This is my favorite carrot cake recipe! This cake is very simple to prepare, and super delicious. Carrot cake, I believe, is a treat that the majority of people prepare exclusively during Easter. However, carrot cake is a wonderful treat that I believe should be eaten all year. Particularly when it comes to this recipe for carrot cake. I understand that declaring a dish the greatest may be a big statement, but I really mean it with this one. Not only is this carrot cake simple to prepare, but it's also unbelievably moist and flavorful, making it almost difficult to eat just one slice. Once you discover how simple it is to bake carrot cake from scratch, you'll want to make it again. 

To start preparing this carrot cake, combine your dry ingredients. When measuring dry ingredients, it is critical to spoon and level your flour. 

Avoid cramming the flour into the measuring cup; otherwise, your recipe will include an excessive amount. Alternatively, if you have a food scale, you may weigh your ingredients for more precise measurement. 

Additionally, I like a little spice in my carrot cake, which is why I add ground cinnamon, ginger, and nutmeg. All three spices provide an incredible taste to this cake without being overwhelming. They really elevate this cake from excellent to amazing, believe me. 
You'll need oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce for the wet components. The combination of oil and applesauce in this recipe provides the ideal amount of moisture, resulting in a moist but not greasy cake. 

As is customary, I use slightly more brown sugar than granulated sugar to give this carrot cake more moisture and taste. Naturally, you'll also include some shredded carrots. I don't believe in skimping on carrots in this recipe, so I use 3 cups of shredded carrots. 

While some carrot cake recipes include raisins or nuts, I choose to exclude them since I am aware that not everyone enjoys them. However, if you adore any (or both!) of them, feel free to include them in the batter.


• 300 grams.Of packed grated carrots. 

• 300 grams.Of light brown sugar.

• 250 grams.Of sifted all-purpose flour. 

• 100 grams.Of granulated white sugar.

• 2 small spoons.Of baking powder.  

• 1 small spoon.Of baking soda. 

• 1 and 1/2 teaspoons cinnamon powder. 

• 1/2 small spoon.Of ginger powder. 

• 1/4 small spoon.Of ground nutmeg

• 1/2 small spoon.Of salt. 

• 180 ml.Of canola oil, if you don't have it you can use any vegetable oil you have. 

• 4 large eggs, at room temp.

• 125 grams.Of unsweetened applesauce. 

• 1 small spoon.Of vanilla flavoring. 


• Step 1 – The first step was heating the oven to 350 degrees Fahrenheit = 170 degrees Celsius, and I prepared two medium round cake pans of 9-inch by spraying them well with nonstick cooking spray and I set them aside until needed. 

NOTE 1: you may optionally cover the bottoms of each pan with parchment paper to make removal simpler. 

• Step 2 – Secondly, I combined the flour after sifting it with baking powder, baking soda, cinnamon powder, ground ginger, ground nutmeg, and salt in a large mixing basin until thoroughly mixed, and I set it aside for later.

• Step 3 – After that, I chose another large mixing basin, and whisked it together until completely mixed the oil (or margarine), four large eggs at room temp, brown and granulated white sugar, applesauce, and vanilla extract. 

• Step 4 – Then, In a large mixing bowl, I blended the shredded carrots with the other wet ingredients until thoroughly mixed. 

• Step 5 – Following that, I combined the wet ingredients with the dry ingredients In a large mixing bowl, whisking or using a rubber spatula until just incorporated, 

NOTE 2: Be careful not to overmix the batter at this step. 
• Step 6 – Following that, I divided the cake batter equally between the two cake pans that have been prepared. 

• Step 7 – And I baked them for around 30 to 35 minutes at 350 degrees F, until the tops of the cakes are set and a toothpick inserted into the middle of each cake comes out clean.

• Step 8 – At this step, I removed the pans from the oven and let them cool in the pans for about 20 to 25 minutes before transferring them to a wire rack. 

• Step 9 – When the cakes were totally cooled in the pans, I took them from the pans and placed them on a wire rack to complete cooling.

That's it!! Now you have a recipe for the best carrot cake in the whole world!! Don't hesitate to try it as soon as possible, and of course, share it with your friends!!