and frosting. If they are warm, they will melt the frosting right off the cake.
- Frost with confidence. Looking to impress with a perfectly frosted cake? Refer to my tutorial for frosting a smooth cake and you’ll be frosting like a pro in no time.
How To Store Leftover Carrot Cake
- Refrigerator. Seal the cake in an airtight cake carrier. If you don’t have one, wrap it in a double layer of plastic wrap. I suggest using toothpicks to prop the plastic away from any decorations. Alternatively, slice the cake and arrange the slices in an airtight container. Store it in the fridge for up to 4-5 days.
- Freezer. Allow the cake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. Already sliced it? Arrange the slices in a single layer in an airtight container. Store the cake in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
Note that this cake is best enjoyed at room temperature, so allow it to sit out on the counter for 2 hours or so before indulging.
More Layer Cake Recipes To Try
The world of layer cakes is seemingly endless. Pick a frosting, pick a cake, and stack them together. I’ve worked hard over the years to find the best combinations of cakes and frostings. Here are some of my favorites.
- Orange Layer Cake
- Hummingbird Cake
- Lemon Blueberry Layer Cake
- Carrot Cake Cheesecake Cake
- Pumpkin Layer Cake with Whipped Cream Cheese Frosting
- Italian Cream Cake
Watch How to Make it
Print
Recipe
The Best Carrot Cake Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 47 minutes
- Total Time: 3 hours 17 minutes
- Yield: 12-14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Carrot Cake Recipe yields a wonderfully moist, tender cake loaded with tasty mix-ins that you can easily customize to make it your own. Made with homemade carrot puree and shredded carrots, and topped with luscious cream cheese frosting, it’s the best carrot cake you’ll ever have.
Ingredients
Carrot Cake
- 2 1/3 lbs (1,060g) raw carrots
- 2 1/2 cups (325g) all purpose flour (measured properly)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 cup (225g) packed light brown sugar
- 1/2 cup (104g) granulated white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg white
- 1/2 cup (120g) drained crushed pineapple, optional*
- 1 1/4 cup (91g) sweetened coconut flakes, optional
- 3/4 cup (80g) chopped toasted pecans or walnuts, optional
- 1/2 cup (75g) raisins, optional
Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 tsp vanilla extract
- 1 1/2 cups (165g) chopped pecans
Instructions
Make the cake layers
- Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.
- Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
- Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
- Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.
- Add the eggs one at a time, mixing until mostly combined after each, then add the egg white. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the carrot puree (it can be warm or cold) and mix until well combined.
- Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
- Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.
- Divide the batter evenly between the cakes pans and bake for 29-32 minutes, or until a toothpick comes out clean.
- Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Frosting and assembly
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Use a 9 inch offset spatula to create the spiral pattern on top of the cake. Place the tip of spatula in the center of the cake and slowly turn the cake in circles, dragging the spatula through the frosting and moving outwards with each completed turn until you reach the outer edge of the cake.
- Press the pecans into the sides of the cake.
- Use the remaining frosting to pipe shells around the outer edge of the cake. I used Ateco tip 847.
- Refrigerate cake until ready to serve. Set cake out for about 2 hours before serving. Store cake in an air tight container. Cake is best if eaten within 3-4 days.
Notes
If you’d prefer to leave out the carrot puree and just use grated carrots, replace the carrot puree with 1 1/4 cups of milk. You’ll need to increase the baking time by about 3-5 minutes.
You can use carrot baby food in place of the carrot puree, if you prefer and want to save some time.
To bake in two 9 inch cake layers, bake for 38-42 minutes. This cake works great for cupcakes too. You can find my carrot cake cupcakes here.
You’ll need a 12 oz can of crushed pineapple.
Nutrition
- Serving Size: 1 slice
- Calories: 879
- Sugar: 102.8 g
- Sodium: 372.9 mg
- Fat: 39.1 g
- Carbohydrates: 129.2 g
- Protein: 9 g
- Cholesterol: 74.8 mg
This is the most delicious carrot cake ever! My husband is a carrot cake fanatic and this is by far his favorite! The carrot puree really adds so much flavor and puts this recipe above all others in my opinion! Everyone raves about it every time I make it, it’s the BEST!
Awesome! I’m so glad to hear that!
I made this for my Easter gathering and it was a hit! Wow, so moist and creamy. The carrots took longer to steam/soften than I anticipated but I think the pureed carrots are the secret ingredient. I only had 14 oz of cream cheese and added 6 cups of the 10 cups of powdered sugar and everyone thought the frosting was perfect. The only other ingredient I omitted was the raisins. This recipe is a keeper!
