Best Carrot Cake
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr 3 mins
Serves 10 to 12
My favorite carrot cake recipe! It’s moist, it’s easy, and it’s healthy too, made with applesauce, whole wheat flour, and maple syrup.
- 2¼ cups whole wheat pastry flour (or half white, half wheat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- 2 large eggs
- ½ cup applesauce
- ½ cup maple syrup
- ½ cup almond milk, at room temperature
- ½ cup melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 4 ounces cream cheese*
- 1½ tablespoons butter*, slightly softened
- 2 cups powdered sugar, more if a stiffer frosting is desired
- ⅛ teaspoon vanilla extract
Preheat the oven to 350°F and grease a 9-inch round baking pan, 8x8 square pan, or two 6-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a medium bowl, whisk the eggs and then whisk in the applesauce, maple syrup, almond milk, coconut oil, and vanilla. Stir in the carrots.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
Pour the batter into the baking dish and bake for 35 to 38 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
Make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and powdered sugar and mix until smooth.
If you're making a layer cake, you may want to chill the frosting and the cakes so that the frosting stays firm while layering.
*To make this cake non-dairy, use Kite Hill vegan cream cheese and vegan butter in place of the regular cream cheese.