Name: Carrot Cake Recipe That’s Moist, Easy, and Made for Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups whole wheat flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 ½ tsp ground cinnamon; ¼ tsp ground nutmeg (optional); Pinch of ground cloves (optional); 2 large eggs (room temp); ½ cup unsweetened applesauce; ⅓ cup melted coconut oil (or canola oil); ½ cup brown sugar (or coconut sugar); 1 tsp pure vanilla extract; 1 ½ cups grated carrots (about 2–3 medium); ½ cup crushed pineapple (optional but recommended, drained); ½ cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 3 tbsp unsalted butter, softened; 1 tsp vanilla extract; Pinch of salt; 1 ½–2 cups powdered sugar (adjust to taste)

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Why You’ll Fall in Love with This Cake

If carrot cake and a warm hug had a baby, this would be it.

Let’s be honest—when you hear “whole wheat,” your brain might immediately think cardboard-y health food, right? But hold on, because this carrot cake recipe is anything but boring — and yes, it’s made with whole wheat and topped with cream cheese frosting.For more cream cheese inspiration, check out these irresistible cream cheese dessert recipes on Alfa Flavors. (No judgment, by the way. I did.)

And the best part? You can absolutely justify eating this for breakfast. 🙌

**Why This Carrot Cake Recipe Is Secretly Healthy**

We all want something sweet without the sugar crash or guilt hangover, and this recipe totally delivers. Instead of using refined white flour, we’re going full-on whole wheat—hello fiber and nutrients! That means this carrot cake will actually keep you full longer than your average sugary slice.

The natural sweetness comes from grated carrots (duh), applesauce, and a touch of brown sugar—just enough to make your taste buds happy, not hyper. Plus, we’re tossing in cinnamon, nutmeg, and a pinch of cloves, so every bite tastes like autumn coziness, no matter what month it is.

It’s a dessert you can feel good about, which is kind of the unicorn of baking, don’t you think?

**The Carrot Cake Recipe That Works for Breakfast and Dessert**

So here’s the deal: I made this on a Sunday morning thinking, eh, I’ll just have a bite before coffee. Cut to ten minutes later and I’m standing at the kitchen counter with a fork in one hand and a second slice in the other. It’s that good.

And you know what? It’sOr try our Cream Cheese Banana Bread — it’s a moist classic with a rich swirl, and oh yes—that dreamy cream cheese frosting. You can spread it on like thick morning sunshine or go minimal if you’re keeping it light.Want a similar cozy twist? Try this pumpkin banana loaf recipe that’s perfect for fall mornings.

Just like our Peach Dessert Cream Cheese Bake prep once, snack for days.

Slice it up and wrap each piece for the week ahead. Boom—breakfast, snack, or sweet treat on demand.

Honestly, if you’re looking for a carrot cake recipe that balances comfort food and whole food, this is your sweet spot. No weird ingredients. No artificial sweeteners. Just real food, real flavor, and real joy in every slice.

Carrot Cake Recipe Ingredients You’ll Need

Ingredients for homemade carrot cake on a rustic cutting board — Key ingredients laid out for making the perfect moist carrot cake

Before we get mixing, let’s take a quick inventory of what makes this cake so special. Spoiler alert: it’s not just the frosting (although… that helps 😉).

This isn’t your average sugar-loaded, white-flour carrot cake. We’re leaning into the wholesome, without losing an ounce of flavor. Let’s break it down:

🧺 Dry Ingredients

1 ½ cups whole wheat flour – The star of the show! It adds nuttiness and fiber, but still keeps the cake moist when paired with the right liquids.
1 ½ tsp baking powder – Helps the cake rise and stay fluffy.
½ tsp baking soda – Adds a little lift and balances acidity.
½ tsp salt – Because even sweet things need salt to shine.
1 ½ tsp ground cinnamon – That warm spice we all know and love.
¼ tsp ground nutmeg – Optional, but adds cozy depth.
A pinch of ground cloves – Totally optional, but a little goes a long way for fall flavor.

🧁 Wet Ingredients

2 large eggs – Room temperature is best for even mixing.
½ cup unsweetened applesauce – Moisture, natural sweetness, and fewer calories than oil. You could swap in mashed banana if you’re out!
⅓ cup melted coconut oil or canola oil – Keeps it tender and rich.
½ cup brown sugar (or coconut sugar) – Just enough sweetness to complement the carrots and spices.
1 tsp pure vanilla extract – For that classic bakery vibe.

