This sweet and flavorful CARROT CAKE isn’t your average carrot cake. Packed with flavors from applesauce, ginger, and vanilla, this is sure to be your new favorite carrot cake recipe.
If I could only eat one cake for the rest of my life, this carrot cake recipe is no doubt *THE* cake. There is something about this cake that makes it so satisfying and just spot on delicious! It’s light and moist without being too oily and the flavor combination is just beyond average.
Do you remember yesterday’s homemade vanilla extract? I honestly think it bumped it up to make it as delicious as it is. So if you’re looking for an absolute cake that will knock everybody’s socks off, you’re staring at it right now!
(I’m sorry Red Velvet Cake, this one has to be the OG of cakes.)❤️
Carrot Cake Ingredients
This cake recipe is super easy to make even if you’re not a baker. And most of its ingredients are baking staple and some can easily be found in grocery stores. But let me touch base on the ingredients that made this homemade cake a stand-out. For a complete list of the ingredients, please refer to the recipe box below.
Cinnamon Applesauce
Applesauce is used to prevent the cake from being too moist since I use both oil and butter as for this batter. But instead of using the usual applesauce with its balanced sweet and tart flavors, I opted to go with cinnamon applesauce for a nice added flavor. I’d have to say this came as a surprise to me as well. But feel free to use the plain applesauce if that’s what you have.
Brown Sugar
Most carrot cake recipes online would use granulated sugar to sweeten things up. With brown sugar, you not only have a nice sweet baked treat, but it also adds flavor and moisture to a cake.
Oil and Butter
For this cake that has other flavors going on, you will hardly notice that buttery taste. Adding butter here is more like adding moisture in this cake along with oil. Use vegetable or canola oil for this cake recipe.
Nutmeg, Cinnamon and Ground Ginger
I mean, c’mon. How can you not love those flavor combinations alone? You get that nutty, warm and slightly sweet flavor profile from nutmeg and cinnamon and a refreshing zing from ground ginger. I could already imagine that smell wafting in the air.
Homemade Vanilla Extract
Feel free to use whatever you have on hand. But I must share that for a pure vanilla flavor that smells and taste 100x better, you should give my Homemade Vanilla Extract a go. Although it takes monthsss before you can use it, you’d be glad that you made it ahead just in time for the holiday baking and also as holiday giveaways. This is the only gift that keeps on giving. You’ll know why once you check it out. 😉
Cream Cheese Frosting
As for the cream cheese frosting, I use the same simple frosting for my Red Velvet Cake to cut through the sweetness of this easy carrot cake recipe. I use Philadelphia Cream Cheese, in case you’re wondering.
Can You Make Carrot Cake Ahead of Time?
One of the best things about this cake is that it tastes even better the next day. It allows the flavors to mingle together and settle down and also the frosting in between layers to set well. So yes, you can make and frost the cake a day ahead, cover it and store in the fridge. Once you’re ready to serve, you can eat it straight off the fridge or bring it to room temperature.
More Cake Recipes To Explore
Don’t worry if you can’t go out and celebrate Easter outside. You can always make a wonderful Easter celebration at home starting with this carrot cake recipe or any of these scrumptious cake recipes below.
- Coconut Cake
- Vanilla Cake
- Caribbean Pineapple Upside Down Cake
- Pumpkin Cake
- Flourless Chocolate Cake
- Hummingbird Cake
How To Make Carrot Cake
Preheat oven to 350 F and lightly grease 2 8-inch cake pans. In a large mixing bowl, mix together applesauce, butter, oil, sour cream, both sugars, and eggs. Mix well. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger.
Add to egg mixture gradually. Mix well. Sifting the dry ingredients makes it easier to make sure every ingredient is mixed together well. If you don’t have a sifter, a metal strainer with very small holes will work just as good. Using rubber spatula, fold in carrots and walnuts. Stir in vanilla.
