Carrot Cake with Cream Cheese Frosting
Nothing compares to a homemade carrot cake with cream cheese frosting when you want a dessert that feels both classic and special. This cake combines warm spices, freshly grated carrots, and a tangy, sweet frosting that makes every bite memorable. The moist oil-based cake stays tender for days, balanced by cinnamon, nutmeg, and ginger, while the creamy frosting provides the perfect tangy contrast.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Box grater or food processor with grater attachment
- Large mixing bowls - at least 2
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Wire cooling rack
- Offset spatula or butter knife - for frosting
Ingredients
- 2 cups all-purpose flour - 250g
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 large eggs - at room temperature
- 1 1/2 cups granulated sugar - 300g
- 1/2 cup packed light brown sugar - 100g
- 1 1/4 cups vegetable oil or canola oil - 300ml
- 1/2 cup applesauce - 120ml
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots - 300g, about 4-5 medium carrots
For the Cream Cheese Frosting
- 16 ounces cream cheese - 450g, softened to room temperature
- 1/2 cup unsalted butter - 113g, softened to room temperature
- 4 cups powdered sugar - 480g, sifted
- 1 tablespoon vanilla extract
- salt - pinch
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease again, and lightly flour.
- Peel and grate 4-5 medium carrots using the medium holes of a box grater to yield 3 cups. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another large bowl, whisk eggs briefly, add both sugars and whisk 1-2 minutes until lighter. Add oil, applesauce, and vanilla; whisk until smooth.
- Fold dry ingredients into wet mixture just until no flour streaks remain. Do not overmix.
- Gently fold in the grated carrots until evenly distributed throughout the thick batter.
- Divide batter evenly between prepared pans, smooth tops, and tap pans gently to release air bubbles. Bake 35-40 minutes until toothpick comes out clean.
- Cool cakes in pans on wire racks for 10 minutes, then invert onto racks, peel off parchment, and cool completely to room temperature.
- Beat softened cream cheese and butter until smooth and fluffy. Add vanilla and salt. Gradually add sifted powdered sugar on low, then beat on medium-high until fluffy.
- Place one cooled layer on a serving plate. Spread 1-1 1/4 cups frosting on top. Add second layer, then frost top and sides. Refrigerate 30 minutes to set.
Notes
- Use freshly grated carrots rather than pre-shredded for best moisture and texture.
- Ensure cream cheese and butter are at cool room temperature to avoid runny or lumpy frosting.
- Do not skip parchment paper in pans; carrot cake is moist and can stick.
- Measure flour by spooning into cup and leveling off to avoid dense cake.
- Cakes taste even better the next day as spices meld.
- Store frosted cake covered in refrigerator up to 5 days; bring to room temperature before serving.
- Freeze unfrosted layers wrapped tightly up to 3 months.
- Optional additions: fold in 3/4-1 cup chopped walnuts or pecans, or 1/2 cup raisins with the carrots.
- For less sweetness, reduce powdered sugar in frosting by 1/2 to 1 cup.