The Best Carrot Cake with Cream Cheese Frosting

nibbleboard.com/recipes/carrot-cake-recipe

Ingredients

Instructions

1. Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray and line the bottom of each with a parchment paper circle.
2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl until very well combined. Really get in there with the whisk — you don't want pockets of baking soda in your cake.
3. In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined and smooth.
4. Add the grated carrots to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined. Do not overmix — a few small streaks of flour are fine.
6. Fold in the chopped pecans and raisins, if using.
7. Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans on a wire rack for 20 minutes, then carefully invert onto the rack to cool completely.
9. Beat the softened cream cheese with a stand mixer or hand mixer until smooth, about 1 minute. Add the softened butter and beat until creamy and well combined, about 2 minutes.
10. Add the powdered sugar and vanilla extract to the frosting. Mix on low speed until incorporated, then increase to medium and beat until smooth and fluffy. Scrape down the sides as needed.
11. Level the tops of each cooled cake layer with a serrated knife if domed. Place one layer on a cake stand or plate and spread about half the frosting evenly over the top.
12. Place the second cake layer on top. Spread the remaining frosting over the top and sides. Garnish with chopped pecans or pecan halves if desired.

Nutrition per Serving

Chef Tips

• I've found that room temperature eggs and softened (not melted) cream cheese are the two things that make or break this cake. Cold eggs don't emulsify well, and cold cream cheese makes lumpy frosting every single time.
• Grate your carrots on the small holes of a box grater, not the large ones. Finely grated carrots melt into the batter and create that signature moist crumb. Large shreds stay chunky and don't release enough moisture.
• The applesauce isn't just a health swap — it adds genuine moisture and a subtle sweetness that keeps this cake tender for days. Don't skip it.
• If your frosting seems too soft, pop it in the fridge for 15-20 minutes before spreading. Cream cheese frosting firms up beautifully when chilled and holds those pretty swoops better.
• You can substitute the pecans with walnuts, or leave the nuts out entirely. My daughter Emma loves it with nuts, but I make a nut-free version when I'm sending it to school events.

Storage

Store frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving for the best texture.