There’s something truly special about a moist and spiced carrot cake topped with velvety cream cheese frosting. It’s one of those timeless desserts that brings warmth to any celebration, from birthdays to holiday gatherings. This homemade carrot cake is rich in flavor, soft in texture, and topped with the silkiest cream cheese frosting that melts in your mouth.
The balance of spices, sweetness, and tangy frosting is simply irresistible, making this recipe a go-to for dessert lovers everywhere. And the best part? It’s surprisingly simple to make. Whether you’re a seasoned baker or a beginner, this carrot cake will be a showstopper at your next event!
About the Recipe
If you’re like me, you probably grew up thinking carrot cake was one of those desserts you only found at fancy bakeries. But once I started making it at home, I realized how much better it tastes when it’s freshly baked—and just how easy it is to pull together!
This carrot cake recipe is moist without being overly dense, thanks to the addition of applesauce. The blend of cinnamon, ginger, and nutmeg adds warmth and depth, while the cream cheese frosting perfectly balances out the sweetness. Plus, it’s loaded with freshly grated carrots, so you can tell yourself it’s practically a vegetable dish (wink, wink).
Why You’ll Love This Carrot Cake
- Packed with fresh, flavorful ingredients.
- Moist, tender texture with a hint of spice.
- Cream cheese frosting that’s smooth and tangy.
- Easy to make but impressive enough for special occasions.
- A versatile dessert that can be baked as a layer cake, cupcakes, or even a sheet cake.
Equipment Needed
Before diving into the recipe, make sure you have these tools on hand to create the perfect carrot cake:
- Mixing Bowls: For combining your dry and wet ingredients.
- Whisk: To blend the ingredients smoothly and evenly.
- Hand or Stand Mixer: Essential for preparing the frosting and ensuring it’s creamy and lump-free.
- 9-Inch Round Cake Pans: This recipe uses two layers for a classic look.
- Parchment Paper: To line the cake pans and prevent sticking.
- Cooling Rack: For cooling the cakes evenly.
- Rubber Spatula: Perfect for folding ingredients and scraping the bowl clean.
- Cake Leveler or Knife: To level the cake layers for smooth assembly.
Ingredients
For the Cake:
- 2 cups all-purpose flour (250 grams): Spooned and leveled for accuracy.
- 2 teaspoons baking powder: Adds lift and fluffiness to the cake.
- 1 teaspoon baking soda: Ensures the cake rises perfectly.
- 1 ½ teaspoons ground cinnamon: The key spice for that classic carrot cake flavor.
- ½ teaspoon ground ginger: Adds a subtle warmth.
- ¼ teaspoon ground nutmeg: For a touch of depth.
- ½ teaspoon salt: Balances the sweetness.
- ¾ cup canola or vegetable oil (180ml): Keeps the cake moist.
- 4 large eggs: At room temperature for better mixing.
- 1 ½ cups packed light brown sugar (300 grams): Adds sweetness and a hint of molasses flavor.
- ½ cup granulated sugar (100 grams): Balances the sweetness with a lighter touch.
- ½ cup unsweetened applesauce (125 grams): Contributes to the moist texture without adding fat.
- 1 teaspoon pure vanilla extract: Enhances the flavor.
- 3 cups grated carrots (300 grams): Freshly grated for the best texture and flavor.
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese (226 grams): Brick-style, softened for easy mixing.
- ½ cup unsalted butter (115 grams): Softened to room temperature for a smooth frosting.
- 2 cups powdered sugar (240 grams): Sifted for a lump-free frosting.
- 1 teaspoon pure vanilla extract: Adds a hint of sweetness and flavor.
How to Make the Perfect Carrot Cake – A Classic Delight
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (180°C). Spray two 9-inch round cake pans with non-stick cooking spray, then line the bottoms with parchment paper circles. This ensures your cakes release effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set this aside.
Step 3: Combine the Wet Ingredients
In another large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until the mixture is smooth and fully combined. Stir in the grated carrots, ensuring they are evenly distributed throughout the batter.
Step 4: Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the bowl of dry ingredients. Use a whisk or a rubber spatula to mix them together until just combined. Be careful not to overmix; this ensures your cake remains soft and tender.
Step 5: 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 tops are set and a toothpick inserted into the center of the cakes comes out clean. Once baked, transfer the cakes to a wire rack and let them cool in the pans for about 20 to 25 minutes. Then, gently remove the cakes from the pans and allow them to cool completely.
Making the Cream Cheese Frosting and Assembling the Cake
Step 6: Prepare the Cream Cheese Frosting
While the cakes cool, it’s time to whip up the frosting. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Add the softened butter and mix for an additional 30 seconds to 1 minute until well combined.
Next, gradually add the powdered sugar, one cup at a time, mixing well after each addition. Finally, pour in the vanilla extract and beat the frosting until light, fluffy, and fully blended. Be sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.
Step 7: Level the Cake Layers
Once the cakes have cooled completely, use a knife or cake leveler to trim the tops of each cake layer, ensuring they are flat. This step helps the layers stack evenly and makes frosting the cake much easier.
Step 8: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread about ½ cup of frosting evenly over the top using an offset spatula.
- Gently place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with your spatula.
Step 9: Add Finishing Touches
For a beautiful presentation, sprinkle chopped pecans, walnuts, or shredded coconut on top of the frosted cake. Alternatively, decorate with a light dusting of cinnamon or edible flowers for a more elegant touch.
FAQs
1. Can I make this recipe ahead of time?
Absolutely! You can bake the carrot cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it for the freshest taste.
2. Can I replace the applesauce in the recipe?
Yes! You can substitute the applesauce with ½ cup of sour cream or plain Greek yogurt. Both options will maintain the moistness and structure of the cake.
3. Can I use this recipe for cupcakes?
Definitely! This recipe makes about 24 cupcakes. Simply line a muffin tin with cupcake liners, fill each one about ¾ full, and bake at 350°F (180°C) for 18–22 minutes or until a toothpick comes out clean.
4. Why is my cake too dense?
A dense cake is usually the result of overmixing the batter or using the wrong measurements for your ingredients. Be sure to mix just until the ingredients are combined and always level your flour when measuring.
Troubleshooting Tips
- Dry Cake: Ensure you’re not overbaking the cake. Check for doneness a few minutes before the recommended baking time ends.
- Lumpy Frosting: Always use softened cream cheese and butter, and sift your powdered sugar before mixing to avoid lumps.
- Uneven Layers: Trim your cake layers with a serrated knife or cake leveler for a professional finish.
How to Store Carrot Cake
Room Temperature:
If frosted with cream cheese frosting, store the cake in an airtight container in the refrigerator. However, if unfrosted, you can keep the layers at room temperature for up to 2 days.
Refrigeration:
Store the frosted carrot cake in the refrigerator for up to 4 days. Allow the cake to sit at room temperature for about 20 minutes before serving to enhance its flavor and texture.
Freezing Instructions:
Both the cake layers and frosting freeze beautifully. Wrap each layer tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. The frosting can also be frozen in an airtight container. Thaw overnight in the refrigerator before assembling and serving.
With this recipe, you’ll have a show-stopping carrot cake that’s moist, flavorful, and crowned with the perfect cream cheese frosting. It’s a dessert that’s guaranteed to impress your family and friends. Enjoy!
