This Carrot Cake with Cream Cheese Frosting is going to be your new go-to recipe. You’ll forget all about boxed cakes once you taste this easy and super delicious dessert.
This is such a simple carrot cake recipe. A friend mentioned to me the other day that she bought a box carrot cake recipe and it didn’t turn out well.
I promise you, this is the cake to beat out all carrot cakes. Plus, if you want to cut calories, you can use lower fat cream cheese frosting.
Recipe and printable instructions listed below.
Add the eggs to a large bowl and beat them.
Add the vegetable oil to the bowl and mix in with the eggs.
Add the applesauce to the mixture. The applesauce is going to help keep the cake moist, and will give it a little more nutrition and a little fewer carbs.
Add the sugar to the mixing bowl.
Add the brown sugar and vanilla to the ingredients. Mix everything together. This is an easy and quick recipe to gather up and mix.
Add the cinnamon and nutmeg to the bowl. These are two of my favorite ingredients. Whenever I add them to a cake or a dessert, it feels like fall. The world seems to just feel right.
We don’t get much winter down here in Florida, so I have to make do with pumpkin, fall spices, and all the delicious goodness in carrot cake.
Plus, when you bake the cake, it smells amazing. Truly amazing. Your house is going to smell absolutely delicious.
Add the baking soda and baking powder to the mix.
Add the flour and mix together.
Add the carrots to the mixture and fold in. And you can tell everyone you’re getting plenty of veggies!
You can either shred the carrots with a grater or buy the carrots already shredded.
I bought shredded carrots and then put the carrots in the Cuisinart to grate them even smaller. I like the carrots super fine.
Pour the batter into a greased casserole dish and bake.
Add room temperature cream cheese and butter to a medium-sized bowl. Add the vanilla and cream everything together.
Add the powdered sugar to the cream cheese mixture and blend until everything is well blended and smooth.
Cream cheese frosting works great on just about any type of cake. I’ve used it on angel food cake, chocolate cake, carrot cake, and vanilla cake. You can use it on cupcakes, or even pumpkin cake.
Plus, it’s super easy and inexpensive.
The frosting is such a delicious part of the cake. It really adds a lot to the flavor. And I love that the frosting is super easy to make.
Cream cheese, butter, vanilla and powdered sugar are all it takes! I always set the butter and cream cheese out on the counter for a little while to let them soften. It’s much easier to mix together.
- 4 eggs (beaten)
- 3/4 cup vegetable oil
- 1/2 cup applesauce
- 1 cup sugar
- 1 cups brown sugar
- 1 Tbsp. vanilla
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 3 cups carrots (grated)
- 1/4 cup butter (softened)
- 8 oz. cream cheese (softened)
- 1 tsp. vanilla
- 2 cups powdered sugar
Preheat oven to 350-degrees.
Grease a 9" x 13"
- Add the eggs to a large bowl and beat them.
- Add the vegetable oil, applesauce, sugar, brown sugar, vanilla, flour, baking soda, baking powder, salt, and the spices to a large bowl. Mix together.
- Add the carrots and fold into the mixture.
- Pour into the casserole dish and bake for 40 minutes or until a cake tester comes out clean.
- Cool for approximately 20 minutes.
- Add the softened cream cheese and butter to a medium-sized bowl. Mix together.
- Add the vanilla and powdered sugar and mix together.
- Spread over the cake.
Serving Size:1 piece
Amount Per Serving: Calories: 208 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 33mg Sodium: 210mg Carbohydrates: 30g Fiber: 1g Sugar: 19g Protein: 2g