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My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe is a moist and spiced cake topped with creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours 10 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • oven
  • 9-inch cake pans
  • Mixing Bowls
  • hand mixer
  • Spatula
  • whisk
  • baking sheet
  • parchment paper
  • cake turntable

Ingredients
  

Cake Ingredients

  • 2 cups chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)
  • 1.5 cups packed light or dark brown sugar
  • 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

  • 16 ounces full-fat brick 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
  • 1 pinch salt to taste

Instructions
 

Preparation

  • 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.
  • After toasting the nuts, 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.
  • In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Fold in the wet ingredients and then the grated carrots and 1 cup of the toasted nuts. Pour/spoon the batter into the prepared cake pans.
  • Bake until a toothpick inserted in the center comes out clean. If using three cake pans, this takes about 20–25 minutes. If using two cake pans, this takes about 30–35 minutes. Cool the cakes in the pans for 1 hour.
  • Allow the cakes to cool completely before frosting. In a large bowl, beat the cream cheese and butter together until smooth, then add the confectioners’ sugar, vanilla, and salt, and mix until creamy.
  • To assemble the cake, slice a thin layer off the top of each cake to create a flat surface. Spread frosting between layers and on top and sides of the cake. Garnish with remaining toasted nuts. Refrigerate the cake for at least 20 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

The cake layers can be baked a day ahead and stored at room temperature. The frosting can also be made ahead and refrigerated. Let it soften slightly before using.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 280mgPotassium: 210mgFiber: 2gSugar: 35gVitamin A: 100IUVitamin C: 2mgCalcium: 3mgIron: 6mg
Keyword baking, carrot cake, carrot cake recipe, Cream Cheese Frosting, dessert recipes, Sally's Baking Addiction
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