Finally! Meet my tested and perfected carrot cake recipe. I’ve been working on this carrot cake for a long time, and I’m so happy to report that I’ve finally nailed it.
I was hoping to publish the recipe in time for Valentine’s Day, then Mother’s Day. Here we are, just in time for Father’s Day and your summer birthdays! I hope you have a carrot cake lover in your life, because this cake will make him or her very happy.
This homemade carrot cake would be perfect for any celebratory occasion. It’s exactly what I want my carrot cake to be: delicious and moist, gently spiced with cinnamon and ginger, infused with flecks of fresh carrots, and covered in luscious cream cheese frosting. It’s the best.
This cake is also simple to make from scratch with wholesome ingredients. You can easily make it in an afternoon, with plenty of time to kill while the cake cools.
I’m often intimidated by layer cakes, so if I can make this cake, I know you can, too. Ready?!
Why You’ll Love This Carrot Cake
This carrot cake recipe is my favorite for several reasons:
1) This cake is incredibly delicious and moist.
The cake is nice and tender inside. The carrots are the star of the show, so you won’t find raisins, pineapple or applesauce here. Freshly toasted, chopped pecans are optional, but I love them. Sweet-and-tangy cream cheese frosting makes this cake utterly irresistible.
2) This cake is sweet, but not too sweet.
Some carrot cakes are overwhelmingly sweet with giant layers of frosting, and I can only stomach a bite or two. On the other hand, some “healthy” cakes are dry and disappointing, with a meager spread of frosting. This cake is just right—it’s sweet and tastes like a true treat.
3) This carrot cake is simple and easy to make.
No stand mixer required! You’ll just whisk together the dry ingredients in one bowl, the wet in another, and stir to combine. It doesn’t get easier than that.
4) This cake is made with wholesome ingredients, but no one will know it.
The recipe calls for whole wheat flour rather than all-purpose (although, you can use all-purpose if that’s what you have). Instead of refined vegetable oil, it calls for mild extra-virgin olive oil, which yields a wonderfully moist cake without any funny flavors. Lastly, it calls for maple syrup or honey instead of cups of granulated sugar.
5) This recipe is versatile.
You can leave out the nuts if you don’t like them. You can make this cake dairy free or gluten free. You can turn it into cupcakes. See the recipe notes for all the details!
Carrot Cake Tips
For the best carrot flavor, choose skinny to medium-sized carrots and peel them before grating. Large carrots don’t taste as nice, and sometimes the outer carrot skin can taste bitter.
The easiest way to grate your carrots is a the food processor. Use the grating attachment, and your carrots will be grated in no time! Otherwise, you can grate the carrots by hand. Don’t buy carrot matchsticks from the store; they’re too thick and will yield crunchy cake.
Don’t overmix. This cake is easy to make by stirring the ingredients together by hand. If you overmix the batter, you risk ending up with dense, tough cake. Make it as directed and you will be rewarded with gloriously tender cake!
Don’t forget to grease your pans. Otherwise, your cake might stick! For extra insurance, use my favorite round baking pans (affiliate link), which have a non-toxic, non-stick silicone lining.
Let the cake cool completely before frosting. I know, it’s tempting to frost this cake when it’s warm, but don’t do it. If you do, your cake won’t be structurally sound, and the frosting might melt off.
Looking for more naturally sweetened treats? Here are a few of my favorites:
- Healthy Carrot Muffins
- Gluten-Free Apple Crisp
- Naturally Sweetened Pecan Pie
- Gingerbread Cake with Cream Cheese Frosting
- Favorite Banana Cake
Please let me know how your cake turns out in the comments! I hope it becomes your new favorite carrot cake.
Favorite Carrot Cake
- Author:
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 slices 1x
- Category: Cake
- Method: Baked
- Cuisine: American
This carrot cake recipe will become your new favorite! This moist and delicious carrot cake is easy to make with basic, wholesome ingredients. It’s the best! Recipe yields one double-layer 9″ cake.
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 ½ cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 teaspoon baking soda
- 1 ½ pounds peeled and grated carrots* (about 4 cups)
- 1 cup raw pecan or walnut halves
- ¾ cup mild extra-virgin olive oil** or melted coconut oil
- 1 ¼ cups maple syrup or honey
- 1 cup milk of choice
- 4 eggs, preferably at room temperature
- 2 teaspoons vanilla extract
- Double batch classic cream cheese frosting or naturally sweetened cream cheese frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.
- Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.
- In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.
- In a medium mixing bowl, combine the oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.
- Pour the wet ingredients into the dry ingredients. Mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.
- Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.
- When you’re ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.