I’m so glad you enjoyed it!
Your cake recipes are always so incredible, I never use anyone else’s anymore! I want to make this one into bundt cake, any other changes besides bake time?
Thank you! I’m so glad you enjoy them! I haven’t ever made this as a bundt cake, so I’m not sure how it’ll be. I might try reducing the temperature to 325.
I made 3 of these for a few family members and coworkers and all of them were so excited and said they were the best and most moist carrot cake ever! Thank you so much for sharing this recipe!! I’ve made several of your recipes and none have ever disappointed!!!
Awesome! I’m so glad to hear that!
If I omit the pineapple, do I need to replace it with something else for moisture?
No, you don’t. It’s already plenty moist.
Hi Lindsay! I definitely want to try this cake on the weekend! I assume the pineapple is fresh not canned, but could I use apple instead? If so, you think better fresh and crushed or steamed and puree like the carrots? Thank you! Happy Easter to you and your lovely family from Barcelona, Spain!
I actually use canned crushed pineapple. You could try apple, but it’s not typical in Carrot cake. I think the way that you add it depends on how you want the flavor to be and how much you’re adding. I would think that puree-ing it and adding it to the batter might interfere with the carrot flavor a bit. I would probably go with crushed.
I SWEAR by all of your recipes! Best cakes I’ve ever had! Any tips for adjusting to high altitude? Moved from sea level to 5,000 feet and now all my cakes and cupcakes sink in the middle 🙁
I’m so glad you enjoy the recipes! I don’t know that much about high altitude baking, but I hear this guide is a good one.
I would like to try this but wondered, would the ingredient amounts change if this is made in one 9×13 pan?
No, you could leave it as is for a 9×13.
This carrot cake is absolutely amazing. Thank you for sharing your recipe!
I’m so glad you enjoyed it!
Yes, it can be used for cupcakes. Same temperature. Fill the cupcake liners about 3/4 full (or 74g of batter per cupcake). Bake 20-23, or until a toothpick inserted into the center comes out clean. The cupcake version of the recipe will actually be posted soon. 🙂
Hi! Could I make this carrot cake recipe in 3 six in pans? Would I need to reduce the recipe and how long of a cook time?
Sure. It just depends on how you want to do it. If you want a super tall cake, you can leave the recipe as is and bake it longer. If you want it to be the same height, just smaller, then I’d cut it in half. The bake time would likely be about the same.
Did you change this recipe? I don’t remember it having butter before. It’s my favorite carrot cake!
I didn’t change it. It’s the same. So glad you enjoy it!
Is it possible to cut down on the sugar without affecting the moisture? if so what do you suggest?
planning to make it for a 2 year old birthday and was hoping to not used refined sugar.
I have not experimented with reducing the sugar. You could certainly give it a try. I will note that sugar adds moisture and improves the texture of a cake, so removing too much will change the outcome. I’m just not sure how much would be too much without experimenting with it myself. And you may find less sugar more acceptable than me.
Thank you for sharing this recipe! It is the best carrot cake recipe I have ever tried! I have even made them as cupcakes instead and it’s perfect!
Awesome! So glad you enjoyed it!
This is my forever Carrot Cake Recipe!
Yay! I’m so glad to hear that!
First time making this cake and came out so good. So moist that I don’t I think I needed all the frosting. Next time I will make it with non or less frosting as I don’t usually like too much sweetness. Thank you for sharing this receipt.
I’m so glad you enjoyed it!
I’ve made this as a cake before but wanted to do cupcakes this time. Do you have any suggestions on bake time?
Awesome! I’m guessing 18-20 minutes, give or take.
Hi, can I use only white sugar in this recipe? If so, do I have to change the measurements of sugar?
You can, the brown sugar just adds nice flavor. You couldn’t need to change the measurement. Just replace the brown sugar with the same amount of additional white sugar.
I am excited to make this for Easter. For the raisins or any additional dried fruit, do I need to soak them first? Also could I add lemon zest/flavor to the cream cheese frosting or would that not compliment the cake as well? How long would you cook the cakes for in 6 inch pans? I need to make some with and some without coconut.
