This is truly a celebration carrot cake, with a moist crumb and spiced flavor. We love it for Easter and most family birthdays. Filled and frosted with cream cheese, both the cake layers and the frosting can be made ahead. Whether you bake it in round pans, cupcakes, a tube, or a loaf pan, it's a certain crowd-pleaser. A variation with nuts and maple syrup is added at the end of this post.
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A showstopper
I bet you already have your best carrot cake recipe that you treasure.
Still, I think you can add this moist carrot cake to your list. Today's recipe is a favorite cake for birthdays and Easter around here that gets made often.
This recipe is a tad more laborious than the vintage carrot pineapple cake and the carrot bundt cake, which I consider more everyday bakes.
- Very moist: it has an apple in the batter that adds moisture and some sharpness and sweetness.
- Make it any shape you want: in a tube pan, round layers, sheet cake, cupcakes, or loaves – it’s very adaptable.
- Fresh and moist: When you bake a carrot cake from scratch, you can control the quality and freshness of your ingredients. Freshly grated carrots and high-quality flour, sugar, and spices can make a big difference in the taste and texture of the cake.
- Ingredients: baking a carrot cake from scratch can be cost-effective because you can buy ingredients in bulk and use them for multiple recipes. And also know the quality of ingredients you use, fresher with no preservatives.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Carrots: You can peel them or not. I recommend grating them with a large-holed grater and at the last moment. That way, they retain the moisture better and don't become soggy. Beware of using a small-holed microplane grater as the carrot tends to clump and not integrate well in the batter.
- Apple: Granny Smith (green ones) are my first choice because they add acidity, but any baking apple works well. Use it finely chopped by hand or grated with a large-holed grater.
- Spices: They're used ground. Make sure they haven't expired, or they will lack flavor.
- Brown sugar: Light or dark.
- Milk: It's a small amount, so you can use whole milk, reduced-fat, or even almond milk.
- Flour: All-purpose flour and cake flour, both work.
- Baking soda and baking powder: Make sure they're not expired.
Variations & substitutions
- Spices: my favorite combination is cinnamon, ginger, nutmeg, and allspice, but I know a lot of people like cloves. You can also use just one or two. Any combination that you already love is fine. So adjust to your preference or to what you have available.
- Nuts: add some chopped pecans or walnuts to the batter, about ½ cup, or sprinkle on top of the batter before baking.
- Pan sizes: for years (when I had a Cafe) I made this cake in a tube pan or individual loaves (2 large ones per recipe). You can also make cupcakes.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Apple: I use Granny Smith (green ones) usually, but any baking apple works well. It should be finely chopped by hand or grated with a large-holed grater.
- Make ahead: the cake layers can be made a day ahead and kept refrigerated (well-wrapped in plastic) or frozen for a month.
- Cream cheese frosting: how much to use is up to you. Make a recipe and a half if you like extra frosting in your carrot cake, or double it if you're making a 4-layer cake (you cut each layer in half).
- Naked cake: I like to fill and frost the entire cake with almost naked sides (some of the cake shows), but you can only fill and frost the top, leaving the sides completely naked, with no frosting at all. Make sure you add a thick layer of filling to compensate.
- I posted a Guide to Freezing Baked Goods & Desserts which might come in handy.
Steps to make a carrot layer cake
This cake seems much more laborious than it is.
- Mixing: the best way is to use a stand mixer with the paddle attachment or an electric mixer with a large bowl because it's a dense cake and a pretty large amount of cake batter.
- Sifted dry ingredients: don't skip this step, especially when you use baking soda, which can sometimes clump during storage, and will not dissolve during baking.
- Creaming: beat the butter with the sugar until light and airy. Then add the eggs. The batter will be quite smooth and thick before you add the spices.
- Carrots and apple: don't be tempted to grate them with a fine-holed grater. They tend to release too much liquid and clump, so the texture will not be the right one. Use a coarse grater (large holes) or a food processor to coarsely shred them.
- Baking the cake: It's recommended that each layer be baked in a separate pan. They will bake faster and more evenly. See how many pans your oven holds and stick to that. Mine, for example, holds two 8-inch round pans or three 7-inch pans.
- When is the cake done? When a cake tester or toothpick comes out clean, remove the cake from the oven. Place on a wire rack and let cool completely.
Vintage Kitchen Tip
This is a very moist batter with many add-ins, so I don't recommend baking just one layer (one large cake pan) and then splitting it, as it might not bake well in the middle. I talk from experience.
Cream cheese frosting
It's the perfect one for carrot cake. Period.
Of course, the decoration has some rusticity because it's me, after all, and you know I am all for simple cakes with amazing flavor and minimal decor.
- Make ahead: it's not only easy to make, but it keeps for weeks in the fridge, and I've yet to meet someone who doesn't love it.
- Offset spatula: I find this little utensil the best for spreading fillings, frostings, and batters. I use this offset spatula from Ateco and highly recommend it.
Storage
- Keep the layers refrigerated for up to a week, or frozen for a month, well wrapped of course. I use plastic wrap first and then aluminum foil if using the freezer.
- It's always a good idea to fill and frost layers that are cold. It's easier and there's less chance of the cake falling or breaking.
- Assembled cake: keep it well-covered in the refrigerator to prevent dryness. This is important because the apple in the batter will start to ferment if left at room temperature for a few days. Trust me on this one.
Variation: Maple Nut Carrot Cake
This option is a more sophisticated cake, flavor-wise, perfect for celebrations.
