This is my favorite recipe for a supremely moist and flavorful Carrot Cake with a rich and tangy Cream Cheese Frosting. It’s perfect for birthdays, Easter, or any time you’re craving a comforting, spiced dessert.
This recipe makes a two-layer 9-inch cake or a 9×13-inch sheet cake.
Carrot Cake with Cream Cheese Frosting
Yields: 12-16 servings
Prep time: 30 minutes
Bake time: 30-35 minutes
For the Carrot Cake:
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Dry Ingredients:
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2 cups (250g) all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 ½ teaspoons ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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½ teaspoon salt
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Wet Ingredients & Mix-ins:
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1 cup (200g) packed light or dark brown sugar
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1 cup (200g) granulated sugar
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4 large eggs, at room temperature
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1 cup (240ml) vegetable oil (or canola oil)
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½ cup (120g) unsweetened applesauce
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2 teaspoons vanilla extract
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3 cups (about 300g) peeled and grated carrots (from about 4-5 medium carrots)
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1 cup (100g) chopped walnuts or pecans (optional)
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½ cup (75g) raisins (optional)
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For the Cream Cheese Frosting:
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1 (8-ounce) block full-fat cream cheese, softened to room temperature
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½ cup (1 stick / 115g) unsalted butter, softened to room temperature
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3 cups (360g) powdered sugar (confectioners’ sugar), sifted
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
1. Prepare for Baking
Preheat your oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans (or one 9×13-inch pan). You can also line the bottoms with parchment paper rounds for extra insurance.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Mix the Wet Ingredients
In a very large bowl, whisk together the brown sugar, granulated sugar, and eggs until smooth and combined. Add the vegetable oil, applesauce, and vanilla extract, and whisk until the mixture is emulsified and smooth.
4. Combine Wet and Dry
Pour the dry ingredients into the wet ingredients. Mix with a spatula or whisk just until combined. Do not overmix; a few streaks of flour are okay.
5. Add Carrots and Mix-ins
Fold in the grated carrots, and the walnuts and raisins (if using) with a rubber spatula until evenly distributed. The batter will be thick and full of goodness.
6. Bake
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops will be golden brown. If using a 9×13 pan, bake for 35-40 minutes.
7. Cool Completely
Let the cakes cool in the pans on a wire rack for 15 minutes. Then, carefully turn them out onto the wire rack to cool completely. The cakes must be 100% cool before frosting, or the frosting will melt.
8. Make the Frosting
While the cake cools, make the frosting. In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth, creamy, and free of lumps (about 2 minutes). Add the vanilla and a pinch of salt and mix to combine. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the sugar is added, increase the speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.
9. Assemble and Frost
If the cakes have domed tops, use a serrated knife to level them. Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly on top. Place the second cake layer on top. Apply a thin “crumb coat” of frosting all over the cake and refrigerate for 15-20 minutes to set the crumbs. Then, finish frosting the cake with the remaining frosting.
10. Serve and Store
Decorate with extra walnuts or a sprinkle of cinnamon if desired. Slice and serve! Store leftover cake in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving for the best flavor and texture.
Tips for Success:
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Grate Your Own Carrots: Pre-shredded carrots from the store are too dry and thick. For the moistest cake, buy whole carrots and grate them yourself on the small side of a box grater.
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Room Temperature Ingredients: This is key for the frosting. Cold cream cheese or butter will give you a lumpy frosting. Take them out of the fridge at the same time you start baking the cake.
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Don’t Overmix: Overmixing the batter after adding the flour can develop the gluten and make the cake tough. Mix until it just comes together.