Easy Homemade Carrot Cake with Cream Cheese Frosting

Hands down my all time favorite recipe for Easy Homemade Carrot Cake with Cream Cheese Frosting!

This classic carrot cake is moist, flavorful and slathered with the most delicious, tangy cream cheese frosting.

The Best Carrot Cake with Cream Cheese Frosting

It was the perfect cake for my daughter’s 21st birthday and this homemade carrot cake recipe is guaranteed to be the hit at your next party too!

Why I love this Carrot Cake

• It’s so quick and easy to whip up! You don’t even need a mixer.

• No crazy ingredients or tricks, just straightforward easy-to-follow steps that will make this the best carrot cake recipe you’ve ever made!

• I’ve avoided making carrot cake for so long because I thought it was really difficult. Boy was I wrong!

• My daughter requested this cake and wanted me to make it. She was SO happy and said it’s one of her favorite cakes of all time!

• Once you realize (like me) how easy it is to make this moist carrot cake recipe from scratch, you’ll want to make it over and over again.

• This cake has a melt-in-your-mouth texture. It’s a moist and very tasty cake with the perfect amount of spices. Plus, my favorite cream cheese frosting on top!

What you need

Ingredient Notes

• Flour –  All-purpose flour works great here. I actually used a store bought all purpose gluten free flour and it was delicious. You can use either gluten free or regular flour.

• Carrots – Use fresh grated carrots. You’ll need about a pound of large carrots. Do not use already shredded carrots from the produce section at the grocery store.

• Applesauce – Adds moisture and sweetness to the cake. I recommend using unsweetened regular applesauce (without added cinnamon or spices).

• Oil – I used melted coconut oil for this cake, but you could also use canola oil or your favorite vegetable oil.

• Confectioners’ Sugar – Also called powdered sugar. I like to buy the kind that comes in a 1lb plastic bag (you don’t have to measure it because this recipe calls for 1 lb).You can find them at most major grocery stores.The powdered sugar that comes in the plastic bag is already sifted. But if you buy it in a box, you will probably have to sift it to get the lumps out.

• Eggs – Make sure you use large eggs for this perfect carrot cake recipe.

How to make the best carrot cake recipe

• Step 1 – Preheat oven to 350° F. Spray three 9-inch round cake pans with cooking spray. Line with parchment paper. Set aside prepared cake pans.

• Step 2 – In a large bowl, whisk together sugar, brown sugar and eggs until thoroughly combined. Or you can use and electric mixer on medium high speed.

• Step 3 – Add the applesauce, oil and butter. Stir to combine. Then stir in the carrots and remaining dry ingredients (flour, baking powder, baking soda, spices and salt).

• Step 4 – Pour into prepared pans. Bake for 28-30 minutes or until a toothpick inserted in middle comes out clean. Let cake cool in pan on a wire rack.

How to make the best cream cheese frosting

• In a large bowl, beat the cream cheese and butter with an electric mixer until soft, creamy and combined thoroughly.

• With mixer on low, gradually add powdered sugar. Then add vanilla. Turn mixer up to medium speed and beat for 2 minutes. Fill and frost cake layers.

• If desired, reserve about 1/2 cup of frosting for decoration. You will need 1/4 cup green frosting and 1/4 orange frosting to create little carrots on the edge of the cake. Then use a #3 tip for the green birthday message and tops of carrots. Finally, use a #5 round tip to pipe the little carrots on top of the cake.

Expert Tips

• Add your favorite mix-ins like raisins, walnuts, coconut and/or crushed pineapple to the cake batter. If you use crushed pineapple, make sure to drain it really well.

• Do not overfill your cake pans. Each should only be filled about 1/2 full. If your cakes sink in the middle, this could be due to overfilling or over mixing the batter.

• For a different look, frost only the tops of each layer of the cake. That way, you can see the sides of the cake itself. Top the cake with a generous layer of cream cheese frosting and extra chopped pecans.

Frequently Asked Questions

Can I make one large single-layer cake? Yes, you can bake the carrot cake in a greased 13″ x 9″ baking pan. Make sure to increase the baking time though. It will take 35-40 minutes in a 350° oven.

Can I add raisins to this easy carrot cake recipe?

Yes, you can. I’d recommend stirring in a heaping cup when you add the carrots and (optional) nuts. The amount is up to you, about a cup should be a good amount.

How do I store my cake? Carrot cake should be stored in the fridge in airtight container or covered in plastic wrap for up to 5 days. Then let rest at room temperature a while before you serve it – unless of course you prefer it cold (it’s tasty that way too).

How do I freeze carrot cake? Wrap the cooled layers as above, and freeze for up to 6 months. Add the frosting after thawing the cake.

Related Recipes

More Luscious Layer Cakes

10-Layer Chocolate Cake – 10 little layers of tender cake with moist texture, filled and frosted with the best boiled chocolate frosting.

Classic Southern Red Velvet Cake – Moist yet dense with just a hint of cocoa and topped with a creamy cream cheese frosting.

1-2-3-4 Cake with Butternut Frosting – A delicious cake for special occasions paired with a very special “cake batter” flavored icing, topped with pecans.

The Best Lemon Cake from Scratch – A flavorful cake with a luscious lemon flavor, topped with tangy lemon buttercream frosting.

Classic Pumpkin Roll – Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with a silky cream cheese frosting and rolled into a festive log.

If you don’t like carrots, try this Hummingbird Cake from Spicy Southern Kitchen.

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