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Carrot Cake Recipe

Moist and Spiced Carrot Cake Recipe Everyone Will Love

This Carrot Cake Recipe features a moist and spiced cake that's perfect for any occasion, easy to make, and free from nuts and raisins.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Opt for a gluten-free blend if needed.
  • 2 teaspoons Baking Powder Always check for freshness.
  • 1 teaspoon Baking Soda Helps achieve a light, airy cake.
  • 1/2 teaspoon Salt Enhances flavors.
  • 2 teaspoons Pumpkin Pie Spice Can be swapped with cinnamon, nutmeg, and ginger.
  • 1 cup Granulated Sugar Consider using brown sugar for more depth.
  • 1 cup Light Brown Sugar Can be replaced with all granulated sugar.
  • 1 cup Canola or Vegetable Oil Steering clear of butter yields a softer crumb.
  • 1/2 cup Unsweetened Applesauce Can be omitted but might affect texture.
  • 2 teaspoons Vanilla Extract Use pure extract for best results.
  • 4 large Eggs Ensure they're at room temperature.
  • 2 cups Fresh Carrots Fresh, whole carrots are a must.
  • 1/2 cup Chopped Walnuts Optional; feel free to omit for nut-free.
For the Cream Cheese Frosting
  • 1/2 cup Unsalted Butter Ensures your frosting is creamy.
  • 8 ounces Cream Cheese Provide a luscious, tangy flavor.
  • 4 cups Powdered Sugar Adjust to your preferred sweetness level.
  • 1/2 cup Crushed Pecans Optional for decorative texture.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, mix granulated sugar, light brown sugar, canola oil, applesauce, and vanilla extract until smooth.
  4. Add eggs one at a time to the wet mixture, beating well after each addition.
  5. Finely grate fresh carrots and gently fold them into the wet mixture.
  6. Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for approximately 40 minutes.
  8. Once baked, let the cakes cool on a wire rack for 10 minutes before removing them from pans.
  9. For frosting, beat together unsalted butter and cream cheese, then gradually add powdered sugar and vanilla extract.
  10. Once cakes are cool, frost one layer, top with the second layer, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 700IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh carrots and be cautious not to overmix the batter.

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