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