I proudly present to you the perfect carrot cake with buttercream frosting recipe. If you're like me and not a huge fan of tangy cream cheese frosting, this is the carrot cake for you! The cake is crumbly and soft, spiced with cinnamon and nutmeg. And the layers are calculated to provide the perfect ratio of cake-to-frosting.

overhead view of a decorated Carrot Cake with Buttercream Frosting on a white linen

This carrot cake with buttercream frosting is wonderful in the Spring, when everyone is baking hot cross buns and Easter bread. I also love baking it in late Summer when carrots are in season, along with my roasted carrot galette and carrot top pesto.

Feel free to add any of your favorite spices in the batter like ground ginger, cardamom or allspice. I prefer to stick with just cinnamon and nutmeg since these two simple yet potent spices pack a punch of flavor.

Most importantly, there are no unnecessary add-ins. Leave out the pineapple, coconut and raisins! Sometimes, the more simple you keep a recipe, the more delicious and crowd-pleasing it turns out. 😉

a slice of cake with a bite taken out of it on a fork

Why You Should Make this Recipe

Versatility
I first developed this classic carrot cake as a sheet cake. If you don't feel like making a fancy layer cake, bake the batter in an 8-inch by 8-inch baking dish at 350°F for 30 to 40 minutes. And you'll only need about half the amount of frosting for a sheet cake carrot cake.
Delicious Flavor
This carrot cake with buttercream frosting has a few secret ingredients to make it extra moist. Applesauce, brown sugar and freshly grated carrots all add moisture to the cake batter.
Festive
Look at those adorable little buttercream carrots on the cake! They're too freaking cute!! And they're simple to make by dying a little of the frosting green and orange.

a glass bowl with orange cake batter and cracked egg shells

Ingredients

Grated carrot
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Applesauce
Vanilla extract
All purpose flour
Baking powder
Salt
Cinnamon and nutmeg
Unsalted butter
Powdered sugar

a slice of Carrot Cake with Buttercream Frosting on a white plate next to the rest of the cake

How to Make this Recipe

Bake the Cakes

Mix the Eggs + Sugar: In a large mixing bowl, whisk the eggs, granulated sugar and brown sugar together until it is smooth.

Add the Wet Ingredients: Add the vegetable oil, applesauce and vanilla extract and whisk to combine. Set aside.

a glass bowl with wet ingredients in it next to a whisk

Mix the Dry Ingredients: In a separate mixing bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg.

Combine the Batter: Add the dry ingredients to the wet ingredients and gently mix just until there is no dry flour visible.

Add the Carrot: Fold the grated carrots into the thick cake batter.

a glass bowl with cake batter and grated carrots folded into it

Bake the Cakes: Evenly distribute the batter between the two greased 8-inch cake pans. Bake for about 22 to 28 minutes at 350°F, until a toothpick comes out of the center clean.

Make the Buttercream Frosting

Beat the Butter: In a large mixing bowl, beat the room temperature butter until it is a smooth and fluffy.

Add the Other Ingredients: Add the powdered sugar, vanilla extract and salt and continue to beat until it is fluffy and well-combined.

Assemble the Cake

Trim the Cake: Trim off the edges around the two cooled cake layers. Trim the tops of the cake so they are level and flat.

Assemble: Place the first layer on a cake stand or plate. Spread a few dollops of the buttercream in an even layer on top. Place the second cake layer on top of the buttercream, and spread more of the buttercream on the top of the second layer.

Frost the Cake: Gently spread the buttercream on the sides of the cake. Use a pallet knife or offset spatula to get the buttercream even and smooth on the top and the sides.

Refrigerate: Refrigerate the cake for about an hour, so the buttercream has time to set. Then slice and enjoy!!

close-up overhead view of a cake decorated with miniature buttercream carrots

How to Decorate with Buttercream Carrots

If you want to add the cute little frosting carrots on your cake, it's so easy!

Set aside about a half cup of the buttercream frosting, and divide that evenly between two small bowls. Dye one bowl of frosting green and the other bowl of frosting orange.

Once your frosted cake has set and become firm in the fridge, add your carrot decoration.

Use a piping bag with a small round nozzle to pipe the orange carrot bodies on the cake. Then use another piping bag with a small round nozzle to pipe the green tops on each carrot.

Voila! Now you have adorable little frosting carrots on your deliciously moist carrot cake!

side view of a layer cake with crushed pistachios on the side

Recipe Tips

I recommend buying large carrots and shredding them on the smallest holes of a box grater or grating them in a food processor. Pre-shredded carrots from the store are too large and dry for the cake.
Remember to leave your sticks of butter at room temperature to soften for the frosting. In a pinch, smack your butter with a rolling pin to soften it faster.
Grease your cake tins with butter or cooking spray on all sides so the cakes come out easily. You can also line the bottoms with parchment paper.
Don't overmix the batter, or else it could end up tough. Use a large spoon or silicone spatula to gently mix it.

Substitutions and Variations

Gluten Free: If you plan on making a gluten free carrot cake, I recommend replacing the all purpose flour with a gluten free flour blend.
Applesauce: If you don't have applesauce, use the same quantity of mashed banana or sour cream.
Nuts: For an additional crunchy texture, fold chopped nuts into the batter with the carrots. Or sprinkle chopped pistachios, walnuts, or almonds on the sides of the cake while the frosting is still soft.
Frosting Flavor: Substitute almond or coconut extract for vanilla in the frosting for a unique taste. Or zest half an orange for a citrus pop of flavor.
Frosting Alternatives: You could switch out the sweet buttercream frosting for a tangy cream cheese frosting or a rich brown butter frosting.

two small plates with slices of carrot cake next to a mug of tea and a notebook

Storing and Freezing

Fridge: Store your cake in the fridge wrapped in plastic cling wrap for up to 4 days. Make sure the plastic wrap is against the open edges of the sliced cake to prevent them from drying out.

Freezer: Store your undecorated cake layers in the freezer wrapped tightly with plastic wrap, then aluminum foil, for up to 3 months.

To store a fully decorated cake in the freezer, first place it unwrapped in the freezer for a few hours to fully harden the frosting. Then wrap it tightly in plastic cling wrap and aluminum foil and store for up to 3 months.

overhead view of a Carrot Cake with Buttercream Frosting with a single slice cut into it

More Cake and Cupcake Recipes

Looking for more cakes to bake like this moist carrot cake recipe? Try these!