This carrot cake is soft and moist with warm spice flavor and a smooth cream cheese frosting on top. It's made with simple ingredients, and the applesauce and crushed pineapple help keep the texture tender without making it heavy.
It's an easy carrot cake recipe that works just as well for holidays as it does for a regular weekend bake.
Why You'll Love This Recipe
- It bakes up soft, moist, and full of classic carrot cake flavor.
- Applesauce and crushed pineapple help keep the cake tender.
- The cream cheese frosting is smooth, rich, and easy to spread.
- It's simple enough for a family dessert but special enough for holidays.
- The recipe uses basic ingredients and comes together easily.
Ingredients You'll Need
Carrot Cake
- 4 eggs
- ½ cup vegetable oil
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 1 cup brown sugar, lightly packed
- 1 cup sugar
- 8 oz crushed pineapple, drained
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 3 cups carrots, peeled and grated
Cream Cheese Frosting
- 12 oz cream cheese, softened
- 6 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 1-2 tablespoons milk
Ingredient Notes
- Applesauce helps keep the cake soft and moist.
- Crushed pineapple adds moisture and a little extra flavor. Just make sure it is well drained.
- Brown sugar gives the cake a little more depth than using only white sugar.
- Freshly grated carrots give the best texture.
- Cream cheese frosting is the classic finish and pairs perfectly with the spiced cake.
How to Make Carrot Cake with Cream Cheese Frosting
Make the Cake
- Preheat oven to 350°F. Grease the bottoms and sides of two 8-inch cake pans. Line the bottoms with parchment paper if desired.
- In a large bowl, mix together the eggs, oil, applesauce, vanilla, both sugars, and the drained crushed pineapple until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients into the wet ingredients and mix just until combined.
- Fold in the grated carrots, being careful not to overmix.
- Divide the batter evenly between the pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting
- Beat the softened cream cheese until smooth.
- Add the vanilla extract and mix.
- Slowly add in the powdered sugar, mixing until smooth.
- Add 1 to 2 tablespoons of milk as needed to reach a spreadable consistency.
Assemble the Cake
Spread frosting between the layers, then frost the top and sides of the cake.
Tips for the Best Carrot Cake
- Drain the pineapple well so the cake doesn't turn out too wet.
- Use freshly grated carrots for the best texture.
- Do not overmix once the flour and carrots are added.
- Let the cake cool completely before frosting.
- Add milk a little at a time so the frosting doesn't get too thin.
How to Store Carrot Cake
Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for a bit before serving so the frosting softens.
Can I Make It Ahead?
Yes. You can bake the cake layers ahead of time and freeze them. The frosting can also be made in advance and stored in the refrigerator. For the best texture, frost the cake the day you plan to serve it.
Variations and Add-Ins
If you like, you can add chopped nuts or raisins to the batter for a more traditional carrot cake. You can also decorate the top with chopped pecans or walnuts after frosting.
If you need something easier to serve for a group, this carrot sheet cake is a great option.
Common Questions
The applesauce and crushed pineapple help keep this cake soft and moist without making it heavy.
Yes. Because of the cream cheese frosting, the cake should be stored in the refrigerator.
Freshly grated carrots work best because they are softer and blend into the batter better.
If you want something easier to serve for a group, try this carrot sheet cake.
📖 Recipe
Carrot Cake with Cream Cheese Frosting
Equipment
- 8 inch cake pans
Ingredients
- 4 eggs
- ½ cup vegetable oil
- ¼ cup applesauce
- 2 teaspoon vanilla extract
- 1 cup brown sugar - lightly packed
- 1 cup sugar
- 8 oz crushed pineapples - drained
- 2 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3 cups carrots - peeled, grated
Cream Cheese Frosting
- 12 oz cream cheese - softened
- 6 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 1-2 tablespoon milk
Instructions
Make the Carrot Cake
- Preheat oven to 350°F. Grease the bottoms and sides of two 8-inch cake pans. Line the bottoms with parchment paper if desired.
- In a large bowl, mix together the eggs, oil, applesauce, vanilla, both sugars, and the drained crushed pineapple until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the grated carrots, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting
- Beat the softened cream cheese until smooth.
- Add the vanilla extract and mix until combined.
- Slowly add the powdered sugar, mixing until smooth.
- Add 1 to 2 tablespoons of milk as needed until the frosting reaches a spreadable consistency.
Assemble the Cake
- Place one cake layer on a serving plate and spread frosting evenly over the top.
- Add the second layer and frost the top and sides of the cake.
Notes
- Make sure the crushed pineapple is well drained so the batter isn't too wet.
- Freshly grated carrots give the best texture and help keep the cake moist.
- Do not overmix once the flour and carrots are added to keep the cake soft.
- Let the cake cool completely before adding the cream cheese frosting.
- Add milk to the frosting a little at a time until it reaches a smooth, spreadable consistency.
- This is an easy carrot cake recipe that stays soft and moist with simple ingredients.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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