This really is the best Carrot Cake recipe!
This extra-moist carrot cake has a tender crumb and is jam-packed with goodies, all topped off with our favorite cream cheese frosting.
Incredibly moist, this homemade cake is the dessert I am known for and one of my most requested. There is so much to love about this easy, from-scratch recipe!
An Easy Carrot Cake Recipe
This is a cake I’ve been making for about 25 years now, and it’s one I’m known for. I’ve made it literally a hundred times (most of those times for my friend Billy who dubs this the best carrot cake recipe ever)!
- This carrot cake recipe is extra moist and fully loaded with add-ins.
- I love that this easy carrot cake recipe is baked in a 9×13-inch pan. No layering is required.
- It’s so good and so moist, that frosting isn’t needed but we all know that carrot cake deserves a good homemade cream cheese frosting.
- Once baked, this cake freezes well (even with the frosting).
Ingredients for Carrot Cake
Dry Ingredients – The base of this cake consists of all-purpose flour, baking powder, baking soda, and warm spices like cinnamon and ginger. Add a pinch of nutmeg for extra flavor.
Wet Ingredients – Eggs, unsweetened applesauce, light-flavored oil such as vegetable or canola oil, buttermilk, and granulated sugar make this cake extra moist and decadent.
Add-Ins – What really makes this the best carrot cake is the add-ins! Crushed walnuts (or pecans), coconut, raisins, and a can of pineapple.
Adding a can of crushed pineapple makes it incredibly moist, similar to a hummingbird cake which calls for pineapple and banana.
Variations – Don’t feel like making cream cheese frosting? This cake is also amazing when it is topped with whipped cream or can be used to make carrot cake cupcakes.
How to Make Carrot Cake
- In separate bowls, combine the wet and dry ingredients.
- Stir dry into wet ingredients in a large bowl just until combined. Fold in the add-ins.
- Pour the prepared batter into the prepared pan and bake (per the recipe below).
Let the cake fully cool, then top it with cream cheese frosting or your favorite frosting recipe!
Tips for Moist Easy Cake
- Grate carrots using the larger holes on a box grater, or with the shredding option of a food processor.
- Ensure ingredients are at room temperature.
- Line the pan with parchment paper if you’d like to lift the cake out to slice.
- No need to pull out the stand mixer; this cake is so simple that I use a spoon or rubber spatula and a bowl.
- This cake is deliciously rich and very moist, so store it covered in plastic wrap or in an air-tight container, in the refrigerator for up to 5 days. It tastes best if you bring it to room temperature before serving.
- This cake freezes well, bake it now and enjoy it later!
Our Fave Flavorful Cakes!
Did you love this Carrot Cake as much as we do? Be sure to leave a rating and a comment below!
The Best Carrot Cake
The Best Ever Carrot Cake is one of my most requested dessert recipes of all time. It’s quick, incredibly moist, and homemade.
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Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
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In a medium bowl, combine flour, baking soda, powder, cinnamon, ginger, and salt with a whisk. Set aside.
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In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
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Stir in the flour mixture just until mixed. Fold in the carrots, coconut, walnuts, pineapple, and raisins and mix until combined.
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Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted in the center of the cake.
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Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
No buttermilk? No problem, simply add 1 tbsp of white vinegar or lemon juice to a liquid measuring cup. Fill to ¾ cup with whole milk, stir, and let rest for 5 minutes. This can be used in place of buttermilk in most recipes.
Shred carrots using the large side of a box grater.
Applesauce can be replaced with additional oil. We prefer the lighter flavor with applesauce.
To drain the pineapple, place in a mesh strainer and gently press.
A dark or non-stick pan will cook faster, check the cake at least 15 minutes early.
Calories: 299 | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 222mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2270IU | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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