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’ve made this twice now as a layer cake. It’s the best carrot cake I’ve ever had! My sister wants me to make it as a sheet cake for 30-50 people! I’m terrified! What size pan do I need? Do I have to adjust the amounts of ingredients and the baking time? And decorating it, oy! Help!!
How incredibly exciting for you!! I haven’t tried making this as a sheet cake, but I always suggest using Wilton’s cake serving guide! https://blog.wilton.com/cake-baking-serving-guide/ King Arthur Flour also has a great post if you’re planning on turning the cake into a 9×13 pan: https://www.kingarthurbaking.com/blog/2019/10/28/how-to-make-sheet-cake-from-a-layer-cake-recipe I wish I could help more, let me know how it goes!
Thank you for pointing me to this recipe when l asked for a cake equivalent of the carrot cupcakes.
The cake was sturdy enough to use in layering but moist of all moist and delicious!
I used a mascarpone frosting instead as UK cream cheese is too soft for the layering cakes!
Thank you for another fabulous recipe
Sounds absolutely delicious! I’m thrilled you loved this carrot cake 🙂
Can I make this as a sheet cake?
Bath, I was just wondering if you made this as a sheet cake and what your results were? I was thinking of doing the same.
Michael, it came out good. I think I overbaked it by a minute or two, so it got a little dry. The layer cake is definitely better. Definitely doable. Here’s Tessa’s link for the conversion times and sizes. https://www.kingarthurbaking.com/blog/2019/10/28/how-to-make-sheet-cake-from-a-layer-cake-recipe I wish I could help
Dear
I don’t have applesauce,
how can i replace it?
Is there any possibility to make our, own applesauce at home?
why we should put applesauce in the Carrot Cake?
Hi Melissa, I talk about why the applesauce is important to this carrot cake in the pink box above the recipe 🙂 I haven’t tried this recipe with a replacement for the applesauce — If you don’t have applesauce available where you live, you could always make homemade! While I don’t have my own recipe to share with you, there are thousands online that you could use. Good luck!
It was delicious, sweet, moist….
Thank you
Made it for Easter, so missed the competition! Rave reviews for the cake, would upload my photo, but don’t think I can on here. The only thing I would have changed is I didn’t dig the cinnamon in the cream cheese frosting. I found myself wanting the more traditional frosting taste.
I’m happy you loved this carrot cake, Kristin! You are more than welcome to switch out the frosting for regular cream cheese frosting 🙂
Hi Tessa!! I had a trouble baking white cake for layer cakes until I tried yours, not only they grew considerably in the oven but they turned out flat on top, no doom finally!! I have the same problem with carrot cakes, they never grow in the oven, NEVER! I’ve tried this recipe of yours hoping it would be THE ONE but my result is a dense and raw-like cake which combines great with the frosting, indeed, but it’s not fluffy and crumbly like it looks in your pictures. Is that the way it should be? Thanks!
Hi Núria, no, this cake should definitely not be dense and raw! The raw cake is from not baking it long enough. Dense cakes normally happen due to overmixing, so I’d be extra careful paying attention to the directions where it says to “mix until just combined.” It could also be from a variety of other reasons: Did you make any substitutions? Is your baking soda fresh? What kind of pan did you use, light or dark-colored? Do you have an oven thermometer to see if your oven temperature is accurate? I hope I can help you figure this out, this cake is delicious!
Hi Tessa!! I make this for Easter every year and for my family birthdays who love carrot cake!!! This recipe is AMAZING. I have one question, I have a Freind who is gluten free and if I used gluten free flour instead of regular flour would it make a difference? Please let me know!!! Thank you!!
I’m sorry, Kennedy, I don’t bake gluten free, so I wouldn’t know how it’d turn out. Good luck!
thanks for the recipe… can i ask if i could use other alternatives for unsweetened apple sauce?
I haven’t tried this recipe without the apple sauce, sorry!
Am not sure that we have apple sauce in France. Is it possible to have a picture of the product, please?
Thanks a lot and looking forward to make this cake
Christine
Hi Christine! I’m sorry, I actually don’t have the ability to post photos in the comments section! If you don’t have applesauce available where you live, you could always make homemade! While I don’t have my own recipe to share with you, there are thousands online that you could use 🙂 Good luck, and let me know if you have any more questions!
Hi, Christine,
when I lived in France, I found applesauce in the baby food aisle of a supermarket (in St. Girons).
Judith
Where’s the Apple sauce
The applesauce is listed in the cake ingredients 🙂
Made this in one 9×9 square tin. I cut the amount of sugar in half and skipped the frosting. This is the best carrot cake I have ever had! So so moist, great spices, and the browned butter is DIVINE. If I’m feeling more ambitious/less lazy in the future I’ll make it into an actual circular cake with frosting!
Yummy! So happy you loved this recipe!