This is the BEST homemade carrot cake recipe you will find! My son is obsessed with carrot cake so I use every opportunity to make him this specialty. I have used this quick and easy recipe many times and it has never failed me. The key is to use the kitchen aid to mix the ingredients slowly yet gently and to ensure that the cake layers cool very well before applying the icing! This recipe can be used for any festive day you wish because of the balanced sweetness and you can garnish it with a variety of flavors enough for a whole party!
Perfecting The Best Homemade Carrot Cake Ingredients
Here’s how to ensure you have the right ingredients to make the Best Homemade Carrot Cake…
Eggs: It’s best to always buy range-free and certified organic eggs. Purchasing your eggs this way is the freshest form and will ensure quality. It is comparable to if you had chickens on a farm, raised them, and produced the eggs. Indeed total quality!
Ground Cinnamon, Nutmeg, and Coriander: This is such a wonderful and magical combination and it really balances the sweet and savory factor in this recipe. I use my mortar to release all of the flavors within the three spices. Uniquely, it’s truly amazing!
Organic Applesauce: This is the lovely surprise in this recipe. Since it is organic applesauce make sure the consistency is just right and ultimately that it is not too watery.
Organic Carrots: Definitely use whole organic carrots and shred your carrots right before you need them in this recipe.
Cream Cheese: Philadelphia Cream Cheese is my go-to for this recipe. Please especially make sure that it is the block cream cheese and definitely at room temperature.
Variations of the Best Homemade Carrot Cake
Try variations of this carrot cake by adding pineapples to the wet ingredients or removing the nuts.
The Best Homemade Carrot Cake
Finely shredded carrots in rich and moist homemade spice cake with velvety cream cheese frosting and garnished with toasted pecans and dried cranberries.
Ingredients for Carrot Cake
Ingredients for Frosting
Preheat oven to 350 degrees. Mix all wet ingredients in a bowl. In a separate bowl mix all dry ingredients. Combine them together and use a spatula and mix gently. Spray two cake pans with non-stick spray and pour batter in both cake pans leaving an inch and a half from the top of the cake pan to allow the cake to bake and rise well. Place in oven and bake for 40-45 minutes. Use a tooth pick to test how well done and then, when ready, set cake layers in the refrigerator to cool and prepare the frosting.
In a bowl mix all frosting ingredients together slowly yet very well to ensure that there are no clumps using a Kitchen Aid or hand held mixer. Once the cake layers have cooled, lather the tops of both cake layers with icing and stack them on top of one another. Apply a very thin layer of frosting on the sides of the stacked cake layers and use the remaining of the icing for the very top of the cake, making it as thick as possible. Garnish with the pecan and cranberries. Serve with almond milk for the kiddos and mimosas for the adults! Enjoy!
Serving Size 12
- Amount Per Serving
- Calories 227
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 3.9g20%
- Cholesterol 50mg17%
- Sodium 73mg4%
- Potassium 186mg6%
- Total Carbohydrate 36.6g13%
- Dietary Fiber 1.4g6%
- Sugars 24.5g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.