Best Ever Carrot Cake


Are you looking for the perfect cake?  Literally perfect.  Without flaws.  Amazing.  Tender.  Moist.  Heavenly.  Flavorful.  Sweet.  Fluffy and dense all at once.  Healthy(ish =).  Wowing.  Decadent.  Stunning.  Pleases young and old alike.  Then here it is!  I love this cake!  And I can brag it up like that because it’s not my recipe, if it were my own then it would be a bit tacky to brag so much.  I’ve been making this cake for years and have no desire to find a new carrot cake recipe, ever.  This carrot cake turns carrot cake haters into carrot cake lovers.  Believe it or not I didn’t used to like carrot cake and now because of this cake, it is my favorite!  You have to try this cake.  Thank you for another incredible recipe!

The Best Carrot Cake | Cooking Classy

The Best Carrot Cake | Cooking ClassyThe Best Carrot Cake | Cooking Classy


Best Ever Carrot Cake

4.41 from 5 votes

Yield: 12 Servings


  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups (13.8 oz) granulated sugar
  • 2 tsp vanilla extract
  • 2 cups (10 oz) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda*
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3 cups (12.3 oz) lightly packed finely grated carrots**
  • 1 recipe Cream Cheese Frosting , recipe follows
  • 2/3 cup chopped pecans

Cream Cheese Frosting

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup salted butter , softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar


  1. Preheat oven to 350 degrees. Line 2 9" round cake pans with aluminum foil, leaving an overhang on two side. Grease foil and dust with flour, set aside. (This cake can also be made in a 9x13 dish just increase baking time to 40 - 50 minutes until toothpick inserted in center comes out clean, I have even halved the recipe and baked it in and 8x8 dish).
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla. Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake cakes in preheat oven for 35-39 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool. Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting (once cool I cut about 1/4" off the tops to even them out before frosting, you'll notice the centers don't rise as high as the rest). Flip cakes upside down when frosting with Cream Cheese Frosting. Sprinkle with chopped pecans. Store cake in airtight container.
  3. *Recipe originally 2 tsp baking soda, I made it again today (4/5/15) and reduced to 1 tsp and it came out more level.
  4. **Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.

Cream Cheese Frosting

  1. In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy. Stir in powdered sugar and mix until well combine.
  2. Recipe adapted slightly from
Nutrition Facts
Best Ever Carrot Cake
Amount Per Serving (12 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.


  • Easter Desserts | Today's Every Mom: […] you like carrot cake then its kind of a must have at Easter!! Click HERE for the […] March 24, 2013 at 8:56pm Reply

  • Kathryn: Very nice looking cake going to try it for New Years. I hope it tastes as good as it looks : ) December 24, 2012 at 6:42pm Reply

    • Jaclyn: It does indeed taste just as good =), I hope you enjoy! December 24, 2012 at 7:32pm Reply

  • Jess @ Flying on Jess Fuel: I’m not a baker, but I may need to make a carrot cake just so I can frost it like this… ADORABLE!! Such a great idea! July 10, 2012 at 1:18pm Reply

  • Galexi Cupcakes: I was looking all over the blogosphere for an amazing carrot cake and then I saw your recipe and you sold me. I’m making this weekend for Easter Sunday. Can’t wait to try it.
    Thank you for sharing, Jackie April 2, 2012 at 7:39am Reply

  • Jaclyn: Ari – thanks so much! I hope you make it soon =), I just had it again last week. I pretty much have it once a month. Its my favorite! March 27, 2012 at 4:40pm Reply

  • Ari: This is definitely jumping to the top of my “have-to-make” list. Looks delicious!!! Your frosting job is lovely March 27, 2012 at 2:26pm Reply

  • Made in Sonoma: I bet that is SO tasty! It looks delicious! January 4, 2012 at 10:24pm Reply

  • Lisa: I’m always on the lookout for another good carrot cake recipe. I like that this one has applesauce instead of more oil. Pinning it. Hope you’ll come by and link up some treats to Sweets for a Saturday. January 1, 2012 at 7:23pm Reply

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