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My 3 layer carrot cake is lightly spiced, and topped with fluffy cream cheese frosting and crunchy pecans. It stays moist for days and tastes like it came straight from a bakery.

a 3 layer slice of carrot cake with cream cheese frosting and decorated with chopped pecans.

I'm known for my over the top layer cakes like Banana Cake, Reese's Cake and of course my death by chocolate cake. My newest creation is this carrot cake. Even people who claim not to be fans of this dessert devour huge slices!

Why Our Recipe Is the Best: A Sprinkle of Food Science

It Uses Oil Not Butter: Oil stays liquid at room temperature so it stays moist and tender for days.
Freshly Grated and Finely Shredded Carrots: This helps them soften and release their moisture for a perfect cake every time.
Use Baking Soda: It raises the pH slightly (it's a base) which helps the carrots soften quickly.
Toast Your Pecans: This releases their natural oils which brings out their nutty flavor.

Ingredient Notes and Shopping Tips

ingredients including sugar, eggs, oil, pecans, powdered sugar, flour, carrots, cream cheese, and cinnamon.

Ingredient Notes and Shopping Tips

Canola Oil: Any neutral oil like vegetable oil will work. Avoid strongly flavored ones like olive oil though.
Eggs: Bring to room temperature to help them mix in smoothly. I suggest 15-20 minutes on the counter or a few minutes in a bowl of warm (not hot) water.
Flour: Be sure to measure your flour correctly by spooning it into your measuring cup and leveling it with a knife. Avoid dipping your cup in the flour canister as you'll likely use too much leading to a dry, dense cake.
Baking Soda/Powder: Be sure this is fresh. I replace mine every 6 months even if the date on the package is fine as it does lose its effectiveness over time. Test Kitchen Tip: Write the date you open it on the lid in Sharpie.
Carrots: Use medium peeled freshly grated carrots. I used the small holes of a box grater. Avoid super large carrots which tend to be woodier. Pre-shredded carrots tender to dryer and coarser which doesn't work well in this recipe.
Butter: I like unsalted butter here as the cream cheese already has a good bit of salt.
Cream Cheese: Use full fat block style cream cheese.

a 2 image collage showing how to do a crumb coat and coat a carrot cake in pecans.

Krystle's Tips: Steal My Culinary School Secrets

Don't Overmix: Be careful not to overmix after adding the flour or the cake could become tough and gummy.
Use a Kitchen Scale: I stink at eyeballing batter so I divide in evenly in my pans by using a kitchen scale and weighing it.
Don't Overbake: If a toothpick inserted near the center has some moist crumbs you're good to go. If you wait until the toothpick is bone dry you're cake can be overbaked and dry too.
Smooth Frosting: I frost my cakes using a rotating cake stand and an offset spatula.