Posted Feb 25, 2022, Updated Mar 10, 2024 Carrot cake is one of my all-time favorite desserts (that isn’t chocolate), and this truly is the best carrot cake recipe! Just like this chocolate cake and yellow cake, this carrot cake recipe is made with simple ingredients, but tastes like it came from a famous bakery. Rich notes of vanilla and cinnamon are complimented by its moist texture and beautiful crumb. Coated in the best cream cheese frosting, this carrot cake is worthy to be baked for a birthday, holiday or even as a wedding cake!
Carrot Cake: Ingredients & Substitutions
I try to develop my cake recipes using simple ingredients that most people keep on hand, which is exactly what I did with this carrot cake recipe. Here are some possible substitutions.
All-purpose flour. cake flour can be used in place of all-purpose flour. Salted butter. Unsalted butter, canola oil or coconut oil are acceptable substitutes for salted butter. I recommend using butter for the best flavor. Granulated sugar. organic cane sugar or regular white sugar are both good choices. Light brown sugar. for a richer molasses taste, use dark brown sugar. Unsweetened applesauce. canola oil can be used in place of applesauce. Cream cheese frosting. See this post for possible substitutions. You could use regular vanilla frosting if you prefer.
How to Make Carrot Cake
This carrot cake is very simple to make. Follow along with me as I walk through how to make carrot cake step-by-step, and don’t forget to watch the video. The first step in this recipe is to make the carrot cake! Begin by grating the carrots. I prefer to use the finest grating size. You can also shred them in a food processor. Next, combine the dry ingredients in a small bowl and set it aside. Then, whisk together the melted butter, granulated sugar and brown sugar until the mixture is smooth and there are no lumps. Once the mixture is smooth, add the eggs, applesauce, and vanilla and whisk to combine. Next, add the dry ingredient mixture to the wet ingredients and stir until the batter is smooth. Finally, stir in the carrots and desired mix-ins (optional) until evenly distributed throughout the batter. We are carrot cake purists, and prefer not to add mix ins. But if you would like to add some here are my suggestions:
Nuts (pecans and walnuts) Raisins Shredded Coconut
Once the batter is made, line two round 6” cake pans with parchment paper (trace the bottom on parchment with “handles” like this =o= see photo below) and grease the sides. Divide the batter evenly between the two prepared cake pans (about 1 ½ cups of batter per pan) and spread the it in an even layer in each pan. Bake the carrot cake for 25-30 minutes, or until the top is set and a cake tester inserted in the center comes out clean. Let the cakes cool in the cake pans for at least 30 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
While the cake is baking, make the cream cheese frosting. I have an entire post on how to make cream cheese frosting that you can view for additional help. Or, try vanilla buttercream frosting.
Assemble the Carrot Cake
Once the cake is cooled, spread the frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.
Chill
Chill for at least 3 hours, or overnight.
Serve
Once chilled, serve the homemade carrot cake cold or at room temperature. I usually prefer my carrot cake slightly chilled. You can serve it with a scoop of homemade vanilla ice cream for an extra special treat!
Store/Freeze
Individual slices: Store leftovers in an airtight container in the refrigerator for up to 5 days or the freezer for up to 1 month. Freeze cake layers before frosting: I often bake this carrot cake recipe a few days before I need to frost it and store it in the freezer. To do this, wrap each cake layer tightly with plastic wrap, put them in a ziplock bags or airtight containers and store them the freezer. Freeze entire frosted cake: You can also frost/decorate the cake, then put it in the freezer until it’s hardened. Wrap it tightly with plastic wrap and foil and freeze for up to 1 month. Thaw slowly in the refrigerator, do not microwave or put it in the oven. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
