This is my favorite homemade carrot cake recipe! This cake is really simple to make, delicious, and topped with a simple cream cheese icing.
Ingredients:
Carrot cake :
2 cups all-purpose flour (250 grams) (spooned & leveled)
2 tsp. baking powder
1 teaspoon bicarbonate of soda
1 1/2 tsp cinnamon powder
1/2 teaspoon ginger powder
1/4 tsp ground nutmeg
1/2 tsp salt
Canola or vegetable oil, 3/4 cup (180ml)
4 big room temperature eggs
300 grams (1 1/2 cup) light brown sugar
granulated sugar, 1/2 cup (100 grams)
1/2 cup unsweetened applesauce (125 g)
1 teaspoon vanilla essence, pure
3 cups shredded carrots (300 grams), gently packed
To make the cream cheese icing:
1 brick type cream cheese (8 oz.) softened to room temperature
½ cup unsalted butter (115 grams), melted to room temperature
2 cups powdered sugar (240 grams)
1 teaspoon vanilla essence, pure
Instructions:
Carrot cake :
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Set aside two 9-inch round cake pans that have been sprayed with nonstick cooking spray (the bottoms of each pan can also be lined with parchment paper for quicker removal).
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing basin until thoroughly blended. Place aside.
Whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract in a separate large mixing basin until well incorporated. Mix in the shredded carrots until fully incorporated with the wet ingredients.
Pour the wet components into the dry ingredients and stir until barely incorporated using a whisk or rubber spatula, being careful not to overmix the mixture.
Distribute the cake batter evenly between the two cake pans. Bake for 30-35 minutes at 350°F, or until the tops of the cakes are set and a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack, and cool for 20-25 minutes in the pans.
After the cakes have cooled, take them from the pans and place them on a wire rack to cool completely.
To prepare the cream cheese frosting, follow these steps:
Cream the cream cheese until smooth in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing dish using a hand-held mixer.
Mix in the butter for 30 seconds to a minute, until creamy and fully blended. Continue mixing until the powdered sugar and vanilla extract are entirely incorporated, scraping down the sides of the bowl as required.
To put the cake together:
With a knife or a cake leveler, level the tops of each cake. Place one of the cakes on a cake stand and cover with a little more than 1/2 cup of frosting, smoothing it out into a single layer. Place the other cake on top and coat the top and edges of the cake with the remaining frosting. If desired, garnish with pecans or other toppings.
