Description
An ultra-moist carrot cake recipe that delivers a tender crumb and tangy cream cheese frosting. Using applesauce and buttermilk ensures the cake stays fresh and flavorful, avoiding the dryness of typical bakery versions.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (300g) fresh grated carrots
- ½ cup (120g) unsweetened applesauce
- ½ cup (120ml) buttermilk
- 1 cup (100g) chopped walnuts or pecans (optional)
- 16 oz (450g) full-fat cream cheese, room temperature
- ½ cup (115g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly distributed.
- In a separate large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, applesauce, and buttermilk until smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
- Using a rubber spatula, gently fold in the grated carrots and chopped nuts until evenly distributed.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the sifted powdered sugar, vanilla extract, and salt. Beat on low speed until combined, then increase to medium-high and beat for 2-3 minutes until fluffy.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Decorate with extra chopped nuts if desired and serve at room temperature.
Notes
[‘Grate your own carrots for best moisture; pre-shredded carrots contain cellulose which prevents proper moisture release.’, ‘Ensure cream cheese and butter are at room temperature for smooth frosting.’, ‘Do not overmix the batter to avoid a dense cake.’, ‘Cool cakes completely before frosting to prevent the frosting from melting.’, ‘Sift powdered sugar to ensure a smooth, lump-free frosting.’, ‘Toast nuts in a dry pan for 2-3 minutes before chopping to enhance flavor.’]
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 450
- Sugar: 40
- Sodium: 350
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
Keywords: carrot cake, cream cheese frosting, moist carrot cake, homemade cake, baking recipe, dessert, party cake