Carrot cake is one of those classic desserts that deserves to be enjoyed all year round. While many only make it for special occasions like Easter, I believe this cake, with its perfectly moist texture and homemade cream cheese frosting, is a treat that should be savored anytime. This recipe has been a favorite for years and has garnered over 600 five-star reviews, proving that it’s truly the best!
Why This Carrot Cake Recipe is a Winner
This easy-to-make carrot cake is a crowd-pleaser. It’s incredibly moist, flavorful, and topped with a smooth, creamy frosting. Whether you’re making it for a celebration or just because, it’s sure to satisfy your sweet tooth. Here’s everything you need to know to make it.
Key Ingredients for Success
Spices: A mix of ground cinnamon, ginger, and nutmeg gives this cake its warm, comforting flavor without being overpowering. You can adjust the spices to your liking if you prefer more depth.
Oil: A neutral-flavored oil like vegetable or canola oil works best. You can also use melted coconut oil, just make sure your other ingredients are at room temperature to avoid solidification.
Applesauce: Unsweetened applesauce adds the perfect moisture to the cake without making it greasy. If you only have sweetened applesauce, reduce the sugar by 2 to 3 tablespoons.
Carrots: Freshly grated carrots are essential. Don’t use pre-shredded ones—they’re often too dry. Aim for about 3 cups of finely grated carrots for that perfect texture.
Cream Cheese: Use a block of cream cheese for the frosting. Avoid whipped cream cheese, as it can make the frosting too runny.
How to Make the Perfect Carrot Cake
1. Prepare the Cake Layers:
Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans with nonstick spray and line them with parchment paper. This step ensures the cakes come out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
4. Add the Carrots:
Stir in the freshly grated carrots to the wet ingredients to evenly distribute them.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture into the wet ingredients, stirring gently until combined. Avoid over-mixing to keep the cake light and fluffy.
6. Bake the Cake Layers:
Divide the batter evenly between the two cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 20 to 25 minutes in the pans before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
1. Mix the Frosting:
Beat the cream cheese until smooth, then add the butter and continue to mix until fully combined. Add powdered sugar and vanilla extract, mixing until the frosting is light and creamy.
2. Assemble the Cake:
Level the tops of the cake layers using a knife or cake leveler. Place one layer on a cake stand, spread a little over ½ cup of frosting evenly on top, then place the second layer on top. Frost the top and sides with the remaining frosting, using an angled spatula or spoon for smooth coverage. Optionally, sprinkle chopped toasted pecans or walnuts on top for extra flavor and texture.
Tips and Variations
- Storage: Store the frosted cake in the fridge for up to 4 days. If you have leftovers, it’s best to keep the cake in an airtight container.
- Freezing: You can freeze the cake layers and frosting separately for up to 3 months. Thaw overnight in the fridge before assembling and bringing to room temperature.
- Add-ins: Want to mix it up? Feel free to add chopped walnuts, pecans, or even raisins. About ¾ to 1 cup of nuts or ½ cup of raisins will give your cake an extra layer of texture.
- No Applesauce? You can substitute with plain Greek yogurt, sour cream, or even canned crushed pineapple (drained) if you don’t have applesauce on hand.
Baking Tips for Success
- Measure Flour Correctly: Use the spoon-and-level method to avoid packing the flour, which could result in a dense cake.
- Pans: If you don’t have 9-inch round pans, you can use a 9×13-inch pan or even make cupcakes. Bake cupcakes for 16 to 20 minutes.
- Frosting: If you love frosting, feel free to double the cream cheese frosting recipe to ensure you have enough to generously cover your cake.
Frequently Asked Questions
Does carrot cake need to be refrigerated?
Yes, because of the cream cheese frosting, it should be kept in the fridge. It stays fresh for up to 4 days in an airtight container.
Can I freeze carrot cake?
Yes! Wrap individual slices in plastic wrap and store in a freezer bag, or freeze the cake layers and frosting separately for up to 3 months. Thaw overnight and assemble before serving.
Can I add nuts or raisins to the batter?
Absolutely! Chopped walnuts or pecans are a great addition, as are raisins. Just make sure to fold them in gently to avoid overmixing the batter.
This recipe has been tried, tested, and loved by many, and it’s sure to become your go-to carrot cake. Happy baking!
Ingredients
For the carrot cake:
- 2 cups all-purpose flour (250 grams), spooned and leveled
- 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)
For the 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
To make the carrot cake:
- Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper circles. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
- Stir in the grated carrots until evenly distributed.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined, being careful not to over-mix.
- Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 20 to 25 minutes before transferring them to a wire rack to cool completely.
To make the cream cheese frosting:
- Beat the cream cheese until smooth. Add the butter and beat until fully combined and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed.
To assemble the cake:
- Level the tops of the cake layers using a knife or cake leveler.
- Place one cake layer on a cake stand. Spread over ½ cup of frosting evenly on top.
- Place the second cake layer on top and frost the top and sides with the remaining frosting.
- Optional: Top with chopped toasted nuts or additional toppings of your choice.
Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: The cake layers and frosting can be frozen separately for up to 3 months. Thaw in the fridge overnight and bring to room temperature before assembling.
Enjoy your homemade carrot cake!
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