If you already have a favorite carrot cake, let me persuade you to try this version. This is my take on the BEST carrot cake: moist, tender, and perfectly spiced, finished with a light and fluffy cream cheese frosting. Unlike many recipes that rely on excess oil, this cake uses less oil while delivering an ultra-soft crumb. Finely shredded carrots, yogurt and a splash of maple syrup provide real moisture and depth of flavor, so the cake is never oily or gummy. I tested many variations—butter, different oils, and add-ins like pineapple and coconut—before settling on this balanced, oil-based recipe that lets the carrot and spice flavors shine. If you prefer cupcakes, try the matching carrot cake cupcakes for the same great taste in smaller portions.
WHY THIS RECIPE WORKS
- Easy to make – straightforward steps make this cake quick to prepare; the only hands-on task that takes time is grating the carrots.
- Less oil – this recipe uses 2/3 cup of oil rather than the 1+ cup used in many versions. Oil tenderizes the crumb but does not itself add water; this cake keeps a soft texture without feeling greasy.
- Truly moist cake – moisture comes from finely grated carrots, yogurt and maple syrup, so the layers stay soft for days.
- Soft crumb – a light, tender crumb that remains pleasant even when chilled.
- Balanced spice – a warm blend of cinnamon, nutmeg, ginger and allspice complements the carrots without overpowering them.
- Fluffy cream cheese frosting – thick, stable and tangy, the frosting spreads smoothly and can be piped without running.
Reader Review
“It was honestly the best carrot cake I’ve ever eaten (I’ve made the cake part twice in a week)“
– @dubeurreetdusucre
INGREDIENT NOTES
Below are quick notes about key ingredients. The full ingredient list appears in the recipe card further down.
- All-purpose flour – unbleached all-purpose flour works well for a soft, tender crumb.
- Spices – cinnamon, allspice, nutmeg and ginger create a warm, fragrant cake. Omit allspice if needed and add a touch more cinnamon.
- Oil – liquid oil keeps the cake soft even when chilled. Sunflower oil is neutral in flavor; canola, refined avocado or vegetable oil can also be used.
- Granulated and brown sugar – together they provide structure, moisture and a touch of molasses flavor from the brown sugar.
- Eggs and yogurt – eggs give structure while full-fat plain yogurt adds tang and reacts with leavening for lift.
- Grated carrots – use the finer side of a box grater and measure two cups (about 240 g) for the best integration into the crumb.
- Maple syrup – my secret ingredient: it adds nuanced sweetness and extra moisture without making the cake cloying. If unavailable, use golden syrup, brown rice syrup or agave.
- Cream cheese and lemon – use regular cream cheese (not whipped/spreadable) and a little lemon juice to brighten the frosting. Sift powdered sugar for a lump-free, fluffy frosting.
STEP-BY-STEP INSTRUCTIONS
This cake is easy to assemble and forgiving. A hand mixer, stand mixer or even a whisk will work. The basic steps are:
- 1) Grate the carrots. Use the finer side of the grater so the shreds bake into the crumb rather than remaining as stringy threads. Measure 2 cups and place them in a bowl.
- 2) Combine carrots, sugars and eggs. Mix until evenly combined; if you have time, mix the carrots with the sugar first and let sit for 10 minutes to draw out moisture.
- 3) Add wet ingredients. Stir in oil, yogurt and maple syrup until blended.
- 4) Whisk dry ingredients. In a separate bowl, whisk flour, spices, baking powder, baking soda and salt.
- 5) Combine wet and dry. Add the dry ingredients in two additions, mixing on low until just combined—do not overmix.
- 6) Fold in nuts and raisins. Gently fold in chopped walnuts and drained raisins if using.
- 7) Bake. Divide batter between pans and bake until golden and a skewer inserted into the center comes out clean.
- 8) Frost. Cool the layers completely, spread frosting between layers and over the top. A thin crumb coat chilled briefly helps achieve a neat finish; you can leave the sides partially exposed for a “naked” look.
Combine grated carrots, eggs and sugar and mix to combine.
Add oil, yogurt and maple syrup and mix to combine.
Add dry ingredients to wet ingredients.
Mix dry ingredients into wet ingredients.
Add walnuts and fold them into the batter.
Pour batter into lined, greased pans.
Bake and cool for 15–20 minutes in the pan, then invert to cool completely.
Cover cake with cream cheese frosting once fully cooled.
EXPERT BAKING TIPS
- Grate finely. Fine shreds integrate into the batter and bake down, giving a smooth, moist crumb without stringy threads.
- Mix carrots with sugar if you can. Letting grated carrots sit with sugar for 10 minutes pulls moisture out and helps dissolve sugar for extra tenderness.
- Skip vanilla. The spices, carrots and maple syrup provide enough aromatic complexity—vanilla can mute those flavors in this cake.
- Weigh flour. Too much flour dries the cake. For best results, weigh your flour or spoon and level carefully.
- Do not overmix. Stop mixing as soon as the dry ingredients are just incorporated to keep the crumb light.
RECIPE FAQ
Use a fresh, neutral-tasting liquid oil stored in a cool, dark place. Sunflower oil is a great neutral choice; canola, refined avocado or light vegetable oil are acceptable alternatives.
A mix of cinnamon (dominant), allspice, nutmeg and ginger creates a warm, inviting flavor. Clove is strong and generally better suited to gingerbread.
Low-fat sour cream or crème fraîche are good substitutes if you don’t have yogurt on hand.
The cakes are done when the centers spring back and a toothpick inserted into the middle comes out clean. The tops will be golden brown.
Moisture is delivered by liquids, not fat. This cake stays moist thanks to finely grated carrots, yogurt and maple syrup—too much oil actually makes a cake dense, not moist.
Avoid adding too much flour and over-mixing. Weigh flour when possible and mix until the batter is just uniform.
Oil softens crumb texture and gives a perception of moistness, but it does not add water. Real moisture comes from liquid ingredients like yogurt, syrups and the water content in shredded carrots.
Yes. The cake keeps well and can be made a day ahead; store it covered in the refrigerator because of the cream cheese frosting.
Yes. The recipe yields enough to coat the cake as pictured; double or increase by 1.5x if you want thicker sides or more decorative piping.
Store oil in a cool, dark place away from heat and light. Choose oils in dark bottles when possible and replace any oil that smells off or soapy, a sign of rancidity.
TIPS FOR A STABLE CREAM CHEESE FROSTING
To avoid a runny frosting and get thick, fluffy results:
- Use the right ratios. Aim for about 1 part butter to 2 parts cream cheese to balance texture and stability.
- Limit added liquid and sugar. Cream cheese already contains significant moisture; excess liquid or too much powdered sugar can make the frosting soft and syrupy.
STORING AND FREEZING
Because of the cream cheese frosting, refrigerate the cake in an airtight container. The oil-based cake layers stay soft when cold; bring to room temperature for about 30 minutes before serving for the best texture.
Yes. Wrap individual layers tightly in plastic wrap and foil and freeze for up to three months. Thaw in the refrigerator before assembling.
HOW TO FROST & CRUMB COAT
For a clean finish, cool the layers completely, apply a thin crumb coat to trap crumbs, chill briefly, then finish with the remaining frosting. Use swift, confident strokes to spread the frosting to avoid compressing too much air out of it.
More delicious cake
For other favorites, see the recipe suggestions in the recipe card below.
Video
The BEST Carrot Cake with Fluffy Cream Cheese Frosting
Christina Marsigliese, Food Scientist MSc.