Moist Carrot Cake
Indulge in the ultimate dessert experience with this Moist Carrot Cake, a decadent classic that boasts irresistible flavor and melt-in-your-mouth texture. Made with freshly grated carrots, a touch of unsweetened applesauce, and just the right blend of warm spices like cinnamon and nutmeg, this cake is perfectly sweet and moist without being heavy. Topped with a luscious homemade cream cheese frosting that's creamy, tangy, and just the right amount of sweet, this two-layer showstopper is perfect for any celebration—or simply as a treat-yourself moment. Optional chopped walnuts add a delightful crunch, but the cake shines on its own, too. Ready in just under an hour, this easy carrot cake recipe is destined to become your new go-to dessert. Serve it at parties, family gatherings, or for a cozy night in—you won’t regret it!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Light brown sugar, packed
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Freshly grated carrots
- 0.75 cups Chopped walnuts (optional)
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1-2 tablespoons Milk (optional, for thinning 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 all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate large bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots and chopped walnuts, if using, until evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and spread it out into an even layer.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and softened butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time to reach your desired consistency.
Once the cakes are completely cool, spread a generous amount of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional chopped walnuts or grated carrot, if desired. Slice and serve!
Nutrition Facts
Calories |
9007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.6 g | 599% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 4915 mg | 214% | |
| Total Carbohydrate | 1185.8 g | 431% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 927.8 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 863 mg | 66% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3937 mg | 84% | |
*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.
