What's the secret to a super moist carrot cake?

Three things work together: freshly grated (never pre-shredded) carrots, a combination of butter and oil, and applesauce. Fresh carrots release moisture directly into the batter as they bake. Oil keeps the crumb moist for days longer than butter alone. Applesauce adds body and moisture without making the cake taste wet or oily. Room temperature ingredients also form a better emulsion that traps air and produces a lighter, more tender crumb.

What is the secret ingredient in carrot cake?

Applesauce is the carrot cake secret ingredient most home bakers skip. It makes the difference between a good carrot cake and a truly super moist and tender carrot cake! It adds moisture (whether you use a commercial applesauce with sugar and added water, or you make homemade applesauce with just apples and water). I've used both types in two different carrot cakes in this post, and as you can see, they create equally delicious, tender results. They also balance the warm spices and add body to the batter without contributing any apple flavor to the finished cake. The vanilla bean powder in the frosting is the other secret flavor-boosting addition, as it adds pure vanilla flavor and tiny flecks of vanilla bean seeds that pure extract alone can't replicate.

What are common carrot cake mistakes?

The five most common: using pre-shredded bagged carrots (which are chemically treated, dried to preserve shelf life, and release almost no moisture), overmixing the batter after adding the flour (activates gluten and makes the cake dense and tough), slamming the oven door closed after opening it to check on rising cakes (which can make carrot cake collapse in the middle), frosting a warm cake (melts cream cheese frosting completely), and not toasting the nuts. Raw nuts in baked goods taste flat, and the texture isn't the same. Toast them at 350°F/175°C for 5 to 7 minutes before adding them to the batter.

Are walnuts or pecans better in carrot cake?

Walnuts and pecans are both excellent in carrot cake, but they do slightly different things. Walnuts are slightly more bitter and earthy, which creates a nice contrast with the sweetness of the cake. Pecans are a bit sweeter and more buttery. Version 1 of this recipe uses toasted walnuts. Version 2 uses toasted pecans. Try both and decide which one becomes yours.

Can you use purple carrots for carrot cake?

Yes, as you can see by this purple carrot cake recipe! Use them exactly as you would orange carrots — same weight, same grating method. There is zero flavor difference once baked, but you'll get the added health benefits (antioxidants) and a darker crumb from the purple carrots releasing their anthocyanin pigment into the batter, streaking it with deep violet ribbons and giving the cake a slightly darker overall color. It's visually stunning, especially for Easter.

What do purple carrots taste like?

Raw, purple carrots are slightly earthier and have a touch more bitterness than orange carrots. Once grated into batter and baked, the flavor difference is undetectable. Same sweetness, same moisture, same familiar carrot flavor — just a bit more dark, dramatic crumb in the finished cake.

How do you get purple color in carrot cake?

Use freshly grated purple carrots. The more purple carrots relative to orange, the deeper the violet color in the crumb. For maximum purple impact, use only purple carrots with no orange at all. The natural anthocyanin pigment releases from the grated cells directly into the batter — no food coloring needed. While ube powder is sometimes suggested for additional color, at the amounts needed to make a visible difference it introduces ube's distinctive earthy, vanilla-nutty flavor which changes the character of the cake. If maximum purple is the goal, more purple carrots are the cleanest answer. And if you do experiment with ube, use ube paste rather than the powder, which may make your crumb grainy.

Where can I buy purple carrots (or rainbow carrots)?

Farmers markets are the most reliable source, especially in spring and early summer. Whole Foods, Trader Joe's, and natural food stores often carry rainbow carrot bundles that include purple carrots. Well-stocked supermarkets carry them with increasing frequency. Look for them labeled as purple, rainbow, or heirloom carrots.

Can you freeze carrot cake with cream cheese frosting?

