Carrot Cake: Moist, Flavorful, and Unforgettable

Craving something sweet yet wholesome? Carrot cake strikes the perfect balance between indulgence and comfort, blending the earthy sweetness of carrots with warm spices and a luscious cream cheese frosting. It’s the kind of dessert that feels like a hug on a plate.

What makes this carrot cake stand out? Its moist, tender crumb, thanks to grated carrots and applesauce, pairs beautifully with the rich, tangy frosting. Whether you’re baking for a special occasion or just because, this recipe is guaranteed to impress.

Imagine the aroma of cinnamon and nutmeg wafting through your kitchen as this cake bakes to perfection. The creamy frosting adds a decadent touch, making each bite irresistible. It’s easy to prepare and loved by all—no fancy baking skills required.

Ready to bake the best carrot cake of your life? Let’s dive into the recipe and create a dessert that will leave everyone asking for seconds.

Why You’ll Love This Recipe

• Incredibly Moist: Thanks to grated carrots, applesauce, and a balance of oil and sugar, this cake stays tender for days.
• Bursting with Flavor: A warm blend of cinnamon, nutmeg, and ginger adds depth and makes every bite irresistible.
• Cream Cheese Frosting Heaven: The perfect balance of tangy and sweet, this frosting will have you licking the spoon.
• Beginner-Friendly: Simple ingredients, straightforward steps, and consistently delicious results.
• Crowd-Pleaser: From picky eaters to dessert lovers, this cake wins over everyone.

Required Kitchen Tools

• Mixing Bowls: A large one for the batter and a smaller one for the dry ingredients.
• Hand Mixer or Stand Mixer: For smooth blending and whipping the frosting to perfection.
• 9-Inch Cake Pans (2): These ensure even baking and a classic layered look.
• Box Grater or Food Processor: For shredding the carrots.
• Rubber Spatula: To fold the ingredients gently and scrape every last bit of batter.

Ingredients for the Carrot Cake

Here’s everything you need to whip up this show-stopping dessert:

For the Cake:

• 2 cups all-purpose flour (250 grams), spooned and leveled
• 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 (180 ml)
• 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)

For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese (226 grams), softened
• ½ cup unsalted butter (115 grams), softened
• 2 cups powdered sugar (240 grams)
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

3. Combine the Wet Ingredients

In a large bowl, whisk the oil, eggs, brown sugar, and granulated sugar until smooth. Add the applesauce and vanilla extract, mixing until fully combined.

4. Fold in the Carrots

Gently stir the grated carrots into the wet ingredients. They’re the star of the show, adding moisture, sweetness, and a bit of texture.

5. Bring It All Together

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Mix until just combined—avoid overmixing to keep the cake light and tender.

6. Bake the Cakes

Divide the batter evenly between the prepared 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

1. Beat the Cream Cheese and Butter

In a large mixing bowl, beat the softened cream cheese and butter with a mixer on medium speed until smooth and creamy.

2. Add the Sweetness

Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Once fully incorporated, increase to medium speed and mix until light and fluffy.

3. Flavor It

Add the vanilla extract and mix just until combined.

Assemble and Decorate

1. Layer the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting on top, then stack the second layer.

2. Frost the Cake

Spread the remaining frosting over the top and sides of the cake. Use a spatula to create smooth swirls or decorative peaks.

3. Garnish (Optional)

For a touch of elegance, sprinkle chopped walnuts or pecans on top, or decorate with a few shredded carrots.

How to Serve Carrot Cake

This cake is perfect for every occasion. Serve it:

• As a dessert for celebrations like birthdays or Easter.
• With a warm cup of tea or coffee on a cozy afternoon.
• As a show-stopping finale to any dinner party.

Storing Carrot Cake

• Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving.
• Freezer: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Nutrition Information (Per Serving)

Calories	Fat	Carbs	Protein
450	22g	58g	5g

FAQs About Carrot Cake

Can I make this cake ahead of time?

Absolutely! Bake the layers a day in advance and store them covered at room temperature. Frost just before serving.

Do I need to peel the carrots?

Yes, peeling the carrots ensures a smoother texture and removes any bitterness from the skin.

Can I use pre-shredded carrots?

It’s better to grate fresh carrots—they’re more flavorful and moist than the pre-packaged kind.

Enjoy every bite of this delicious carrot cake, and don’t be surprised if it becomes a regular in your baking rotation!