The BEST Carrot Cake with Cream Cheese Frosting

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.

	this recipe	typical
fat	48%	89%
total sugar	267%	233%
brown sugar share of total sugar	47%	14%
egg	83%	67%
leavener	5%	3%
salt	0%	1%
dairy	94%	94%
vegetables and beans	125%	107%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

240 g	2 cups all-purpose flour
8 g	2 teaspoons baking powder
5 g	1 teaspoon baking soda
	1 Â1/2 teaspoons ground cinnamon
	Â1/2 teaspoon ground ginger
	Â1/4 teaspoon ground nutmeg
	Â1/2 teaspoon salt
	Â3/4 cup canola or vegetable oil ((180ml) )
200 g	4 large eggs (at room temperature)
300 g	1 Â1/2 cups packed light brown sugar ((300 grams) )
100 g	Â1/2 cup granulated sugar ((100 grams))
125 g	Â1/2 cup unsweetened applesauce ((125 grams) )
4 g	1 teaspoon pure vanilla extract
300 g	3 cups lightly packed grated carrots ((300 grams) )
226 g	1 (8-ounce) package brick style cream cheese ((226 grams) softened)
115 g	Â1/2 cup unsalted butter ((115 grams) softened)
240 g	2 cups powdered sugar ((240 grams) )
4 g	1 teaspoon pure vanilla extract

Method: 9 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a great simple recipe that is delicious! Made it 2x in as many months. I added a cup of raisins and a cup of untoasted, unsalted walnuts then decorated with more walnuts. Also used a 10 oz bag of shredded carrots instead of shredding by hand (saved a l” — a cook, 5.0★

“This recipe made me love carrot cake! Incredibly moist and tender cake, 10/10. I opted to cut the two 9” cakes into two layers each, for a four layer cake. I made 1.5x the frosting recipe and it was the perfect amount for four layers!” — a cook, 5.0★