This carrot cake is my absolute favorite! It’s super easy to make, perfectly moist, and topped with an irresistible homemade cream cheese frosting. Carrot cake might traditionally be associated with Easter, but trust me—this dessert deserves to be enjoyed all year long.
Over the years, this recipe has earned nearly 600 five-star reviews! Originally shared in 2017, I decided to update it with more tips and step-by-step photos to ensure you get perfect results every time. Once you discover how simple it is to make this homemade carrot cake, you’ll be making it over and over again.
Ingredients:
For the carrot cake:
- 2 cups all-purpose flour (250g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup canola or vegetable oil (180ml)
- 4 large eggs (room temperature)
- 1 ½ cups packed light brown sugar (300g)
- ½ cup granulated sugar (100g)
- ½ cup unsweetened applesauce (125g)
- 1 tsp pure vanilla extract
- 3 cups lightly packed grated carrots (300g)
For the cream cheese frosting:
- 1 (8 oz) package brick-style cream cheese (226g), softened
- ½ cup unsalted butter (115g), softened
- 2 cups powdered sugar (240g)
- 1 tsp pure vanilla extract
How to Make the Best Carrot Cake:
1. Make the Cake:
- Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In another large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
- Add the grated carrots to the wet ingredients and mix well.
- Gradually pour the wet mixture into the dry ingredients, mixing gently with a whisk or spatula until just combined. Be careful not to overmix the batter.
- Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes or until the cakes spring back when gently pressed and a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 20-25 minutes before transferring them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
- In the bowl of a stand mixer (or with a hand mixer), beat the cream cheese until smooth.
- Add the softened butter and mix for 30 seconds to 1 minute, until fully combined.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed.
3. Assemble and Frost the Cake:
- Once the cakes are fully cooled, level the tops with a cake leveler or a serrated knife.
- Place one layer on a cake stand or serving plate and spread about ½ cup of frosting on top, smoothing it evenly.
- Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.
- If desired, decorate with toasted pecans or other toppings of your choice.
FAQs:
- Does carrot cake need to be refrigerated? Yes, because of the cream cheese frosting, this cake should be stored in the fridge. It will stay fresh for 3-4 days in an airtight container.
- Can I freeze carrot cake? Yes! You can freeze individual slices wrapped tightly in plastic wrap or freeze the cake layers and frosting separately for up to 3 months.
- How do I grate carrots for carrot cake? You can use a box grater or a food processor to grate the carrots. Make sure to peel them and remove any blemishes before grating.
- Can I add nuts or raisins? Absolutely! Feel free to add ¾ to 1 cup of chopped walnuts or pecans, or add ½ cup of raisins to the batter for extra texture and flavor.
Adjusting Your Pan Size:
- 9×13-inch pan: Pour the batter into a greased 9×13 pan and bake for 35-45 minutes.
- 8-inch round pans: Grease two 8-inch pans, bake for 35-40 minutes.
- Cupcakes: This recipe makes about 28 cupcakes. Fill each liner about 2/3 full and bake for 16-20 minutes. You may want to double the frosting for cupcakes.
Baking Tips:
- Use the spoon-and-level method to measure flour: stir the flour in its container, spoon it into your measuring cup, and level it off with the back of a knife.
- If you don’t have applesauce, you can substitute it with ½ cup of plain Greek yogurt, sour cream, or crushed pineapple (drained).
- You can adjust the frosting amount if you love extra frosting—just increase the recipe by half for a thicker layer.
Video Tutorial:
Check out our step-by-step video tutorial to make this amazing carrot cake even easier!
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices
Enjoy this easy and delicious homemade carrot cake with creamy frosting that’s perfect for any occasion.