Description
A wonderfully tender, spice-kissed carrot layer cake finished with silky cream cheese frosting — simple to bake and reliably moist. Perfect for celebrations or an everyday treat, this homemade favorite freezes and stores beautifully.
Ingredients
Scale
For the cake
- 2 cups all-purpose flour (spooned & leveled) — about 250 g
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp fine salt
- ¾ cup neutral oil (canola or vegetable) — 180 ml
- 4 large eggs, room temperature
- 1½ cups packed light brown sugar — 300 g
- ½ cup granulated sugar — 100 g
- ½ cup unsweetened applesauce — 125 g
- 1 tsp pure vanilla extract
- 3 cups grated carrots, lightly packed — about 300 g
For the cream cheese frosting
- 8 oz (226 g) block-style cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
Instructions
- Prepare: Preheat the oven to 350°F (180°C). Grease two 9-inch round pans and press parchment rounds into their bases for easy removal.
- Dry mix:Â Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl until evenly combined.
- Wet mix:Â In a separate bowl, whisk the oil, eggs, both sugars, applesauce, and vanilla until smooth. Fold the grated carrots into this mixture so they disperse evenly.
- Combine & bake: Pour the wet mixture into the dry ingredients and fold gently with a spatula just until the batter comes together — stop when no streaks of flour remain. Divide the batter equally between the prepared pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly.
- Cool: Let the cakes rest in their pans for about 20–25 minutes. Turn them out onto a wire rack to cool completely before frosting.
- Frosting:Â Beat the cream cheese until smooth, then add the butter and mix until fully incorporated. Gradually add the powdered sugar and vanilla, beating until the frosting is silky and spreadable. If it seems too soft, chill briefly; if too thick, beat in a teaspoon of milk.
- Assemble:Â Level the cake tops if needed. Place one layer on a cake stand, spread a portion of frosting, add the second layer, and finish by frosting the sides and top. Garnish with toasted pecans or walnuts if desired.
Notes
- Notes & tips
- Use a block-style cream cheese (not whipped or tub) for a stable, creamy frosting.
- Don’t overmix the batter — gentle folding keeps the crumb tender.
- Freshly grate your carrots for the best texture and moisture.
- To get even layers, weigh the batter for each pan or use a scoop for consistency.
- If you want extra-fancy edges, chill the frosted cake briefly and then smooth again for clean lines.
- Storage & freezing
- Refrigerate the frosted cake in an airtight container for up to 4 days. Let slices sit at room temperature 20–30 minutes before serving for best flavor.
- Freeze unfrosted layers or individual frosted slices up to 3 months. Wrap tightly in plastic and foil; thaw overnight in the fridge before bringing to room temp.
- Substitutions & pan options
- Swap the applesauce for ½ cup plain Greek yogurt or sour cream if you prefer.
- To bake as a single 9×13, pour the batter into a greased 9×13 pan and bake 35–45 minutes.
- For cupcakes, fill liners 2/3 full and bake about 16–20 minutes; you may want to double the frosting.
Enjoy this Homemade Carrot Cake Recipe — a reliably moist, warmly spiced cake crowned with classic Cream Cheese Frosting that’s perfect anytime.