Carrot Cake

Carrot Cake

This Carrot Cake is a moist delight combining warm spices and creamy frosting, making it perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 420 kcal

Ingredients

  

For the Cake

• 2 cups chopped pecans Toast for added flavor.
• 1.5 cups packed light or dark brown sugar
• 0.5 cups granulated sugar
• 1 cup vegetable oil or canola oil
• 4 large eggs
• 0.75 cups smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 2 cups grated carrots

For the Frosting

• 16 ounces full-fat brick cream cheese
• 0.5 cups unsalted butter At room temperature.
• 4 cups confectioners’ sugar
• 1.5 teaspoons pure vanilla extract
• pinch salt

Instructions

 

Make the Cake

• Preheat the oven to 300°F and line a baking sheet with parchment paper.
• Spread the chopped pecans on the sheet and toast for 7-8 minutes.
• Turn the oven up to 350°F.
• Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
• In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined.
• In another large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
• Pour the wet ingredients into the dry ingredients and fold together until just combined; fold in the carrots and 1 cup of toasted pecans.
• Pour the batter into the cake pans.
• Bake for 20-24 minutes if using three pans or 30-35 minutes for two pans, testing the center with a toothpick.
• Allow to cool completely.

Make the Frosting

• In a large bowl, beat cream cheese and butter until smooth.
• Add confectioners’ sugar, vanilla, and salt. Beat until combined.
• Adjust consistency with more sugar or milk as needed.

Assemble and Frost

• Level the tops of the cakes.
• Place one layer on a plate, cover with frosting, add a second layer and more frosting, then top with the third layer.
• Spread remaining frosting over the top and sides.
• Decorate with remaining toasted pecans and refrigerate for 15-20 minutes before slicing.
• Store covered in the fridge for up to 5 days.

Notes

For extra moisture, consider adding crushed pineapple or substituting some oil with buttermilk. Toasting your pecans enhances their flavor, so don’t skip this step! Always allow the cake layers to cool completely before frosting for a smooth application. For a nut-free version, simply omit the pecans and consider adding raisins or shredded coconut for added texture. You can also try adding lemon zest to the frosting for a tangy twist.

Keyword Carrot Cake, Cream Cheese Frosting, Dessert, Home Baking, Moist Cake

introduction

This Carrot Cake recipe is a delightful treat combining flavors and textures that everyone loves. The moist cake, complemented by warm spices and topped with creamy frosting, makes it perfect for any occasion, from birthdays to holidays.

why make this recipe

Carrot Cake stands out because of its unique blend of sweetness and spice. It’s not only delicious but also has the health benefit of carrots, making it feel a bit more wholesome. Perfect for anyone craving a dessert that feels a little more nutritious while still satisfying that sweet tooth.

how to make Carrot Cake

Ingredients:

• 2 cups chopped pecans, buy it here
• 1 and 1/2 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil or canola oil, buy it here
• 4 large eggs
• 3/4 cup smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups all-purpose flour, buy it here
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups grated carrots
• 16 ounces full-fat brick cream cheese
• 1/2 cup unsalted butter
• 4 cups confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt

Directions:
Make the cake: Preheat the oven to 300°F and line a baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Turn the oven up to 350°F. Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined. In another large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and fold together until just combined; fold in the carrots and 1 cup of toasted pecans. Pour the batter into the cake pans. Bake for 20-24 minutes if using three pans or 30-35 minutes for two pans, testing the center with a toothpick. Allow to cool completely.

Make the frosting: In a large bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt. Beat until combined. Adjust consistency with more sugar or milk as needed.

Assemble and frost: Level the tops of the cakes. Place one layer on a plate, cover with frosting, add a second layer and more frosting, then top with the third layer. Spread remaining frosting over the top and sides. Decorate with remaining toasted pecans and refrigerate for 15-20 minutes before slicing. Store covered in the fridge for up to 5 days.

how to serve Carrot Cake

Serve this Carrot Cake with a side of whipped cream or a scoop of vanilla ice cream for an extra special treat. It can be enjoyed as a dessert at a family gathering or a sweet snack with your afternoon tea.

how to store Carrot Cake

To keep your Carrot Cake fresh, store it in an airtight container in the refrigerator. It should last up to 5 days. For longer storage, consider freezing individual slices wrapped tightly, ensuring you can enjoy that fresh flavor later on.

tips to make Carrot Cake

1. For extra moisture, consider adding crushed pineapple or substituting some oil with buttermilk.
2. Toasting your pecans enhances their flavor, so don’t skip this step!
3. Always allow the cake layers to cool completely before frosting for a smooth application.

variation (if any)

For a nut-free version, simply omit the pecans and consider adding raisins or shredded coconut for added texture. You can also try adding lemon zest to the frosting for a tangy twist.

FAQs

1. Can I make this Carrot Cake ahead of time?
   Yes! This cake can be made a day in advance. Just store it in the refrigerator and frost before serving. For more tips on baking cake in advance, check out Bon Appétit.
2. What can I use instead of cream cheese frosting?
   If you prefer, you can use a simple buttercream frosting or a vegan cream cheese alternative. Explore creamy options here.
3. What are the best types of carrots to use?
   Use fresh, firm carrots. Baby carrots can work too, but grating fresh carrots gives the best flavor. For more information on carrot varieties, visit Serious Eats.