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Best Carrot Cake Ever

This moist, gently spiced carrot cake topped with creamy frosting is a crowd-pleaser that never disappoints at gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups grated carrots Finely grated for a tender crumb.
  • 1 cup granulated sugar Balance with brown sugar for depth.
  • 1 cup brown sugar Use more for caramel notes.
  • 1 cup vegetable oil Provides moisture.
  • 1/2 cup applesauce Adds additional moisture.
  • 4 large eggs At room temperature.
  • 2 cups all-purpose flour Measure correctly to avoid dryness.
  • 2 teaspoons baking powder Fresh for proper leavening.
  • 1 teaspoon baking soda Fresh for proper leavening.
  • 1 teaspoon ground cinnamon Essential spice.
  • 1/4 teaspoon ground nutmeg Optional for warmth.
  • 1/4 teaspoon ground ginger Optional for warmth.
  • 1/2 cup chopped walnuts Optional, toss in flour to prevent sinking.
  • 1/2 cup raisins Optional, toss in flour to prevent sinking.
For the Cream Cheese Frosting
  • 1 cup cream cheese At room temperature.
  • 1/2 cup unsalted butter At room temperature.
  • 4 cups powdered sugar Gradually added.
  • 1 teaspoon vanilla extract For flavor.
  • 1 pinch salt For balance.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare your baking pans by greasing and lining with parchment.
  2. In a bowl, mix the grated carrots with the granulated sugar and brown sugar, then set aside.
  3. In another bowl, whisk together the oil, applesauce, and eggs until well combined.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  5. Gradually blend the dry ingredients into the wet ingredients until just combined.
  6. Fold in the carrot mixture and optional nuts or raisins.
Baking
  1. Pour the batter into prepared pans and bake: round pans for about 26-32 minutes and 9x13 pan for 32-40 minutes.
  2. Check for doneness using a toothpick; it should come out clean when inserted.
  3. Once baked, let the cakes cool completely in the pans before transferring to wire racks.
Frosting
  1. In a large bowl, beat the cream cheese and butter until smooth.
  2. Gradually add powdered sugar and a pinch of salt, mixing until fully incorporated.
  3. Add the vanilla extract and mix until fluffy.
  4. Chill the frosted cake for at least 30 minutes before slicing.

Notes

For best results, grate carrots finely, avoid overmixing the batter, and allow cakes to cool before frosting. Store leftovers in the fridge for up to 5 days.