The layers are filled with a drizzle of maple syrup (flavor and moistness) and chopped nuts (crunch). Serve with an extra drizzle of maple syrup. The final flavor is outstanding!
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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Carrot Cake with Cream Cheese Frosting
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This is truly a celebration carrot cake, with a very moist crumb and spiced flavor. Filled and frosted with cream cheese, both the cake layers and the frosting can be made ahead. Whether you bake it in layers, cupcakes, a tube pan, or loaf pans, it's a certain crowd-pleaser.
Ingredients
For the carrot cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice, or nutmeg
- pinch ground cloves
- 1 ½ cups unsalted butter, at room temperature
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
- 1 ½ cups grated or shredded carrots, about 6oz (see Notes below)
- 1 apple, peeled, cored, and finely chopped or coarsely grated (see Notes below)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, or more if needed
- whole and chopped pecans and grated orange peel, for decoration
Instructions
For the carrot cake:
- Preheat oven to 350ºF (180°C).
- Butter and flour (or use baking spray) two 9-inch springform pans (cake pans with removable bottoms). I sometimes use three 7-inch pans. Make certain that the round cake pans fit in your oven and can be baked at the same time.
- Sift 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, pinch salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice and pinch ground cloves in a bowl and reserve. Or have everything measured and sift them directly over the butter mixture as you add them.
- Beat 1 ½ cups unsalted butter for 30 seconds in a large mixing bowl with an electric mixer or in the bowl of a stand mixer with the paddle attachment.
- Gradually add 1 cup brown sugar and 1 cup white sugar beating continuously for 3 or 4 minutes, until light and fluffy.
- Add 3 eggs, one at a time, beating well after each addition.
- Add 1 teaspoon vanilla extract and mix.
- Add the sifted dry ingredients (flour mixture) in 3 additions, alternating with ½ cup milk in 2 additions. Beat on low speed until it's all well incorporated, but do not overmix. Use a rubber spatula to scrape down the sides of the bowl a few times so you make sure it's all mixed.
- Add 1 ½ cups grated or shredded carrots and 1 apple, grated, and mix just until combined. I use a rubber spatula for this step. Make sure there is no flour or other ingredient that has pooled in the bottom of the bowl. The final batter is smooth and almost slippery.
- Pour batter into the prepared cake pans, smooth the top, and bake for about 4o minutes, or until a cake tester or toothpick inserted in the center of the cake comes out clean. It might take more or less depending on the pan size you use.
- Let cool completely on a wire rack and then remove.
For the cream cheese frosting:
- Beat 8 ounces cream cheese and ½ cup unsalted butter in a medium bowl until very smooth and no lumps remain.
- Add 3 cups powdered sugar, ½ cup at a time, and beat until smooth. Check after each addition to see if it's as thick as you want. You might end up using more or less than the amount specified.
To assemble:
- Have the 2 cake layers completely cooled down. You can make them a day ahead and keep them refrigerated, well covered in plastic wrap.
- Place the first layer on the cake stand or serving platter, and fill with about a cup of cream cheese frosting. If making the nut maple variation, a handful of coarsely chopped pecans or walnuts, and a big drizzle of maple syrup.
- Place the second layer on top and gently press down. Repeat with the frosting.
- Frost the top of the cake with the remaining cream cheese frosting and also the sides. Make a swirl on top and decorate with 8 pecans or walnuts, one for each slice you'll be serving. In the center add whole and chopped pecans and grated orange peel
- Serve with maple syrup if you want, no matter what variation of cake you make.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Carrots: you can peel them or not. Grate them with a large-holed grater and at the last moment. That way they retain the moisture better and don't become soggy.
Apple: I use Granny Smith (green ones) but any baking apple works well. I like it finely chopped by hand or grated with a large-holed grater at the last moment. Apples start to turn brown pretty quickly after you peel and grate them, so you can drizzle a little lemon juice over them to prevent this.
Did you try this recipe?Let me know in the comments below!
Adapted from The Buttercup Bakeshop, by Jennifer Appel
Jean Luby says
I do wish there was an alternate baking pan we could use like 9x13 so much easier to carry when needed and cut in squares as I believe is shown in this recipe but no alternative size pan as I can see. Also much easier to adjust size of serving.
Paula Montenegro says
Hi Jean! The only images in this post are of a round layer cake. You can bake it in a rectangular pan like the 9x13 you mention.
Julie says
Has anyone made this recipe using setting a combi steam oven? If so what settings did you use? I have a combi steam oven. Julie
sherri webber says
Haven't made this one yet...Thanksgiving I'm thinking.
I love that you didn't have raisins (or pineapple for that matter!)in your recipe. Not that I couldn't adjust for it...but I love finding bakers that create bakes that
I don't need to 'fix' lol!
Thanks - your pictures are very enticing!
Paula Montenegro says
Thanks Sherri! Let me know if you have questions in the meantime.
Online Cake Delivery says
Oh this cake looks seriously good, lovely and moist and packed with flavour. I am adding this to my "must bake" list.
Odelle says
A gorgeous, decadent, perfect carrot cake, the best recipe I've seen for this cake, frosted beautifully...
You can bake me a cake anytime please! My birthday is 21st December, bad timing I know, ha, ha,, never mind, love your cakes & posts...
I'm with you on dulce le leche fillings, along with cream-cheese icing, nuts, crumble & any pralaine nut toppings...
I must make one of these for the Holidays, many thanks, Odelle
Asmita says
Hi,
What a lovely cake!
It looks so nice and delicious.
I will try to make this cake.
Thanks for share the recipe.