The BEST Carrot Cake with Cream Cheese Frosting Recipe
This classic carrot cake is incredibly moist and flavorful, loaded with freshly grated carrots and warm spices like cinnamon, ginger, and nutmeg. Topped with a rich and creamy homemade cream cheese frosting, this cake is perfect for celebrations or any occasion requiring a delicious homemade dessert. The combination of brown sugar, applesauce, and oil yields a tender crumb, while the spice blend highlights the natural sweetness of the carrots.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup canola or vegetable oil (180ml)
- 4 large eggs (at room temperature)
- 1 ½ cups packed light brown sugar (300 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup unsweetened applesauce (125 grams)
- 1 teaspoon pure vanilla extract
- 3 cups lightly packed grated carrots (300 grams)
Cream Cheese Frosting
- 1 (8-ounce) package brick style cream cheese (226 grams), softened
- ½ cup unsalted butter (115 grams), softened
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pans: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with non-stick cooking spray and line the bottom of each with a parchment paper circle to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. Set aside.
- Combine wet ingredients: In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Stir in the grated carrots thoroughly.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently mix with a whisk or rubber spatula until just combined. Do not overmix to keep the cake tender.
- Bake the cakes: Evenly distribute the batter between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until the cake tops are set and a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove cakes from the oven and set on a wire rack. Let them cool in the pans for 20 to 25 minutes before removing the cakes from the pans to cool completely on the rack.
- Make the frosting: Using a stand mixer with paddle attachment or a handheld mixer, beat the softened cream cheese until smooth. Add softened butter and beat for 30 seconds to 1 minute until creamy and combined.
- Finish frosting: Gradually add powdered sugar and vanilla extract; mix until fully incorporated and smooth, scraping down the sides of the bowl as necessary.
- Assemble the cake: Level the tops of both cake layers with a knife or cake leveler. Place one cake layer on a cake stand or serving plate, spread slightly over ½ cup of frosting evenly on top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake smoothly.
- Optional decoration: Garnish the frosted cake with pecans or your choice of toppings if desired. Serve and enjoy!
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter to maintain a tender and moist cake texture.
- Line cake pans with parchment for easy removal and even baking.
- Use freshly grated carrots for optimal moisture and flavor.
- Allow cakes to cool completely before frosting to prevent melting.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Applesauce adds moisture and reduces the need for extra oil, making the cake slightly lighter.
