Description

This Carrot Cake with The Cream Cheese Frosting is a sweet blend of flavors—a moist cake loaded with carrots and topped with velvety cream cheese frosting. Perfect for celebrations or a special dessert.

Ingredients

Scale

6 large eggs (room temperature)
2 cups (398g) granulated sugar
1 cup (213g) light brown sugar (packed)
1 and 1/2 cups (340ml) canola oil
1 and 1/4 cups unsweetened applesauce
3/4 cup (171g) sour cream
1 tablespoon (14ml) vanilla extract
3 and 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 and 3/4 cups (450g) all-purpose flour
2 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 cups coarsely grated carrots
16 ounces (454g) full-fat cream cheese (room temperature)
8 ounces (227g) unsalted butter (room temperature)
1 tablespoon (14ml) vanilla pure extract
5 and 1/2 cups (641g) confectioners' sugar (sifted, more only if needed)

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Instructions

Preheat the oven to 350 degrees (F).
Prepare three 9-inch round cake pans by lining them with parchment paper and spraying with nonstick cooking spray.
In a large bowl, mix eggs, granulated sugar, light brown sugar, oil, applesauce, sour cream, vanilla extract, and spices thoroughly.
Add flour, baking powder, baking soda, and salt to the mixture and stir until just combined. Do not overmix.
Gently fold in the grated carrots using a rubber spatula until evenly mixed.
Divide the batter among the prepared pans, smoothing the top with a spatula.
Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean. Let cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
While cakes are cooling, prepare the frosting by beating cream cheese, butter, and vanilla on medium-high speed until smooth.
Gradually add sifted confectioners' sugar while mixing on low speed. Once all is added, beat on high speed for 1-2 minutes.
Once cooled, place one cake layer on a stand or plate and frost the top and sides. Repeat layering and frosting the remaining cake layers.
Decorate as desired, then slice and serve. Store covered in the fridge for up to 3 days.

Notes

Ensure the eggs are at room temperature for better mixing.
For a moist cake, avoid overbaking; the toothpick should come out clean but not dry.
Feel free to decorate with chopped nuts for added texture.

Nutrition

Serving Size: 1 slice
Calories: 523
Sugar: 50g
Sodium: 444mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 2g
Protein: 5g
Cholesterol: 128mg