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For the cake:

2 cups (250 grams) of all-purpose flour leveled

Two teaspoons of baking powder

One teaspoon of baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup (180ml) canola or vegetable oil

Four large eggs at room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce

One teaspoon of pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

1 (8-ounce) package of brick-style cream cheese, softened to room temperature

½ cup (115 grams) unsalted butter, softened to room temperature

2 cups (240 grams) of powdered sugar

One teaspoon of pure vanilla extract


To make the carrot cake:

Preheat the oven to 350°F (177°C). Spray two 9-inch round cake pans well with nonstick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

In a separate large mixing bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.

Pour the wet ingredients into the dry ingredient