Best Carrot Cake
A warm, spice-kissed loaf that brings the comforting aroma of cinnamon and nutmeg, perfect for family gatherings and cozy afternoons.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour (substitute 1 cup whole-wheat pastry flour for a healthier option)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon fine salt
- 1 cup granulated sugar (or 3/4 cup coconut sugar for a deeper flavor)
- 0.5 cup brown sugar, lightly packed
- 3 large eggs, room temperature
- 1 cup vegetable oil (or 3/4 cup avocado oil for a lighter taste)
- 0.5 cup plain Greek yogurt or unsweetened applesauce for a moist, slightly tangy crumb or a healthier option
- 2 cups finely grated carrots (about 4 medium carrots)
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or chopped pineapple (optional festive twist)
- 1 teaspoon vanilla extract
- zest of 1 orange brightens the flavor
Frosting Ingredients
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or line a 9×13-inch pan for a sheet cake.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the sugars and eggs until glossy. Add oil, yogurt or applesauce, orange zest, and vanilla. Stir until smooth.
- Fold the wet mixture into the dry ingredients until just combined; the batter should be thick.
- Fold in the grated carrots, nuts, and raisins or pineapple if using.
- Pour into the prepared pan and smooth the top.
Baking
- Bake for 35–40 minutes for a round pan, or 25–30 minutes for a sheet pan, until a toothpick comes out with a few moist crumbs.
- Let cool completely before frosting.
Frosting
- For the cream cheese frosting, beat softened cream cheese and butter until silky. Gradually add powdered sugar until spreadable.
- Frost the cooled cake and sprinkle with extra chopped nuts if desired.
Notes
Store frosted cake in an airtight container in the refrigerator for up to 4 days. Unfrosted layers can be frozen for up to 3 months. Make the cake a day ahead to save time.