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Homemade Carrot Cake with The BEST Cream Cheese Frosting photo
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Carrot Cake with The BEST Cream Cheese Frosting

This Carrot Cake is a crowd-pleaser! Moist layers filled with grated carrots and warm spices, topped with creamy frosting that will delight your taste buds.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baking, Carrot Cake, Cream Cheese Frosting
Servings: 12 servings

Ingredients

For the Cake:

  • 6 large eggs room temperature
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 1.5 cups canola oil
  • 1.25 cups unsweetened applesauce
  • 0.75 cup sour cream
  • 1 tablespoon vanilla extract
  • 3.5 teaspoons ground cinnamon
  • 0.75 teaspoon ground cloves
  • 0.5 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 3.75 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 5 cups coarsely grated carrots

For the Cream Cheese Frosting:

  • 16 ounces full-fat cream cheese room temperature
  • 8 ounces unsalted butter room temperature
  • 1 tablespoon vanilla extract
  • 5.5 cups confectioners' sugar sifted

Instructions

Instructions:

  • Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to prevent sticking.
  • Step 2: In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, canola oil, applesauce, sour cream, and vanilla extract until well combined.
  • Step 3: In a separate bowl, whisk together the cinnamon, cloves, ginger, nutmeg, flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  • Step 4: Gently fold in the grated carrots until evenly distributed throughout the batter.
  • Step 5: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Step 6: In a large mixing bowl, combine the cream cheese and butter. Beat with an electric mixer until smooth and creamy. Gradually add the sifted confectioners' sugar and vanilla extract. Mix until the frosting is fluffy and spreadable.
  • Step 7: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Decorate as desired!

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • 9-inch round cake pans
  • Cooling rack
  • Measuring cups and spoons
  • Grater

Notes

  • For a lighter texture, consider using cake flour instead of all-purpose flour.
  • To reduce sweetness, adjust the confectioners' sugar in the frosting.
  • This cake can be made a day in advance; frost closer to serving time for freshness.