Description
This is my favorite recipe for homemade carrot cake. This cake is easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
Ingredients
Scale
- 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)
- 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
- Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper. 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 bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined, avoiding over mixing.
- Evenly pour the batter between both prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool in the pans for 20 to 25 minutes. Once cooled, remove from pans and finish cooling on a wire rack.
- To make the cream cheese frosting, beat the cream cheese until smooth. Add the butter and mix until well combined and smooth.
- Add the powdered sugar and vanilla extract, mixing until fully combined, scraping down the sides as needed.
- To assemble, level the tops of each cake. Place one layer on a cake stand, top with over 1/2 cup frosting, and smooth it out. Place the other layer on top and frost the top and sides with remaining frosting. Add toppings if desired.
Notes
- This cake is best served after a few hours of chilling.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Carrot Cake, Cream Cheese Frosting, Homemade Cake