The best carrot cake recipe

This is my favorite homemade carrot cake! This cake is delicious, quick to make, and topped with homemade cream cheese frosting.

– 2 cups all-purpose flour spooned & leveled (250 grams) – 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 (180ml) – 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)


Recipe for carrot cake: Preheat oven to 350°F (180°C). Spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper.


Pour flour, baking powder, soda, cinnamon, ginger, nutmeg, and salt into a large bowl. Large bowl of oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla. Grate carrots into


Stir the wet ingredients into the dry ingredients with a whisk or rubber spatula until just combined. Avoid overmixing. Pour batter into both pans. 


Bake cakes 30–35 minutes until tops are set and centers are clean. Let pans cool for 20–25 minutes on wire rack after oven removal. Wire-rack-cool cakes.


To create frosting, combine cream cheese until smooth in a stand mixer basin with the paddle attachment or a large bowl with a hand mixer. Butter should be consistent after 30–60 seconds.


Scrape the bowl as needed to mix the powdered sugar and vanilla essence. Make the cakes: Cut or level the tops. 


On a cake stand, set one cake layer, cover with 1/2 cup frosting, and smooth. Frost the second cake layer and sides with the remaining frosting. Pecans or other toppings.


Also See: 

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Also See: 

Stained glass cookies recipe 

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Mini apple pies recipe