Carrot cake is an enduring classic, and this recipe makes it exceptionally simple to prepare. The result is a perfectly moist cake complemented by a rich cream cheese frosting that’s just as easy to whip up. Whether you’re baking for a special occasion or simply treating yourself, this foolproof recipe delivers satisfying results every time.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 55-60 minutes
• Servings: 10-12 slices

Why You’ll Love This Recipe

• Easy to follow: Straightforward steps make it accessible for all skill levels.
• Moist texture: The combination of applesauce and oil ensures a tender crumb.
• Perfect balance: Spices like cinnamon and ginger bring warmth without overpowering.
• Crowd-pleaser: A universally loved dessert with classic flavors.

Ingredients

• 2 cups all-purpose flour: Forms the base structure, ensuring a reliable texture.
• 2 teaspoons baking powder: Provides necessary lift alongside the baking soda.
• 1 teaspoon baking soda: Helps the cake rise and contributes to texture.
• 1 ½ teaspoons ground cinnamon: Adds warmth and a hint of spice.
• ½ teaspoon ground ginger: Offers a bit of zing to complement the sweetness.
• ¼ teaspoon ground nutmeg: Imparts depth and complexity to the spice profile.
• ½ teaspoon salt: Balances flavors and enhances sweetness.
• ¾ cup canola or vegetable oil (180ml): Maintains moisture—use light olive oil if preferred.
• 4 large eggs (at room temperature): Acts as a binder and leavening agent.
• 1 ½ cups packed light brown sugar (300 grams): Adds moisture and a rich molasses flavor.
• ½ cup granulated sugar (100 grams): Provides additional sweetness. Substitute with coconut sugar if desired.
• ½ cup unsweetened applesauce (125 grams): Keeps the cake moist while being a healthier choice than more oil.
• 1 teaspoon pure vanilla extract: Enhances overall flavor and complements the spices.
• 3 cups lightly packed grated carrots (300 grams): Essential for traditional carrot cake; they add sweetness and texture.
• 1 (8-ounce) package brick style cream cheese (226 grams, softened): Forms the creamy base for the frosting.
• ½ cup unsalted butter (115 grams, softened): Adds richness to the frosting.
• 2 cups powdered sugar (240 grams): Sweetens frosting and creates a smooth texture.
• 1 teaspoon pure vanilla extract: Provides additional depth to the frosting’s flavor.

How to Make It

Step 1: Prepare Your Pans

Preheat the oven to 350°F (180°C). Coat two 9-inch round cake pans with nonstick spray and line the bottoms with parchment paper circles. This ensures easy release once baked and prevents sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Combine thoroughly, as evenly mixed dry ingredients translate to an even rise and consistent flavor throughout the cake.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract. Stir in the grated carrots until everything is well combined. The carrots add moisture and sweetness, helping achieve a tender cake texture.

Step 4: Incorporate Ingredients

Pour the wet ingredients into the dry, mixing gently with a whisk or spatula until just combined. Avoid overmixing; doing so can lead to a dense cake. Stop as soon as you no longer see dry flour.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean. This indicates that the cakes are fully cooked without dryness.

Step 6: Cool and Prepare Frosting

Remove the pans from the oven and allow to cool on a wire rack for 20 to 25 minutes before removing the cakes to cool completely. Meanwhile, prepare the frosting by beating the softened cream cheese until smooth, then adding the butter. Gradually add powdered sugar and vanilla until smooth and spreadable.

Step 7: Assemble the Cake

Level the tops of each cake for an even layer. Place one cake on a stand, spread with frosting, then top with the second layer. Use remaining frosting to cover the top and sides. Optionally, finish with chopped pecans or your choice of decoration for added texture and flavor.

Recipe FAQs

Can I make this carrot cake in advance?

Yes, the cake layers can be baked a day in advance and stored tightly wrapped at room temperature. Apply frosting just before serving for the freshest presentation.

What is the best way to store leftover carrot cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving to enjoy the best texture.

Can I use pre-shredded carrots?

It’s best to grate carrots yourself for this recipe. Pre-shredded carrots tend to be drier and thicker, which can affect the cake’s texture and moisture level.