Description
This moist and tender Classic Carrot Cake is bursting with warm spices, sweet carrots, and a creamy, tangy cream cheese frosting. It’s the perfect balance of indulgent and comforting—a timeless dessert for any occasion.
Ingredients
For the Cake:
2 cups grated carrots (packed)
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
2 large eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
For the Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
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In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until smooth.
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Gradually stir the dry ingredients into the wet mixture, just until combined. Fold in the grated carrots and optional nuts.
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Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake before serving.
Notes
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For extra flavor, add ½ cup crushed pineapple (drained) or ¼ cup shredded coconut.
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Make it a layer cake by doubling the recipe and baking in two pans.
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This cake stays moist for days and tastes even better the next day.
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Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American