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Best Ever Carrot Cake Recipe

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★★★★★

4.9 from 51 reviews

This Best Ever Carrot Cake is a moist, flavorful classic layered cake made with finely grated carrots, warm spices, and a moist crumb. It’s perfectly sweetened with a combination of granulated sugar and light brown sugar, and complemented by a rich cream cheese frosting. An optional addition of chopped pecans adds a delightful crunch. Ideal for celebrations or as a comforting dessert, this carrot cake recipe yields two 9-inch layers that bake evenly to a tender finish.

Ingredients

Scale

Cake

  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 4 eggs
  • 3/4 cup (175ml) vegetable oil
  • 1/2 cup (130g) unsweetened applesauce
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar (break up any clumps)
  • 2 tsp vanilla extract
  • 3 cups (348g) finely grated carrots
  • 1 cup chopped pecans (optional)

Cream Cheese Frosting

  • 1 recipe Cream Cheese Frosting (typically cream cheese, butter, powdered sugar, and vanilla extract)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cakes evenly.
  2. Prepare Cake Pans: Butter two 9-inch round cake pans thoroughly. Line the bottoms with parchment paper, butter the parchment paper as well, then dust with flour and shake out any excess. This ensures the cake releases easily after baking. If available, line the pans with water-soaked cake strips to promote even baking.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until evenly combined.
  4. Blend Wet Ingredients: In a separate large mixing bowl, use an electric mixer to blend vegetable oil, unsweetened applesauce, eggs, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth and well incorporated.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Then fold in the finely grated carrots evenly throughout the batter without overmixing.
  6. Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 33 to 38 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges to loosen, invert the cakes onto wire racks, and cool completely before frosting.
  8. Frost and Garnish: Once cakes are fully cooled, frost with the prepared cream cheese frosting. Finish by sprinkling chopped pecans on top if using. Store the finished cake in an airtight container in the refrigerator to keep it fresh.

Notes

  • Using water-soaked cake strips around the pans helps the cakes bake more evenly, preventing domed tops.
  • Breaking up brown sugar clumps beforehand ensures even sweetness in the batter.
  • For best texture, grate carrots finely so they blend smoothly into the cake.
  • Let the cake cool completely before frosting to prevent frosting from melting.
  • Store leftover cake refrigerated in an airtight container for up to 4 days.
  • Cream cheese frosting recipe typically includes cream cheese, butter, powdered sugar, and vanilla extract; ensure to chill before frosting for easier spreading.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, homemade cake, classic carrot cake, dessert recipe, spiced cake, pecan carrot cake

Find it online: https://cookcrisis.com/best-ever-carrot-cake-recipe/