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BEST CARROT CAKE

BEST CARROT CAKE

This carrot cake is my ultimate favorite! It's my go-to recipe, and I'm always finding reasons to make it. The cake is perfectly spiced and sweet, with plenty of carrots that make it extra moist. Plus, using both oil and applesauce ensures the cake isn't overly greasy. And let's not forget the perfect cream cheese frosting!
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 546 kcal

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 use amounts listed in notes for a 2-layer cake

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Butter two 9-inch round cake pans, line with parchment paper, and butter parchment paper. Dust parchment paper with flour and shake out excess. If available, line pans with water-soaked cake strips.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a large mixing bowl using an electric mixer, blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla.
  • Add dry ingredients to the wet mixture and mix until combined. Mix in grated carrots just until evenly distributed. Divide mixture evenly into the prepared cake pans.
  • Bake in the preheated oven for 33 - 38 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and allow to cool for 10 minutes in the cake pans. Then, run a knife around the edges of the cakes and invert them onto a wire rack to cool completely.
  • Frost cakes with cream cheese frosting and finish with chopped pecans if desired. Store cake in an airtight container in the refrigerator.

Notes

This cake can also be made in a 9x13 inch dish; just increase baking time to 40 - 50 minutes until a toothpick inserted in the center comes out clean. Alternatively, the recipe can be halved and baked in an 8x8 inch dish or just one 9-inch round pan (bake time should be the same).
Grate the carrots using the small holes of a box grater.
Nutrition estimate does not include pecans as they are optional. Cream cheese frosting is included.
Enjoy your delicious Best Carrot Cake!