Yes! Frosted carrot cake freezes well for up to 3 months. Chill the frosted cake or slices uncovered in the refrigerator for at least 30 minutes (and up to overnight) first to firm up the frosting, then place a parchment paper round on top of the whole cake (or around each portioned slice), then wrap tightly with sustainable cling film (at least 2 layers). For slices, place into a zip-top bag. For a whole cake, a large turkey brining bag works perfectly. For extra protection, place into an airtight container. Thaw overnight in the refrigerator or at room temperature for 30 to 60 minutes. The texture and flavor are indistinguishable from fresh.

Why are room temperature ingredients important in baking?

Room temperature butter, eggs, cream cheese, and milk combine to form a smooth emulsion that traps air inside the mixture. That trapped air expands during baking, which produces a lighter, fluffier, more tender crumb. Cold ingredients don't emulsify properly — they can cause the batter to curdle and result in a denser, uneven texture.

Why do you need to gently mix wet and dry ingredients in cake batter?

Overmixing after adding flour develops gluten — the protein network in flour that gives bread its chew. In cake, that chew is unwanted. Mix just until the flour disappears and no dry streaks remain, then stop. The batter should look slightly rough at this stage. Once you fold in the carrots, put down the spatula.

Can you eat carrot cake with diabetes?

This carrot cake recipe contains significant amounts of sugar and refined carbohydrates and is not appropriate as a regular part of a diabetic diet. This is a conversation to have with your doctor or a registered dietitian, who can advise based on your individual health situation. For a lower-sugar alternative, there are sugar-free carrot cake recipes available that use sugar substitutes — search specifically for those rather than modifying this recipe.

Does carrot cake have raisins?

It depends on the recipe and who's making it. Traditional American carrot cake often includes raisins. Black raisins are classic, but golden raisins are prettier in my opinion. This recipe shows you both options and gives you the choice: Version 1 includes raisins for that classic carrot cake flavor, and Version 2 skips them entirely. If you're firmly in the no-raisin camp, leave them out. The cake is equally delicious either way. You can also subsitute strained crushed pineapple for the raisins if you'd like!

Does carrot cake have to be refrigerated?

Yes, it does, once it's frosted with cream cheese frosting. Cream cheese is a perishable dairy product, and the frosting should not sit at room temperature for more than 2 hours. Store frosted carrot cake covered in the refrigerator for up to 5 days. Unfrosted cake layers, tightly wrapped, can be kept at room temperature for up to 2 days — but I still prefer to refrigerate them, especially in warm weather.

What kind of frosting goes on carrot cake?

Classic carrot cake frosting is cream cheese frosting — tangy, creamy, and the perfect contrast to the warm spices in the cake. This recipe offers two versions: a classic vanilla bean cream cheese frosting, and a spring-green matcha cream cheese mascarpone frosting that is stunning for Easter or any spring celebration like Mother's Day or St. Patrick's Day. If you'd prefer to skip cream cheese entirely, a simple vanilla buttercream, Swiss meringue, 7-Minute Frosting , or brown butter glaze all work beautifully with this cake.

Is carrot cake healthy?

This is a real cake made with butter, oil, sugar, and cream cheese frosting — it is not a health food, and I won't pretend otherwise. That said, it is made entirely from scratch with natural ingredients: no artificial colors, no preservatives, no box mix. It uses homemade applesauce in place of some of the oil, and freshly grated whole carrots. If you're looking for a lower-sugar version, search specifically for sugar-free carrot cake recipes rather than modifying this one, which is designed for flavor and texture first.

Can I make this carrot cake without pineapple?

Yes — and this recipe doesn't use pineapple at all but it does show you how to use pineapple. The moisture comes from freshly grated carrots, applesauce, butter, and oil, so pineapple isn't needed for a super moist crumb. If you do want to add it, see the "Can I Add Pineapple?" section above for exactly how to do it without throwing off the batter balance.

