Classic Carrot Cake Recipe

A slice of carrot cake being lifted from the whole cake.

4.80 from 40 votes

Hop into spring with Classic Carrot Cake—a dessert packed with warm spices, tender grated carrots, and cream cheese frosting that’s simply irresistible.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 323kcal

Author: Andrea

Ingredients

For the Cake

2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher sea salt
2 tsp ground cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 1/2 cup brown sugar packed
1 cup granulated sugar
3/4 cup canola oil or vegetable oil
1/2 cup unsweetened applesauce OR crushed pineapple
1 1/2 teaspoon vanilla extract
3 cup grated carrots*
4 large eggs separated
2/3 cup sweetened coconut optional
2/3 cup toasted chopped pecans optional
1/2 cup baking raisins optional

For the Frosting

1 cup unsalted butter (2 sticks) room temperature
1 tbsp vanilla extract
1/2 tsp kosher sea salt
6 cup powdered sugar
2 (8 oz) blocks original cream cheese room temperature

Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottoms of two 9-inch round baking pans with parchment paper, then spray or butter/flour the bottom and sides. Set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla, and carrots. Mix to combine. Add egg yolks one at a time, mixing well after each addition.
With the mixing speed on low, carefully add dry ingredients along with the coconut, pecans, and raisins (if using). Mix until a few dry streaks remain.
In a medium bowl, beat egg whites until stiff. Using a spatula, fold into the batter until no streaks remain. Pour into the prepared pans, dividing evenly between the two.
Place in the oven and bake for 30–35 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out with a few moist crumbs. Avoid overbaking. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire cooling rack to cool completely.
Meanwhile, prepare the cream cheese frosting: Using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add cream cheese and mix on the lowest speed for 1–2 minutes. Chill for 30 minutes.
Frost cooled cake layers and garnish with additional toasted pecans, if desired. Chill for 30 minutes before serving.

Video

Notes

*I grated the carrots using the regular-sized holes on the grater.

STORE leftover cake in an airtight container in the refrigerator because it has cream cheese frosting. You can leave the cake out to cool, but refrigerate it once frosted. It will last up to 5 days.

To FREEZE, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and enjoy chilled or at room temperature.

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