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My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe is a delightful dessert made with grated carrots, nuts, and a rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 9-inch cake pans
  • baking sheet
  • Mixing Bowls
  • handheld mixer
  • Spatula
  • 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 cups granulated sugar
  • 1 cup vegetable oil or melted coconut oil
  • 4 large eggs at room temperature
  • 0.75 cups smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2.5 cups all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
  • 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

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

Instructions
 

Cake Preparation

  • Preheat the oven to 300°F (149°C). Line a baking sheet with parchment paper or a silicone mat. Spread the chopped nuts on the sheet and bake for 6–8 minutes until fragrant. Cool for 10–15 minutes.
  • Increase the oven temperature to 350°F (177°C) and grease the cake pans. Line with parchment paper and grease again.
  • In a bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth.
  • In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add wet ingredients to dry ingredients and fold in the carrots and 1 cup of nuts.
  • Pour the batter into the pans and bake until a toothpick comes out clean. For 3 pans bake for 20–25 minutes, for 2 pans bake for 30–35 minutes. Cool in pans for 1 hour before transferring to a rack.

Frosting Preparation

  • In a bowl, beat the cream cheese and butter on medium-high speed until smooth. Add confectioners’ sugar, vanilla, and salt. Mix until creamy.
  • Adjust the consistency with more sugar or milk if needed.

Cake Assembly

  • Slice a thin layer off the top of each cake for a flat surface. Place first layer on the cake stand and cover with frosting. Repeat for second layer.
  • Top with third layer and frost the top and sides. Garnish with remaining nuts. Refrigerate for 20 minutes before slicing.

Notes

Cake layers can be baked and stored at room temperature overnight. Frosting can be refrigerated overnight. Thaw frozen cake layers in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 56gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 36gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, Carrot Cake, Cream Cheese Frosting, dessert, favorite recipe
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