The best homemade carrot cake with whipped cream cheese frosting is to-die-for! I will never try another carrot cake recipe again. This is the one!
Super moist, perfectly spiced, topped with whipped cream cheese frosting. You can’t go wrong.
The whipped cream cheese frosting sends this cake over the top for me. I usually end up scraping half the icing off a piece of cake on other cakes because it’s too sweet.
The cake part is what I’m after most of the time.
What Makes This Simple Carrot Cake Recipe Work
The whipped cream frosting makes the cake. It’s light and airy, unlike a thick, oversweet cream cheese frosting. It marries so well with this incredibly moist and utterly delicious carrot cake.
Another reason is that it is a homemade cake. No boxed mixes, just real ingredients. And you can absolutely tell the difference.
- Make sure to get the carrots finely chopped to allow for proper cooking with the cake.
- Create the flour with a spoon and level the flour on the measuring cup with a straight edge.
- Use room temperature eggs.
How to Make the Best Homemade Carrot Cake
I use the food processor to grate the carrots and chop them up smaller. It’s faster than hand grating, and you don’t end up with long carrot strings in the cake.
Preheat the oven to 350 degrees.
Line 2 9″ round cake pans with parchment paper. Spray with baking spray or butter. Dust with flour and set aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a mixing bowl.
In a large mixing bowl, combine vegetable oil, applesauce, eggs, granulated sugar, and vanilla with an electric mixer.
Slowly stir in dry ingredients and mix until well blended. Stir in pecans and grated carrots. Divide the cake batter evenly into the 2 prepared cake pans.
Bake the cakes 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 cooling rack.
This recipe bakes nice and level. I didn’t have to level the tops of the cake layers.
Allow the cakes to cool completely before frosting Flip cakes upside down when frosting.
How to Make Whipped Cream Cheese Frosting Recipe
To make the whipped cream cheese icing, chill a large bowl. Whip the heavy cream to stiff peaks. A stand mixer comes in handy for this step.
In another bowl, soften the cream cheese with a mixer, and add the sugar, salt, and vanilla extract. Beat until smooth and creamy. Make sure the sugar has dissolved.
Frost the cake with this amazing icing and enjoy a slice of pure heaven!
Enjoy the rave reviews from your family for the best carrot cake ever!
You can, but it’s not recommended. Packaged carrots are dried out compared to freshly grated.
You do not want to have chunks of carrots. They should be finely grated so they can cook with the cake. Using a food processor and then using a sharp knife to cut them even smaller makes for a perfect size.
There’s too much flour and not enough fat (oil or butter).
Carrot cake is an oil-based, not a butter-based cake. Avoid adding things like pineapple, extra nuts, and coconut, as they can add additional moisture to your cake.
If you’re going for a moist cake, skip the flour sifting.
Yes. The flavors have had time to come together, and the cake will be moister.
Other Delicious Cakes
- Carrot Cake Cheesecake
- Lemon-Orange Pound Cake
- Italian Love Cake
- Bread Pudding with Bourbon Sauce
- Apple Cider Pound Cake
Best Homemade Carrot Cake Recipe
- 4 large eggs room temperature
- 3/4 cup vegetable oil
- 1/2 cup applesauce room temperature
- 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 finely grated carrots** lightly packed
- 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
- 1/4 teaspoon salt
- 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.
For the whipped cream cheese frosting:
- Chill a large bowl for the whipped cream.
- 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.
Recipe inspired by ChewOutLoud