Hands down one of the best carrot cakes ever!! Not trying to gaslight myself but this cake is SO bomb! 👀🥕Perfectly moist, easy to make, and topped with the dreamiest cream cheese frosting. This one never misses!
🥕FOR THE CARROT CAKE:
2 cups all-purpose flour spooned & leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup canola or vegetable oil (180ml)
4 large eggs at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots
🤍FOR THE CREAM CHEESE FROSTING:
1 (8-ounce) package brick style cream cheese softened
1/2 cup unsalted butter softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Spray two 9-inch cake pans and line with parchment paper. In a bowl, whisk together: Flour, baking powder, baking soda, spices, and salt. In another bowl, mix: Oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla. Stir in grated carrots to the wet mixture. Mix wet + dry ingredients until just combined. Divide into pans and bake 30–35 minutes, or until a toothpick comes out clean. Let cool, then remove from pans. Add frosting between layers. Stack and frost the top & sides. Optional: top with toasted walnuts. And just like that… the perfect homemade carrot cake. 🥹🎂
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If you’re looking to elevate your carrot cake baking experience, I highly recommend using freshly grated carrots rather than pre-shredded ones. Freshly grated carrots retain more moisture and texture, which helps the cake stay moist and tender. Additionally, incorporating unsweetened applesauce not only adds natural sweetness but also boosts the cake’s moistness without adding extra fat. When mixing the batter, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can lead to a denser cake, while gently folding the ingredients results in a lighter, fluffier texture. The blend of warm spices like cinnamon, ginger, and nutmeg truly brings out the signature flavor of carrot cake, so don’t skip these! For the cream cheese frosting, make sure your cream cheese and butter are softened to room temperature before mixing. This ensures a smooth, lump-free frosting that spreads easily. If you want to add a slight twist, you could also sprinkle some toasted walnuts or pecans on top for added crunch and flavor contrast. Baking at 350°F for around 30 to 35 minutes works well, but I suggest checking with a toothpick a few minutes before to avoid overbaking. The toothpick should come out clean or with just a few moist crumbs. Finally, this carrot cake is wonderful for various occasions such as Easter brunches, dessert parties, or cozy weekend treats. It’s easy enough to make on a weekday and impressive enough to serve guests. Give this recipe a try, and you’ll likely find it becoming your go-to carrot cake for years to come!
