Easy Homemade Carrot Cake with Cream Cheese Frosting

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5 from 1 review

Easy Homemade Carrot Cake with Cream Cheese Frosting

This classic carrot cake is moist, flavorful and slathered with the most delicious, tangy cream cheese frosting.

Course Baking, Dessert, Snack

Cuisine American, British

Diet Gluten Free

Prep Time 25

Cook Time 30

Servings servings

Calories 488kcal

Author Lise Sullivan Ode

Ingredients

For the cake

2 1/2 cups all purpose flour (gluten free or regular if you aren't allergic) I used gluten free all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups sugar
3/4 cup brown sugar
4 large eggs
1/3 cup unsweetened applesauce
2/3 cup melted coconut oil You can substitute vegetable oil, if you wish
1/2 cup unsalted butter, melted
3 cups finely shredded carrots (about 1 lb.)
1/2 cup chopped pecans Plus more for decoration

For the frosting

8 ounces cream cheese, softened at room temperature
1/2 cup unsalted butter, softened at room temperature
4 cups powdered sugar
2 teaspoons pure vanilla extract

Instructions

For the cake

Preheat oven to 350° F. Spray three 9-inch round cake pans with cooking spray. Line with parchment paper. Set aside prepared cake pans.
In a large bowl, whisk together sugar, brown sugar and eggs until thoroughly combined. Or you can use and electric mixer on medium high speed.
Add the applesauce, oil and butter. Stir to combine. Then stir in the carrots and remaining dry ingredients (flour, baking powder, baking soda, spices and salt). Pour into prepared pans. Bake for 28-30 minutes or until a toothpick inserted in middle comes out clean. Let cake cool in pan on a wire rack.

For the frosting

In a large bowl, beat the cream cheese and butter with an electric mixer until soft, creamy and combined thoroughly. With mixer on low, gradually add powdered sugar. Then add vanilla. Turn mixer up to medium speed and beat for 2 minutes. Fill and frost cake layers.
If desired, reserve about 1/2 cup of frosting for decoration. I used 1/4 cup green frosting and 1/4 orange frosting to create little carrots on the edge of the cake. I used a #3 tip for the green birthday message and tops of carrots. I used a #5 round tip to pipe the little carrots on top of the cake.

Notes

Can I make one large single-layer cake? Yes, you can bake the carrot cake in a greased 13" x 9" baking pan. Make sure to increase the baking time though. It will take 35-40 minutes in a 350° oven.

Can I add raisins to this easy carrot cake recipe? Yes, you can. I’d recommend stirring in a heaping cup when you add the carrots and (optional) nuts. The amount is up to you, about a cup should be a good amount.

How do I store my cake? Carrot cake should be stored in the fridge in airtight container or covered in plastic wrap for up to 5 days. Then let rest at room temperature a while before you serve it – unless of course you prefer it cold (it’s tasty that way too).

How do I freeze carrot cake? Wrap the cooled layers as above, and freeze for up to 6 months. Add the frosting after thawing the cake.

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