Description
Indulge in the moist and flavorful Best Carrot Cake topped with creamy cream cheese frosting. This classic dessert is a crowd-pleaser and perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Prepare batter: In a large bowl, beat sugars and oil, then add eggs one at a time. Mix in applesauce and vanilla. Gradually add dry ingredients, then fold in carrots, pineapple, and nuts.
- Bake: Divide batter between pans and bake for 30-35 minutes. Cool cakes in pans before transferring to a wire rack.
- Make frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Frost cooled cakes and decorate with nuts.
Notes
- Chill frosted cake for at least 30 minutes before serving for best results.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 330mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
