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Raw ingredients for baking a homemade Carrot Cake with Cream Cheese Frosting, including a large bowl of grated carrots, flour, sugar, and walnuts on a wooden table.

Carrot Cake with Cream Cheese Frosting

A supremely moist, perfectly spiced masterpiece layered with rich, velvety, tangy frosting. This bakery-quality classic is the ultimate crowd-pleasing dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Calories: 520
Ingredients Method

Ingredients
  

  • 2.5 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1.5 tablespoons organic baking spices (Cinnamon, Ginger, Nutmeg)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar
  • 1 cup Neutral Oil
  • 0.5 cup Unsweetened Applesauce
  • 4 large Eggs (room temp)
  • 3 cups Freshly Grated Carrots
  • 16 oz artisanal cream cheese (softened)
  • 0.5 cup Unsalted Butter (softened)
  • 4 cups Powdered Sugar
  • 2 tablespoons Pure Vanilla Extract (divided)

Method
 

  1. Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans with parchment paper and baking spray.
  2. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
  3. In a large bowl, whisk together the sugars, oil, applesauce, eggs, and 1 tablespoon of vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients until just combined, then fold in the freshly grated carrots.
  5. Divide batter evenly and bake for 35-45 minutes. Allow to cool completely.
  6. Beat cream cheese and butter until smooth. Gradually add powdered sugar and remaining vanilla, beating until light and fluffy.
  7. Frost the cooled cake layers, slice, and serve.