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–+ servings
Melany

Carrot Cake Delight Recipe is a must-try dessert!

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Cake:2 cups grated carrots packed1 ½ cups all-purpose flour1 cup granulated sugar½ cup brown sugar1 tsp baking powder½ tsp baking soda1 tsp ground cinnamon½ tsp nutmeg¼ tsp ground cloves½ tsp salt2 large eggs½ cup vegetable oil½ cup unsweetened applesauce1 tsp vanilla extract½ cup chopped walnuts or pecans (optional)
  •  
  • For the Frosting:8 oz cream cheese softened¼ cup unsalted butter, softened1 ½ cups powdered sugar1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until smooth.
  4. Gradually stir the dry ingredients into the wet mixture, just until combined. Fold in the grated carrots and optional nuts.
  5. 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.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake before serving.

Notes

  • For extra flavor, add ½ cup crushed pineapple (drained) or ¼ cup shredded coconut.
  • Make it a layer cake by doubling the recipe and baking in two pans.
  • This cake stays moist for days and tastes even better the next day.
  • Store in the refrigerator for up to 5 days.

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