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–+ servings

Classic California Carrot Cake with Cream Cheese Frosting

This moist, spiced carrot cake is topped with a luscious cream cheese frosting, perfect for any celebration.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Cakes, Dessert
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the carrot cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup canola or vegetable oil
  • 4 large eggs room temperature
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 3 cups lightly packed grated carrots from about 4-5 medium carrots
For the cream cheese frosting:
  • 8 ounces brick style cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Method
 

To make the carrot cake:
  1. Preheat your oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray, then line the bottoms with parchment paper circles. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. Set aside.
  3. In another large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until smooth. Stir in the grated carrots until well incorporated.
  4. Pour the wet mixture into the dry ingredients and fold with a rubber spatula or whisk until just combined. Be careful not to overmix.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
  6. Transfer the pans to a wire rack and let the cakes cool in the pans for 20 to 25 minutes. Then invert onto the rack to cool completely.
To make the cream cheese frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium speed until smooth. Add the butter and beat for 30 seconds to 1 minute until creamy and well combined.
  2. Add the powdered sugar and vanilla extract, then mix on low speed until incorporated. Increase speed to medium and beat until smooth and fluffy, scraping down the sides as needed.
To assemble the cake:
  1. Level the tops of the cooled cakes with a serrated knife or cake leveler. Place one layer on a cake stand, spread about 1/2 cup plus 1 tablespoon of frosting evenly over the top. Place the second layer on top, then use the remaining frosting to cover the top and sides. If desired, garnish with chopped pecans or toasted coconut.

Nutrition

Calories: 520kcalCarbohydrates: 68gProtein: 6gFat: 26gSaturated Fat: 10gCholesterol: 105mgSodium: 420mgFiber: 2gSugar: 50g

Notes

For a dairy-free twist, substitute the applesauce with an equal amount of plain Greek yogurt or sour cream. Store the frosted cake in an airtight container in the refrigerator for up to 4 days. The unfrosted cake layers and frosting can be frozen separately for up to 3 months; thaw overnight in the fridge before assembling. To avoid a dense cake, do not overmix the batter once the dry ingredients are added. For a 9x13-inch sheet cake, pour the batter into a greased pan and bake at 350°F for 35 to 45 minutes.

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