Description
This is the ultimate recipe for a moist and flavorful carrot cake topped with rich, tangy cream cheese frosting. It is simple enough for any new baker to make successfully.
Ingredients
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 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
Instructions
- Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl. Set aside.
- In a separate large mixing bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Mix the grated carrots into the wet ingredients.
- Pour the wet ingredients into the dry ingredients. Mix with a whisk or rubber spatula until just combined. Do not over mix the batter.
- Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven. Cool in the pans on a wire rack for 20 to 25 minutes. Remove the cakes from the pans and finish cooling on the wire rack.
- To make the frosting, beat the cream cheese until smooth using a stand mixer with a paddle attachment or a hand-held mixer.
- Add the butter and mix for about 30 seconds to 1 minute until smooth and well combined.
- Add the powdered sugar and vanilla extract. Continue mixing until fully combined, scraping down the bowl sides as needed.
- Level the tops of each cake layer with a knife. Place one layer on a cake stand. Spread a little over 1/2 cup of frosting evenly over the first layer.
- Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. Add pecans or other toppings if you want.
Notes
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Freeze the cake and frosting for up to 3 months. Thaw overnight in the fridge and bring to room temperature before assembly.
- You can substitute the applesauce with ½ cup (120 grams) of sour cream or plain Greek yogurt.
- For a 9×13 cake, pour the batter into a sprayed 9×13 pan. Bake at 350°F (180°C) for 35 to 45 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American