Carrots are one of our favorite vegetables and I will often make recipes like carrot coulis, carrot salad or roasted carrots. This homemade carrot cake is another way to enjoy all that carrots have to offer. It’s simple to make, moist and full of delicious flavor.
A few years ago I came up with this grain-free and gluten-free carrot cake with pineapple. The recipe used coconut flour and lots of eggs to get the protein. I still love that recipe and make it occasionally, but I wanted to have a more traditional carrot cake recipe.
Carrot Cake Ingredients
Now that my family sometimes uses organic flour, I’m making more bread using it. It’s an easy way to make a healthier dessert while maintaining the same taste and texture as traditional desserts. That doesn’t mean it’s loaded with sugar, vegetable oil, or other ingredients I’d like to avoid!
Carrot cake ingredients typically include flour, sugar, carrots, spices, oil, and eggs. Then there are optional mix-ins like raisins, pineapple, and shredded coconut. This recipe is very similar, but I chose raw honey instead of sugar. And I use butter instead of vegetable oil. The apple sauce adds a little more moisture and natural sweetness.
Need a gluten free carrot cake? Simply replace the organic all-purpose flour with a 1:1 gluten-free flour mix.
How to Make Carrot Cake
It may seem intimidating at first because there are so many ingredients, but this is a really simple recipe. Basically, you combine all the wet ingredients, then all the dry ingredients, and then add them together. Finally, add ingredients such as carrots, raisins, and coconut and mix.
There is an additional step of browning the butter first, which really adds flavor to the cake. Brown butter tastes similar to caramel but without the added sugar.
Tip. Watch your butter carefully as you brown it. After it turns brown, you need to remove it from the stove before it gets really dark brown (aka charred). Burnt Butter Carrot Cake ~ no delicious.
Cream cheese frosting for carrot cake (excluding refined sugar)
Carrot cake wouldn’t be what it is without the iconic cream cheese frosting. It adds a nice tang to the sweetness, so the dessert isn’t overwhelmingly sweet. Most cream cheese frosting recipes call for powdered sugar to help thicken and spread. My version uses raw honey for sweetness and butter for a buttercream frosting consistency. I prefer honey in this recipe, but maple syrup would also be delicious.
I used arrowroot powder (also known as arrowroot powder) instead of thickened sugar. This will help thicken the frosting without making it too sweet. Start with 2 tablespoons of arrowroot and add more as needed to get the right consistency. You want it to be thick enough that it doesn’t fall down the cake, but not so thick that it’s difficult to roll out.
Various fan options
This cake has 4 layers because I like the layered look. If you don’t have four 6-inch cake pans, you can use two 9-inch round pans. If you are using a 9-inch pan, simply change the baking time to 30-35 minutes. If you want to make cupcakes, bake for 18-22 minutes.
You can also make a sheet pan carrot cake, but I’ve personally never tried it. If so, please let me know! If you’re craving carrot cake or need a fancy (but easy!) spring dessert, try this carrot cake.
Brown Butter Carrot Cake with Honey Cream Cheese Frosting
This delicious carrot cake is moist and flavored with honey and natural sweetness.
Honey Cream Cheese Frosting
Melt the butter over medium heat, stirring occasionally, until it foams and turns golden with a nutty aroma. Turn off the heat, pour into a large mixing bowl and let cool for about 5 minutes.
Grate the carrots using the medium holes of a box grater.
Preheat oven to 350°F and grease and line four 6-inch cake pans (or see notes for other pan options).
Whisk the cooled brown butter with the honey or maple syrup, applesauce, eggs, coconut milk, and vanilla extract until smooth and fully combined.
In a separate bowl, mix together the flour, cinnamon, ginger, nutmeg, cardamom, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until combined, being careful not to overmix. Fold in the grated carrots, chopped nuts, raisins, and shredded coconut, if using.
Divide batter evenly between prepared pans and bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 to 15 minutes, then transfer to a wire rack to cool completely.
To make the frosting, mix cream cheese and butter until smooth. Add honey, vanilla, salt, and arrowroot starch and continue to beat until light, fluffy, and spreadable. Start with 2 tablespoons arrowroot and thicken the frosting as needed to desired consistency.
Place one cake on a serving plate and spread frosting on top. Repeat for the remaining layers. Apply a thin coating of crumbs all over the cake. Place in the refrigerator for 20 to 30 minutes to harden before finishing with the remaining frosting.
Nutrition Facts
Brown Butter Carrot Cake with Honey Cream Cheese Frosting
Amount per serving (per serving)
calorie 399
calories from fat 234
% Daily Value*
province 26g40%
15g saturated fat94%
Trans fat 0.4g
3g polyunsaturated fat
6g monounsaturated fat
cholesterol 86 mg29%
sodium 306mg13%
potassium 254mg7%
carbohydrate 39g13%
2g fiber8%
20g sugar22%
protein 6g12%
Vitamin A 3410IU68%
Vitamin C 2mg2%
calcium 70mg7%
steel 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
- Garnish with toasted nuts, a sprinkle of cinnamon or drizzled with honey, if desired.
- Serve at room temperature for best flavor and texture.
- You can also make this in two 9-inch round cake pans.
Does carrot cake need to be refrigerated?
Since this recipe uses cream cheese, you will need to refrigerate any leftovers. I’ve also found that cakes/muffins made with applesauce or other fruit as a sweetener go bad faster at room temperature. How long does it last in the refrigerator? Well, I think it can last up to a week as long as my family doesn’t eat it right away!
Still, it tastes best at room temperature, so I like to warm the slices before taking them out and eating them.
Can I freeze carrot cake?
Yes and no. Some people recommend freezing unthawed, cooled cake layers or individual slices. This way you can store it in the freezer for about 2-3 months. I do not recommend freezing the entire Frosted Carrot Cake. The frosting may crack and it may not look great, but it’s still delicious. To prevent freezer burn, use airtight containers.
What is your favorite carrot recipe? Let us know by leaving a comment!
