I know I’m not the only one who gets excited when the beginnings of fall can be seen not far in the distance. I LOVE this season. Yes, I am a pumpkin spice lover. I even have pumpkins in my garden this year!
I am not much of a baker, in fact this time last year I barely cooked spaghetti let alone homemade, from scratch, cakes! So to all the novices out there – this ones easy! And delicious!!
Come join me dancing into the season, tasting the best flavors, making the healthiest cake I could find (with LOTS of carrots)!
It’s time for fall y’all!!
They ate it before I could get pictures!! 
I think he liked it… 
The perfect slice!
The Best Homemade Carrot Cake
A delicious way to kick off fall! This cake is so easy to make and is perfectly moist. Oh, and topped with an easy homemade cream cheese frosting! Perfection!!Get ready for nutmeg, cinnamon, vanilla and brown sugar smells to waft ALL throughout the house. It's time for fall y'all.
Ingredients
Carrot Cake
- 2 cups all-purpose flour spooned & leveled
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup canola or vegetable oil
- 4 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 3 cups grated carrots lightly packed
Cream Cheese Frosting
- 1 8 oz package brick style cream cheese softened to room temp
- 1/2 cup unsalted butter softened to room temp
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
To make the carrot cake:
- Preheat over to 350°F. Spray two 9-inch round cake pans with non stick cooking spray and set aside.
- Use large mixing bowl to whisk dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- Use another large mixing bowl for wet ingredients: whisk together eggs, oil, brown sugar, granulated sugar, applesauce, and vanilla extract until well combined. Fold grated carrots into the mixture until well combined.
- Pour the wet ingredients into the dry ingredients using a whisk or rubber spatula until well combined. Do not over mix the batter.
- Pour cake batter evenly into the two pans. Bake at 350°F for 30-35 minutes until the tops of cake are set or a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool in pans for 25 minutes on a wire rack. Then remove from pans and finish cooling.
To make the cream cheese frosting:
- Beat cream cheese until smooth using a hand-held mixer or stand mixer with paddle attachment. Add butter and mix for 30 secs – 1 min until well combined and smooth. Add powdered sugar and vanilla extract and mix until fully combined, scraping bowl as necessary.
To assemble cake:
- Level tops of each cake with a knife. Top 1st cake with a little over 1/2 cup of frosting, and smooth into one even layer. Place other cake on top and use remaining frosting to frost the top and sides of cake. Top with pecans or other topping if desired.
I hope y’all LOVE this recipe as much as my family does!
Please let me know what you think! And be honest, but kind 🙂
