Best Ever Carrot Cake
Prep time
Cook time
Total time
Simple, moist, and delicious. This Best Ever Carrot Cake with Cinnamon Cream Cheese Icing packs a flavor punch with the comforting flavors of cinnamon and spice. It's bursting with carrots and coconut, and piled high with frosting. Your spring table won't be complete without it.
For the cake:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • 4 eggs
  • 1 cup unsweetened applesauce
  • ⅓ cup vegetable oil
  • 4 cups shredded carrots
  • ¾ cup sweetened coconut
for the frosting:
  • 8 ounces cream cheese
  • 4 tablespoons butter, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 4 cups powdered sugar
for the cake:
  1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray and set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat sugar and eggs until they are pale and thick. Stir in the applesauce and oil, then gradually mix in the dry ingredients. Fold in the shredded carrots and coconut. Spread evenly into the prepared pan.
  4. Bake for 40 to 45 minutes in a 350 degree oven, or until toothpick inserted in the center comes out clean. Remove to wire rack and allow cake to cool completely.
for the frosting:
  1. In a medium bowl, beat cream cheese, butter, milk, vanilla, and cinnamon with an electric mixer until smooth. Gradually add powdered sugar one cup at a time, until smooth and spreadable. Spread over cooled cake. Store covered in refrigerator.
Recipe by Kitchen Meets Girl at