Carrot cake

Classic Carrot Cake with Cream Cheese Frosting

Yield: One 9-inch round two-layer cake (or 9×13-inch single-layer)

Prep Time: 25 minutes

Bake Time: 35–40 minutes

Total Time: About 1 hour 15 minutes (plus cooling)

Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour

• 2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1/2 teaspoon salt

• 1 ½ teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves (optional)

• 4 large eggs

• 1 cup (200 g) granulated sugar

• 1 cup (220 g) packed brown sugar

• 1 cup (240 ml) vegetable oil

• 1/2 cup (120 ml) applesauce (or crushed pineapple, drained)

• 2 teaspoons vanilla extract

• 3 cups (300 g) freshly grated carrots (not pre-shredded)

• 1 cup (100 g) chopped walnuts or pecans (optional)

• 1/2 cup (80 g) raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened

• 1/2 cup (113 g) unsalted butter, softened

• 3–3 ½ cups (360–420 g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

1. Preheat Oven and Prepare Pans

• Preheat oven to 175°C (350°F).

• Grease and flour two 9-inch round cake pans (or one 9×13-inch pan). Line bottoms with parchment paper if desired.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

3. Mix Wet Ingredients

• In a large bowl, beat together the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until smooth and well combined.

4. Combine and Fold In Add-ins

• Gradually mix the dry ingredients into the wet mixture just until incorporated.

• Fold in the grated carrots, nuts, and raisins, if using.

5. Bake

• Divide the batter evenly between the two prepared pans.

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

• Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make the Frosting

1. In a large bowl, beat the cream cheese and butter together until creamy and smooth.

2. Gradually add powdered sugar, beating until fluffy.

3. Mix in vanilla and a pinch of salt.

7. Assemble the Cake

• If using layers, level the tops with a serrated knife if needed.

• Spread frosting between the layers, over the top, and down the sides.

• Garnish with chopped nuts, shredded carrots, or a sprinkle of cinnamon, if desired.

Storage

• Store covered in the refrigerator for up to 5 days.

• Bring to room temperature before serving.

• Cake layers (unfrosted) can be frozen for up to 2 months.

Would you like a carrot cake loaf, gluten-free version, or without nuts and raisins?