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March 22, 2017

My Favorite Carrot Cake

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

Carrot Cake Recipe

And just like that: it’s Spring! How are you celebrating the new season?

I hope your answer involves fresh air, sunshine, and carrot cake! More specifically, my favorite carrot cake. Which is melt-in-your-mouth moist, loaded with fresh carrot flavor, and slathered in rich cream cheese frosting. It’s OMG good.

Are you ready to dig in?! ↓

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

Wanna know something crazy? This carrot cake was a year in the making! Actually, a little over a year. I started testing the recipe right before last Easter, and have been tweaking it like a maniac ever since. I can’t tell you how many carrots were grated in the name of recipe perfection, but I can tell you it was worth it. This carrot cake is “the one”, and I can’t wait for you to try it! Just be warned: you will eat more than one slice. It’s inevitable 😉

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

Tips and Tricks for Recipe Success:

  • This recipe calls for 5 cups of fresh carrots! I know, that’s a lot… but trust me here. The large quantity of carrots is what really makes this cake magic. They add flavor, moisture, and sweetness.
  • You may add up to one cup of chopped nuts or raisins.
  • Use 100% natural unsweetened applesauce. This ingredient is called for to add moisture, not sweetness.
  • This recipe calls for canola oil, but you may use an equal amount of vegetable oil or melted coconut oil in its place. I do not recommend substituting oil with melted butter.
  • For best results, make sure your eggs and sour cream have come to room temperature before you begin baking.
  • When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
  • The cake layers should all be baked in the middle of the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, bake them in two batches.
  • Be sure to allow the cakes to cool in their pans for 20 minutes! They need this time to firm up.
  • For the frosting, you’ll want to make sure your butter and cream cheese are VERY soft before creaming it.

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

This carrot cake is EXTREMELY moist and will thrive in the fridge for up to 4 days! In fact, I think it tastes even better after a day or two. So feel free to make it ahead of time!

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

If you try this recipe for My Favorite Carrot Cake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

P.S. You can find the cute dessert forks you see in my photos HERE.

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

5 votes

Print

My Favorite Carrot Cake

Prep 30 mins

Cook 35 mins

Inactive 1 hour

Total 2 hours, 5 mins

Author Ashley Manila

Yield 9" Layer Cake

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

Ingredients

For the Carrot Cake:

  • 6 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1 and 1/2 cups canola oil (or melted coconut oil)
  • 1 and 1/4 cups unsweetened applesauce
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 and 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 3 and 3/4 cups all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 cups coarsely grated carrots

For the Cream Cheese Frosting:

  • 16 ounces full-fat cream cheese, VERY soft
  • 8 ounces unsalted butter, VERY soft
  • 1 tablespoon vanilla pure extract
  • 6 cups confectioners' sugar, sifted, more only if needed

Instructions

  1. Preheat oven to 350 degrees (F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  2. In a large bowl combine the eggs, granulated sugar, light brown sugar, oil, applesauce, sour cream, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots and using a rubber spatula gently fold together until incorporated.
  3. Divide the batter evenly among the prepared pans, smoothing the top with a spatula. Bake cakes for 35 to 40 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
  4. While the cake is cooling, make your frosting!

For the Cream Cheese Frosting:

  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes.
  2. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
  3. Once the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting. Gently place the second cake layer on top of the frosted one and press down very lightly to seal them together. Repeat with the final cake layer, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted.
  4. Decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving.

Courses Dessert

Cuisine American

My FAVORITE Carrot Cake recipe is extremely moist, fluffy, and flavorful.

3K Shares

Filed Under: Cakes, Easter, Spring Recipes

Reader Interactions

Comments

  1. Shaheema says

    March 23, 2017 at 2:51 am

    Hi Ashley! I love your blog and I follow you on Insta as well 🙂 you’re doing a great job! I am thinking of making this gorgeous carrot cake. But I don’t have Apple sauce and neither do I have an instant access to apples right now. I’m a busy mommy of a yet to be five months old baby girl 🙂 so running out to the store wouldn’t be possible now.. What do you suggest? How should I go about tte substitutions? If i understand the Apple sauce would add some nice moisture and flavour to the cake, right?

    Reply
    • bakerbynature says

      March 25, 2017 at 5:05 pm

      Hi Shaheema! Congratulations on your new baby girl 🙂 So sweet! To be honest, I have not tried making this recipe with any applesauce substitutions, so I’m unable to say what would work. I think ripe mashed bananas, pumpkin puree, or crushed pineapple could work, but they would also alter the flavor.

      Reply
  2. Hala says

    March 23, 2017 at 4:47 am

    Anything with carrots works for me…. thank you.

    Reply
    • bakerbynature says

      March 25, 2017 at 5:05 pm

      You’re welcome! I hope you give it a try 🙂

      Reply
  3. Heather@WillSingForDessert says

    March 24, 2017 at 6:19 pm

    This looks delicious. The photos are so beautiful. I cannot wait to try this recipe!

    Reply
    • bakerbynature says

      March 25, 2017 at 5:06 pm

      Thank you, Heather! I can’t wait to hear how it turns out 🙂

      Reply
  4. Dee says

    March 28, 2017 at 2:43 am

    This looks amazing! I’d love to try it for Easter. Are there any other options for baking pans? I only have 1 9″ round pan.

    Reply
    • bakerbynature says

      March 28, 2017 at 3:13 pm

      Hi Dee! There’s so much batter that I don’t think a 9×13 would work… You could try dividing the batter in 3 and baking one pan at a time?

      Reply
      • Helen says

        July 30, 2020 at 2:54 am

        Super excited to make this for my dad’s birthday this weekend. I’ve only got two round pans, would you recommend adding bake time if I just do two layers?

        Reply
  5. fnaf sister location says

    March 29, 2017 at 1:38 am

    well this is just a wonderful idea! I’m definitely bookmarking this for next year!!!

    Reply
  6. Beverley says

    March 29, 2017 at 9:58 pm

    I’m in love with this recipe and it’s just the one I have been looking for. Thank you xoxo

    Reply
    • bakerbynature says

      March 31, 2017 at 4:55 pm

      Yay! So happy you’re loving it, Beverley 🙂

      Reply
  7. Janet says

    March 31, 2017 at 4:23 pm

    If is divide this recipe in half, should I bake in 9×9 pan or 9×13 pan?

    Reply
    • bakerbynature says

      March 31, 2017 at 4:52 pm

      Hi Janet. I haven’t tried halving this recipe, so I cannot say what size pan it would fit in or if it will work. My gut says a 9×13 would be your best bet, but that’s just my best guess. If you give it a try, I’d love to hear how it tuns out 🙂

      Reply
  8. Nicole says

    April 4, 2017 at 3:47 pm

    Hi! Recipe looks great. However grating up 5 cups of carrots will take forever, can I use a food processor??

    Reply
    • bakerbynature says

      April 4, 2017 at 5:49 pm

      Sure! Just use the coarse grate 😉

      Reply
  9. Lauren Bem says

    April 13, 2017 at 7:19 pm

    Perfect timing as I was looking for a carrot cake recipe for Easter! My mother in law just loves carrot cake! CanI make this recipe as cupcakes? If so would I use the same temperature?

    Reply
    • bakerbynature says

      April 13, 2017 at 8:35 pm

      Hi Lauren. I haven’t tried baking these as cupcakes, so I can’t say 100%, but I think they should! I would fill the cupcake liners 1/2 way and baking at 350 (F) for 16 to 18 minutes. Happy Easter!

      Reply
  10. Pat says

    April 23, 2017 at 4:29 am

    Made this cake last weekend!! It was awesome. Soooooo good!!

    Reply
  11. hellen says

    April 24, 2017 at 1:42 am

    can I substitute the applesauce?

    Reply
    • bakerbynature says

      April 24, 2017 at 8:17 pm

      Hi Hellen. I haven’t tried, so I’m not sure what would work. Maybe pumpkin or mashed banana, but those options will certainly change the taste of the cake.

      Reply
  12. Joanna says

    October 24, 2017 at 2:57 pm

    This turned out sooo well! I had no applesauce on my hands, so I tweaked the oil proportions. Can hardly wait for the rest of the layers to cool and be assembled! Thanks, Ashley! Your carrot cake is now my favourite go-to !!!

