Carrot cake is a springtime staple, and for good reason! This classic dessert is moist, flavorful, and topped with a dreamy cream cheese frosting that’s simply irresistible.
Whether you’re a seasoned baker or just starting out, this recipe is perfect for you. It’s easy to follow, requires minimal ingredients, and yields a show-stopping cake that will have everyone asking for seconds.
Here’s what you’ll need:
For the cake:
- 1 1/2 cups vegetable oil
- 1/2 cup applesauce (or crushed pineapple)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups grated carrots
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Preheat the oven and prep the pans
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Tip: For easy cleanup, line the bottom of each pan with a circle of parchment paper.
Make the cake batter
- In a large bowl, whisk together the oil, applesauce, brown sugar, and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in the grated carrots.
Bake the cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the cream cheese frosting
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Frost the cake
- Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting over the top.
- Top with the second cake layer and frost the entire cake, including the sides.
Tip: For a more professional look, use a frosting spatula to smooth the frosting.
Optional decoration:
You can decorate your carrot cake with grated carrots, chopped nuts, or even carrot-shaped candies.
Enjoy!
This classic carrot cake is sure to be a hit with your family and friends. It’s the perfect dessert for Easter, spring celebrations, or any occasion.
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don’t have applesauce, you can substitute it with crushed pineapple or mashed banana.
- To make the frosting even creamier, add a tablespoon of milk or heavy cream.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
I hope you enjoy this recipe! Let me know in the comments below what your favorite Easter dessert is.
