The BEST Carrot Cake with Cream Cheese Frosting Recipe
Introduction
This carrot cake is a classic dessert that balances warm spices with moist, tender cake layers and rich cream cheese frosting. Perfect for celebrations or a cozy treat, it’s guaranteed to impress with its delicious flavor and texture.
Ingredients
- 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 (for frosting)
Instructions
- Step 1: 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 circles. Set aside.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- Step 3: In a separate large bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Stir in the grated carrots.
- Step 4: Pour the wet ingredients into the dry ingredients and mix gently with a whisk or rubber spatula until just combined. Avoid overmixing.
- Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until the cake tops are set and a toothpick inserted in the center comes out clean.
- Step 6: Let the cakes cool in the pans on a wire rack for 20 to 25 minutes. Then remove from pans and cool completely on the rack.
- Step 7: For the frosting, beat the cream cheese in a mixer until smooth. Add the butter and beat for 30 seconds to 1 minute until creamy.
- Step 8: Add powdered sugar and vanilla extract to the cream cheese mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- Step 9: Level the tops of the cakes if needed. Place one layer on a cake stand and spread just over ½ cup of frosting evenly on top. Place the second layer and frost the top and sides of the cake with the remaining frosting.
Tips & Variations
- Use freshly grated carrots for the best texture and moisture.
- You can substitute half the vegetable oil with melted coconut oil for a subtle flavor twist.
- For added crunch, top the cake with chopped pecans or walnuts.
- If you prefer a less sweet frosting, reduce the powdered sugar gradually to your taste.
Storage
Store the carrot cake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices gently in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but make sure it includes xanthan gum or add it separately to help with texture.
Can I use a different frosting?
Absolutely! While cream cheese frosting complements this cake best, a simple vanilla buttercream or whipped cream topping also works well.
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The BEST Carrot Cake with Cream Cheese Frosting Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This moist and spiced carrot cake layered with creamy, tangy cream cheese frosting is perfect for any celebration or a cozy dessert. Featuring warm spices like cinnamon, ginger, and nutmeg, paired with the natural sweetness of grated carrots and applesauce, this cake strikes the perfect balance of flavor and texture. It is baked to golden perfection and finished with a smooth cream cheese frosting that can be easily customized with optional toppings like pecans.
Ingredients
Scale
Cake Ingredients
- 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)
Cream Cheese Frosting Ingredients
- 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
- Prepare the cake pans: Preheat your oven to 350°F (180°C). Thoroughly spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper circles to ensure easy removal of the cakes.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined. Set aside.
- Mix wet ingredients: In a separate large bowl, whisk the canola oil, eggs, light brown sugar, granulated sugar, unsweetened applesauce, and vanilla extract until fully blended. Then fold in the grated carrots until the mixture is uniform.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently mix with a whisk or rubber spatula just until combined. Be careful not to overmix the batter to maintain moistness and tenderness.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until the cake tops are set and a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the pans from the oven and transfer them to a wire rack. Let the cakes cool in the pans for 20 to 25 minutes. After that, carefully remove the cakes from the pans, peel off the parchment paper, and allow the cakes to cool completely on the wire rack.
- Prepare the cream cheese frosting: Using a stand mixer fitted with a paddle attachment or a hand-held mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Add the softened butter and continue mixing for 30 seconds to 1 minute until well combined and smooth.
- Finish the frosting: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, mixing continuously until the frosting is fully smooth and incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Assemble the cake: Level the tops of each cooled cake layer using a serrated knife or cake leveler for an even surface. Place one cake layer on a cake stand or plate. Spread just over ½ cup of the cream cheese frosting evenly on top. Add the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake smoothly.
- Optional topping: For added texture and flavor, decorate the top of the frosted cake with chopped pecans or any other preferred nuts or toppings. Serve and enjoy your classic carrot cake with cream cheese frosting!
Notes
- Use room temperature eggs and cream cheese to ensure smooth batter and frosting.
- To keep the cake moist, avoid overmixing the batter once the wet and dry ingredients are combined.
- You can substitute canola oil with vegetable oil or mild olive oil if preferred.
- Store leftover cake covered in the refrigerator for up to 4 days due to cream cheese frosting.
- Applesauce adds moisture and reduces the need for extra oil, making this cake a bit lighter.
- For a nut-free version, omit any nuts on top or inside the cake.
- Make sure to fully cool the cake layers before frosting to prevent melting or sliding.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake, cream cheese frosting, spiced cake, homemade cake, classic dessert
