Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

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This is my perfectly moist, rich, and flavorful Carrot Cake, topped with a delicious, tangy cream cheese frosting. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake was not something I grew up eating, so it wasn’t until recently that I discovered my new love for this cake! Thanks to this easy recipe, the whole family fell in love!

Let’s Make it!

  1. Whisk the dry ingredients except sugar in one a bowl. 
  2. Whisk the wet ingredients plus sugar with an electric mixer.
  3. Combine wet & dry ingredients .
  4. Fold in grated carrots.
  5. Pour batter into two prepared 9×13 inch cake pan.
  6. Bake.
  7. Make cream cheese frosting.
  8. Let the cakes cool down.
  9. Assemble and frost.
  10. Enjoy!
  11. Try not to be sad when the last piece is gone!

Tips for Making a Moist Carrot Cake

The most important tip for making this carrot cake recipe is to grate your own carrots. Do not buy packaged, pre-shredded carrots from the grocery store, as pre- shredded carrots tend to be dry and hard. For this recipe I used two cups of shredded carrots which was about 2-3 large whole carrots. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy/ carrot cake recipe homemade

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

Yield: 10
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Carrot cake topped with the best cream cheese frosting is the perfect dessert, easy to make, super moist and loaded with delicious carrot and spices flavor.


For the Carrot Cake

  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup vegetable oil 
  • 1/2 cup unsweetened applesauce
  • 2 and 1/2 cups all purpose purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 cups brown sugar
  • 1/2 cup  granulated sugar
  • 1/4 tsp ground nutmeg
  • 1 and 1/2 tsp ground cinnamon
  • 2 cups grated carrots (about 3 large)

Cream Cheese Frosting

  • 16 ounces block cream cheese, at room temperature
  • 1 tbsp milk
  • 1/2 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 4 1/2 cups confectioner's sugar


    1. Pre heat oven to 350°F.
    2. Grease two 9-inch cake pans with baking spray. Set aside.
    3. With an electric mixer, mix eggs and vanilla very well until bubbly.
    4. Add the brown and granulated sugar and mix some more until fluffy.
    5. Now add oil and applesauce and mix a little longer.
    6. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and nutmeg together.
    7. Pour the wet ingredients into the dry ingredients and fold using a rubber spatula until just combined.
    8. Then Fold in the grated carrots.
    9. Pour the batter into the two prepared greased cake pans evenly.
    10. Bake for 30-35 minutes. Or until a toothpick comes out clean from the center of the cake. Don't over bake it!
    11. Let the the cakes cool down completely before frosting and assembling.

How to Make the Carrot Cake Cream Cheese Frosting: 

  1. In a large bowl using a handheld or stand mixer fitted with a whisk, beat the butter very well, add cream cheese and beat more until they are mixed well together ( about 2 minutes).
  2. Add the confectioners’ sugar, one cup at a time while mixing.
  3. Add milk and vanilla extract. Beat for additional 3 minutes until completely combined and creamy.

Assemble and frost:

  1. First, using a large knife trim tops off both cake layers to make a flat and leveled surface.
  2. Place 1 cake layer on serving plate (I use a rotating cake turntable which makes cake decorating much easier).
  3. Using a small offset spatula, evenly cover the top of the first layer with 1 cup of the cream cheese frosting. Spread the buttercream so it extends beyond the edges of the cake.
  4. Place the other cake layer, with the cut side down, on top of the cream cheese frosting; With the small offset spatula, spread the remaining frosting all over the top and sides.
  5. Refrigerate cake for at least 15 minutes before slicing.
  6. Store leftover carrot frosted cake in the refrigerator in a covered container for up to 5 days.


If you don't have applesauce, you can substitute with an additional 1/4 cup of oil.

Did you make this recipe?

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If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

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