Best Carrot Cake Recipe (Super Moist, Made from Scratch)

Name: Best Carrot Cake Recipe (Super Moist, Made from Scratch)
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Cuisine: American
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (160g); 1/2 cup vegetable oil (grapeseed, sunflower, etc.) (118g); 1/3 cup unsweetened applesauce (83g); 1 1/2 cups raw cane sugar or regular white sugar (300g); 2 cups all-purpose flour (240g); 2 teaspoons baking soda (10g); 2 teaspoons cinnamon (4g); 1/2 teaspoon Diamond Crystal kosher salt (2g); 4 large eggs, room temperature (200g); 1 1/2 tablespoons vanilla extract (20g); 3 cups grated purple or orange carrots (400g); 1 cup toasted pecans or walnuts, chopped (100g); up to 2/3 cup golden or regular raisins(optional) (50-100g); 1 pound (16oz) cream cheese, room temperature (453g); 3/4 cup to 1 cup powdered sugar (130g) *I use slightly less than 1 cup; 1/4 cup whole milk (60g); 1 tablespoon pure vanilla extract (14g); 1/4 teaspoon vanilla bean powder or seeds from one vanilla bean (optional but recommended); pinch of salt; optional lemon zest to taste (from organic lemon); 1 pound (16oz) cream cheese, room temperature (453g); 3/4 cup to 1 cup powdered sugar (130g) *I use slightly less than 1 cup; 1/4 cup whole milk (60g); 1 tablespoon pure vanilla extract (14g); 1/4 teaspoon vanilla bean powder OR seed from 1 vanilla bean (optional but recommended); 1 tablespoon organic matcha powder, or more to taste (6g); pinch of salt; optional lemon zest to taste (from organic lemon)

Description

The best carrot cake recipe you'll ever make — and yes, it rivals the Whole Foods version. Super moist, perfectly spiced, made 100% from scratch with the warm toasted crunch of walnuts or pecans, and finished with your choice of classic vanilla bean cream cheese frosting or a spring-green matcha cream cheese mascarpone frosting. No box mix, no compromise, no hefty price tag.

Ingredients

CAKE INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (160g)
1/2 cup vegetable oil (grapeseed, sunflower, etc.) (118g)
1/3 cup unsweetened applesauce (83g)
1 1/2 cups raw cane sugar or regular white sugar (300g)
2 cups all-purpose flour (240g)
2 teaspoons baking soda (10g)
2 teaspoons cinnamon (4g)
1/2 teaspoon Diamond Crystal kosher salt (2g)
4 large eggs, room temperature (200g)
1 1/2 tablespoons vanilla extract (20g)
3 cups grated purple or orange carrots (400g)
1 cup toasted pecans or walnuts, chopped (100g)
up to 2/3 cup golden or regular raisins(optional) (50-100g)

CREAM CHEESE FROSTING INGREDIENTS

1 pound (16oz) cream cheese, room temperature (453g)
3/4 cup to 1 cup powdered sugar (130g) *I use slightly less than 1 cup
1/4 cup whole milk (60g)
1 tablespoon pure vanilla extract (14g)
1/4 teaspoon vanilla bean powder or seeds from one vanilla bean (optional but recommended)
pinch of salt
optional lemon zest to taste (from organic lemon)

OR...

