The Best Carrot Cake Recipe – Just In Time For Easter!

One of the best and most popular desserts that is served at nearly every Easter holiday gathering is Carrot Cake. It is a sweet and moist cake that is full of warm spice flavor and topped with a thick, creamy frosting.

It is always a crowd favorite and every time that I bring it as dessert, I never have to worry about taking leftovers home. Best of all, it is easy to make and it requires no special kitchen equipment!

With just a few basic ingredients, you can prepare a delicious homemade cake that is sure to turn out perfect every time. Just be prepared that once you share it with your family and friends that they will be asking you to make this recipe over and over again.

Equipment Required

1. Mixing bowls: You will need mixing bowls to mix the dry and wet ingredients separately.

2. Measuring cups and spoons: Measuring cups and spoons are needed to accurately measure the ingredients. Just be sure to measure the flour by spooning the flour into the measuring cup and not scooping it out of the container for accurate measuring.

3. Grater: You will need a box grater or a food processor that has a grater attachment blade to shred the carrots. Although I have tried this recipe with a bag of shredded carrots purchased from the grocery, I prefer to grate my own because the texture turns out better. However see my notes below if you decide to use store bought shredded carrots.

4. Electric mixer or whisk: You will need an electric mixer or whisk to combine the homemade carrot cake batter.

5. Cake Pan or Baking Dish: I like to keep things simple and make a large, rectangular 9 x 13 inch cake. This way I don’t have to stack and frost in between layers. However, you can use just about any size of cake pan that you prefer. Although the cook time will need to be adjusted depending on the thickness of the batter.

6. Spatula: You will need a silicone spatula to spread the cake batter evenly in the pan. And to make things easy, use an off-set spatula to spread the frosting on top.

7. Cooling rack: You will need a cooling rack so that the cake can cool evenly after it comes out of the oven.

Optional:

8. Parchment paper: Although not absolutely required, I highly recommend using parchment paper. You will line the bottom of the cake pan with the paper which allows the cake to easily be removed from the pan.

Why Use Parchment Paper To Line The Bottom Of The Cake Pan

Lining the bottom of a cake pan with parchment paper helps to ensure that the cake doesn’t stick to the bottom of the pan. This is especially important for delicate cakes like carrot cake, which will easily break apart if it sticks to the bottom surface.

Although you could spray the entire surface with non-stick baking spray, parchment paper guarantees better results. However, I still spray the bottom of the pan with the spray.

Then I place the cut parchment paper on the bottom surface and press down so that it adheres and doesn’t move around. One last spray of the parchment paper and the pan is ready for the batter!

The paper not only helps to ensure that the cake can easily be removed, it also allows the cake to bake evenly as it creates a barrier between the batter and the metal surface of the pan.

The Best Way To Make Carrot Cake Moist

One of the signature qualities of a carrot cake is that the texture should always be nice and moist. However, after tasting many pieces of carrot cake over the years, I can tell you that some turn out dry and crumbly.

That is because most traditional cakes are made using oil, butter, or a combination of both. These ingredients cause the cake to crisp up and dry out when baked.

Although that is acceptable for many varieties of cake, it isn’t the desired outcome with this recipe. In fact, I don’t use oil or butter at all. Instead, the moisture comes from the combination of all natural applesauce, crushed pineapples, and of course, the shredded carrots.

Not only do these three ingredients provide the perfect amount of moisture in the carrot cake. They also provide additional, subtle flavors that pair perfectly together.

Best Recipe Tips For Making Carrot Cake

1. Grate your carrots finely:

Grate the carrots finely so they will blend well with the cake batter and distribute evenly throughout the cake. It is okay to see some of the carrot stands, however you don’t want them too large that it takes away the visual appeal of the dessert.

You can use a box grater, however, I prefer to use my Hamilton Beach Food Processor to grate the carrots. It makes it easy because all I have to do is put the carrots in the shoot and within seconds I have all the shredded carrots that I need.

As a quick reference: three handfuls of large baby carrots typically yields the 3 cups of shredded carrots that is required in the recipe.

2. Oil and applesauce:

Although I find it best to use all natural applesauce and no oil in this homemade carrot cake recipe, some prefer the texture by using a combination of both ingredients.

Therefore use half oil and half applesauce if you prefer. The key here is stick to exactly a total of 3⁄4 cup, even when combining the two ingredients.

3. Let the cake cool before frosting:

Before frosting the cake let it cool completely. If the cake is warm, the frosting will melt and slide off the cake.

4. Store the cake properly:

It is best to store this homemade carrot cake in the refrigerator because it has a cream cheese frosting. Place it in an air-tight container and store in the fridge for up to 5 days. You can serve it cold or bring it to room temperature before serving.

The Best Carrot Cake Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup natural applesauce
• 4 large eggs, room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 1 cup crushed pineapple, drained
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots, lightly packed
• 3/4 cup chopped walnuts, optional

Frosting

• 1 8-ounce package brick style cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract

INSTRUCTIONS FOR THE BEST CARROT CAKE

Cake Instructions:

Preheat oven to 350°F. Prepare a 9×13 inch baking pan by spraying with non-stick cooking spray and lining the bottom with parchment paper. Spray the parchment paper with non-stick baking spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

In another large bowl, whisk together the applesauce, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts and raisins if using to the wet ingredients. Stir until well combined.

With a whisk or rubber spatula add the dry ingredients to the wet ingredients until just combined. Do not over mix the batter.

Pour the batter into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out mostly clean. If the top begins to brown too much, cover it with aluminum foil.

Remove from the oven and let cool on a cooling rack.

Frosting:

Using the paddle attachment of a stand mixer, or using a hand-held mixer, beat the cream cheese until smooth.

Add the butter and mix until well combined.

Add the powdered sugar and vanilla extract and continue mixing until combined, scraping down the sides of the bowl as needed.

Using an offset spatula, spread the frosting on the completely cooled carrot cake.

ENJOY! Mary

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