Carrot Cake Recipe

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe.

I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. Not only is this carrot cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece.

Why You’ll Love This Recipe

If you’re a fan of desserts that are both delicious and easy to make, this carrot cake will quickly become a favorite in your home. It’s moist, flavorful, and the cream cheese frosting adds the perfect touch of sweetness. Whether you’re serving it at a holiday gathering or enjoying a slice with your afternoon tea, it’s a treat that will delight everyone.

Kitchen Equipment You’ll Need

• Two 9-inch round cake pans
• Large mixing bowls
• Whisk
• Rubber spatula
• Wire rack

Ingredients

For the carrot cake:

• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup (180ml) canola or vegetable oil
• 4 large eggs, room temperature
• 1 and 1/2 cups (300 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:

• Preheat oven to 350°F. Spray two 9-inch round cake pans well with nonstick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
• Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
• Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Tips for Success

To ensure your carrot cake turns out perfectly moist, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Also, don’t overmix the batter; mix just until the ingredients are combined.

Additional Tips or Variations

For added texture, consider folding in a cup of chopped walnuts or pecans into the batter. You can also add a handful of raisins for a touch of sweetness. If you prefer a spicier cake, increase the ginger or nutmeg slightly.

Nutritional Highlights (Per Serving)

While specific nutrition can vary, a typical serving of carrot cake with cream cheese frosting is approximately 350 calories, with 15 grams of fat, 50 grams of carbohydrates, and 4 grams of protein.

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time? Yes, you can bake the cake layers in advance and store them in the refrigerator for up to 2 days. Just make sure to wrap them tightly in plastic wrap.

Can I freeze carrot cake? Absolutely! Once the cake has completely cooled, wrap it securely in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months.

Can I make cupcakes instead? Yes, this batter works great for cupcakes. Simply adjust the baking time to about 20-22 minutes.

Conclusion

This carrot cake recipe is a delightful treat that is sure to win over your family and friends. Its moist texture and rich flavor make it a standout dessert, perfect for any occasion. Give it a try and let us know how it turned out for you! We’d love to hear your thoughts and any creative variations you might have tried.