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Carrot Cake Recipe

Moist and spiced carrot cake made with fresh carrots, warm spices, and crunchy nuts, layered with creamy frosting—perfect for celebrations or an indulgent homemade dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup brown sugar light or dark
  • ½ cup granulated sugar
  • ¾ cup vegetable oil plus more for greasing pans
  • 4 large eggs
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots about 9 ounces
  • 1 cup chopped pecans or walnuts plus more for garnish
  • Cream cheese frosting for layering and topping

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Mixing bowls (medium and large)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Knife (including serrated knife for leveling)
  • Oven

Method
 

  1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper so the cakes release easily later.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until everything is evenly mixed.
  3. In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth. Add the eggs and whisk until fully combined. Then mix in the applesauce and vanilla.
  4. Add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix. Fold in the grated carrots and chopped nuts.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 30 to 35 minutes, until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes. Then run a knife around the edges, carefully turn them out, and place on a rack to cool completely.
  8. If you want a flat layered cake, trim the top of one layer with a serrated knife.
  9. Spread cream cheese frosting over the flat layer, place the second cake on top, and frost the top and sides. Add extra nuts on top if you like.
  10. Slice and serve. You can also keep them as single-layer cakes if you prefer something simpler.

Notes

  • If you’re looking for a dessert that feels both classic and comforting, this carrot cake is always a great choice.
  • It’s simple enough for everyday baking but special enough to share with others.
  • Once you try it, it easily becomes one of those recipes you come back to again and again