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Best Ever Carrot Cake Recipe

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★★★★★

5 from 133 reviews

This Best Ever Carrot Cake recipe delivers a moist, flavorful dessert with the perfect blend of warm spices, finely grated carrots, and a rich cream cheese frosting. The cake layers are tender and moist, enhanced with a combination of vegetable oil and applesauce, making it a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Additional Ingredients

  • 3 cups (348g) finely grated carrots
  • 1 cup chopped pecans (optional)
  • 1 recipe Cream Cheese Frosting

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the carrot cakes.
  2. Prepare Cake Pans: Butter two 9-inch round cake pans, then line them with parchment paper. Butter the parchment paper and dust it with flour, shaking out any excess. For even baking, line the pans with water-soaked cake strips if available.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to combine the spices and leavening agents evenly.
  4. Combine Wet Ingredients: Using an electric mixer in a large bowl, blend vegetable oil, unsweetened applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well incorporated.
  5. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and mix until just combined. Gently fold in the finely grated carrots to distribute them evenly throughout the batter.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Place in the preheated oven and bake for 33 to 38 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Remove the cakes from the oven, let cool in the pans for 10 minutes, then run a knife around the edges and invert the cakes onto a wire rack to cool completely.
  8. Frost and Garnish: Once completely cooled, frost the cakes with the prepared Cream Cheese Frosting. Sprinkle chopped pecans on top if using for added texture and flavor.
  9. Store Properly: Store the carrot cake in an airtight container in the refrigerator to maintain freshness.

Notes

  • For even baking, using water-soaked cake strips helps prevent domed cake tops.
  • Finely grate carrots to ensure they blend well in the batter and create moist texture.
  • Chopped pecans are optional but add a nice crunch and flavor contrast.
  • Make sure the cakes are completely cooled before frosting to prevent melting.
  • Store the cake in the refrigerator for up to 4-5 days in an airtight container.
  • You can make the cream cheese frosting ahead of time and refrigerate it until ready to use.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, homemade carrot cake, cinnamon cake, vanilla cake, classic dessert

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