Description
An incredibly moist and tender carrot cake with a tangy cream cheese frosting. This easy-to-make dessert uses a blend of oil, applesauce, and sour cream for perfect texture and is ideal for any occasion.
Ingredients
Scale
- 1 cup vegetable oil
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups grated fresh carrots
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 8 oz full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together oil, sugar, eggs, and vanilla extract until smooth and frothy. Mix in grated carrots.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Fold in walnuts and raisins if using.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, lemon juice, and salt. Beat on low until combined, then medium-high until light and fluffy.
- Place one cake layer on a serving plate, spread frosting on top, add second layer, and frost top and sides.
Notes
For best results, grate your own fresh carrots as pre-shredded ones can be dry. Do not overmix the batter to avoid a dense cake. Ensure cream cheese and butter are at room temperature for smooth frosting. Chill the cake for 30 minutes before slicing for cleaner cuts. The cake tastes better the next day as flavors meld.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 350
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
Keywords: carrot cake, moist carrot cake, cream cheese frosting, easy baking, dessert recipe, holiday baking, from scratch