Carrot cake is a dessert that most people only make at Easter. To be honest, though, I think carrot cake is the best dessert ever and that it should be eaten all year. At least when it comes to this recipe.


Measure out and level off 2 cups of all-purpose flour. 1/2 teaspoon of baking powder 1 tsp baking soda ½ teaspoon of cinnamon powder half a teaspoon of ground ginger


half a teaspoon of ground nutmeg ½ teaspoon of salt ¾ cup of vegetable or canola oil Four big eggs set out in the open 1 and a half cups of packed light brown sugar

½ cup of sugar that has been granulated 1/4 cup of plain apple sauce (125 grammes) One teaspoon of real vanilla extract 3 cups of grated carrots that are lightly packed together

Heat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles. This will simplify cake layer removal from the pan!


Whisk flour, baking powder, baking soda, spices, and salt in a large bowl. Mix oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract in a large bowl.

Grated carrot fluids. Avoid overmixing by fully mixing them into the batter. Mix wet and dry. Avoid overmixing batter! Overglutinated cake. No one wants it.

Guard both cake pans. Food scales layer cakes evenly.Baking 30–35 minutes until centre toothpick clean and tops set. Chill cake layers in pans before transferring to wire rack.

After beating cream cheese smooth, add butter and mix well. Last, add vanilla and powdered sugar. Stop and scrape the bowl to mix all frosting ingredients.

Mix cream cheese frosting.

Cake layers should level. I like this cake leveller or a large knife. Suitable for beginners! Scoop and smooth 1/2 cup frosting on one cake stand layer.

Cake assembly and frosting

Ice the second cake layer's top and sides with remaining frosting. This step requires an angled spatula or spoon. Toast chopped pecans or walnuts for cake decoration.