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Carrot Cake Recipe

Carrot Cake Recipe

This Carrot Cake Recipe features a moist carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 580 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowl
  • Handheld or Stand Mixer
  • Spatula
  • oven
  • baking sheet
  • Parchment paper
  • cooling rack

Ingredients
  

Cake Ingredients

  • 2 cups chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)
  • 1.5 cups packed brown sugar light or dark
  • 0.5 cup granulated sugar
  • 1 cup vegetable oil (or melted coconut oil)
  • 4 large eggs at room temperature
  • 0.75 cup smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2.5 cups all-purpose flour spooned & leveled
  • 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 (about 4 large)

Cream Cheese Frosting Ingredients

  • 16 ounces full-fat cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch of salt to taste

Instructions
 

Cake Instructions

  • Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6–8 minutes, or until fragrant. Allow to cool for 10–15 minutes.
  • Increase the oven temperature to 350°F (177°C). Grease two or three 9-inch cake pans with nonstick spray, line with parchment paper rounds, then grease the parchment paper.
  • In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined and no lumps remain.
  • In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and fold until just combined. Fold in the carrots and 1 cup of the toasted nuts.
  • Pour/spoon the batter evenly into the prepared cake pans. Bake until a toothpick inserted comes out clean, about 20–25 minutes for three pans or 30–35 minutes for two pans. Cool the cakes in the pans on a cooling rack for 1 hour.
  • Run a knife around the edges, remove the cakes from the pans, peel off the parchment, and place on the rack to cool completely.
  • In a mixing bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla, and salt. Beat on low speed then increase to high speed for 3 minutes.
  • Slice a thin layer off the top of each cake for a flat surface. Assemble the cake by layering and spreading frosting between each layer and on top. Garnish with remaining nuts. Refrigerate for at least 20 minutes before slicing.

Notes

The cake layers can be made ahead and stored at room temperature overnight. Frosting can be refrigerated and allowed to soften before use. Frosted cake can be stored in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 580kcalCarbohydrates: 75gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 5000IUCalcium: 100mgIron: 1mg
Keyword baking, Cake, Carrot Cake, Cream Cheese Frosting, dessert recipe, easy recipe
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