Carrot Cake with Cream Cheese (Print Version)

Incredibly moist spiced cake with fresh carrots, topped with smooth cream cheese frosting - a classic dessert everyone will love.

# Ingredients:

→ Carrot Cake

01 - 250g all-purpose flour (spooned & leveled)
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1½ teaspoons ground cinnamon
05 - ½ teaspoon ground ginger
06 - ¼ teaspoon ground nutmeg
07 - ½ teaspoon salt
08 - 180ml canola or vegetable oil
09 - 4 large eggs, room temperature
10 - 300g packed light brown sugar
11 - 100g granulated sugar
12 - 125g unsweetened applesauce
13 - 1 teaspoon pure vanilla extract
14 - 300g lightly packed grated carrots

→ Cream Cheese Frosting

15 - 226g brick style cream cheese, softened
16 - 115g unsalted butter, softened
17 - 240g powdered sugar
18 - 1 teaspoon pure vanilla extract

# Steps to Follow:

01 - Preheat the oven to 180°C. Spray two 9-inch round cake pans with non-stick cooking spray and line the bottom of each pan with parchment paper circles.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
03 - In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
04 - Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, being careful not to over mix the batter.
05 - Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
06 - Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once cooled, remove from the pans and return the cakes to the wire rack to finish cooling completely.
07 - 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 to 1 minute until well combined and smooth.
08 - Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
09 - Level the tops of each cake with a knife or cake leveler. Place one of the cake layers 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 layer on top and use the remaining frosting to frost the top and sides of the cake.

# Additional Notes:

01 - Cake may be stored in an airtight container in the refrigerator for up to 4 days.
02 - Cake and frosting will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling.
03 - You may replace the applesauce with 120g of sour cream or plain Greek yogurt.
04 - For a 9x13 cake: Spray a 9x13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 180°C for 35 to 45 minutes.

Go Back