Best Homemade Carrot Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 629kcal



  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups granulated sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 cups lightly packed finely grated carrots**
  • 2/3 cup chopped pecans optional

Whipped Cream Cheese Frosting:

  • 8 oz cream cheese, cold 1 – 8 oz package
  • 3/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream or heavy cream cold


  • Preheat oven to 350 degrees. Line 2 9″ round cake pans with parchment paper, spray with baking spray or butter and dust with flour, set aside.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar, and vanilla.
  • Slowly stir in dry ingredients and mix until well blended. Stir in pecans and grated carrots. Divide mixture evenly into the 2 prepared cake pans.
  • Bake cakes in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool 5 minutes in the pans before removing to a wire rack to cool.
  • Allow the cakes to cool completely before frosting Flip cakes upside down when frosting.
  • Chill a large bowl for the whipped cream.

For the whipped cream cheese frosting:

  • In a large chilled bowl, whip cream with a mixer until it forms stiff peaks.
  • In another bowl, use a hand mixer to whip the cream cheese, sugar, salt, and vanilla until fully combined and creamy. Make sure the sugar has dissolved completely.
  • Fold the cream cheese mixture into the whipped cream, then use mixer until it’s fully combined and fluffy.



**I use the food processor to grate the carrots and then I chop them up smaller. Faster than hand grating and you don’t end up with long carrot strings in the cake.
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