This carrot cake uses grated carrots, applesauce and warm spices such as cinnamon and nutmeg in a two-layer cake, finished with cream cheese frosting. Chopped walnuts or pecans and raisins are optional.

Table of Contents

Ingredients for Carrot Cake

For the Cake:

All-Purpose Flour: 2 cups
Granulated Sugar: 1 cup
Brown Sugar: ½ cup
Baking Powder: 2 teaspoons
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Ground Cinnamon: 2 teaspoons
Ground Nutmeg: ½ teaspoon
Vegetable Oil: ½ cup
Unsweetened Applesauce: ½ cup
Eggs: 3 large
Vanilla Extract: 2 teaspoons
Carrots: 2 cups, grated
Chopped Walnuts or Pecans: ½ cup (optional)
Raisins: ½ cup (optional)

For the Cream Cheese Frosting:

Cream Cheese: 8 ounces, softened
Unsalted Butter: ½ cup, softened
Powdered Sugar: 2 cups
Vanilla Extract: 1 teaspoon

Step-by-Step Instructions

Preparing the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, beat together vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Mix Dry and Wet Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in grated carrots, nuts, and raisins (if using).
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Preparing the Frosting:

Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.

Assembling the Cake:

Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
Add the Second Layer: Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate: Optionally, garnish with additional chopped nuts or grated carrot.

Nutritional Information (Per Slice)

Here’s the approximate nutritional breakdown for one slice of carrot cake (serves 12):

Calories: 350 kcal
Protein: 5 g
Carbohydrates: 45 g
Sugar: 30 g
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 55 mg
Fiber: 2 g
Vitamin A: 50% of the daily recommended value
Calcium: 8% of the daily recommended value

Note: Nutritional values may vary based on the specific ingredients and portion sizes used.

Tips for the Best Carrot Cake

Use Fresh Carrots: Grate the carrots just before mixing for the best texture and flavour.
Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
Add Extra Flavour: Enhance the cake with a pinch of ground ginger or cardamom.
Chill Before Serving: Refrigerate the frosted cake for 30 minutes for cleaner slices.

Frequently Asked Questions

How do I avoid a dense carrot cake?

Mix the batter until just combined, because overmixing can make the cake dense.

Can I leave out the nuts and raisins?

Yes. The chopped walnuts or pecans and the raisins are both listed as optional.

Should I chill carrot cake before serving?

Refrigerate the frosted cake for 30 minutes for cleaner slices.

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