- When you’re ready to serve, use a sharp chef’s knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day, and for up to 4 days in the refrigerator.
Notes
Recipe adapted from the easy carrot cake in my cookbook, Love Real Food (page 208).
*Carrot tips: Skinny-to-medium carrots (not large) offer the best carrot flavor. The easiest way to grate your carrots is in a food processor with the grating attachment. You can also grate them by hand, on the medium holes of a box grater. Don’t use store-bought matchstick carrots; they’re way too thick and will make your cake crunchy.
**Olive oil note: I recommend California Olive Ranch Everyday for this recipe. It’s an affordable, high quality olive oil that you can find at most grocery stores, and the flavor is so mild that you will not detect it in the finished product.
Flour substitutions: If desired, you can make this cake with a total of 3 ½ cups all-purpose flour or gluten-free all-purpose flour.
Make it gluten free: Substitute your favorite all-purpose gluten-free flour blend.
Make it nut free: Simply omit the pecans.
Make it dairy free: Use a non-dairy milk (I’ve confirmed that almond milk and oat milk work in this recipe). Use a dairy-free cream cheese frosting (I haven’t come up with one yet).
Make it naturally sweetened: The cake itself is naturally sweetened with maple syrup or honey. Top the cake with my date-sweetened cream cheese frosting for a cake free of refined sugar.
Egg note: I’m sorry to report that this is not a candidate for egg-free baking. I’ve tried this recipe with flax eggs in place of the real eggs, and they did not provide enough lift to counteract the weight of the carrots.
Pan size notes: You could make these cakes in 9″ square baking pans, no adjustments needed. You can also cut the recipe in half to make one 9″ round or square cake. For other pan sizes, keep the baking temperature constant and bake until the center of the cake is springy to the touch and a toothpick comes out clean (timing will depend on the pans used).
Make cupcakes: Divide the batter between 2 dozen muffin cups and bake at 350 for 18 to 24 minutes, or until the cupcakes are golden on top and a toothpick inserted into a cupcake comes out clean.
Recommended equipment: (Affiliate links) I love my 11-cup food processor and these round cake pans, which have a non-toxic silicone coating.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Elena
Hi this looks lovely. I was wondering if I could add some canned crushed pineapple to the cake? Or would it not bake properly?
Kate
Hi Elena! Baking can be tricky and this one took several times to get just right. I wouldn’t know for sure without testing it, but I think the additional moisture from pineapple may not turn out.
Marina Neubauer
Could I add in raisins? And if so, would I adjust anything in the recipe or cooking time?
Kate
I didn’t try it in this one. I really like the carrots being the star of the show here.
Colleen
Is this recipe the same as your carrot cupcakes? I am thinking of making cupcakes and filling the cup cake liner half full and then putting a little icing in the middle then filling up the rest of the way. So that when you bite into it you get some of the icing. what do you think?
Kate
Hi Colleen! I wish it was that simple, but this one is different. I haven’t tried your idea, but I would be interested to hear how it works out!
Joone Li
can i add less sugar?
Kate
Hi! The sweetener helps in overall moisture of the cake, as well as helps everything to rise.
Nevena
I made this as a birthday cake, I doubled the cream cheese date frosting… Just amazing! Thank you!
Kate
You’re welcome, Nevena!
Anita
Scrumptious! So moist! I used regular whole wheat flour and WW pastry flour. Walnuts and maple syrup. I made muffins instead of cake, one of the posted options. And I made the cream cheese icing. It was a bit runny, but I sliced the muffin top off, slathered on the cream cheese icing and put the muffin top back on. I used 1/2 cup less of icing sugar/powdered sugar than the recipe called for. Just my preferences. Will definitely pass on the recipe.
Curious to try the other muffins (healthy carrot muffins) too.
Baked for 18 min in my oven/altitude (Vancouer, BC, Canada).
★★★★★
Kate
Thank you for sharing, Anita! I hope you enjoy my carrot muffins.
Victoria
I have a confession, I accidentally used rye flour. I mill my own and didn’t label it. Anyway, it turned out delicious. I was going for a hearty breakfast cake without frosting. I’m going to be making it with rye flour from now on.
I really appreciate your recipes, Kate! Your pallet and ingredient preferences are so similar to mine I look to you for a recipe before I look elsewhere
★★★★★
Kate
I’m glad it was a hit, Victoria! Thank you for your review.
Curtis
Hi Kate,
I was impressed with your enthusiasm for your carrot cake recipe!
I joyfully and meticulously followed the recipe directions and the cake was absolutely dense!
