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My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe features a moist crumb, fragrant spices, and velvety cream cheese frosting, making it the best carrot cake.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • handheld mixer
  • baking sheet
  • spatula
  • parchment paper

Ingredients
  

Nuts

  • 2 cups chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)

Sugars

  • 1.5 cups packed brown sugar light or dark
  • 0.5 cups granulated sugar

Liquids

  • 1 cup vegetable oil (or melted coconut oil)
  • 4 large eggs at room temperature
  • ¾ cup smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 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

Carrots

  • 2 cups grated carrots (about 4 large)

Cream Cheese Frosting

  • 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 Preparation

  • Toast the nuts: Preheat the oven to 300°F (149°C). Spread the chopped pecans (or walnuts) on a prepared baking sheet and bake for 6–8 minutes, or until fragrant.
  • 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.
  • Make the cake: In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until no lumps remain.
  • In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Combine wet and dry ingredients and fold in the grated carrots and 1 cup of toasted nuts.
  • Pour the batter evenly into prepared cake pans and bake: if using three pans, bake for about 20–25 minutes; for two pans, about 30–35 minutes.
  • Cool the cakes in the pans for 1 hour before removing and allowing to cool completely.

Frosting and Assembly

  • Make the frosting: Beat cream cheese and butter together until smooth, then mix in confectioners’ sugar, vanilla, and salt until creamy.
  • Assemble the cake: Slice the top layer of each cake for flatness. Layer cake with frosting in between, and frost on top and sides.
  • Garnish with remaining toasted nuts. Refrigerate for at least 20 minutes before slicing.
  • Store leftover cake in the refrigerator for up to 5 days.

Notes

Cake layers can be stored at room temperature overnight or the frosting refrigerated overnight. Can be frozen for up to 2–3 months.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 3500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword baked goods, carrot cake, Cream Cheese Frosting, Dessert Recipes, Sally's Baking Addiction
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