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Delicious homemade carrot cake with cream cheese frosting and walnuts.

Homemade Carrot Cake

This homemade carrot cake is easy to make, flavorful, and perfect for any occasion, topped with a creamy and delicious frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 4 pcs eggs Use room temperature for best results.
  • 3/4 cup vegetable oil Can substitute with melted coconut oil for a tropical flavor.
  • 1 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 3/4 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots Make sure to grate finely for smoother texture.
  • 1 cup chopped pecans Optional, can substitute with raisins or chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, line with parchment paper, sprinkle flour, and shake out the excess.
  2. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, blend vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla with an electric mixer until smooth.
  4. Add dry ingredients to wet ingredients, mixing until combined. Gently fold in grated carrots.
  5. Pour the mixture into prepared pans evenly.
Baking
  1. Bake for about 35 to 40 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in pans for 10 minutes, then flip onto a wire rack to cool completely.
Frosting
  1. Frost with cream cheese frosting and sprinkle with pecans if using.

Notes

When serving, layer the cake high with frosting in between, and consider adding toppings like shredded coconut or orange zest. Store in the fridge for 5 to 7 days in an airtight container or freeze for up to 3 months. Don't forget to use parchment paper for easy removal from pans.