Carrot Cake with Cream Cheese Frosting
Moist and delicious carrot cake with cream cheese frosting is the perfect dessert for birthdays, holidays, picnics or potlucks!
Ingredients
- 4 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 3/4 cup oil
- 1/2 cup applesauce
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 3 cups grated carrots
- 1 cup pecans chopped (optional)
- 1 cup raisins optional
Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened but not melted
- 1 tsp vanilla
- 3 cups powdered sugar
- 1-2 tsp milk as needed
Supplies:
- Nonstick spray
- Parchment paper
- 2 round 9" cake pans
Instructions
Cake:
- Preheat oven to 350F. Grease baking dish(es) with nonstick spray. You can use a 9x13 baking dish or (2) 9" round cake pans. If using round cake pans, trace the bottom of the pan onto parchment paper. Cut out traced line and place paper circle in bottom of baking pan. This will allow the cake to remove easily from pan after baking.
- In a large bowl with a hand mixer, or using a stand mixer, combine the eggs, sugar, brown sugar, oil, applesauce and vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Slowly add dry ingredients into the batter until well combined.
- Add shredded carrots. Add nuts and raisins (if using) and mix well.
- Pour batter into prepared baking dish. If using the 9" round pans, divide the batter equally between the two pans.
- Bake for 45 minutes if using 9x13 pan or 40 minutes for round cake pans. Insert toothpick to check for doneness. If it comes out clean, it is done.
- Remove from oven and place on a cooling rack. Allow 9x13 pan to cool completely before frosting. Allow round cakes to cool in pan about 10 minutes.
- Using a flat edged spatula, run along the sides of the cake to the pan, being careful not to disturb the cake. Using another cooling rack or a plate, place it on top of the baking pan. Turn pan upside down. Allow to cool completely out of pan. Discard parchment paper.
Cream Cheese Frosting:
- Using a mixer or stand mixer, whisk cream cheese until fluffy. Add butter and whisk together well.
- Add vanilla and powdered sugar and combine well. Add 1-2 tsp milk if needed, for desired consistency if it's too thick. Add only a tsp at a time.
- For 9x13 cake, spread frosting using a flat edge spatula evenly across the top once cake has cooled completely.
- For round cake, place one cake round on a plate or cake platter. Add approximately half of the frosting on top of cake using a flat edge spatula. Add the second cake upside down on top of the frosting. This allows the flat bottom of the cake be a flat smooth surface for the top. Apply remaining frosting evenly across the top of the cake.
- Slice and serve immediately. Store cake in refrigerator because of the cream cheese frosting.
Notes
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