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My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe features outstanding spice flavor, super moist crumb, and velvety cream cheese frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 3 hours 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • baking sheet
  • Stand Mixer
  • mixing bowls
  • whisk
  • spatula
  • cake turntable

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 cups 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
  • 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
  • 1 pinch salt to taste

Instructions
 

Cake Preparation

  • Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread the nuts 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 and line with parchment paper.
  • In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 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 the batter evenly into the prepared cake pans and bake until a toothpick comes out clean (20–25 minutes for three pans, 30–35 minutes for two pans). Cool in the pans for 1 hour.
  • Make the frosting by beating cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt, and beat until creamy.
  • Assemble the cake by leveling the cakes, frosting each layer, and topping with remaining nuts. Refrigerate for at least 20 minutes before serving.
  • Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

Cake layers can be baked and stored overnight. Frosting can be refrigerated overnight. For frosted cake, it can be frozen for up to 2–3 months.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, cake recipe, carrot cake, cream cheese frosting, Dessert, spiced cake
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