🥕 The Stars of the Show

1 ½ cups grated carrots (about 2–3 medium) – Freshly grated is best! Don’t use pre-shredded—they’re too dry and stiff.
½ cup chopped walnuts or pecans (optional) – Add crunch and toasty flavor.
½ cup crushed pineapple (optional but recommended) – For extra moisture and sweetness. Just be sure to drain it well.

🍥 Cream Cheese Frosting

8 oz cream cheese, softened – Full fat, please. This isn’t the place to skimp.
3 tbsp unsalted butter, softened – Makes the frosting extra smooth and rich.
1 tsp vanilla extract – Flavor enhancer #1.
1 ½–2 cups powdered sugar – Adjust based on how sweet and thick you like your frosting.
Pinch of salt – It balances out the sweetness just right.

Substitution Tips:
No applesauce? Use plain Greek yogurt or mashed banana.
Dairy-free? Use vegan cream cheese + plant butter.
Nut-free? Just skip the walnuts—easy peasy.

**How to Make the Best Carrot Cake Recipe (Step-by-Step Guide)**

This easy carrot cake is totally weekend baking therapy no fancy tools, no mixer required, just a bowl, a spoon, and some good tunes in the background. Let’s walk through each step so your cake comes out moist, fluffy, and full of flavor every single time.

🥄 Step 1: Prep Like a Pro

Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch pan (or an 8-inch round if you’re feeling fancy).
You can also line it with parchment for easy lifting (and less cleanup!).

Now’s the time to grate your carrots (don’t buy pre-shredded — I’m begging you 🙏). Use the fine side of the grater for a softer texture. Also, if using canned pineapple, press it through a mesh strainer to remove excess juice. Too much liquid = soggy cake. No thanks.

🥣 Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

1 ½ cups whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
¼ tsp nutmeg
Pinch of cloves

This mix smells like fall already, doesn’t it?

🧁 Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

2 eggs
½ cup applesauce
⅓ cup melted oil
½ cup brown sugar
1 tsp vanilla extract

Stir until fully combined — it should be smooth and a little glossy.

🧺 Step 4: Bring It All Together

Pour the wet mix into the dry mix and stir just until combined. Don’t overmix — it can make the cake dense.

Then gently fold in:

1 ½ cups grated carrots
½ cup crushed pineapple (if using)
½ cup chopped nuts (optional)

Your batter should be thick but scoopable. It’ll smell heavenly already.

🔥 Step 5: Bake It Up!

Pour the batter into your prepared pan.
Smooth the top with a spatula.
Bake for 28–32 minutes, or until a toothpick comes out almost clean (a few crumbs are okay).
Let the cake cool completely before frosting (I know, it’s hard. But SO worth the wait).

🍥 Step 6: Make the Cream Cheese Frosting

While your cake cools, let’s make the best part: the frosting. This one’s silky, not too sweet, and spreads like a dream.

In a medium bowl, beat together:

8 oz softened cream cheese
3 tbsp softened unsalted butter
1 tsp vanilla extract
Pinch of salt

Then gradually mix in:

1 ½ to 2 cups powdered sugar, depending on how thick/sweet you like it

Want it fluffier? Chill for 15 minutes before spreading. Want it pipeable? Use a stand mixer for 3–4 minutes on medium speed.

🧊 Step 7: Frost + Decorate (Optional But FUN)

Once the cake is fully cool, spread the cream cheese frosting on top in thick swoops. Use a spatula or the back of a spoon for those rustic bakery vibes.

Top it off with:

A sprinkle of chopped nuts
A light dusting of cinnamon
Toasted coconut flakes
Or even little carrot curls (if you’re feelin’ artsy)

If you’re a visual learner, this churro cheesecake recipe is a great example of simple indulgence done right.

Customizations & Dietary Swaps

Slicing and serving homemade carrot cake with thick frosting — A cozy moment slicing and plating a fresh carrot cake with cream cheese frosting

One of the best things about this carrot cake (Fans of sweet brunch? Our Cinnamon Rolls with Maple Cream Cheese might just become your next favorite.) is how adaptable it is. Whether you’re baking for picky toddlers, gluten-free friends, or that one cousin who’s sworn off sugar until next Christmas — we got options.

🌾 Gluten-Free Version

Want to ditch the wheat? No problem! Just sub the whole wheat flour with:

1 ½ cups gluten-free 1:1 flour (like Bob’s Red Mill or King Arthur)

💡 Pro Tip: Add an extra tablespoon of applesauce or oil to keep the texture soft. Gluten-free flours can be a tad drying.

🐮 Dairy-Free Swaps

Yep — you can totally have your cake and (frost) it too, even without dairy.

Use a vegan cream cheese (like Kite Hill or Tofutti)
Swap in plant-based butter
If using dairy-free milk in other recipes, almond or oat milk both work great here in a pinch

The frosting turns out silky, dreamy, and shockingly close to the classic.

🥚 Egg-Free Options

Out of eggs? Baking for a vegan friend? Try one of these:

2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min)
1 mashed ripe banana (for sweetness too)
¼ cup plain yogurt or applesauce (keep it moist and fluffy)

It might be slightly denser, but still delicious!

💛 Lower Sugar Version

Cutting back on sugar? Cool cool. Here’s how:

Use ¼ cup brown sugar + ¼ cup maple syrup
Or swap the brown sugar entirely for coconut sugar
In the frosting, start with just 1 cup powdered sugar and taste-test

You’ll still get that carrot cake flavor — just lighter.

🎉 Fun Add-Ins for Extra Flair

Want to jazz it up? Go wild with these crowd-pleasers:

½ cup shredded coconut – sweet and chewy
½ cup golden raisins – chewy pops of sweetness
Zest of 1 orange – super bright and fresh
For more chocolate-meets-cream-cheese goodness, check out this strawberry cream cheese pound cake.
Dash of cardamom – for a chai-spiced twist

How to Serve Your Carrot Cake Recipe (Any Time of Day)

Half-eaten slice of carrot cake on farmhouse plate — The perfect bite of carrot cake with creamy frosting — a sweet ending

You know those recipes that just get you no matter what the occasion is? This is that kind of cake. Whether you’re in your PJs on a rainy Tuesday or hosting Sunday brunch with your besties, this Whole Wheat Carrot Cake with Cream Cheese Frosting totally fits the vibe.

Let’s break down how to serve it up depending on the mood (and the moment).

☀️ For Breakfast (Yes, Really)

Okay, hear me out: Speaking of disguise — don’t miss our Carrot Cake Pancakes for a breakfast you won’t believe is healthy.

It’s made with:

Whole wheat flour ✅
Applesauce ✅
Veggies (carrots totally count!) ✅

Slice it up, wrap in parchment, and enjoy it:

Warmed up with coffee or chai
Looking for more healthy ideas? These nonfat Greek yogurt dessert tips are a must-read.
Next to a bowl of plain Greek yogurt and fresh berries

Who says you can’t have frosting at 8AM? You’re an adult. Do what you want. 😎

🍽️ For Brunch or Potlucks

Want to impress without the stress? This cake screams “I baked this from scratch and I’m amazing,” even if it only took 20 minutes to mix together.

Tips for serving it at a get-together:

Garnish the top with chopped pecans or a sprinkle of cinnamon
Slice into squares for easy grab-and-go serving
Pair it with a mimosa or cold brew on the side 🍹☕

Bonus: It travels really well and still tastes amazing at room temp.

🍰 For Dessert

Let’s not forget this cake is a total knockout on the dessert table. The frosting alone could win awards. Serve it up:

Chilled for a denser, cheesecake-like bite
At room temp for a soft, cloud-like texture
With a drizzle of honey or maple syrup for extra indulgence
Topped with a scoop of vanilla bean ice cream — YES, PLEASE

❤️ For Comfort Food Moments

Rough day? Big feelings? PMS? Just want a warm slice of something cozy and not deal with anyone? This cake is exactly what you need.

I like to:

Warm it up for 15 seconds
Sprinkle with cinnamon
Eat it in my sweats while watching The Great British Bake Off
Maybe go back for seconds (okay, definitely go back for seconds)

Zero regrets. 100% therapy.

🎂 For Special Occasions

Believe it or not, this wholesome carrot cake dresses up real nice:

Bake it in a round pan or double the recipe for a layer cake
Pipe little frosting swirls on top if you’re feelin’ extra
Decorate with edible flowers, shaved coconut, or candied carrot ribbons

Perfect for Easter, birthdays, baby showers, or even a rustic wedding dessert table. Yes, it’s that pretty.

Whether you’re dressing up your carrot cake recipe with toppings or eating it straight from the pan in your pajamas (no judgment, promise), this carrot cake’s got your back.

How to Store and Prep Your Carrot Cake in Advance

You’ve baked the cake, frosted it like a boss, maybe even shared a slice or two. Now you’re staring at the rest like: What do I do with this masterpiece now?

No worries — here’s exactly how to store it, freeze it, and make it ahead like a pro.

