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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I would like to add pineapple to this. my family loves it. could you tell me how to do that? beautiful cake
Hi Heather! We haven’t tested adding pineapple to this recipe, but other reviewers have used crushed pineapple in place of the applesauce with success. Let us know how it goes if you give it a try!
I came across this recipe, searching for one with apple butter. I’m curious if you think apple butter could be substituted for the applesauce.
I have a doubt, I only have one cake pan so I would have to do the receip twice with half of the batter each time (I am aware that I should avoid make all the batter at the same time, bake half of it and once finished, bake the second half, since the baking soda won’t have the same effect). The cake pan is 8 inch and quite high, assuming that the heigh is not a problem, could I consider baking all the batter together and then cut it into 4 slices instad of baking 2 cakes and slice them into 2 slices each? Should I expect a worse result if baking by this way?
Thank you
Hi Elena! I would worry about the pan overflowing in your oven if you baked it all in one! I’d recommend filling your pan 3/4 full, then make cupcakes out of the remaining batter. To be safe, you could place a baking sheet underneath the cake pan to catch any overflow. Let us know how it goes!
This cake was absolutely amazing! I replaced the apple sauce with greek yoghurt as I didn’t have any on hand. It turned out so delicious and moist! Thank you!
Can this be made as a sheet cake?
We haven’t tried that, but I’d imagine it’d work just fine with an adjustment to the bake time. Let us know how it goes if you give it a try!
In the ingredients for the frosting, when you call for the butter and cream cheese to be “completely softened”, and in italics yet, what temperature should I look for? In other recipes, I’ve been carefully following your room temperature guidelines of 67˚ to 72˚. But is “completely softened” warmer than that? Thanks so much for the help.
Hi John! Yes, the butter and cream cheese should be completely softened to room temperature. The temp range you shared is perfect, but if it’s a bit warmer, that’s fine too. The most important thing is that the butter and cream cheese aren’t too cold; otherwise, your frosting won’t be smooth.
I have made this cake 3 times now and every time it’s just as amazing. This is the best carrot cake I’ve ever had and everyone that eats it agrees. Phenomenal recipe!!
I just took the cake pans out of the oven, should I cool them on a wire rack before turning out the cakes? If so, for how long?
Hi Bex! I’d recommend letting the carrot cake cool in their pans on a wire rack before removing them from their pans. Start with about 10-15 minutes of cooling time, and if they’re still really warm, give them a few more minutes before turning them out. Let us know what you think of this carrot cake once you have given it a try! 🙂
Thanks Kiersten! I did let them cool for 10 minutes and they came right out. They are so super soft, they’re going to be delicious. I let them cool to room temp before wrapping them for the freezer. I’ll need them next week for a party. I’ve made this cake before and it is VERY DELICIOUS. It’s my go to recipe for carrot cake.
Can I add baking powder for higher cakes?
We haven’t tested that, but we recommend making the recipe as written first before making any adjustments. Let us know how it goes!
I’m curious- why wasn’t there any baking powder added in the first place
Tessa didn’t find that this recipe needed baking powder. It’s all in the testing process – using just baking soda as the leavener assisted the other ingredients perfectly in achieving the texture and appearance she was looking for 🙂
Can in add shreddded coconut
Hi Justyna! We haven’t tried that, but feel free to experiment with that!
I only have 9 inch pans. Can I use those?
Hi Justyna! We haven’t tried that, but it should work okay – just note that your cakes will be thinner than pictured, and will need less time in the oven as a result. Let us know how it goes!
Hi, I was wondering if the ginger is dry powder or grated ginger root? When I use nutmeg I always grate the pods for a really great taste. Thanks.
Hi Jeanne! We used dried ground ginger in this recipe. We haven’t tried it with fresh, but it might alter the flavor profile as its rather astringent.