    Reply
    • Hira Lakhani says

      December 23, 2020 at 7:12 pm

      Can you please tell me the tweaked proportions of oil

      Reply
  13. Isabel says

    March 13, 2018 at 6:42 pm

    Any suggestions for a gluten free flour that could work for this recipe?

    Reply
  14. Kay says

    March 30, 2018 at 11:05 pm

    Can’t wait to try this recipe! Just to clarify, it yields 3, 9inch round cakes, correct?

    Reply
    • bakerbynature says

      March 31, 2018 at 2:01 pm

      Yes 🙂

      Reply
  15. MeMe T says

    April 9, 2018 at 9:59 pm

    This is by far my FAVORITE carrot cake recipe ever! The flavor is awesome and the cake is so moist! You are an amazing baker and I thank you for sharing with us.

    Reply
  16. Dawne Craigie says

    May 16, 2018 at 3:56 am

    Just tried your carrot cake recipe, it was amazing. So moist , great flavour. I added 1 cup of walnuts which added a crunch to the cake. Will definitely try this recipe again. Thank you. Love your website and follow every day for new ideas.

    Reply
  17. Markus says

    June 28, 2018 at 5:35 pm

    Hey Ash,
    yesterday I made your Carrot Cake. Very simple and super delicious, although a little sweet.

    Greetings from Germany

    Reply
  18. Mayleen Ortiz says

    January 1, 2019 at 11:41 pm

    First let me say this cake tasted delicious! Super moist.
    I did have problems with the cake. The main one being that the cake kept tilting, particularly the top layer. Was I supposed to shave off the top to make it even? It also seemed that the frosting was too soft *I followed exact amounts the recipe called for* and the recipe didnt quite specify approximately how much frosting to put between each layer of cak so I’m certain I didnt put enough between each layer.. more picture of the process would be helpful.

    I think I’m going to try this in a bundt cake pan.

    Reply
  19. Gab says

    April 11, 2019 at 4:02 pm

    Excited for this! How would you recommend measuring the ingredients for 3 6 inch pans?

    Thanks!

    Reply
  20. Alyssa says

    April 16, 2019 at 6:33 pm

    Do you have the recipe available with the grams measurement??

    Reply
  21. Vilma says

    November 4, 2019 at 12:21 am

    I made this cake today for my son’s Birthday. It is one of the most delicious recipes I’ve tried.

    I didn’t have apple sauce, so I substituted with fresh pineapple and results were incredible. I will low sugar quantity next time.

    Favorite cake! Everyone loved it.

    Reply
  22. Tala says

    July 7, 2020 at 9:23 am

    I made this yesterday but I used just over half the amount of sugar and crushed pineapple instead of the apple sauce (because that’s what I had) and it was PERFECT! I was a little worried there were too much carrots but it turned out just perfect!!

    Reply
  23. Nadia says

    July 25, 2020 at 8:21 am

    Hi!! Amazing recipe. Please suggest any substitute for apple sauce. Thanx!! Have been making cheese cake from your recipe recipe and it is now the best recipe in my saved recipes list. Keep up the good work!

    Reply
  24. Victoria says

    September 4, 2020 at 8:29 pm

    Can this recipe work in cupcake form? If so, how many cupcakes do you think it yields?

    Reply
  25. Alex says

    December 9, 2020 at 4:38 pm

    Could I leave out the apple sauce? Or would that compromise taste?

    Reply
  26. Arlene says

    March 15, 2021 at 1:40 pm

    Could you tell me the amounts of sugar if I going to use Splenda?

    Reply
  27. Jackie says

    March 26, 2021 at 12:28 am

    Hi cannot wait to try this- I am only finding original applesauce though(not unsweetened) should I lessen the amount of sugar in this recipe? Hope you can help!

    Reply
  28. Rachel says

    March 31, 2021 at 5:59 pm

    This recipe looks absolutely divine and I plan to make it for Easter. However, I don’t have sour cream and was wondering if I could equally substitute it for plain greek yogurt?

    Reply
    • bakerbynature says

      April 2, 2021 at 2:14 pm

      Hi Rachel! Yes, that will make a fine sub! The taste and texture will be slightly different, but still delicious!

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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