If the raisins are fresh and softer (I find they get drier as they sit and get old), then they should be fine as is. It would depend with other dried fruit, I’m guessing. As for lemon in the frosting, that’s totally a preference thing. I’m sure it’d be fine. And I’m not sure on bake time in 6 inch pans, since I haven’t made that size. It would be quite a tall cake in that size. Depending on how big of a cake you want, you could cut the recipe in half or make two cakes (maybe one with and one without coconut?).
I haven’t used this recipe before, but I am hoping too soon. But what size pans did you use? I noticed the cake was in 3 layers
I use 8 inch pans. I hope you enjoy it!
Can I use carrot baby food in jars for a quicker puree?
I’ve never actually tried baby food in the cake (or at all). I’m guessing the taste isn’t quite the same as fresh carrots, but I don’t think the cake would bake incorrectly. I just think fresh carrots would give better flavor.
This recipe is so amazing! It has become a year-round family favorite! I am trying this recipe today with gluten-free baking flour. Can you tell me if I need to make any adjustments to this recipe? Some places I have read that it removes some of the moisture but this recipe has plenty of add ins to avoid that. I just don’t want to miss something. Thanks in advance.
Yay! So glad to hear that! I haven’t ever tried gluten free flour, but usually when people mention using it my recipes, it seems to be fine without other adjustments.
Hi! A question- I really don’t like the texture of grated carrots. Would this recipe still work if I only used carrot puree?
Absolutely.
Can I make this cake in a 9X13 pan? Thanks!
Yes, that should be fine.
I love this recipe. I was wondering if I made the cake a week or so in advance, could I freeze it and then frost and serve it? Have you eve frozen it? Thanks
So glad to hear that! It should freeze pretty well. Just wrap the layers well and thaw in the fridge before frosting.
Will the cream cheese frosting do well in Florida heat? I’m baking a two tier carrot cake with cream cheese frosting. Should I add anything to the frosting to firm it up or should it be fine? Thank you!
Most frostings aren’t going to do well sitting out in the heat, and cream cheese frosting would have even harder time because it’s already on the thinner side. I would not set it outside.
So excited to try this recipe! Do you know how many cups of batter this roughly makes? I am making several different sizes and would love to see how much I need to calculate. Thank you.
This recipe calls for ginger. I just wanted to clarify if it is fresh or ground ginger. Also, must the eggs and egg white be room temperature or are cold eggs and egg white fine?
It’s ground ginger. I add the eggs when they are cold but you can certainly bring them to room temperature first. Either way is fine.
I’m excited to try this recipe, which I will be making tomorrow, but I have a question as I’m prepping some of the ingredients in advance. With the crushed pineapple, it says “drained,” but I was wondering if you’re pressing out every last drop of liquid, because I can extract a lot more pineapple juice if I press down on it with a spoon. I’m not sure what to do. The only size can of crushed pineapple I can get in my store is a 20 oz can, and I was going to follow your gram measurement of 341 grams, but after pressing out ALL of the juice from a 20-oz can, it was only about 179 grams of pineapple. Should I put some of the liquid back in to equal 341 grams? Any advice would be appreciated. Thanks!
So my gram measurement is what the can is with the liquid. Makes me rethink how to list that, but in the meantime here’s what I suggest. I’d use about 107 grams of the drained pineapple. Here’s my math – if your 20 oz of can of drained pineapple weighs 179 grams, that’s 8.95 grams per oz. So if you need 12 oz worth of drained pineapple then 8.95 * 12 is 107.4 grams. That said, a little more or less isn’t going to hurt the cake. I hope that helps and that you enjoy the cake!
Yes! Thank You So Much! It does help. I’ll try it and see how it goes. I just started creaming the fats and sugars. I appreciate your quick response.
I’ve tried several different carrot cake recipes lately, and I’ve tried some good ones, but this one is probably my favorite. I haven’t been much of a carrot cake fan in the past, but I’m converted! This cake has SUCH good flavor! My cake layers turned out perfectly. I wasn’t sure if I was supposed to press out all the liquid with the crushed pineapple, but that’s what I did. I used more than 2 lbs of carrots, but I didn’t have quite enough carrot puree, and I didn’t feel like rushing to the store for more. I ended up with 1 1/4 cups puree, so I appreciated the tip about using milk in place of the puree. If my husband and I did the math correctly, I added about 1/3 cup milk? It seemed to work out though! I love texture in food, but for some reason, I don’t like chunks too big in carrot cake, SO I finely ground my pecans, pineapple, and coconut as much as I could in my food processor (NOT altogether, mind you). I paired this cake with a brown butter cream cheese frosting, and it was SO good. I highly recommend that. This recipe is a keeper! Lindsay, I’ve tried quite a few of your desserts/cakes, and I always know they will turn out well/how they’re supposed to. Thanks for another great recipe!
