The BEST Carrot Cake Ever

Believe me when I say this is the BEST carrot cake ever! Moist and perfectly spiced, this cake is topped with a creamy, tangy frosting, making it an irresistible dessert for any occasion. Whether you're an experienced baker or a beginner in the kitchen, my simple, step-by-step recipe will guide you to create a stunning and delicious carrot cake that’s as pleasing to the eye as it is to your taste buds. Let's get baking!

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Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 3 hours 30 minutes

Ingredients:

• For the cake:

  1 cup packed light or dark brown sugar

  1/2 cup granulated sugar

  1 cup canola oil (sub melted coconut oil)

  4 large eggs, room temperature

  3/4 cup full-fat Greek yogurt (sub applesauce)

  2 tsp vanilla extract

  2 and 1/2 cups all-purpose flour (option for gluten-free)

  1 tsp baking powder

  1 and 1/2 tsp baking soda

  1/2 tsp salt

  2 tsp ground cinnamon

  1 tsp ground ginger

  1/2 tsp ground nutmeg

  1/8 tsp ground cloves

  2 and 1/2 cups carrots, grated (about 4 large)

• For the cream cheese frosting:

  8 oz cream cheese, room temperature

  1/2 cup unsalted butter, room temperature

  4 cups powdered sugar

  1 and 1/2 tsp vanilla extract

  1/8 tsp salt

Instructions:

• Preheat the oven to 350°F. Grease two 9-inch cake pans and line with parchment paper rounds.

• Using a stand mixer, mix the brown sugar, granulated sugar, oil, eggs, Greek yogurt, and vanilla together until no lumps remain. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Using the lowest setting, slowly pour the dry ingredients into the stand mixer bowl with the wet ingredients until just combined. Remove the bowl from the stand mixer and gently fold in the carrots.

• Pour the batter evenly into the cake pans. Bake until a toothpick comes out clean. Allow the cakes to cool completely in the pans. The cakes must be completely cool before frosting and assembling.

• In a glass bowl using a handheld or stand mixer, beat the cream cheese and butter together until smooth, about 2 minutes. Add the powdered sugar, vanilla extract, and salt. Beat on low speed for 30 seconds to 1 minute, then increase to high speed and beat until completely combined and creamy. Add more powdered sugar if the frosting is too thin or add a little milk if the frosting is too thick.

• Once the cakes are completely cool, use a large serrated knife and slice off the tops to create a flat surface. Place 1 cake layer on your cake stand and frost the top. Top with the second layer and frost the top and sides of the cake. Decorate the cake with desired garnish (pecans, walnuts, carrots). Refrigerate the cake for at least 30 minutes. This helps the cake hold its shape when slicing.

• Slice your cake and indulge!

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