Best Carrot Cake Recipe

The BEST Carrot Cake with Cream Cheese Frosting

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

Prep: 120min

Total: 155min

Yield: 10

Ingredients:

• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup (180ml) canola or vegetable oil
• 4 large eggs (room temperature)
• 1 and 1/2 cups (300 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) grated carrots, lightly packed
• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Instruction:

1. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
3. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

How To Bake The Best Carrot Cake You’ll Ever Eat • Tasty

FAQ

How does Gordon Ramsay make carrot cake?

1. teaspoon baking soda.
2. teaspoons (10 grams) cinnamon. A pinch of salt.
3. cups (750 grams) finely grated carrots (around 1 lb./454 grams) For the icing: ¼ cup (50 ml) butter, room temperature.
4. cups (1 kg) icing sugar.

What cream cheese do you use for carrot cake?

1. 50g butter, softened.
2. 200g full-fat cream cheese, we recommend Philadelphia.
3. 100g icing sugar, plus extra to dust.
4. Finely grated zest of 1 orange.

Why do you use oil instead of butter in carrot cake?

How to make carrot cake Martha Stewart?

1. 2 ½ cups all-purpose flour, plus more for pans.
2. 1 teaspoon baking powder.
3. 1 teaspoon baking soda.
4. 1 teaspoon ground cinnamon.
5. ¾ teaspoon coarse salt.
6. ½ teaspoon ground ginger.
7. ¼ teaspoon ground nutmeg.
8. 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans.