Tessa's Recipe Rundown
Taste: This carrot cake is perfectly sweet, nutty, and perfectly spiced, while the frosting is rich and tangy.
Texture: Ultra moist and tender with that luscious cinnamon cream cheese frosting in every single bite.
Ease: Easier than you might think!
Why You’ll Love This Recipe: Brown butter really elevates the traditional carrot cake flavors. This might be your new favorite cake!
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After many test batches, I firmly believe I’ve landed on the very best Carrot Cake recipe ever to exist.
Most carrot cakes are too oily, dense, or rubbery, or just plain… forgettable. That’s what led me to experiment with brown butter in carrot cake, and it was just the upgrade I was looking for!
In my recipe, the cake layers don’t require a stand mixer and they’re not overly sweet. Instead, they’re perfectly deeply flavorful and incredibly moist (even the next day).
Recipe Ingredients
All my ingredients are chosen with care and have been meticulously kitchen-tested. Here’s what to know to guarantee success.
Butter: Browning the butter creates a nutty, almost caramelized flavor that truly takes this cake to the next level. Don’t worry about measuring the butter before and after browning, the recipe was engineered to begin with exactly 10 tablespoons (142g) of butter.
Brown Sugar: I prefer this over granulated (white) sugar because of the extra moisture the molasses content adds to the cake layers. Plus, it enhances that caramelized note from the browned butter.
Applesauce: I know, strange! But trust me here, unsweetened applesauce helps create a tender and soft cake without needing extra oil. You won’t taste the apple. I like to buy the small snack containers because I won’t use up an entire jar.
Fresh carrots (important!): Always grate fresh carrots. Pre-shredded carrots are often too dry and thick. I use the medium holes on my box grater. You can also use the shredder disc attachment on your food processor if that’s easier for you.
Nuts: I like to use walnuts or pecans, and I take the time to toast them for about 5 minutes on a dry skillet on my stovetop before chopping and adding to my batter. This brings out more flavor, but is optional. Skip the nuts altogether if you prefer.
Spices: Don’t skip these, and be sure to use fresh spices for best flavor.
Cream Cheese (frosting): Use only full-fat brick-style cream cheese. I prefer the Philadelphia brand (generic brands are often more watery).
How to Make Carrot Cake (Step by Step)
Brown the butter. Use a stainless steel skillet for best results. Learn how to brown butter here.
Combine wet ingredients. Add the carrots. Freshly grate carrots for best results!
Stir wet ingredients into dry ingredients. Be careful not to overmix to avoid a rubbery cake.
Stir in the nuts. Omit them entirely if you’d prefer.
Divide into cake pans. Line your pans with parchment rounds and spray with nonstick cooking spray beforehand.
Bake. Until a cake tester comes out clean, about 30 minutes. Let cool completely.
Slice each layer. Use a serrated knife or cake leveler to slice each layer into two equal layers for a total of four.
Assemble. Stack layers with the frosting, using an offset spatula to spread and smooth.
Garnish with walnuts. Toast them before chopping for best flavor!
Serve. Use a large, sharp knife, wiping it between cuts, for clean slices.
Tessa’s Tips
- Use a light-colored metal pan for even baking
- Don’t skip cooling the brown butter — hot butter will scramble eggs
- Grate carrots using the large holes for best texture
- Measure flour correctly (spoon + level) to avoid dense cake
- Don’t overmix once flour is added
- For extra flavor, toast the nuts before adding
- If your frosting is too soft, chill it for 15–20 minutes
- Use a cake leveler for easy, even layers
Storage & Make Ahead
Refrigerator: Store frosted cake up to 3 days
Room temperature: Safe for up to 6 hours in a cool environment.
Freezing Instructions
Freeze unfrosted layers, well wrapped in plastic, for up to 2 months. Defrost overnight in the fridge.
Frequently Asked Questions
No, they’re too dry and thick. Freshly grated carrots provide moisture and a softer texture.
Use a combination of fat (brown butter), applesauce, and fresh carrots. Avoid overbaking, which dries out the crumb. Also avoid over-measuring your flour (a digital kitchen scale is best!).
Yes. Because of the cream cheese frosting, it must be refrigerated after about 6 hours at room temperature. If serving outside, keep the cake well chilled beforehand.
I already have a Carrot Cupcake recipe here!
Yes. Bake the layers, wrap tightly, and refrigerate for up to 3 days or freeze for 2 months. Defrost in the fridge overnight.
Absolutely. The cake will still be flavorful — the nuts just add texture contrast.
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Ingredients
For the cake:
- 10 tablespoons (142 grams) unsalted butter
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups (400 grams) firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 cup (250 grams) unsweetened applesauce
- 1 teaspoon vanilla
- 3 cups (296 grams) finely shredded carrots* (about 4 medium carrots)
- 3/4 cup (84 grams) finely chopped walnuts or pecans
For the cream cheese frosting:
- 24 ounces (680 grams) cream cheese, completely softened to room temperature
- 2 sticks (227 grams) unsalted butter, completely softened to room temperature
- 1 tablespoon
vanilla paste or extract - 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 cups (625 grams) powdered sugar, sifted
Instructions
Make the cake:
- Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
- In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- To the browned butter, whisk in the brown sugar, then the eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.
- Divide the batter evenly among the prepared cake pans. Bake until a cake tester inserted comes out clean, about 30 minutes. Let cool completely before transferring to wire racks.
- Slice each cake layer in half for four layers using a cake leveler or serrated knife. Place layers in the fridge while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, gradually add in the sugar and beat until creamy.
Assemble the cake:
- Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.
- Serve or store in an airtight container in the fridge for up to 3 days.
Notes
This post was originally published in 2020 and has been updated with additional recipe tips. Photos by Joanie Simon.
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Hi! What would be the timing for baking the cake with a 9inch round pan? Thanks!
Hi Alexandra! A 9-inch cake pan typically requires about 5 minutes less than an 8-inch cake pan.
instead of applesauce, could I substitute with crushed pineapple?
I wouldn’t recommend that. It will have a totally different amount of moisture, sugar, and acidity.
thanks so much! I always hate when people substitute things and then claim that the recipe is bad, so I won’t change this haha.
Can I double the recipe and make it in a 9 x 13 square pan..
Found this recipe whilst hunting for a non-oil-based carrot cake recipe for a Mother’s Day treat – I’ve made this cake three times now (once as a cake, and twice as cupcakes), for three very different audiences, and people have LOVED it every time. I’ve even won over a couple of “I don’t eat dessert” people with it!
The only slight change I made was adding the spices to the brown butter mixture in Step 4, instead of adding to the dry mix – YMMV, but I think it gives the flavors it just a wee bit more “oomph.”
Thank you!
Amazing! I made this cake for my niece’s bridal shower. I followed the recipe using grams, freshly shredded carrots, toasted pecans, doubled the spices and did a brown butter icing by browning one stick of butter, let it cool and mixed everything else together, including 500g of powdered sugar for a little less sweetness.
The cake was one of five desserts and an absolute hit. It was completely gone by the end. Highly recommended!
The cake!
Wow, that looks absolutely delicious, Melissa! So happy to hear the cake was a hit and disappeared so quickly!
I am a moron and used plain flour however it still came out really good it was just rather dense, even baked in airfryer too.
Will make it properly today
Made this for Easter, I used 2, 9 in pans since that was all I had and baked for around 27 min instead of 30. Also for the frosting I did 500 g of powdered sugar instead of 645 g since I don’t like it too sweet. Turned out amazing! So moist and the nuts add perfect texture.
The middle of my cakes will not bake. They have been in there 45 min and still raw in the center. any pointers?
Making this for easter and i’m so excited! I’m just curious, how much leftover icing did you have? i’m just wondering if the recipe would yield enough icing for additional piping and decorating. Thank you! Sorry if this is a silly question
Just finished making this. Made a baby cake for myself on the side. Delicious. Thank you so much 😍
This recipe looks incredible, can I use two 9-inch cake pans instead of 8-inch?
Hi! This looks so delicious and I want to make it for Easter this year. I’m wondering if instead of the 2 round pans, could I just use this recipe for 1 Bundt cake? Thank you in advance!
Hi Grace! That sounds like a beautiful idea, but we haven’t tried this recipe in a Bundt pan, so I can’t say for sure how it will turn out or what adjustments might be needed for bake time. Since you’re planning to make it for Easter, I’d recommend doing a trial run beforehand to ensure it turns out just right. Please let us know how it goes if you decide to give it a try!
Hey, can’t wait to make this! What should I do if I can only find sweetened applesauce? (The lowest I could find was 17g sugar per 100g). Thanks!
You can actually make your own pretty easily. Give it a try :0)