Go Back
+ servings

Best Carrot Cake

rate this recipe:
4.95 from 36 votes
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.

Ingredients

  • 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

Frosting

  • 4 ounces cream cheese*
  • tablespoons butter*, slightly softened
  • 2 cups powdered sugar, more if a stiffer frosting is desired
  • teaspoon vanilla extract

Instructions

  • 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.

Notes

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.