So glad to hear you loved it and that you’ve come to trust my recipes! Thanks Kristin!
This was a hit for my dad’s birthday party. I used 7 cups powdered sugar for the frosting and it tasted great. Thank you for this yummy recipe!
I made this for Easter and my family said this is on par…maybe even better than Cheesecake Factory!!! I told everyone about your site and said I’ve not been steered wrong yet!
Thank you for sharing this recipe! I am wanting to make the cake in advance and then frost it the next day – would you store the layers in the fridge overnight?
I would just store it in an air tight container at room temperature. But refrigerating it would be fine too.
Can you just grease the cake pan if no parchment paper?
Sure, that should be fine.
I love the recipe.. thank you so much so excited to try it out
Absolutely delicious. Carrot cake is my husband’s favorite and he said it was the best he’s ever eaten! There were no leftovers! Thank you for another fantastic recipe.
Wonderful! So glad to hear that!
My favorite cake I’ve made from your site. Only modification I made was that I left out 200g of the powdered sugar for the frosting (because I ran out), and it was PLENTY sweet still and had great consistency. I’ve received great compliments and a coworker told me it was “to die for”. Thanks!
Wonderful! Glad to hear that!
Curious on if you think buttermilk could be used instead of milk if i decide to not purée carrots
I haven’t tested it but I would think buttermilk should be fine. Keep in mind though that the carrot purée acts like part of the liquid in the cake, so if you leave it out you may need to replace it at least in part with something else like more milk.
Have you ever made a 12 layer carrot cake before? I’m thinking about trying… Do you think I will need to double the recipe?
I have not, but you would definitely need to at least double it.
I have made this cake twice now, and it is moist and so delicious! I used some of the water from the carrot steaming to plump up my raisin… everything else, I follow exactly! It is perfection!
So glad to hear that!
Hello! I have made this cake several times before, and it always comes out delicious! I always add all the optional ingredients, because it’s more fun that way! I was wondering if you think I could adapt this into a smaller cake? I was thinking of doing a 6 inch cake, with 3 layers. I can’t quite decide how much I would cut it down. What do you think? 🤗
So glad to hear you enjoy it! For a 6 inch cake, I’d recommend cutting it in half.
I have made this cake before & loved it! My son has requested it for his upcoming 16th birthday. Would it work as cupcakes? How long would you bake them? Every time I make one of your recipes it’s a huge hit!
Glad you love it! It should work well as cupcakes. I’d probably bake them for 15-20 minutes, depending on how full they are and your oven.
Should I sift the dry ingredients ??
How many carrots is this? Thank You
I’m not sure exactly how many carrots, but if you use the weight measurement it should help when picking out bags of carrots. I believe I used more than a pound carrots.
So excited to try this tonight!! I bought pre shredded carrots, would I have to boil those? Or can I just puree them and add to mix?
I don’t think they’d purée properly if they aren’t cooked. They would probably just end up very finely shredded which isn’t really the same.
how much would you sell this cake for
I don’t sell my cakes, so I couldn’t say.
This carrot cake is amazing! The whole family agrees. Instead of steaming carrots and making the purée I used jars of puréed carrot baby food and it worked perfectly. I will definitely make this again!
I made this cake for my husbands birthday last year and it was amazingly delicious. This was truly the best carrot cake recipe ever. This year I bought a carrot cake from a well known local bakery becuase I didn’t have time to bake and it was such a disappointment. Thank you for creating such a moist and delicious recipe. I am convinced the carrot puree is what puts this over the edge. I am done buying cakes and can’t wait to try your lemon cake recipe for my son next. BTW your Lemon Blueberry Cheesecake recipe is amazing as well.
So glad you’ve enjoyed the recipes! Thanks!
Would I be able to make like a semi naked cake look from this recipe? I will.be doing 3 layers but just wondering whether this cake will be too crumbly and not stable enough. Is it a better idea to try the other moist carrot cake recipe (the one with just carrot puree) – in the picture it looks more stable.
Btw. I love your cakes. I have a huge problem creating cakes that taste awesome and are beautifully decorated. It’s one or the other, so testing a few recipes from your site as I found them to all be delicious, fluffy and moist
Yes, I would think this cake would hold up very well.