No one would eat it! When I started to put it in the trash, it actually threw itself off the plate into the trash bin.
Seriously, that really happened.
It was bad. I won’t need therapy or anything, but I am perplexed by the results.
Thank you for your advice.
Nikki Ford
Check your baking powder isn’t expired
Kylie
I had this issue as well. I suspect it was because I did a fine grate, rather than a coarse grate (as shown in the photos).
Jeanne
My husband made this for me this weekend. We followed the recipe in your book Love Real Food which we adore, even though we aren’t vegetarians! (I’m sure you get that a ton!) The cake was phenomenal, moist but not cloyingly sweet, and with the addition of the cream cheese frosting it hit all the right notes! We loved it!!!
★★★★★
Kate
I’m glad you loved it and enjoy my cookbook too! I appreciate it your review, Jeanne.
Natalia
We love this recipe. I cooked with date-sweetened cream cheese frosting tin. It’s simply delicious. Easy to do even for those who don’t cook everyday like me.
★★★★★
Mima
Hi Kate,
Can I make this cake in a 9 x 5 x 3 inch loaf pan for just one batch (half the ingredients) and then when cooked, cut it in half to put the frosting inside? I am preparing it only for two :D for a urging craving and I only have this pan :/ + a glass square one: 9 x 9 x 2 inches
Greetings from France, i’m a big fan of this website!
Kate
Hi Mima! I notes on pan size below the instructions and that should help guide you. :)
Marilee A Herring
Hi, Kate! If I only have cheap olive oil, might grapeseed oil be a better alternative?
PS I made a 3 layer cake with this recipe and the date cream cheese frosting last year for my son’s 3rd bday and it was well-loved :) It was a bit dense, but I think I overmixed– it was still amazing. We ate leftovers for breakfast too, without feeling too, too guilty. It is perfect as a not-too-sweet option for little ones and parents.
Thanks so much, I love your recipes.
★★★★★
Kate
Hi Marilee, I can’t guarantee the results, but it may work just fine. Let m eknow. I’m glad you enjoyed it last time. Yes, over mixing will impact your results!
Rebecca Denenberg
I love this recipe!! So not too sweet!!
Simar Chabra
It looks so yummy. I did’t try this type of cake ever. Now i am definitely gonna to bake it . Can I add my some other ingredients into it for extra flavor to make it extra yummy.
Jane
Dear Kate,
I’m a mom of 7, now grandma many times. I am a healthy eating, scratch cooking kind of a gal. Let me tell you about your carrot cake recipe: IT’S GREAT! Just made it today for my husband’s birthday, and used 1″smaller pans so made a little size pan with the extra batter- so we both got to taste test. Absolutely loved it! Thank you for sharing this. Looking forward to trying out the date cream cheese recipe! Merry Christmas!
★★★★★
Kate
Thank you for sharing! I’m glad you love this one, Jane. Have a wonderful holiday!
Jane
Finished the cake. The Date-Sweetened Cream Cheese frosting turned out perfect. We love this cake!
★★★★★
Josie
Hi Kate, would it be easy to halve this recipe to make a smaller cake?
Kate
Hi! This one took me so many attempts to get just right, so I’m not sure. If you try it, let me know! Be sure to use a smaller pan.
Sujatha Suresh
I tried this recipe yesterday.. OMG!!! My family devoured it within hours! My husband is on a new sugar free diet and he was very happy I found a way to make him cakes. This one is a keeper!!!
★★★★★
Kate
I love that! Thank you for reporting back, Sujatha.
Rina
How long will this cake keep?
★★★★★
Kate
Hi! See step 8. Enjoy, Rina.
Nimitha
Can I substitute 5 cup oat flour in this recipe? Will it work with oat flour?
Kate
Hi! I haven’t tried it in this recipe. I do know it works in other situations, but not sure about this one as this took several tries to get just right. Let me know if you try it!
Allison
I made this simple carrot cake using the recipe in your cookbook. Unfortunately I was disappointed in the results. The cake was very dense and lacked in flavor. I noticed there are some differences between the recipe posted here and your book (for example, this post calls for milk but your book calls for Greek yogurt). Have you had better results with this recipe? I love all the other recipes I’ve tried from you and would happy to make some notes in my cookbook and try again!
★★★
Kate
Hi Allison, I’m sorry to hear you were disappointed. I developed them at different times with a slightly different end result. I do truly love both of them. How did you measure your flour? Sometimes if it’s dense means there was too much flour, over stirred or something may not have been fresh.
