Super Moist Carrot Cake with Brown Sugar Frosting

Super moist sliced two layer carrot cake on a plate.

Super Moist Carrot Cake with Brown Sugar Frosting

You will absolutely love this super moist and flavorful carrot cake topped with a luscious frosting. It’s an easy homemade carrot cake that’s extra soft thanks to applesauce and it’s topped with a delectable brown sugar cream cheese frosting. A must-try dessert!

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Sweets

Cuisine: American

Keyword: carrot cake

Prep Time: 20

Cook Time: 35

Servings:

Author: Celeste

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Ingredients

Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground clove
½ teaspoon salt
½ cup granulated sugar
1 cup light brown sugar packed
1 cup unsweetened applesauce
¾ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots about 3 medium carrot sticks

Brown Sugar Cream Cheese Frosting

8 ounces cream cheese softened
½ cup salted butter softened
½ cup light brown sugar packed
1 teaspoon vanilla extract
2 ½ cups powdered sugar

Instructions

Cake

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Grate 3 medium carrots using a food processor grating blade or grate by hand using a hand held grater, set aside for later.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk the granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
Fold in the grated carrots.
Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

While the cake is baking, beat the cream cheese and butter together until smooth in the bowl of your stand mixer or a large bowl using a hand mixer.
Add the brown sugar and vanilla, beating until fully incorporated.
Gradually mix in the powdered sugar until the frosting is smooth and fluffy.
Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and frost the top and sides evenly.
Garnish with toppings of your choice.

Baking Variations:

Cupcakes – Divide batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes.

Sheet Cake – Bake in a 9x13-inch pan for 35-40 minutes and frost directly in the pan.

Loaf Cake – Bake in a 9x5-inch loaf pan for 50-55 minutes for a more bread-like version.

Notes

Baking Variations:

Cupcakes – Divide batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes.

Sheet Cake – Bake in a 9x13-inch pan for 35-40 minutes and frost directly in the pan.

Loaf Cake – Bake in a 9x5-inch loaf pan for 50-55 minutes for a more bread-like version.

Nutrition

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