Carrot Cake with Cream Cheese Frosting
Indulge in the perfect balance of sweetness and spice with this classic Carrot Cake with Cream Cheese Frosting. Bursting with warm cinnamon and nutmeg, this moist cake features a deliciously tender crumb thanks to grated carrots and a hint of unsweetened applesauce. Optional chopped pecans or walnuts add a delightful crunch, while the rich and creamy frosting, made from softened cream cheese and butter, complements every bite with velvety smoothness. Easy to make and ready in just over an hour, this two-layer dessert is ideal for celebrations, holidays, or anytime you crave a treat that’s as beautiful as it is flavorful. Garnish with extra nuts or shredded carrots for an elegant finish and watch this crowd-pleaser disappear! Perfect for SEO, this recipe is your go-to for moist carrot cake, cream cheese icing, and homemade dessert inspiration.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.75 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce. Mix until smooth.
Add the eggs one at a time to the wet ingredients, whisking after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until fluffy.
Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides evenly.
Decorate the cake with additional chopped nuts or grated carrots if desired. Slice and serve!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 68.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
