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

Ingredient

– 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)

Direction

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.

1

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

2

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

3

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.

4

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.

5

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

6

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.

7

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Mini apple pies recipe