Can I make this in a 9×13 cake pan?

You can bake this carrot cake in a 13×9 cake pan. Prepare your pan as directed in the recipe then bake at 350˚F for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Can I make carrot cake cupcakes?

Yes! Check out our Carrot Cake Cupcakes recipe for instructions on converting this recipe to cupcakes.

slice of carrot cake pulled out of the whole cake

Storage Tips

How long does carrot cake last? This cake can be made in advance without suffering in quality or flavor. You can either make individual parts ahead or fully assemble the cake ahead of time since it keeps really well in the refrigerator or freezer.

Cake Layers – once the cake layers are cooled to room temperature, wrap in plastic wrap and keep them at room temperature overnight. Cake layers can also be frozen for up to three months.
Assembled Cake – once the cake is fully assembled, you can cover and refrigerate it for up to 3 days. Carrot cake can be frozen for 2-3 months.
To Serve – If frozen, thaw in the refrigerator overnight. This cake can be served at room temperature or chilled from the refrigerator. Just slice and serve.

Slice of Carrot cake on a plate with a fork

Carrots are such a versatile ingredient. We love Carrot recipes from Roasted Carrots to Creamy Carrot Soup and of course carrot desserts. If you’re a fan of carrots, this Classic Carrot Cake is a must-try! Layered with our Cream Cheese Frosting, it is such a nostalgic and comforting dessert that makes everyone happy.

More Classic Cake Recipes

If you love classic cakes like this Carrot Cake, then you won’t want to miss these time-tested cake recipes:

Easy Carrot Cake Recipe

Slice of moist carrot cake on a plate with fork

This carrot cake is soft, moist, loaded with carrots and pecans and has tons of flavor. You’ll love the layers of fluffy Cream Cheese Frosting. Carrot cake is a nostalgic and comforting dessert.

Prep Time: 25 minutes mins

Cook Time: 35 minutes mins

Cooling Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 30 minutes mins

Servings: 16 slices

Ingridients:

unsalted butter, to grease the pans
2 cups all-purpose flour, *measured correctly
1 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves, optional
1/2 tsp fine sea salt
1 cup extra light olive oil, or vegetable or canola oil
4 large eggs, room temperature
3/4 cup applesauce, or drained crushed pineapple
3 cups finely grated carrots, 14 oz or 6 medium carrots
1 cup pecans, *plus more to garnish, optional
3/4 cup golden raisins, or regular raisins, optional
1 recipe Cream Cheese Frosting

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How to Make Carrot Cake:

Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.
In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.
In a second mixing bowl, whisk together the wet ingredients: oil, eggs and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.
Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.
Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake rest in the pans for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating. Meanwhile, make the Cream Cheese Frosting.

To Frost The Carrot Cake:

Set the first cake layer on a cake platter and spread on a generous amount of Cream Cheese frosting (about 1/4 of the batch).
Set the second layer over the frosting with the top-side-down to create an even frosting surface. Lightly crumb coat the cake with frosting then apply more frosting to the top and sides of the cake.
Use a piping bag fitted with a large open star tip to pipe puffs of the remaining frosting around the top of the cake and sprinkle remaining pecans around the edges.

The nutrition label does not include frosting. Please see the Cream Cheese Frosting recipe for additional frosting nutrition information.
*To improve the flavor of pecans, toast them on a dry skillet, tossing frequently until fragrant then cool and chop. You can also substitute pecans with walnuts, almonds, cashews or shredded coconut.

345kcal Calories41g Carbs4g Protein19g Fat3g Saturated Fat3g Polyunsaturated Fat13g Monounsaturated Fat0.004g Trans Fat41mg Cholesterol246mg Sodium230mg Potassium2g Fiber26g Sugar4077IU Vitamin A2mg Vitamin C44mg Calcium1mg Iron

Nutrition Facts

Easy Carrot Cake Recipe (VIDEO)

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Next: Creamy Crockpot Chicken Spaghetti Bliss 😋❤️

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