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Homemade Carrot Cake

This moist and flavorful carrot cake blends spices and sweet carrots, topped with luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 4 pieces eggs
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 tsp vanilla extract
Main Ingredients
  • 3 cups finely grated carrots
  • 1 cup chopped pecans optional
Frosting
  • 1 batch cream cheese frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line with parchment paper, and sprinkle flour on them.
  2. In a mixing bowl, combine all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, blend all wet ingredients: oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla until smooth.
  4. Combine wet and dry ingredients; gently fold in grated carrots.
Baking
  1. Pour the batter into prepared pans.
  2. Bake for 35 to 40 minutes, or until a toothpick comes out clean.
  3. Let cakes cool for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Frost cooled cakes with cream cheese frosting and sprinkle with pecans if desired.
  2. Store in an airtight container in the fridge.

Notes

For perfect shredding, use a box grater for the carrots. Cool the cake completely before frosting to avoid melting the frosting.