The BEST Carrot Cake Recipe

Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.

In a large bowl whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

In another large bowl whisk oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until smooth.

Stir in finely grated carrots until evenly combined.

Pour wet mixture into dry ingredients and mix gently just until no dry flour remains (do not overmix).

Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

Cool cakes in pans 20–25 minutes, then turn out onto a wire rack to cool completely.

Beat cream cheese until smooth. Add butter and beat until creamy. Add powdered sugar and vanilla; beat until fluffy. Chill 10–15 minutes if soft.

Level layers if needed. Frost between layers, then frost the top and sides. Add optional toppings if desired.