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THIS is the best Carrot Cake recipe I have ever tried. I'm obsessed and can't stop eating it!
4.78 from 9 votes
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Must Make Carrot Cake

THE best carrot cake recipe ever. Decadent, dense and full of flavor! After one bite, you'll be obsessed too!

Course Dessert
Keyword cake, carrot cake, easter
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

Carrot Cake

  • 4 large eggs room temperature (see note)
  • 3/4 cups vegetable oil
  • ½ cup apple sauce
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • 3 cups grated carrots about 4-5 medium carrots
  • 3/4 cup crushed pineapple measure and then drain out most of the juice
  • 1 cup chopped walnuts optional

Cream Cheese Frosting

  • 12 ounces cream cheese
  • 3/4 cup butter room temperature
  • 2 teaspoons vanilla extract
  • 4-6 cups powdered sugar

Instructions

Carrot Cake

  1. Preheat oven to 350 degrees and grease/parchment paper cake pans or a casserole dish. I will use either 2 9-inch pans or 3 8-inch pans. This recipe works well with different sizes.

  2. In a large bowl whisk together eggs, vegetable oil, apple sauce, sugar, brown sugar and vanilla extract.

  3. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

  4. Add dry ingredients to the wet and stir only a little. Before everything is fully combined, add grated carrots, crushed pineapple and chopped walnuts. Continue to stir only until combined.

  5. Bake in your preheated oven for about 35 minutes. This depends greatly on what size pans you pick! If the cake still jiggles when you nudge it, it's not done! You should be able to insert a knife or toothpick into the center without any batter coming out on it. (My 2 8-inch cake pans are done at 35 minutes)

Cream Cheese Frosting

  1. In a stand mixer, beat cream cheese and butter until blended. Add in vanilla extract and then add 3 cups of powdered sugar. Continue to add in powdered sugar until you reach your desired consistency. Add a tablespoon of milk if it gets too thick. If you're frosting your cake, you want the frosting spreadable but if you're piping it you make want it a little stiffer. The amount of powdered sugar will also vary on how warm your home is.

  2. Wait until your cake is fully cooled and frost! Decorate with extra walnuts if you would like!

Recipe Notes

I always make this carrot cake the day before I serve it.  I like the way the flavors blend after they bake.

 

To get room temperature eggs FAST, fill a mug with hot tap water and place your eggs into the water while you measure other ingredients.  They'll be the right temperature in 2 minutes!