Pour batter into baking pan and bake for 20-25 minutes until edges are golden. In a large mixing bowl, beat butter, cream cheese and vanilla using an electric mixer on medium speed. Add sugar 1 cup at a time. Beat until smooth consistency. Let cake cool completely before frosting. Remove from pan and cool on wire rack. Frost cake and stick walnuts to sides of the cake as a garnish.
Watch How To Make It
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Carrot Cake
Ingredients
- ¾ cup (187.5g) cinnamon applesauce (optional)
- ½ cup (113.5g) butter , softened
- ½ cup (125ml) oil
- ½ cup (115g) sour cream
- 3/4 -1 cup (198g) brown sugar (see notes)
- 3/4 -1 cup 200g) granulated sugar (see notes )
- 3 large eggs , room temp
- 2 ¼ cups (281.25g) flour
- 1 teaspoon (6g) baking soda
- 1 ½ teaspoons (6g) baking powder
- ½ teaspoon (2.5g) salt
- 1 teaspoon (2g) nutmeg
- 2 teaspoons (5.2g) cinnamon
- 1 teaspoon (5.27g) ground ginger
- 2 ½ cups (275g) shredded carrots
- 1 cup (117g) walnuts or pecans , chopped
- 2 teaspoons vanilla extract
- Walnuts for garnish
Frosting
- ½ cup (113.5g) butter , softened
- 8 oz (240g) cream cheese , softened
- 1 ½ teaspoons (6.3g) vanilla
- 2 cups (400g) powdered sugar
Instructions
- Preheat oven to 350 F and lightly grease 2 8-inch cake pans.
- In a large mixing bowl, mix together applesauce, butter, oil, sour cream, both sugars and eggs. Mix well.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. Add to egg mixture gradually. Mix well. Sifting the dry ingredients makes it easier to make sure every ingredient is mixed together well. If you don’t have a sifter, a metal strainer with very small holes will work just as good.
- Using rubber spatula, fold in carrots and walnuts. Stir in vanilla.
- Pour batter into baking pan and bake for 20-25 minutes until edges are golden.
- In a large mixing bowl, beat butter, cream cheese and vanilla using an electric mixer on medium speed. Add sugar 1 cup at a time. Beat until smooth consistency.
- Let cake cool completely before frosting. Remove from pan and cool on wire rack.
- Frost cake and stick walnuts to sides of cake as garnish.
Tips & Notes:
- If using applesauce cut down sugar to 3/4 cup brown sugar and 3/4 cup granulated sugar. Apple sauce has quite a bit of sugar- and it makes it overly sweet.
- If using a 9x13 baking dish, cook for 35-40 minutes.
- Pecans can be used in place of walnuts.
- Plain applesauce can be used, the cinnamon just adds a nice flavor.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Chika says
Wow this looks so yummy/amazing will definitely make this this weekend for a friend’s daughter birthday. I have jus a pan can i bake in batches? Love ur receipes keep u the good work Imma. Infact i have made that your orange yoghurt cake 3x. Its just the bomb
ImmaculateBites says
Awesome!! The yoghurt cake is one of my favorites too!
Since you have only one cake pan, I would advice you to mix split the ingredients and make this cake in batches as well. You have to bake as soon as you mix. Hope this helps. Do let me know how this works out for you!
Chika says
Thank u dear. I will let u know
Chika says
Hi Imma this cake is the bomb wow! I made it yesterday for a friend’s party and everyone couldnt get enough of it. It was so amazing very moist and literally melt away in the mouth. Mehn this receipe is definitely for keeps. Thank u for all these receipes.
ImmaculateBites says
Glad to hear it was a hit. Thanks so much!!!
Connie Dunn says
Going to make this cake for my sister’s B’day. She loves carrot cake. Will let you know how it comes out.
Using a bunch pan
ImmaculateBites says
Awesome!!! Looking forward to your feedback :).
