Carrot cake is a delicious spice cake that includes shredded carrots in the batter. Similar to zucchini in zucchini bread, the purpose of adding carrots to enhance sweetness and moisture. This cake also includes applesauce as well as a coconut oil as binding agents. You can find a great article titled The Science Behind Applesauce In Baking – Shiki Longisland for more information. The cream cheese frosting is a classic combination of cream cheese, butter, powdered sugar and vanilla extract that is whipped to perfection.
Carrot cake is often a pricey cake to purchase from a bakery. This is because the high-quality fresh ingredients that go into carrot cake are more expensive than a standard white cake and the bakery price also includes the cost of the time and resources required for baking. The good news is that carrot cake can easily be made at home for a fraction of the price, and it tastes just as good! The ingredients in this cake are all natural without preservatives or seed oils.
Baking, Frosting, and Storing
The entire process of making this cake takes about 2 hours from start to finish. It is important to allow the cake to naturally cool before frosting. If it is frosted too soon, it will be difficult to spread or may melt into the cake.
This cake must be stored in the refrigerator because the cream cheese frosting will spoil if left at room temperature. Refrigerated cake is best used within one week. Carrot cake can be frozen in 2 different ways:
1. Unfrosted: Wrap the unfrosted cake tightly and freeze. When ready to serve, thaw it at room temperature and then apply the frosting.
2. Frosted: You can also freeze the cake once it is frosted but be aware that the texture of the frosting may be affected. Whether frozen frosted or unfrosted, the cake can be stored for up to three months.
Interested in other cake recipes? Try
Raspberry Pineapple Upside-down Cake
Print Recipe
Easter Carrot Cake
Equipment
- stand mixer
- 9 inch spring form pans or round baking pans
- covered cake stand or cake saver
Ingredients
Cake Batter ingredients
- 1 cup Brown sugar
- 1 cup Sugar
- 3/4 cup Coconut oil
- 4 Eggs (room temp)
- 1/2 cup Applesauce
- 2 tsp Vanilla extract
- 3 cups Carrots (finely shredded)
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
Frosting Ingredients
- 8 oz Cream cheese (softened, room temperature)
- 1/2 cup Butter (softened, room temperature)
- 2 cups Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Begin by setting out the butter and cream cheese for the frosting to come to room temperature.
- Preheat oven to 350 degrees.
- In a stand mixer, combine the brown sugar, sugar, coconut oil, eggs, applesauce, vanilla, and carrots.
- Mix thoroughly until all the ingredients are combined.
- Add in dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Turn mixer back on and mix again until all ingredients are combined.
- Lightly grease two 9 inch spring form pans.
- Pour batter into the pans, half in each.
- Bake for 28-30 minutes, or until toothpick inserted in to middle comes out clean.
- Cool cakes on cooling rack for at least 30 minutes before removing the springform.
- Allow cakes to completely cool before frosting. This will take at least 1 hour.
Frosting the Cake
- In the stand mixer, beat cream cheese, butter, powdered sugar, and vanilla for 4 minutes to combine all ingredients. Remove from mixer and scrape sides with rubber spatula to make sure there isn't any clumps.
- Place one cake on a serving plate or cake stand. Spread frosting onto entire cake, smoothing around the outside and top for a flat surface for the top cake to lay on.
- Place second cake on top of the frosted cake and frost with remaining frosting.
- Store frosted cake in the refrigerator for up to one week.
