Carrot Cake

Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice! The perfect dessert for Easter!

Carrot Cake | chefsavvy.com

What says Easter more than Carrot Cake? This Carrot Cake Recipe is super moist, soft with just the right amount of spice. It’s the perfect way to celebrate the start of Spring!

Carrot Cake is one of my favorite desserts aside from my favorite Chocolate Cake. I love my Carrot cake loaded up with walnuts and topped with tons of cream cheese frosting.

The Best Carrot Cake | chefsavvy.com

How to make Carrot Cake

  • Preheat oven: To 350 degrees. Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
  • Combine dry ingredients: Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
  • Combine wet ingredients: In another large bowl combine eggs, oil, apple sauce and both sugars.
  • Make batter: Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix. Fold in carrots and nuts by hand.
  • Bake: Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
  • Cool: Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
  • Serve: Frost cake and serve immediately or store in an airtight container in the fridge.

Carrot Cake Recipe | chefsavvy.com

How to make Cream Cheese Frosting

The cream cheese frosting is by far my favorite part of this cake. It’s creamy, rich, buttery and slightly tangy. It’s the perfect topping for this cake. Here’s how to make it:

  • Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
  • Stir in powdered sugar and vanilla and mix until combined and clump free.
  • Set aside until ready to frost the cake.

Cream Cheese Frosting | chefsavvy.com

Tips for making The Best Carrot Cake

  • I added nuts to the carrot cake but they are optional if you are not a fan. Raisins can be added as well.
  • I find that the flavor of this cake develops the longer it sits. I like to make it a day or two ahead of time and frost the day of.
  • When you are making this cake I suggest you shred up the carrots in a food processor versus a grater. It saves a lot of time and is less of a mess. You can always grate them by hand if you do not have a food processor.
  • You can make either a two layer cake with 2 9-inch pans or a three layer cake with 3 8-inch cake pans. Just make sure to adjust the cooking time.

Carrot Cake with cream cheese frosting | chefsavvy.com

Can this be made into cupcakes?

Yes! To make cupcakes instead bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out mostly clean aside from a few crumbs.

Can you freeze the cake?

Yes! This cake can be frosted or unfrosted and frozen for up to 3 months. Just thaw at room temperature or in the refrigerator before enjoying.

Homemade Carrot Cake | chefsavvy.com

Here are more delicious cake recipes to try!

Carrot Cake

5 from 2 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice!

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1 cup canola or vegetable oil
  • 1/2 cup unsweetened apple sauce
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 1/2 cups grated carrots
  • 1 cup chopped walnuts or pecans

Cream Cheese Frosting

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

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
  3. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
  4. In another large bowl combine eggs, oil, apple sauce and both sugars.
  5. Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix.
  6. Fold in carrots and nuts by hand.
  7. Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
  8. Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
  9. Frost cake and serve immediately or store in an airtight container in the fridge.

Cream Cheese Frosting

  1. Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
  2. Stir in powdered sugar and vanilla and mix until combined and clump free.
  3. Set aside until ready to frost the cake.

Recipe Notes

*If you are using 3 8-inch cake pans cook at 350 degrees for 20-25 minutes*

Nutrition Facts
Carrot Cake
Amount Per Serving
Calories 636 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Cholesterol 96mg32%
Sodium 363mg16%
Potassium 302mg9%
Carbohydrates 101g34%
Fiber 2g8%
Sugar 77g86%
Protein 8g16%
Vitamin A 5024IU100%
Vitamin C 2mg2%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baking, Carrot Cake, Cream Cheese Frosting, Easter

Adapted from Sally’s Baking Addiction