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.
That should work. I estimate it will make about 24 cupcakes. Bake for 18-22 minutes. A cake tester inserted into the center should come out clean.
If you want a recipe already engineered for cupcakes, I do have a Carrot Cupcake recipe here! There’s just no brown butter.
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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Made this recipe into cupcakes for my grandsons first birthday party. They were a hit and absolutely delicious. Very easy recipe to follow. Thank you! Oh
So wonderful to hear that, Chris!!
I used the exact measurements for ground ginger. The cake baked perfectly but all you can taste is ginger. Is that what this cake is supposed to taste like?
Hi Cleo! This cakes should have a well-rounded spiced flavor, from the combination of cinnamon, nutmeg and ginger, in balance with the browned butter and other ingredients. Were your cinnamon and nutmeg perhaps older, and your ginger was brand new? Older spices lose their potency, while fresh spices pack a lot more punch – which could be why it seems that the ginger flavor has overtaken the others! Feel free to reach back out to us with more details so we can help troubleshoot further 🙂
Amazing,
I have your book/ magazine and you have changed by baking skills above and beyond! I have been baking for over 25 years… thank you… have made carrot cake for hubby’s birthday and 90 percent call for OIL… Ugg.. this was the best cake I have ever made… My husband calls it CRACK carrot cake… thank you sooo much!!!! I have shared a slice or two with many friends… THANK you
WOW, Julie, what a compliment!!! You are going to absolutely make Tessa’s day when I pass along your message! We are so thrilled that you love Tessa’s cookbook and magazine so much, and so happy you and your husband and friends love the carrot cake recipe!! Thank you so much for your lovely comment – it truly makes us so happy to hear this!! Happy baking 🙂
I made this cake and it didn’t rise at all. They came out thin. Why is that???
Hi Angel Marie! This cake has relatively thin layers due to starting out with two cake layers and slicing each in half to make the four layers; however, you do want to make sure that your leavener (baking soda) is fresh. Check out this article Tessa wrote on Baking Soda vs. Baking Powder. She includes how to test for freshness. Please let me know if I can help troubleshoot further, but I hope you give this recipe another try! How did your cake taste?
Can either this cake or the cupcake recipe be made as a sheet cake?
I’ve made the cupcakes and they were delicious! But I need to make a flat cake.
Hi Michele! We haven’t tried that, but I don’t see why it wouldn’t work! Please let us know how it goes if you give it a try!
Hi! Someone asked if this could be made as a sheet cake. I’d like to try this as well. Could you suggest what size pan to use ( 9×13 or???) and how long to bake it?
PS I soooo love all you do and all you share with us. I love your cook book and so appreciate able to purchase on Amazon. As a matter of fact I just bought e more as gifts
Hi Kathy! We are so thrilled to hear that you are loving Tessa’s content and cookbooks! Thanks so much for your support 🙂 AS for your question about making this into a sheet cake, unfortunately we haven’t tried that – but I don’t see why it wouldn’t work! Please let us know how it goes if you give it a try!
The Cake was so perfect but the frosting was more liquid than expected, anything that I can do to make it thicker?
Hi Haifa! Feel free to add additional powdered sugar (about 2 tablespoons at a time) until you reach your desired consistency 🙂
Could I use six inch pans instead of eight inch? Would you recommend 3 or 4 of them?
Hi Lexi! We haven’t tried this recipe using 6-inch pans, so I can’t say for sure! Let us know how it goes if you give it a try.
I don’t have experience in baking and I made this for a bunch of bakers and they loved it, thank you for the recipe!!
Hello, Tessa. My name is Tracy. Thank you so much for this amazing recipe but I have only one question :
Can I make my own applesauce? Because I can’t find it anywhere at my place. I know you’ve suggested mashed banana as a substitute. But I preferred stick to the original recipe if I can. I thank you very much in advance
Absolutely! Homemade applesauce would make this cake even better 🙂 Let us know what you think of this recipe when you give it a try!
How can I substitute Applesauce? I can’t seem to find the recipe on your site either.
We haven’t tried anything else! Other reviewers have used grated apples or crushed pineapple with success. Hope that helps! The recipe is listed right above the section where you commented 🙂 You can also tap the “Jump to Recipe!” button at the top of the page to be taken to the recipe. Please let us know what you end up trying and how you liked it!
Can you please confirm that it only cooks for 30 mins because mine was in for over 50 mins and still wasn’t cooked in the middle. Tastes great but will make in three 9 inch pans the next time.
Hi Tina! Yes, the timing is correct. Wow, what a difference! What type of pan did you use? Do you have an oven thermometer? All ovens are different, but I wonder if your oven isn’t at the correct temperature when it beeps that it’s ready. Mine is only at 280°F at the beep, and takes an additional 15 minutes before it’s at 350°F. I’m so glad your cake tasted delicious, but hopefully we can figure out what went wrong with your bake!
Definitely the best carrot cake! Simply Delicious!!!