So glad you enjoy the cakes! Thank you!
Recipe and pictures looks like a five star carrot cake. I followed the directions to the tee and made sure all measurements and weights were accurate. Toothpick came out clean so I took them out. They seem too moist and heavy. Not sure if I should start over again, but I think I’m going to go finish and see what the guests think. Any comments would be helpful.
It’s very difficult for me to say without being there. I wouldn’t describe this cake as being overly heavy, but it should be moist. It’s possible that it’s underbaked or that maybe something happened with ingredients or mixing. Very hard to say, but I hope it turns out ok!
The only reason why I’m not giving this 5 stars is the frosting. I taste tested it after 2 cups of powdered sugar. It was perfect. I know I don’t like overly sweet frostings but the recipe called for 10 cups! That seems like it would be far too sweet for the cake. But the cake itself is amazing. Moist,beautiful,and delicious!
Can’t wait to try this recipe! Can I make the cakes in advance and freeze them until I am ready to frost? Just a few days in advance.
That should be fine. Just wrap them well and thaw in the fridge.
I want to try this but wanted to ask if you thought it would work with a gluten free flour such as Bob’s Red Mill or there is one call Cup for Cup I think? Just starting the gluten free baking process.
Thank you
I haven’t tested any gluten-free flours but I would think a cup for cup one would work all right.
I added pineapples and walnuts to this cake. The cake was very dense and not really cakey. I’m sure I did something wrong, but this cake is sooo delicious. The flavor is amazing. It tastes like autumn. I halved the frosting and only frosted between the layers and the top, it was the perfect amount of sweet for my family.
Hi Lindsay. I need to make about 40 cupcakes and wondered if doubling the recipe would yield approx 40? And also would you reduce the baking time to 17 mins or so? Thanks.
This cake is divine! But i cut the sugar amount in the frosting in half and still it is too sweet to my taste….
can you make the carrot cake in a bundt pan?
Possibly, but I haven’t tried it. It would certainly end up more dense.
I just finished the cake. It looks beautiful and I’m sure it will be delicious.
I followed your recipes to a T. Now, though, I’m watching the video. It looks like you used only 8 oz of cream cheese rather than the 16 oz in the recipe This explains why the cakes were shifting as I put them together. Too much cream cheese.
Which is the correct amount? I would assume 3/4 C butter and 8 oz cream cheese. Hope my cake doesn’t fall apart when I cut it. I’m giving it time in the fridge for now.
No, I used 16 ounces as listed. It’s a little deceiving in the video, but there are two blocks of cream cheese. They are just stacked right on top of each other, so it’s a little hard to tell. I hope you enjoyed the cake!
The cake was gorgeous AND delicious. Thank you Lindsay.
So glad to hear that!
I just made this cake for my dad’s birthday/father’s day. It was absolutely delicious! I’m looking forward to trying more of your recipes. Thank you!
Hi Lindsay… Like many comments above I love your blogs and recipes a particulate favorite is the super moist vanilla cake…
I’m just about to try this and wanted to double check if I have to beat the 1 egg white before adding it yo the batter (like you do for other recipes)?
Thanks in advance
Hi Lindsay,
Just about to make this cake for my moms birthday and wondering about the carrot measurement. You say 904g of carrots but that’s just about 2 lbs exactly, not 2 1/3lbs. What is the correct amount?
Thanks so much!
hi….can i substitute batter into margarine oil? hahahhah ????
I haven’t tried it and wouldn’t recommend it.
Hi Lindsay,
I was wondering if I could half the batter, and divide it among 3 six inch cake pans. This cake looks delicious!
I love your recipes, and I hope you and your family are doing okay during this difficult time.
Thank you!
I would think that should be fine. I haven’t really made any 6 inch cakes, but that would seem OK. I hope you enjoy it!
So far we are all healthy! I hope you all are as well!
Hi
I made the Carrot cake as per your recipe. Unfortunately it didn’t come out right. Inside was still raw although I cooked it for longer than mentioned and at the right temp.
Can you plz suggest what could have caused this?
It’s hard to say from a distance. This recipe was tested a ton, so it should bake as directed. There’s can be differences between ovens, so it’s possible that it needed to bake longer. Otherwise, maybe an ingredient was mismeasured?
Hi
Are the pecans in the cake recipe toasted?
I would recommend toasting them, yes.
