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Delicious homemade carrot cake with cream cheese frosting on a plate

Homemade Carrot Cake

A delicious, moist carrot cake topped with creamy cream cheese frosting, packed with wholesome carrots and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 3/4 cup packed light brown sugar
  • 2 tsp vanilla extract
Main Ingredients
  • 3 cups finely grated carrots
  • 1 cup chopped pecans optional
Frosting
  • 1 cream cheese frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line them with parchment paper, sprinkle flour on them, and shake out the excess.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mixing
  1. In a large mixing bowl, blend the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla until smooth.
  2. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated carrots.
Baking
  1. Pour the batter into the prepared cake pans evenly.
  2. Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool in the pans for ten minutes before flipping them onto a wire rack to cool completely.
Frosting
  1. Frost the cooled cakes with cream cheese frosting and sprinkle with chopped pecans if using.

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze tightly wrapped for up to 3 months. Let frosting temper for easier spreading.