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Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice! The perfect dessert for Easter!
BEST Carrot Cake Recipe
What says Easter more than Carrot Cake? This Carrot Cake Recipe is super moist, soft with just the right amount of spice. It’s the perfect way to celebrate the start of Spring!
Homemade Carrot Cake is one of my favorite desserts aside from my favorite Chocolate Cake. I love my Carrot cake loaded up with walnuts for crunch and topped with tons of cream cheese frosting. This carrot cake comes out moist and tender thanks to the eggs, oil and applesauce!
Ingredients
- All purpose flour: I have made this cake with gluten free flour and it works just as well! You can also use white whole wheat flour to make the recipe a bit healthier.
- Baking powder and Baking soda: Are both used in this recipe to help the cake rise.
- Spices: Cinnamon, nutmeg and salt are added.
- Eggs: Give the cake texture and add lots of moisture.
- Oil: I use canola oil or vegetable oil. Melted coconut oil can also be substituted.
- Sugar: I use a combination of granulated sugar and light brown sugar. The light brown sugar adds extra flavor and added moisture.
- Apple sauce: Adds a bit of sweetness and moisture to this easy carrot cake recipe. You can substitute crushed up pineapple in place of the apple sauce if you prefer.
- Carrots: This recipe calls for a lot of shredded carrots! This is what makes the cake so moist! I recommend shredding your carrots and home and not buying pre shredded carrots which tend to be on the drier side.
- Nuts: Chopped up walnuts or pecans give the cake a nice crunch and added texture.
- Optional add in’s: Raisins, dried cranberries, unsweetened shredded coconut.
How to make Carrot Cake
- Preheat oven: To 350 degrees. Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
- Combine dry ingredients: Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
- Combine wet ingredients: In another large bowl combine eggs, oil, apple sauce and both sugars.
- Make batter: Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix. Fold in carrots and nuts by hand.
- Bake: Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
- Cool: Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
- Serve: Frost cake and serve immediately or store in an airtight container in the fridge for up to 4 days!
How to make Cream Cheese Frosting
The carrot cake frosting is by far my favorite part of this cake. It’s creamy, rich, buttery and slightly tangy. It’s the perfect topping for this cake. Here’s how to make it:
- Start by adding butter and softened cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
- Stir in powdered sugar and vanilla and mix until combined and clump free.
- Set aside until ready to frost the cake. The cream cheese frosting can be made ahead of time and stored in the refrigerator for up to 2 days in advance. Bring to room temperature for an hour before trying to frost your cake.
Tips for making The Best Carrot Cake
- I added nuts to the carrot cake but they are optional if you are not a fan. Raisins can be added as well.
- I find that the flavor of this cake develops the longer it sits. I like to make it a day or two ahead of time and frost the day of.
- When you are making this cake I suggest you shred up the carrots in a food processor versus a grater. It saves a lot of time and is less of a mess. You can always grate them by hand if you do not have a food processor.
- You can make either a two layer cake with (2) 9-inch pans or a three layer cake with (3) 8-inch cake pans. Just make sure to adjust the cooking time.
- For a fun twist on carrot cake try my Carrot Cake Muffins.
Can this be made into cupcakes?
Yes! To make carrot cake cupcakes instead bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out mostly clean aside from a few crumbs.
Can you freeze the cake?
Yes! This cake can be frosted or unfrosted and frozen for up to 3 months. Just thaw at room temperature or in the refrigerator before enjoying.
Here are more delicious cake recipes to try!
- The BEST Chocolate Cake
- Salted Caramel Chocolate Cake
- Easy Everyday Chocolate Cake
- Gooey Hot Fudge Pudding Cake
- Double Chocolate Loaf Cake
- Flourless Chocolate Cake with Chocolate Ganache
Carrot Cake
Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 636kcal
Ingredients
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 1 cup canola or vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 1/2 cups grated carrots
- 1 cup chopped walnuts or pecans
Cream Cheese Frosting
- 1/2 cup butter 1 stick
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350 degrees.
-
Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
-
Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
-
In another large bowl combine eggs, oil, apple sauce and both sugars.
-
Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix.
-
Fold in carrots and nuts by hand.
-
Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
-
Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
-
Frost cake and serve immediately or store in an airtight container in the fridge.
Cream Cheese Frosting
-
Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
-
Stir in powdered sugar and vanilla and mix until combined and clump free.
-
Set aside until ready to frost the cake.
Notes
*If you are using 3 8-inch cake pans cook at 350 degrees for 20-25 minutes*
Adapted from Sally's Baking Addiction
Nutrition
Calories: 636kcal | Carbohydrates: 101g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 363mg | Potassium: 302mg | Fiber: 2g | Sugar: 77g | Vitamin A: 5024IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
Originally published Mar 23, 2016
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