Connie Dunn says
Hi Imma made the carrot cake using a bundt pan. Came out very nice.baked for about 50 minuts.Very moist and tasty. I added 1 cup of raisins and 1/2 tsp of allspice.My sister in law loved it. Thank you so much Imma.I’ll be making this cake againg. love your recipies.
ImmaculateBites says
Yay!!! I am so glad this cake turned out great. Thanks for sharing, Connie!
Rachael Achebodt says
This was awesome, thank you. I used plain apple sauce and only used ½cup of brown sugar and ½cup of granulated sugar. Sweetness was to my liking: mild. I used ginger, grated fresh and lemon extract instead of vanilla.
I loved it. Thanks ,Immaculate, will definitely use this recipe again.
ImmaculateBites says
Hi Rachael. Thank you so much for sharing!
Theresa says
We will definitely make this again. Used the cinnamon applesause and substituted pecans for walnuts. Thank you for a great receipe.
ImmaculateBites says
Thanks for the feedback. Happy to hear it worked out well.
Sam says
I seriously love ALL of your recipes! You never disappoint. Keep up the great work! You have a a fan for life, and have been spreading the word about your page to everyone I know!
imma africanbites says
Awww. Thank you for the support, Sam. I’m so happy you love my recipes here on the blog. Keep safe and healthy!
renata says
just made it, not having two pans, used a 26 cm pan, cooked for an hour. came out perfect. tomorrow l’ll do the frosting, cut the cake in half and frost it. can’t wait to taste it. thanks for the recipe
renata
ImmaculateBites says
You are Welcome. Glad to hear it worked out well.
I Lee says
Looks awesome…can’t wait to try it. I’d like to bake as cupcakes… how long should I bake for? Thanks
ImmaculateBites says
Bake for for 18-20 minutes, or until a toothpick or skewer inserted in the middle of the cupcakes comes out clean
Dami says
I just tried this with few substitutes (Greek yogurt for sour cream, almonds for walnuts, homemade applesauce and icing sugar thinned with lemon juice). This was absolutely divine. Moist, flavourful and so yummy. My first recipe ever from your page and you have a follower for life. Keep up the great work
ImmaculateBites says
YES! Glad to hear this . This makes me really happy. Thank you so much!!
Sue says
I love carrot cake and definitely going to try this. But applesauce is not common in my country. What can I use as substitute? Is ground ginger powder form or fresh ginger pounded into puree? I love all your recepies
ImmaculateBites says
I made this recipe this weekend with and without applesauce and came out good. Recipe has been updated to reflect this . Ground ginger is powdered form.
Mercy says
Thank u so much for d recipe but what can i replace the applesauce with cos I’m not sure if it is available where I stay….
Thanks @immaculateBites
ImmaculateBites says
You can make it without the applesauce – check out recipe for updates .
Happy Baking!!!
Alice says
I love ❤️ this
ImmaculateBites says
Thanks
Hugh says
I haven’t tried this yet, but it looks excellent, hence my “presumed” rating. However, I can’t help feeling it would be even better with a handful, or two, of sultanas. They go so well with walnuts and carrots, and would probably boost this recipe to 5-star glory!
Beth Cross says
Made this over the weekend and used pecans and added a cup of sultanas. This cake is amazing. Definitely the best carrot cake I’ve ever had.
imma africanbites says
Yaaay! So happy to hear that from you, Beth. Thanks for letting me know.
Carolyn says
Sounds wonderful. Could this be baked in a Bundt pan? If so, how many minutes for baking? Thanks.
ImmaculateBites says
Yes it could . It would require more baking time – about 50 minutes or more . Do a test first, before removing – insert skewer in the middle of the cake and if it comes out clean , then your cake is ready.
Happy Baking!
Judith Owens-Small says
AWESOME, AWESOME,AWESOME!
Judith Owens-Small says
I cannot find videos of how to create recipes.
Please help me to locate the videos.
imma africanbites says
Hi Judith. I don’t have a video yet for this recipe but will surely add it to my list.
Jim says
Love your recipes