Description
Luscious, moist, and delightfully spiced, this carrot cake is a classic dessert that evokes warmth and nostalgia. Adorned with velvety cream cheese frosting, it’s the perfect blend of indulgence and ease.
Ingredients
Scale
- 2 cups chopped pecans (toasted)
- 1 and 1/2 cups packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil or canola oil
- 4 large eggs
- 3/4 cup smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups grated carrots (freshly grated)
- 16 ounces full-fat brick cream cheese
- 1/2 cup unsalted butter (softened)
- 4 cups confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two or three 9-inch cake pans and line the bottoms with parchment paper rounds.
- In a large mixing bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract until smooth and creamy.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold in grated carrots and 1 cup of toasted pecans.
- Divide the batter evenly into the prepared cake pans, smoothing the tops.
- Bake for 20-24 minutes if using three pans or 30-35 minutes if using two pans, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely in the pans for about 10 minutes before transferring to a wire rack.
- For the frosting, beat together cream cheese and butter until creamy. Gradually add confectioners’ sugar, vanilla extract, and a pinch of salt, mixing until smooth.
- Layer the cooled cakes, spreading frosting in between each layer and coating the top and sides with remaining frosting.
- Garnish with remaining chopped pecans and refrigerate for 15-20 minutes before serving.
Notes
This carrot cake tastes even better the next day as flavors meld, making it perfect for make-ahead occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg