Comments on: The Best Carrot Cake Recipe

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 19:11:43 +0000

In reply to Lauren J. Hi Lauren! We haven't tried making it that way, but others have done so successfully :)

By: Lauren J

Lauren J — Fri, 24 Jul 2026 01:07:17 +0000

I absolutely love your carrot cupcake recipe, looking to try the cake recipe for my daughter’s first birthday. She has a dairy allergy, have you tried to make the frosting dairy free (would substitute “buttery”spread and vegan cream cheese).

By: Sam Merritt

Sam Merritt — Sat, 18 Jul 2026 02:03:04 +0000

In reply to denise. Hi Denise! How many layers high are you going to stack this, 6 layers? It is a pretty solid cake, but if you start getting too high you may need dowels in it. I haven't personally done it so I just can't say for sure how it would go. If you do try it I would love to know how it turns out. :)

By: denise

denise — Fri, 17 Jul 2026 22:39:47 +0000

I am curious. What are your thoughts – for this as a 3 tier wedding cake. I’m baking one and some carrot cakes are too floppy. I was planning on cream cheese frosting between layers and Swiss merengue on the outside. Thanks for any help

By: Sam Merritt

Sam Merritt — Mon, 29 Jun 2026 02:11:15 +0000

In reply to Angela. Hi Angela! These cake layers should freeze just fine and last several months in the freezer. :)

By: Angela

Angela — Sun, 28 Jun 2026 12:42:56 +0000

Can you freeze one of the layers ? If so for how long ?

By: Wendy Ross

Wendy Ross — Fri, 26 Jun 2026 01:37:37 +0000

I made this for a family gathering on Father’s Day. My 5 year old great nephew came to me, gave me a hug, and stated “this is the best cake I’ve ever had”. 🥰

By: Joyce

Joyce — Wed, 17 Jun 2026 00:20:14 +0000

I use King Arthur. Measure to Measure gluten free flour and it works great for cakes and most cookies. It’s the best one I have found. I have celiac so I have to be very careful. Love your recipes.

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 13:16:52 +0000

In reply to Ulrike. I have not personally tried using applesauce instead of oil, but others have reported doing so with success. :)

By: Ulrike

Ulrike — Thu, 11 Jun 2026 23:49:06 +0000

can i use apple sauce in place of oil ?

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 11:44:15 +0000

In reply to Ella McLane. Hi Ella! The batter will likely over-flow the 3 6 inch pans, unless you have really deep ones. I'm not sure what the bake time would be.

By: Ella McLane

Ella McLane — Fri, 29 May 2026 01:45:15 +0000

Possibly a silly question…in the notes section it says that this would make four layers if I use a 6-inch pan—if I were to condense the batter into three 6-inch layers instead of four, would you have an idea of how much longer they should bake since there will be more batter in each pan?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 18 May 2026 17:45:42 +0000

In reply to Robert Kann.

We’re so happy you enjoyed it, Robert! You can certainly add raisins. Also, this recipe works well in a 9×13″ pan if you want to try it that way 🙂

By: Robert Kann

Robert Kann — Sat, 16 May 2026 11:59:51 +0000

FANTASTIC!!! This will be my “GO TO CARROT CAKE RECIPE FROM NOW ON”!!! Only change I would add is “I LOVE RAISINS”, and I think adding raisins, gives it a special taste, that I love!! Would love to have the “SHEET CARROT CAKE RECIPE”, if there is any different thing you do!!! THANK YOU VERY MUCH!!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 15 May 2026 17:13:14 +0000

In reply to Kelley Reinhardt. Thanks so much, Kelley! We're so happy it's a hit for you

By: Kelley Reinhardt

Kelley Reinhardt — Thu, 14 May 2026 22:40:36 +0000

Love this cake it's tried and true best Carrot cake every time. Thank you.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 12 May 2026 14:15:27 +0000

In reply to Michelle Pearce. Hi Michelle! You can make the recipe + ½ of a second batch for a 12x18" pan. The bake time will be different, so keep an eye on it!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 12 May 2026 14:09:11 +0000

In reply to angela mulcahy. Hi Angela! Yes, though extra virgin will likely impart a flavor. If you'd like to avoid that, use a light olive oil. Hope that helps!

By: angela mulcahy

angela mulcahy — Tue, 12 May 2026 10:21:43 +0000

Hi!! I love this recipe so much, just wondering if I could use olive oil instead of vegetable oil?
Thanks!

By: Michelle Pearce

Michelle Pearce — Mon, 11 May 2026 23:21:13 +0000

I would like to make this in a 12 by 18 inch pan. How many times should I multiply this recipe?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 16:44:50 +0000

In reply to David George. So glad you enjoyed it so much, David!

By: David George

David George — Sun, 10 May 2026 03:07:57 +0000

Made this for daughter’s birthday. It was amazing. Moist and full of carrots! Cream cheese frosting perfect pairing. May challenge Red Velvet Cake for my favorite.

By: Sam Merritt

Sam Merritt — Mon, 04 May 2026 16:36:14 +0000

In reply to Sol. I'm so glad you've enjoyed the cake so much! I typically qualify a small egg as being between 54-62 grams, with the shell. How does your batter compare to mine in the video?

By: Sol

Sol — Sat, 02 May 2026 19:32:01 +0000

I’ve made this cake twice and it’s great! but I’m wondering if in the future you can add the weight in grams of eggs. also could you describe how the batter should be? i feel like my batter is sort of thick. its been a year since I’ve made this cake so I can’t quite remember what it was like the last two times. I’d hate to add something more and mess it up. i weigh my ingredients rather than measure them out

By: Amy Dupree

Amy Dupree — Fri, 01 May 2026 01:12:47 +0000

Hands down the best carrot cake ever! My family absolutely loves this cake and I’m asked often to bake it. It couldn’t be any easier and it’s melt in your mouth moist and delicious! Another winner, Sam! You are amazing! Thanks for sharing this recipe!