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Carrot Cake Recipe with Cream Cheese Frosting

his Easy Carrot Cake is made with fresh carrots, a blend of perfect spices, and topped with a sweet cream cheese frosting. Perfect for beginner bakers and unbelievable flavor and a crowd favorite. One of the most requested cakes I make and for good reason!
Course Desserts
Cuisine American
Keyword baking, cake, carrot, cream cheese, cupcakes, dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 14 servings
Calories 369kcal
Author Jesseca

Equipment

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 3/4 cups canola or vegetable oil
  • 1/2 cup applesauce
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots

Cream Cheese Frosting

  • 8 oz cream cheese soft
  • 5 tablespoons soft butter
  • 2 teaspoons vanilla
  • 3½ cups powdered sugar
  • 3 tablespoons heavy cream
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Grease and line the bottom of two 8 inch round pans with parchment. Or mist one 9x13 pan with cooking spray. Set aside.
  • Whisk together the flour, soda, powder, salt, cinnamon, and nutmeg in a small bowl. Set aside.
  • Mix the eggs, oil, applesauce, sugars, and vanilla in the bowl of an electric mixer until fully incorporated, about 30 seconds at medium speed.
  • Stir the dry ingredients into the egg mixture along with the carrots.
  • Divide between your round pans or pour all of the batter into your prepared 9x13 pan.
  • Bake 35-40 minutes or until a toothpick comes out clean.
  • Top with cream cheese frosting once cooled.

Cream Cheese Frosting:

  • Combine the cream cheese and frosting in the bowl of an electric mixer fitted with the paddle attachment.
  • Whip until fully combined and smooth, about 1 minute.
  • Scrape the sides of the bowl and stir in the powdered sugar, 1/2 a cup at a time, until combined fully with the butter.
  • Add the cream and whip for 5 minutes at medium speed.
  • Spread onto the cooled cake.

Notes

You can purchase shredded carrots in most grocers in the produce section.
Make sure you use room temperature ingredients.

Nutrition

Serving: 1g | Calories: 369kcal | Carbohydrates: 62g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 80mg | Sodium: 450mg | Fiber: 1g | Sugar: 46g