The BEST Carrot Cake Recipe
The best carrot cake recipe delivers a moist, spiced, and flavor-packed dessert topped with creamy maple frosting, perfect for any celebration or cozy indulgence. Rich in tradition, endlessly adaptable, and irresistibly delicious, it’s the ultimate version of a timeless classic.
Ingredients
Carrot Cake Ingredients
- 2 cups 250 grams all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup 180 ml canola oil or vegetable oil
- 4 large eggs at room temperature
- 1½ cups 300 grams packed light brown sugar
- ½ cup 100 grams granulated sugar
- ½ cup 125 grams unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 cups 300 grams lightly packed grated carrots
Cream Cheese Frosting Ingredients
- 1 package 8 ounces / 226 grams brick-style cream cheese, softened
- ½ cup 115 grams unsalted butter, softened
- 2 cups 240 grams powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake:
- Preheat your oven to 350°F (180°C). Lightly grease two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything is evenly combined. Set the bowl aside.
- In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until the mixture is smooth and well blended. Stir in the grated carrots until fully incorporated.
- Add the wet ingredients to the bowl of dry ingredients and stir using a whisk or rubber spatula just until combined—be careful not to overmix.
- Evenly divide the batter between the two prepared cake pans. Bake for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven and place them on a wire rack. Let them cool in the pans for 20 to 25 minutes, then carefully remove them from the pans and return them to the rack to cool completely.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the cream cheese until smooth. Add the softened butter and continue mixing for 30 seconds to 1 minute, or until the mixture is well combined and creamy.
- Add the powdered sugar and vanilla extract, then mix until the frosting is fully blended, stopping occasionally to scrape down the sides of the bowl.
To assemble the cake:
- If necessary, level the tops of both cake layers using a knife or cake leveler. Place one cake layer on a serving plate or cake stand. Spread just over ½ cup of frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake. If desired, garnish with chopped pecans or your choice of toppings.
Notes
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture. Freezing Instructions:
Both the cake and frosting freeze well for up to 3 months. For best results, thaw them overnight in the refrigerator, then bring to room temperature before assembling the cake. Applesauce Substitution:
If preferred, you can substitute the ½ cup (120 grams) of applesauce with an equal amount of sour cream or plain Greek yogurt for a slightly richer texture. To Make a 9×13 Cake:
Lightly grease a 9×13-inch baking pan with nonstick spray, pour in the batter, and bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Store the cake in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture. Freezing Instructions:
Both the cake and frosting freeze well for up to 3 months. For best results, thaw them overnight in the refrigerator, then bring to room temperature before assembling the cake. Applesauce Substitution:
If preferred, you can substitute the ½ cup (120 grams) of applesauce with an equal amount of sour cream or plain Greek yogurt for a slightly richer texture. To Make a 9×13 Cake:
Lightly grease a 9×13-inch baking pan with nonstick spray, pour in the batter, and bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.