Can these layers be frozen and then taken out and used later?
That should be fine.
Hi Lindsay
would you have a substitute for the frosting, I’m in the UK and whenever I do creme cheese frosting comes out runny, and from reading several sites it says it could be because we only have spreadable creme cheese instead of block. I’ve tried so many different recipes and nothing seems to work.
any suggestions please. I’ve heard or ermine frosting
Your best bet is probably going to be a regular buttercream. I’m not familiar with ermine frosting though. If you wanted something a little different, you could try adding a little mascarpone cheese to the regular buttercream, if that’s available.
Such a great comment Marisa! I’m in the UK too and never realised our cream cheese was softer than the US one, this would explain why my cream cheese frosting is also on the runny side! I mean it holds, but it is always quite soft for piping and I don’t want to add too much icing sugar as it would be too sweet. I’ll try to add mascarpone as you recommend Lindsay! 🙂 I’ve made a few of your recipes btw and they were a huge hit!!
What would you recommend to make this gluten-free? Just a GF flour, or can I use straight cassava, or even almond flour?
Thanks!
Eleni
I don’t ever bake gluten-free so I can’t speak from experience. I would think that a regular gluten-free all-purpose flour would be best. Almond flour is likely to change the texture of the cake.
Is there a way to leave out the pineapple and coconut? I’m not a fan of either.
Yes, you can leave them out and not have to change anything else.
This carrot cake is delicious! Somehow I ended up with just over half the amount of pureed carrots I was supposed to have (even though I weighed and measured my carrots twice!) I didn’t have cloves so subbed in allspice; added the pineapple, coconut, and, walnuts; and made cupcakes with half of the batter, and one cake pan. I have been a big fan of your recipes since I came across your chocolate cake recipe several months ago. Thanks!
Awesome! I’m so glad to hear you enjoyed it!
I made the best ever carrot cake for thanksgiving, (Never made a carrot cake before) my husband sampled a piece last night, his comment was this is better than any cake my Mama ever made. and coming from a southern mama’s boy that is about the highest compliment you can get. I also made you Carmel Cheesecake Brownie Trffel for a dinner party, hit of the night. I just love your recipes.
Thank You
Nancy Cole
That is quite a compliment! So glad to hear you enjoy the recipes! Thanks Nancy!
This sounds yummy! I’m considering using gerber baby food (carrots and applecasue) in this receipe. My family is not a big fan of chunky items in their food. How much would you reccomend to use as a replacement?
The carrot purée is not chunky, if that’s the concern. You could certainly leave out the grated carrots. As for using baby food, I didn’t test it so it’s hard for me to say for sure. You’re probably going to want to add the same amount as the carrot purée.
Am I missing the temperature setting for the oven? I cannot find it…
Sorry! Just found it! 😁
Wow! I really want to try this recipe because it has so many carrots in it, it sounds almost healthy, but I’ve been too lazy and/or not had enough carrots to do it!
To the reviewer above who said that her layers did not rise very much, that is my only concern with this cake. The ratio of carrots to flour and other dry ingredients is so high that it worries me a bit. If I’m going to use 3 and 1/2 lb of carrots in one cake, I want to be sure it’s going to come out! It is in my starred recipes, though, so it’s going to get made eventually! Thanks for this interesting twist on a classic.
It’s hard to say what happened with the other person‘s cake. There are a lot of possibilities. However, I wouldn’t suggest reducing the amount of carrots in this cake for the purée. The purée replaces using an ingredient like milk, so adjusting it could leave you with a dry cake. You could reduce the amount of grated carrots if you like though.
I have made this several times and it doesn’t rise much at all for me but it is SO moist! It is a hit every time!
Hey Lindsey,
Ya think 2 9 inch would be fine here ?
Yes, you would probably just need to adjust the baking time a little bit.
I’ve done it. 35 minutes. 350F convection
Has any one done it in a Bundt?
I’ve been looking for a good carrot cake recipe, and my search has ended! I’m convinced this is the best carrot cake ever. I used the pineapple and a handful of sultanas – next time will include pecans too. I didn’t use as much sugar in the icing though.
Already looking forward to making again!
So glad you enjoyed it!
Hi Lindsay! This cake looks amazing and delicious! I was wondering if I were to make cupcakes, how long would I bake them in the oven?
I would check them at around 20 minutes and then add more time if needed. I’m going to guess it’s between 20 and 25 minutes.