Allison Clark
Hi Kate! I scooped the flour into a measuring cup and then leveled it off. I did not have pastry flour on hand so I substituted whole wheat and all purpose flour as you suggested in your book. I’m curious if I grated my carrots too finely? It’s also entirely possible that I over-mixed the batter. I’ll have to try again and find out!
Kate
Hi! Over mixing can do it. Let me know if you try it again. Sorry it didn’t work, Allison.
Shelley
Carrot cake is my husband’s favourite, he loves this one and stated that it’s so moist!! Highly recommend!
★★★★★
Kate
Thank you for your review, Shelley!
MaIs
Hi Kate! Thank you for the recipe. It was a delicious cake! The only problem was that it turned out to be extra domed. How do you achieve flatter surfaces in cakes?
★★★★★
Kate
Was it more than what is pictured, Mals?
MaIs
Yeah, much more than yours. It is the first such cake I made myself so I assume there might be some common beginner mistake I made but cannot identify it.
Rosemary
This is a great recipe. I’m a first timer, my carrot cake turned out very dense. Loved the not so sweet taste though!
★★★★★
Kate
Thank you for your review, Rosemary!
Stephanie
I made the muffins and they were great! Not too sweet. The date cream cheese icing is a nice touch.
★★★★★
Kate
I’m glad you liked them!
Alice Miller
Have you made it with both ways … with maple syrup and honey I’m wondering which way you prefer?
It seems like the maple syrup would moisten better, but maybe add too distinct of a flavor to the cake?
Kate
I do truly like what is listed :)
Suzanne Bornestig
Hi Kate,
I have been looking for recipes that don’t use refined sugar so this recipe was great. I was surprised by how much honey it called for and the muffins do taste quite sweet from it which is not a bad thing. 2 questions: 1. can I reduce the amount of honey and by how much if I can. 2. How do these freeze, I made cupcakes.
Thanks for your recipe and I will look for more.
Suzanne
North Vancouver
Kate
Hi Suzanne! Changing the sweetener would impact the recipe. This one took me several tries to get just right so I recommend it as is. Yes, you can freeze them in a freezer safe container.
Melissa
Oh, my!!! Made a half recipe using coconut oil and walnuts. Perfectly filled a 12 muffin tin. A dollop of cream cheese frosting on each one. Soooooo good!!! Baked about 25 minutes. Definitely did NOT need pineapple, coconut or raisins. Thanks!!
★★★★★
Kate
You’re welcome, Melissa!
Andeline
Hi Kate!
I followed your recipe (with slightly less honey) but the cake turned out to be very dense and didn’t have the floury cake texture. Any advice?
I can send you a picture if possible.
Thanks,
Andeline
Kate
Hi Andeline! I’m sorry you didn’t have great results. How did you measure your flour and were you sure to not over stir it?
Jala Pfaff
Hi, I’m pretty sure I followed the recipe, but mine came out quite dry, more like bread. Any ideas as to why? I do live at 5400 feet altitude, and didn’t make any adjustments, could that be why?
Kate
Hi! I’m sorry to hear that. It could be your elevation. Or, if you didn’t spoon & level the flour or baked a little longer.
Bryna
Thanks for this recipe! It was the perfect cake for our daughter’s first birthday party! I made it without the nuts and with your naturally sweetened cream cheese frosting. Decorated it with blueberries, as those are our daughter’s favorite. She was a big fan! (And so we’re we!)
★★★★★
Kate
Happy birthday to her! How fun. I’m glad it was enjoyed by all. I appreciate your review, Bryna!
Karen Papadopoulos
Loved this recipe, turned out just as good as it looks, substituted in Almond Milk. My vegan I was baking for was happy to have eggs from a friends happy free roaming chickens
Made the icing from Sheezy Vegan Cream Cheese and was so surprised how great it tasted. Will definitely make it again!
★★★★★
Anna
I’ve made your cake yesterday, in the laziest possible way – zapped the carrots in the blender, halved the recipe and used my Zojirushi bread machine. Glazed with (home made) orange marmalade. Came out a bit spongy – overmixed – but still wonderful!
★★★★★
Peter
I made the cake vegan using egg substitute powder specifically made for vegan baking. I also used all whole-wheat flour, making my own cake flour by sifting-in some corn starch. Furthermore, I halved the recipe for two 6-inch layers. The cake came out beautifully! Thanks!
Kseniia
Is 350 degrees for a convection oven or regular oven?
Kate
Hi, this is for a regular oven.
Brian
Super yum texture and flavour live the recipe especially with no sugar. Well done thank you. The cream cheese icing on top of these, I made muffin size cakes excellent recipe. Thanks again Brian
★★★★★
Kate
You’re welcome! I’m glad you enjoyed it, Brian.