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The BEST Carrot Cake with Cream Cheese Frosting Recipe

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4.3 from 7 reviews

This classic carrot cake features moist, spiced layers filled with grated carrots and a luscious cream cheese frosting. Perfectly balanced with warm cinnamon, ginger, and nutmeg, this cake is a crowd-pleaser for any occasion. The recipe yields two 9-inch round cakes, frosted smoothly with a rich cream cheese and butter frosting, delivering a delightful blend of spice and sweetness.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

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

  1. Preheat and prepare pans. Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans generously with non-stick cooking spray and line the bottoms with parchment paper circles. Set these aside for your batter.
  2. Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. This ensures your spices and leavening agents are evenly distributed throughout the batter.
  3. Combine wet ingredients and carrots. In a separate large mixing bowl, whisk together canola oil, eggs, packed light brown sugar, granulated sugar, unsweetened applesauce, and vanilla extract until fully combined. Stir in the grated carrots thoroughly to incorporate them evenly.
  4. Merge wet and dry ingredients. Pour the wet carrot mixture into the dry ingredients bowl. Using a whisk or rubber spatula, gently fold the mixture until just combined, being careful not to overmix to maintain a tender crumb.
  5. Divide batter and bake. Evenly pour the batter into the prepared cake pans. Bake in your preheated oven for 30 to 35 minutes, or until the cake tops are set and a toothpick inserted in the center comes out clean.
  6. Cool the cakes. Remove the pans from the oven and transfer to a wire rack. Let the cakes cool in the pans for 20 to 25 minutes, then remove from the pans and return to the wire rack to cool completely before frosting.
  7. Prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand-held mixer in a large bowl, beat the softened cream cheese until smooth. Add softened unsalted butter and beat for 30 seconds to 1 minute until well combined and smooth.
  8. Finish frosting. Add the powdered sugar and vanilla extract to the cream cheese mixture. Continue mixing until fully incorporated, stopping to scrape down the sides of the bowl as needed to ensure even mixing.
  9. Assemble the cake. Level the tops of both cooled cakes using a knife or cake leveler for even stacking. Place one layer on a cake stand and spread just over ½ cup of frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake evenly.
  10. Optional garnish. Decorate the frosted cake with pecans or other toppings of your choice for added texture and flavor.

Notes

  • Make sure the eggs and cream cheese are at room temperature to ensure the batter and frosting blend smoothly.
  • Do not overmix the batter to keep the carrot cake moist and tender.
  • Applesauce adds moisture and reduces the fat content, but you can substitute with additional oil if preferred.
  • Grate carrots finely or use a food processor for even distribution in the batter.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • You can store the frosted cake in the refrigerator for up to 3 days, covered tightly.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/the-best-carrot-cake-with-cream-cheese-frosting-recipe/