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Carrot cake recipe

Carrot Cake

Grating the carrots fresh gives our cake this awesome natural texture! Then, toss in some brown sugar, vegetable oil, warm spices, and maybe a dollop of applesauce, and you’ve got yourself a super moist batter.
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Course: Cake
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12
Calories: 281kcal
Author: Brenda Maher

Ingredients

  • 2 cups chopped pecans
  • 1 ½ cups packed dark or light brown sugar
  • ½ cup granulated sugar
  • 1 cup vegetable oil (other options: melted coconut oil, canola oil)
  • 4 eggs
  • ¾ cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 ½ cups spooned and leveled all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ⅓ tsp ground cinnamon
  • 1 ¼ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 2 cups grated carrots

Cream Cheese Frosting

  • 16 ounces softened, full-fat brick cream cheese, room temperature
  • ½ cup softened, unsalted butter, room temperature
  • 4 cups confectioners’ sugar
  • 1 ½ tsp pure vanilla extract
  • ⅛ tsp salt (taste test)

Instructions

Cake

  • Set your oven to 300°F (or 149°C). Lay down a silicone mat or some parchment paper onto a big baking sheet.
  • Spread some chopped pecans onto this baking sheet. Toast in the oven (about 8 minutes). Let them cool on the kitchen counter at room temperature for 10 to 15 minutes.
  • Turn the oven to 350°F (177°C). Grab 2-3 cake pans and grease them well (including the parchment paper rounds).
  • In a big bowl, toss in the granulated sugar, brown sugar, eggs, oil, vanilla, and applesauce. Whisk until smooth. Set aside.
  • Whisk the baking soda, powder, flour, cinnamon, salt, nutmeg, ginger, and cloves in another bowl. Pour this mixture into the bowl set aside in Step 4. Mix until JUST combined.
  • Fold in grated carrots and a cup of toasted pecans (keep the rest for garnish later).
  • Scoop this batter into your prepared baking pans. Bake for 25 minutes (3 pans) to 35 minutes (2 pans). Do the toothpick test to check for doneness.
  • Set the cake pans on a wire rack to chill completely before frosting.

Frosting

  • Grab a big bowl + mixer. Add the butter + brick cream cheese. Beat together at medium-high until smooth (2 minutes).
  • Toss in confectioners' sugar, vanilla, and salt. Mix on low for about 30 seconds, then beat at high for 3-4 minutes until creamy.
  • (Optional). Sprinkle extra confectioners' sugar (for too-thin frosting), milk (too-thick) or salt (too-sweet).

Assembly

  • Use a cake leveler or serrated knife to flatten the top surfaces of your carrot cakes.
  • Place the first layer on a stand. Slather the frosting on top. Stack the second cake layer on top, add another layer of frosting, then cap it off with the third layer.
  • Frost the sides and top. Sprinkle the rest of your crunchy pecans around the sides and on top for extra crunch.
  • Refrigerate for 20 minutes before slicing. Enjoy!

Notes

  1. Oil keeps the baked cake moist and light. You can use melted butter if desired, but the cake might be denser.
  2. Mashed banana or plain yogurt/Greek yogurt can be excellent substitutes for some of the applesauce.
  3. Carrot cake batter can be quite wet, so make sure your pans don't leak, or use parchment paper liners for extra security.

Nutrition

Calories: 281kcal | Carbohydrates: 43.4g | Protein: 4g | Fat: 15.4g | Saturated Fat: 3.4g | Cholesterol: 33.4mg | Sodium: 248.6mg | Potassium: 85.2mg | Fiber: 1g | Sugar: 48.1g | Calcium: 38.3mg | Iron: 1.8mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!