Description
A moist and tender carrot cake layered with tangy cream cheese frosting. Packed with fresh carrots, warm spices, and a touch of applesauce, this cake is comforting, flavorful, and perfect for any celebration.
Ingredients
- 2 cups all-purpose flour, spooned & 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
- 4 large eggs, at room temperature
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 cups lightly packed grated carrots
- 1 (8-ounce) block cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Optional: chopped pecans or walnuts for garnish
Instructions
- Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line bottoms with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until smooth.
- Stir in grated carrots. Add wet mixture to dry mixture and fold just until combined.
- Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese until smooth. Add butter and mix until creamy. Blend in powdered sugar and vanilla until fluffy.
- Level cakes if needed. Spread frosting between layers, then cover top and sides. Garnish with chopped pecans or walnuts if desired.
Notes
- Grate carrots finely for the best texture; avoid pre-shredded carrots as they are too dry.
- Add raisins or chopped nuts for extra flavor and crunch.
- Can substitute crushed pineapple for applesauce for a fruity variation.
- Double frosting if you prefer thicker layers or extra decoration.
- Recipe works well as cupcakes (16–20 minutes bake time, makes ~28 cupcakes).
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 480
- Sugar: 42 g
- Sodium: 360 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
