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Carrot Cake With Cream Cheese Frosting

Carrot Cake Recipe

A moist, rich and delicious carrot cake recipe that comes together quickly and easily. Decadent cream cheese frosting recipe included. 
5 from 10 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Frosting time: 15 minutes
Total Time: 1 hour
Servings: 18 servings
Calories: 552kcal


Carrot Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 4 eggs
  • 1 1/2 cups vegetable oil you could use coconut oil or another oil if you prefer
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots


  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 tablespoon whipping cream milk will also work



  • First, preheat oven to 325 degrees Fahrenheit. Next grease and flour two 9-inch round cake pans. If desired add parchment circles to the bottom of the pans for easy cake removal.
  • In a large bowl mixing bowl, mix together flour, sugar, baking soda, cinnamon and salt.
  • Using a separate bowl, beat eggs slightly. Add oil and vanilla extract to eggs. Stir to combine. Add shredded carrots and apple sauce to the mixture and stir to combine.
  • Fold the wet mixture to dry mixture and stir until just combined. Do not over stir.
  • Finally spoon batter into prepared pans and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Cool cake for approximately 10 minutes in pans, then transfer cake to wire racks to cool completely prior to frosting.


  • In a large mixing bowl, beat together softened cream cheese and butter until light and fluffy. 
  • Next, with the mixer on low, slowly add powdered sugar, mixing well. Add in vanilla, salt and whipping cream. Beat mixture on medium for approximately three minutes. If frosting is thicker than you prefer, you can add an additional tablespoon of cream or milk.
  •  Finally frost cake as desired. Store cake and frosting in refrigerator.


Mix-ins such as chopped walnuts, pecans or raisins can be added to the batter just prior to pouring batter into pans. This recipe can accommodate about one and one half cups of mix-ins. 
As a rule I mix wet ingredients and dry ingredients separately. However I have mixed all ingredients in the same bowl without noticing a difference in the final product. To use a single bowl, mix wet ingredients first followed by the dry ingredients.  


Calories: 552kcal
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