Homemade Carrot Cake
Whether you’re celebrating a birthday, hosting a holiday gathering, or simply craving a delicious dessert, Carrot Cake is the perfect choice. The combination of moist cake and creamy frosting makes it a crowd-pleaser that everyone will enjoy.
Servings 16
Ingredients
- 2 cups 283gram of all-purpose flour (scoop and level to measure)
- 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
- 4 eggs
- 3/4 cup 175ml vegetable oil
- 1 cup 200gram granulated sugar
- 1/2 cup 130gram unsweetened applesauce
- 3/4 cup 150gram packed light brown sugar (break up any clumps)
- 3 cups 348gram of finely grated carrots
- 2 tsp vanilla extract
- 1 cup chopped pecans optional
- Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees.
- Butter two 9" round cake pans, line with buttery parchment paper, sprinkle flour on them, and shake out the excess. If you have cake strips, you can use them to line pans.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a mixing bowl.
- Blend the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla in a large mixing bowl with an electric mixer.
- Mix all dry ingredients together after adding them. Just enough carrots have been grated to distribute evenly. Pour mixture into 2 prepared cake pans in an even layer.
- Bake for about 35 to 40 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean.
- After taking the cakes out of the oven, let them cool in the pan for ten minutes before inverting them onto a wire rack to complete cooling.
- Cakes should be frosted and, if used, finished with chopped pecans. The cake should be refrigerated in an airtight container.
Notes
This cake can also be baked in a 9x13 dish; simply increase the baking time to around 40 to 50 minutes, or halve the recipe and bake it in an 8x8 dish or just one (9-inch) round pan (bake time should be the same). You can use a box grater with tiny holes to grate.
How to Store: Fridge storage is recommended for carrot cake. In order to prevent drying out, store it in a cake carrier. After that, let it sit at room temperature for a while before serving, unless of course, you prefer it cold (it tastes good either way).
How Long Does Carrot Cake Last? In the refrigerator, frosted carrot cake should last for approximately 5 days (unfrosted layers could be kept at room temperature for about 2 days).
Can It Be Frozen? Yes. Unfrosted layers of carrot cake can be frozen, then each layer can be wrapped in foil or plastic wrap and kept in an airtight container. Or you can freeze individual frosted slices.
Is Carrot Cake Healthy? No. Online, you can find healthier variations of carrot cake, but this one is not. Everything should be done in moderation.