The best carrot cake recipe! Easy to make with simple ingredients, this homemade carrot cake is moist with a perfect crumb and frosted with the best cream cheese frosting!
When the cake is cooled, spread the frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.
Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.
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Notes
*nutrition information calculated without frosting for the recipe making 16 servings. Ingredient Substitutions
All-purpose flour. cake flour can be used in place of all-purpose flour.
Salted butter. Unsalted butter, canola oil or coconut oil are acceptable substitutes for salted butter. I recommend using butter for the best flavor.
Granulated sugar. organic cane sugar or regular white sugar are both good choices.
Light brown sugar. for a richer molasses taste, use dark brown sugar.
Unsweetened applesauce. canola oil can be used in place of applesauce.
Individual slices: Store leftovers in an airtight container in the refrigerator for up to 5 days or the freezer for up to 1 month.
Freeze cake layers before frosting: I often bake this carrot cake recipe a few days before I need to frost it and store it in the freezer. To do this, wrap each cake layer tightly with plastic wrap, put them in a ziplock bags or airtight containers and store them the freezer.
Freeze entire frosted cake: You can also frost/decorate the cake, then put it in the freezer until it's hardened. Wrap it tightly with plastic wrap and foil and freeze for up to 1 month. Thaw slowly in the refrigerator, do not microwave or put it in the oven.