Moist Carrot Cake Recipe with Creamy Frosting You’ll Love
This moist carrot cake recipe is a delightful blend of warm spices and creamy frosting that will impress any crowd.
Equipment
- Oven
- Mixing bowls
- Whisk
- cake pans
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour spoon and level for accuracy
- 2 teaspoons baking powder
- 1 te teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup brown sugar light or dark based on preference
- 1 cup granulated sugar
- 3/4 cup vegetable oil can substitute with coconut oil
- 3 large eggs binds ingredients together
- 1 cup unsweetened applesauce moistens the batter
- 2 teaspoons vanilla extract
- 3 cups grated carrots about 9 ounces
- 1/2 cup chopped pecans or walnuts optional
For the Cream Cheese Frosting
- 8 ounces cream cheese brick-style for best texture
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Making the Cake
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, cinnamon, ground ginger, and nutmeg until well mixed.
- In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth. Add in the eggs and whisk until well combined, then mix in the applesauce and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare your cream cheese frosting. Once cooled, frost the layers and top of the cake.
Notes
For an extra touch, sprinkle some ground cinnamon over the frosting before serving.