MATCHA CREAM CHEESE MASCARPONE FROSTING INGREDIENTS

1 pound (16oz) cream cheese, room temperature (453g)
3/4 cup to 1 cup powdered sugar (130g) *I use slightly less than 1 cup
1/4 cup whole milk (60g)
1 tablespoon pure vanilla extract (14g)
1/4 teaspoon vanilla bean powder OR seed from 1 vanilla bean (optional but recommended)
1 tablespoon organic matcha powder, or more to taste (6g)
pinch of salt
optional lemon zest to taste (from organic lemon)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven and prep the cake pans. Heat the oven to 350°F/175°C. Butter or spray two 8-inch (or 9-inch) aluminum cake pans. Lightly flour the pans, making sure to cover the inside well. Tap out any remaining flour. Line the bottoms of the cake pans with parchment paper and set them aside until ready to fill.
Cream the butter and the oil. Using a handheld or stand mixer fitted with the paddle attachment, gently cream the butter with the oil until mostly combined. Add the applesauce and the sugar and beat until well combined and smooth-looking.
Prepare the dry ingredients. Add flour, cinnamon, baking soda, and salt to a medium bowl and whisk well to combine; set aside
Combine the wet and dry ingredients. Crack the eggs into a small bowl and add vanilla extract. With the mixer on low, add the flour mixture in 3 to 4 additions, alternating with adding the eggs one at a time (flour, eggs, flour eggs, flour), mixing just to incorporate each addition. Do not overmix. Turn off the mixer.
Fold the nuts, carrots & raisins (if using) into the batter. With the mixer off, add the carrots and gently fold them into the batter using a rubber spatula until well incorporated. Next, add the walnuts (or pecans) and raisins (if using) and gently fold them into the batter. Do not over-mix the cake batter, which will result in a dense, tough cake crumb.
Portion the cake batter. Split the cake batter evenly between two cake pans. Tap them on the counter 6-8 times to remove any air bubbles.
Bake the cakes. Bake the cakes for 40-45 minutes for 8-inch pans (or 30-35 minutes for 9-inch pans), or until a cake tester (or toothpick) comes out clean.
Cool the cakes. Remove the cakes from the oven and place them onto a cooling rack for 10 minutes to slightly cool. Remove the cakes from the pans by inverting onto a cooling rack, and cool to room temperature. When cakes are completely cooled, they may be frosted.
Prepare the cream cheese frosting of your choice. Using a stand mixer or handheld mixer, whisk all of the frosting ingredients together until well combined. Frost the cakes and, Enjoy!

Notes

No Mixer Needed: Beat softened butter and sugar vigorously by hand with a whisk until pale, then whisk in the oil and applesauce. Alternate adding the flour and eggs and whisking each just to combine. Fold in the carrots, nuts, raisins (or pineapple) if using, with a rubber spatula.

If you've got a scale, use it! Using a scale to measure ingredients produces more consistent, reliable results than measuring cups. Plus, it makes measuring ingredients quicker, and there's less mess to clean up.

Substitute sea salt or pink Himalayan salt for the kosher salt, but reduce it by about half, or to taste.

Use room temperature ingredients. Room temperature ingredients like eggs and butter in this recipe, when combined, form an emulsion that traps air inside the mixture. This trapped air expands and rises during the baking process, which ultimately produces fluffier and more tender baked goods. Room temperature ingredients = tender, moist cake crumb and cupcakes.

Gently incorporate the dry ingredients with the wet ingredients. Stirring the dry and wet ingredients in the cake batter for too long or too aggressively can activate the gluten in the flour too much. This can ruin your otherwise perfect cake crumb by making it dense. If the wet and dry ingredients are incorporated gently and just until they're all well combined (and no more), you'll end up with a lighter crumb, allowing your cake to be very moist and spongy.

Make ahead and freeze carrot cake. Carrot cake freezes beautifully for 3 to 6 months. I've done it! This cake (even after being frosted and frozen) tastes just as great when thawed in the fridge overnight or left at room temperature for 30 minutes to 1 hour as it does the day you baked it. See the main post for details and options for freezing (frosted, unfrosted, sliced or whole).

For my European Audience. See the main post for how to make the cream cheese frosting taste more like American Cream Cheese Frosting. This is because Philadelphia Cream Cheese in the EU is not the same as American Cream cheese (in terms of ingredients, texture, or flavor). But I have a great workaround to make it taste more authentic, like it's meant to taste.

*I use 00 flour when I'm in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons, and the recipe works perfectly every time.

Prep Time: 20 minutes
Cake Cooling Time: 1 hour
Cook Time: 40 minutes
Category: Cakes + Tortes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/12 of the cake
Calories: 648g
Sugar: 43g
Sodium: 455mg
Fat: 42g
Saturated Fat: 17g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 2.7g
Protein: 8g
Cholesterol: 105mg