Best Ever Carrot Cake
My all-time favorite cake! Perfectly spiced and sweet, loaded with carrots for extra moisture, complemented by cream cheese frosting.
Ingredients
- 2 cup all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 4 pcs eggs
- 3/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar (break up any clumps)
- 2 tsp vanilla extract
- 3 cup finely grated carrots
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees.
- Butter two 9" round cake pans, line with parchment paper, butter parchment paper, dust parchment paper with flour, shake out excess.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- In a large mixing bowl using an electric mixer, blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar and vanilla.
- Add dry ingredients and mix until combined. Mix in grated carrots just to evenly distribute. Divide mixture evenly into 2 prepared cake pans.
- Bake in preheated oven for 33 - 38 minutes until toothpick inserted into center comes out clean.
- Remove from oven and allow to cool 10 minutes in cake pan, then run a knife around edges of cakes and invert into a wire rack to cool completely.
- Frost cakes then finish with chopped pecans if using. Store cake in airtight container in refrigerator.
Notes
My all time favorite cake! It's perfectly spiced and sweet, with an abundance of carrots making it extra moist.