why make this recipe
Carrot cake is a beloved dessert that brings together the natural sweetness of carrots with warm spices. This Best Ever Carrot Cake is moist, fluffy, and simple to make. It’s perfect for any occasion, whether it’s a birthday, holiday, or just a nice treat after dinner. The addition of cream cheese frosting elevates it to another level, making each bite a delightful experience.
how to make Best Ever Carrot Cake
Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 4 eggs
- 3/4 cup (175ml) vegetable oil
- 1/2 cup (130g) unsweetened applesauce
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar (break up any clumps)
- 2 tsp vanilla extract
- 3 cups (348g) finely grated carrots
- 1 cup chopped pecans (optional)
- 1 recipe Cream Cheese Frosting
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Butter two 9-inch round cake pans, then line them with parchment paper. Butter the parchment paper and dust with flour, shaking out the excess. If you have cake strips, soak them in water and line the pans.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a larger bowl, use an electric mixer to combine the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Add the dry ingredients to this mixture and mix until combined. Gently fold in the grated carrots until evenly distributed.
- Divide the batter equally between the two prepared cake pans.
- Bake in the preheated oven for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges and carefully invert the cakes onto a wire rack to cool completely.
- Frost the cooled cakes with cream cheese frosting and sprinkle with chopped pecans if desired. Store any leftover cake in an airtight container in the refrigerator.
how to serve Best Ever Carrot Cake
Serve your Best Ever Carrot Cake at room temperature for the best flavor. You can slice it and enjoy it plain or add a dollop of whipped cream for extra indulgence. It pairs wonderfully with a cup of coffee or tea, making it a perfect afternoon treat or dessert after a meal.
how to store Best Ever Carrot Cake
To keep your carrot cake fresh, store it in an airtight container in the refrigerator. This way, it can last for about 5 to 7 days. If you want to keep it longer, you can freeze the unfrosted cake layers. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it again, simply thaw and frost with cream cheese frosting before serving.
tips to make Best Ever Carrot Cake
- Measure the flour correctly by scooping and leveling with a knife. This helps avoid a dry cake.
- Make sure your carrots are finely grated for the best texture throughout the cake.
- If you prefer, you can add raisins or shredded coconut for extra flavor.
- Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
variation (if any)
For a twist on the classic flavor, you can substitute half of the oil with melted coconut oil for a hint of coconut flavor. You can also experiment with different nuts like walnuts or incorporate dried fruits such as pineapple for a tropical flair.
FAQs
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that can be used in baking.
Q: How can I make this cake healthier?
A: You can reduce the sugar by using less granulated and brown sugar or by adding more applesauce. Additionally, using whole wheat flour can add extra fiber.
Q: Can I use frozen carrots for this recipe?
A: While fresh, finely grated carrots are best, you can use thawed frozen carrots. Just ensure they are well-drained to avoid excess moisture in the cake.
Best Ever Carrot Cake
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit.
- Butter two 9-inch round cake pans, then line them with parchment paper. Butter the parchment paper and dust with flour, shaking out the excess.
- If you have cake strips, soak them in water and line the pans.
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a larger bowl, use an electric mixer to combine the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Add the dry ingredients to this mixture and mix until combined.
- Gently fold in the grated carrots until evenly distributed.
- Divide the batter equally between the two prepared cake pans.
- Bake in the preheated oven for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Run a knife around the edges and carefully invert the cakes onto a wire rack to cool completely.
- Frost the cooled cakes with cream cheese frosting and sprinkle with chopped pecans if desired.