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5 from 6 votes

The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake
Servings: 12 Slices
Author: Alyssa Rivers

Ingredients

  • 2 1/2 cups flour
  • 1 Tablespoon Cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 4 eggs
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 3 cups carrots grated
  • 1/2 cup chopped pecans

Cream Cheese Frosting:

  • 2 8 ounces package cream cheese softened
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  • In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
  • Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

To Make the Cream Cheese Frosting:

  • To make the cream cheese frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

Video

Nutrition

Calories: 579kcal | Carbohydrates: 92g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 471mg | Potassium: 239mg | Fiber: 3g | Sugar: 68g | Vitamin A: 5898IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg