Description

A moist, spiced carrot cake made with fresh shredded carrots and applesauce, topped with a tangy, stable cream cheese frosting. This one-bowl recipe is easy to make and perfect for any occasion.

Ingredients

Scale

1 cup vegetable oil
1½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 cups freshly shredded carrots
1 cup walnuts or pecans, chopped (optional)
½ cup raisins (optional)
16 oz block cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, whisk oil, sugar, eggs, and vanilla extract until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
Gently fold in shredded carrots, nuts, and raisins (if using).
Pour batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, beat cream cheese and butter until smooth. Add vanilla and salt.
Gradually add sifted confectioners’ sugar, beating on low then high speed until fluffy.
Place one cake layer on a serving plate, spread frosting on top, add second layer, and frost top and sides.

Notes

Shred your own carrots for best moisture content. Ensure cream cheese and butter are at room temperature for smooth frosting. Cake tastes better the next day as flavors meld. Can be frozen unfrosted for up to 3 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 42
Sodium: 320
Fat: 26
Saturated Fat: 14
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: carrot cake, cream cheese frosting, homemade cake, moist carrot cake, baking, dessert recipe, one bowl cake