🧊 How to Store Carrot Cake (With or Without Frosting)

If your cake is already frosted:

Refrigerate it in an airtight container (or wrap the pan tightly with foil/plastic wrap)
It’ll stay moist and fresh for 4 to 5 days

💡 Pro Tip: Check out our roundup of Cream Cheese Recipes for more make-ahead inspiration, but for that soft, cloud-like texture, let it sit at room temp for 10–15 minutes before serving.

If your cake is unfrosted (you planner, you!):

Store it tightly wrapped at room temperature for up to 2 days
Or refrigerate for up to 5 days to keep it extra fresh

❄️ Can You Freeze This Carrot Cake?

HECK yes you can.

Here’s how:

🔹 To Freeze the Whole Cake (Unfrosted):

Wrap it tightly in plastic wrap + foil
Store in a freezer-safe bag or container
Freeze for up to 3 months

Let it thaw overnight in the fridge, then frost just before serving. Perfect for party prep or cozy weekends.

🔹 To Freeze Individual Slices (Frosted or Not):

Flash freeze slices on a tray for 1 hour (so the frosting sets)
Wrap each slice in plastic wrap + place in a freezer bag
Defrost in the fridge overnight or warm gently in the microwave

💡 These are AMAZING for single-serve desserts. Like meal prep, but way more fun.

⏰ Make-Ahead Tips (For Stress-Free Baking)

Bake the cake 1–2 days ahead, wrap tightly and chill
Make the frosting up to 3 days ahead and store in the fridge
When ready to serve, just frost and go!

You can even bake the cake, freeze it, then whip up fresh frosting the day you serve it — total time-saver for holidays and brunches.

This carrot cake recipe is as low-maintenance as it is delicious. Bake once, enjoy all week — or stash a few slices in the freezer for future “treat yo’self” emergencies. You’ll thank yourself later. 💕

5 Mistakes That Can Ruin Your Carrot Cake (And How to Fix Them)

No judgment here — we’ve all had a cake come out too dry, too soggy, or just kind of… meh. So let’s make sure that doesn’t happen with your whole wheat carrot cake. Here are the top baking bloopers and how to steer clear of them.

❌ Mistake 1: Overmixing the Batter

This one’s a biggie, especially when using whole wheat flour. It’s tempting to stir and stir (and stir again) to get it just right — but resist the urge!

Why it’s bad:
Overmixing develops the gluten, making your cake dense and tough instead of soft and fluffy.

Fix it:
Mix just until the flour disappears and everything is combined. A few lumps = no big deal.

❌ Mistake 2: Using Pre-Shredded Carrots

Look, I get it. Pre-shredded carrots are easy. But for this recipe? They’re a no-go.

Why it’s bad:
Pre-shredded carrots are dry and coarse, and they won’t melt into the batter the way fresh ones do.

Fix it:
Take 2 minutes to grate them yourself — fine or medium grater works best. The moisture from fresh carrots keeps the cake perfectly moist.

❌ Mistake 3: Too Much Pineapple Juice

If you’re using crushed pineapple (which I highly recommend), drain it really well.

Why it’s bad:
Excess liquid = soggy batter = weird gummy texture.

Fix it:
Strain the pineapple in a mesh sieve or press gently with a spoon to get the extra juice out.

❌ Mistake 4: Frosting a Warm Cake

The smell of warm carrot cake is irresistible… but please don’t frost it right out of the oven.

Why it’s bad:
Warm cake + cream cheese frosting = slippery, melty disaster.

Fix it:
Let the cake cool completely — like 100% — before frosting. If you’re in a rush, pop it in the fridge for 20–30 minutes to speed it up.

❌ Mistake 5: Skimping on the Salt

It seems minor, but a tiny pinch of salt in both the batter and the frosting makes a big difference.

Why it’s bad:
Without salt, your cake and frosting can taste flat or overly sweet.

Fix it:
Just ¼ to ½ teaspoon in the batter and a pinch in the frosting brings out all those warm, spicy flavors.

Avoid these little oopsies and you’re guaranteed to bake up a carrot cake that’ll earn “ooohs” and “aaahs” every time.

Final Thoughts

If you’ve made it this far, you’re either already baking… or you’re about to. And honestly? I’m so proud of you.

This carrot cake recipe isn’t just another bake — it’s a warm, comforting bite of “I got this.” (Made with whole wheat flour and topped with cream cheese frosting, of course.) it’s a warm, comforting bite of “I got this.” Whether you’re slicing it up for brunch with friends, sneaking a piece before bed, or meal-prepping it for weekday breakfast (power move), it’s the kind of recipe that makes you feel good.

Whole wheat flour keeps it hearty, the carrots keep it moist, and that dreamy frosting? Well, that’s the moment we all show up for, right?