During 2020, we did as most families did: hunker down and learn to cook/bake everything you didn’t know how to before. I’m not really a fan of carrot cake, but we figured then was as good as any to learn how to make it from scratch. My dad’s birthday is in April and he has always been a fan. We found this recipe from Danielle with Live Well Bake Often and it’s been a tradition for us to make it each year.

Here is our version of her recipe (in case she ever takes hers down or the link breaks - I’d be heartbroken) and pictures from our cakes from 2020 to 2023 (counterclockwise):

Ingredients for the Cake

2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 vegetable oil
4 large eggs (room temperature)
1.5 cups light brown sugar
1/2 cup granulated sugar
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
3 cups grated carrots

Ingredients for the Frosting

8 oz softened brick of cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
1 tsp vanilla extract

Instructions for the Cake

Preheat the oven to 350°F. Spray two 6 or 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate large mixing bowl, whisk together the wet ingredients: oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract. Add the grated carrots to the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake for 40 to 45 minutes if using two 6-inch pans, 30 to 35 minutes for two 9-inch pans, or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Instructions for the Frosting

In a large mixing bowl and with a mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake.
Decorate with festive sprinkles and/or candy.

We’d love to see how yours turned out. Will you please share a picture of your cake with us on Facebook?