The Best Carrot Cake with Cream Cheese Frosting
Ingredients
Cake:
- 1 pound medium carrots, 6 to 7 large carrots, ends trimmed (no need to peel)
- 1 ½ cups (318 g) granulated sugar
- ½ cup (106 g) packed light brown sugar
- 4 large eggs
- 1 cup vegetable, canola or other neutral-flavored oil (see note)
- ½ cup unsweetened applesauce (see note)
- 2 ½ cups (355 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Cream Cheese Frosting (*see note for doubling):
- 8 ounces (227 g) cream cheese, softened to room temperature
- 5 tablespoons butter, softened to room temperature
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- 1 ¼ cups (143 g) powdered sugar
- Toasted chopped pecans, for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.
- Lightly grease preferred baking pans (see note below for pan options) and line bottom with parchment (optional but helpful for 9-inch round pans). Set aside.
- For the carrots, finely shred the carrots in a food processor or on a box grater for about 3 cups/400 g total. Set aside.
- For the cake batter, in a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.
- Add the oil and applesauce and whisk until the batter is light in color and the oil is thoroughly emulsified in the batter.
- Add the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Mix until just a few dry streaks of batter remain.
- Add the carrots and mix until evenly combined (don't over mix).
- Pour the batter into the prepared pan(s) and bake until the top springs back lightly to the touch and a toothpick or skewer inserted into the center of the cake comes out clean. 9X13-inch pan: 45 to 50 minutes9-inch round pans: 32 to 35 minutesCupcakes: 17 to 20 minutesBundt pan: 50 to 60 minutes
- For round cake pans or a bundt pan, let the cakes cool for 5 to 7 minutes before turning them out to cool completely on a parchment-lined wire rack (this helps the cakes not stick to the rack as they cool).
- For cupcakes, remove from the pan a minute or two after they come out of the oven and cool completely on a cooling rack.
- For a 9X13-inch pan (or other sheet pan), let the cake cool completely in the pan.
- For the frosting (IMPORTANT: see note below about doubling), with a handheld or stand electric mixer, beat the cream cheese, butter, sour cream, and vanilla at medium speed until well combined, scraping down the sides of the bowl as needed.
- Add the powdered sugar and mix until well combined and creamy.
- Frost the cake as desired. Top with toasted pecans. Serve at room temperature or chilled.
Notes
Pan Options: This cake can be baked in one 9X13-inch pan, a 12-cup bundt pan, two 9-inch round cake pans, or cupcake pans (for a yield of 24 to 30 cupcakes).
Frosting: The frosting recipe, as written, is enough for the top of a 9X13-inch cake or to frost a bundt cake. Double the frosting recipe to cover a 9-inch layer cake or to frost the top of cupcakes.
Oil + Applesauce: The original recipe called for 1 1/2 cups oil. Over the years (and after hundreds of comments), I've found I prefer 1 cup oil + 1/2 cup applesauce. Many others have made this cake using 3/4 cup oil + 3/4 cup applesauce with good results or 3/4 cup oil + 3/4 cup buttermilk.
Make-Ahead: This cake can be made and frosted up to 24 hours in advance. Store in the refrigerator.