The BEST Carrot Cake
If you love a moist, flavorful cake, this is truly the best carrot cake recipe you’ll ever try. It’s packed with freshly grated carrots, warm spices, and topped with creamy, tangy frosting—perfect for special occasions or everyday treats.
Equipment
- 2 8-inch round cake pans or 1 9x13 inch pan
- 1 Mixing Bowl
- 1 Whisk or mixer
- 1 Grater for carrots
Ingredients
- 2 cup all-purpose flour
- 2 cup carrots finely grated, measured after grating
- 1 teaspoon baking powder
- 1.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup neutral oil like sunflower or canola
- 0.5 cup unsweetened applesauce or crushed pineapple, drained
- 1 teaspoon alcohol-free vanilla extract
- 1 cup walnuts or pecans chopped (optional)
Instructions
Main Cake
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans, or a 9x13 inch pan for a sheet cake.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, brown sugar, and granulated sugar until smooth. Add the oil, applesauce, and alcohol-free vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and mix gently—just until combined. Fold in the grated carrots and nuts, if using.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick in the center comes out clean. Let the cakes cool completely before frosting.
Notes
Store leftover carrot cake in an airtight container in the fridge for up to 5 days. If unfrosted, it can stay at room temperature for two days. To freeze, wrap slices tightly and keep in the freezer up to 2 months—thaw overnight in the fridge before enjoying.