Homemade Carrot Cake with Cream Cheese Frosting

Name: Old Fashioned Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 540 min
Ingredients: 1 ½ cups Packed light brown sugar; ½ cup Granulated sugar; 1 cup Vegetable oil; 4 Large eggs; ¾ cup Cinnamon applesauce; 1 teaspoon Vanilla extract; 2 ½ cups All-purpose flour; 2 teaspoons Baking powder; 1 teaspoon Baking soda; ½ teaspoon Salt; 1 ½ teaspoons Ground cinnamon; 1 teaspoon Ground ginger; ¼ teaspoon Ground nutmeg; Pinch of ground cloves; 2 cups Grated carrots; 3 cups Chopped pecans (divided); CREAM CHEESE FROSTING; 16 ounces Full-fat cream cheese (softened to room temperature); ½ cup Unsalted butter (softened to room temperature); 4 cups Powdered sugar; 1 teaspoons Pure vanilla extract; ¼ teaspoon Salt; ½ teaspoon Cream of tartar

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This is a traditional style carrot cake with freshly grated carrots, pecans and homemade cream cheese frosting. It is so simple and so delicious.

round carrot cake wrapped with pecans on a wooden cake stand

This is my absolute favorite carrot cake recipe and it has been my birthday cake for the last 6 years. I have tried dozens of carro cake recipes and this is the best and easiest carrot cake recipe. This classic carrot cake is always a favorite with friends and family always asking for the recipe.

I know carrot cake comes in many shapes and forms; some with pineapple, some with walnuts and even with raisins. None of those things belong inside of a carrot cake in my opinion.

Homemade Carrot Cake Ingredients

Chopped pecans
Dark brown sugar
Granulated sugar
Vegetable oil
Eggs
Unsweetened cinnamon applesauce
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Grated carrots

Old Fashioned Carrot Cake Recipe Tools

How to make Carrot Cake with Cream Cheese Frosting

Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.
Grate your carrots, cover with a paper towel and set aside.
Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.
In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
Fold in the grated carrots and 1 cup of the toasted pecans.
Pour/spoon the batter evenly into the 3 cake pans. Bake for 20-24 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done.

7. Allow the cakes to cool completely in the pans set on a wire rack. Wrap the cakes in cellophane wrap and store in the refrigerator for an hour, overnight is best. When placing them in the refrigerator, place them upside down as this helps flatten the top. The cakes must be completely cool before frosting.

How to make cream cheese frosting

For this old fashioned carrot cake recipe, I'm using my go-to cream cheese frosting recipe. The ingredients are cream cheese, butter, powdered sugar, vanilla extract, salt and cream of tartar.

Make sure all of your ingredients are at room temperature. This will help avoid any lumps.
You'll start mixing your cream cheese, vanilla and butter for 2 minutes on a stand mixture.
Sift in your sugar, salt and cream of tartar in slowly.
Continue mixing until well combined.

Tips for the perfect cream cheese frosting:

Be sure your cream cheese and butter are completely at room temperature.
Sift your powdered sugar to remove all clumps

How to Assemble Carrot Cake

Cake assembly: Place 1 cake layer on your cakeboard or serving plate. I use an ice cream scoop and add two scoops of frosting to make sure each layer gets the same amount of frosting. Evenly cover the top with frosting. Top with 2nd cake layer, 2 scoops of frosting, and then top with the 3rd cake layer. Spread remaining frosting all over the top and sides.

2. Do no worry if the sides aren't perfectly frosted. With the remaining pecans, cover the sides of the cake. The frosting will act as an adhesive for the pecans.
3. Refrigerate cake for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.

Classic Carrot Cake Recipe Tips

Here are the tips and tricks I use to make the perfect old fashioned carrot cake:

When scooping the batter into the cake pans, I use an ice cream scoop to make sure I get equal amounts of batter into each pan.

When putting the cake layers in the fridge to cool, I place them upside down (parchment paper side up) to help flatten the tops and avoid the need to cut off the tops to level them off.

When scooping the frosting between cake layers, I use the same ice cream scoop to make sure each layer has an even amount of frosting.

Homemade Carrot Cake Recipe FAQs

What makes this old fashioned carrot cake moist?

There's three vital things that make this old fashioned carrot cake cake moist. These three ingredients can not be skipped or replaced for an alternative:

1. Vegetable oil - Cakes need fat in order to be moist, otherwise you will be chewing on a brick.
2. Cinnamon applesauce - The moisture from the applesauce helps give this cake the perfect texture and added depth of flavor.
3. Freshly grated carrots - It is imperative that for this cake you grate your own carrots. DO NOT (under any circumstance) use pre packaged grated carrots

Is it better to use oil or butter in carrot cake?

The choice between oil and butter in carrot cake depends on your desired texture and flavor.
- Oil: Using oil in carrot cake creates a moist and tender texture. It also helps to prevent the cake from drying out.
- Butter: Using butter adds a richer flavor and a slightly denser, dryer texture.

If you prefer a moist and tender cake, oil is the better choice. If you enjoy a richer flavor, butter is a good option.
Ultimately, it comes down to personal preference. You can experiment with both to see which one you like best!

How long does carrot cake last?

Carrot cake, when stored properly, can last for several days.
- Room temperature: If stored in an airtight container, carrot cake can last for up to 3-4 days at room temperature.
- Refrigerator: For longer storage, carrot cake can be refrigerated for up to a week.
- Freezing: To freeze carrot cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

Tips for storing carrot cake:
- Cool completely: Allow the carrot cake to cool completely before storing.
- Airtight container: Use an airtight container to prevent the cake from drying out.
- Freezing: When freezing, cut the cake into individual slices to thaw as needed.

Should carrot cake have raisins?

Whether or not to add raisins to carrot cake is a matter of personal preference.
Some people enjoy the added sweetness and texture that raisins provide, while others prefer a raisin-free version. Ultimately, the decision is up to you!
If you do choose to add raisins, be sure to use high-quality golden raisins for the best flavor and texture. You can also experiment with different amounts to find your perfect ratio.

What is the best way to grate carrots for carrot cake?

The best way to grate carrots for carrot cake is to use a box grater.
A box grater has sharp blades that can quickly and efficiently grate carrots into fine shreds. This ensures even distribution of the carrots throughout the cake batter and prevents large chunks from forming.

Here are some additional tips for grating carrots:
- Wash the carrots thoroughly: This will remove any dirt or debris.
- Peel the carrots: While you can leave the skin on for added texture, peeling them will result in a smoother carrot cake.
- Cut the carrots into manageable pieces: This will make them easier to grate.
- Grate over a bowl: This will help you collect the grated carrots without making a mess.