Learn how to make the world’s best carrot cake! This recipe is so simple but has the absolute best flavor and perfectly moist texture, piled high with the most heavenly, fluffy and rich cream cheese frosting.
3 cups flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 1/4 cups vegetable or canola oil
2/3 cup unsweetened applesauce
1 1/4 cups sugar
1 3/4 cups brown sugar
1 tablespoon vanilla
6 large eggs
3 cups shredded carrot
optional: 1/2 cup raisins and/or 1/2 cup chopped pecans
1 tablespoon vanilla extract OR 1 teaspoons vanilla + 2 teaspoons maple extract
1/4 teaspoon salt
8 cups powdered sugar, or as needed
chopped pecans for topping, optional
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a time, then stir in carrots. (If adding raisins and/or nuts stir in now).
Stir dry ingredients into wet ingredients until there are no more streaks of flour in the batter. Divide between prepared cake pans.
Bake for 35 minutes or until an inserted toothpick into the center comes out clean.
Turn cakes out onto cooling racks and allow to cool.
Prepare the frosting while your cakes cool. In a sauce pan, melt butter over medium heat. Once completely melted, continue to cook 2-4 minutes longer until the color goes from pale yellow to a dark amber color. Remove from heat.
In a large bowl cream together cream cheese and butter. Mix in vanilla and salt. Add powdered sugar, one cup at a time mixing after each, until frosting is smooth and fluffy.
Assemble cake by spreading frosting on top of all three layers, then spreading around the sides of the cake. Top with chopped pecans if desired and store in airtight container until ready to serve.