Baked this oh! So delicious cake. My family is a fan this moist carrot cake, it was my first time ever and I will bake it again. Thank you for sharing your baking talents. I’m Gibbs be buying your book.
Wonderful! So glad you enjoyed it! I also hope you enjoy the book!
I made this for Easter and it was a big hit with the family. Very moist and flavorful, thanks for sharing the recipe. I always look forward to your posts.
Thanks so much Michelle! So glad it was a hit!
Hi Lindsay! I love your site and your recipes, beautiful cakes! I’ve been searching for a carrot cake to make for a friend and this one sounds perfect, just what I’ve been looking for. What difference would i see going with the milk over the carrot puree?? And does this work well as cupcakes? Thank you!! Lori
The real difference is in flavor. The carrot puree just adds a lot more flavor. I personally am a big fan. If you have time to try it, I recommend it. But the milk works well too. I didn’t try it as cupcakes, but I’d expect it to work just fine.
Hi Lindsay i want to make carrot cake for first birthday.
I want to make whipping cream instead of cream cheese frosting ?
You could use my vanilla whipped cream or the cream cheese whipped cream I used on this pumpkin cake.
Best carrot cake I’ve ever had! Perfect in every way! Definitely worth the time. Very easy. The sweetness to cream cheese ratio is perfect. A keeper..rave reviews from all. Thanks!
So glad you enjoyed it! Thanks Kim!
Can I use this recipe for doing cupcakes?
Thanks
Yes, you can.
I have made many if your cakes and cupcakes and they are always a crowd favorite. Can I make this recipe in 3 6” pans instead of 2 9” pans?
I’m not sure how I missed your comment – I’m sorry! It would probably be too much batter for 6 inch pans, so you might want to reduce it.
Looks divine!
Is it ok to cook in just one pan. Ie no layers?
And if so how big should the pan be and long would you suggest?
No, you’ll want to use at least 2 pans. If you put it all in one pan, it will take forever to bake and dry out.
I run a home baking business and under my state’s cottage food laws I can’t make cream cheese frosting since it must be refrigerated. I don’t offer carrot cake for this reason but would love to have this option for Easter. Would a cinnamon American Buttercream be ok as a substitution?? Thank you so much for all your wonderful recipes!
I would think that’d be a good substitution, yes.
I have been thinking about trying to run a baking business from him could you retell me how to get started with this and if there is any states that will not allow me to do this. My husband and I have both worked in the food industry, my husband had a food truck business in Hawaii prior to moving back to his hometown to care for his mother. We have a love for baking/cooking and many of our friends and neighbors approve of the food. By the way that American Cinnamon Buttercream frosting sounds amazing (would go great with Cinnamon Rolls)
Hi, would I need to half this receipe to cook it as a 2lb loaf cake?
I’m honestly not sure.
Is there a particular vegetable oil that you prefer to use? It seems some oils have a stronger taste that I don’t like in oil cakes.
Thank you
I use crisco brand, but it’s also not a taste or smell that has ever bothered me.
Hi there, I used rice bran oil in mine, which you can hardly taste in most cakes. I’ve also used coconut oil in cakes too which is lovely if you con’t mind a mild coconut-y flavour 🙂
I made this recipe and it is very moist and full of flavor. The carrot puree is definitely a game changer!
Wonderful! I’m so glad you enjoyed it!
How much should it rise? Mine just came out, but they don’t look like they rose much. 🙁
They should rise pretty decently. The individual layers should be an inch or so in height. I would double check all your ingredients. I know I’ve accidentally left things out before. And then also make sure you’re fully creaming the butter and sugar. It adds air to the batter that helps it rise. It may help to set a timer for three or four minutes and let the mixer run.
Lindsay, I have tried a number of your cakes and other sweets, and they are always excellent! Your photos are very well done, and whatever you are showcasing is just so well presented that it’s always enticing to try new recipes.
Thank you for such a great blog! I truly enjoy receiving all of your recipes and family updates!
Best wishes, Diana
Thanks so great to hear Diana! Thank you! Glad you enjoy everything!
At top it says cook time 47 minutes. In the instructions it says 29-32. Nowhere does it say ove temp. So I will go with 350°
In a recipe, the total cook time refers to total cooking that is involved for all things. So the cook time at the top also includes cooking time on the stove for the carrots. Number 4 in the instructions mentions cooking temperature and it’s 350. And the cooking time included in the instructions for the cake layers is correct. I hope that helps.