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My Favorite Carrot Cake Recipe

My Favorite Carrot Cake Recipe

Enjoy my favorite carrot cake recipe, moist and delicious, topped with cream cheese frosting. Perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • mixing bowls
  • handheld mixer
  • spatula
  • whisk
  • Baking Sheet
  • parchment paper
  • Cooling Rack

Ingredients
  

Cake

  • 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 brick 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
 

Preparation

  • Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread the chopped nuts on the baking sheet and bake for 6–8 minutes, or until fragrant. 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. Grease the parchment paper.
  • In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined.
  • In another bowl, whisk 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 grated carrots and 1 cup of the toasted nuts.
  • Pour/spoon the batter into the prepared cake pans and bake until a toothpick comes out clean. Approximately 20–25 minutes for three pans, 30–35 minutes for two pans.
  • Cool the cakes in the pans on a cooling rack for 1 hour. Remove and cool completely before frosting.
  • In a large bowl, beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar, vanilla, and salt, beating until creamy.
  • Assemble the cake by slicing off the top for a flat surface. Layer with frosting between the cake layers and cover the top and sides of the cake. Garnish with remaining nuts.
  • Refrigerate the cake for at least 20 minutes before slicing.

Notes

Cake layers can be made ahead and stored at room temperature overnight. Frosting can also be made ahead and refrigerated. Leftover cake can be stored in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 38gVitamin A: 1000IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword baking, carrot cake, celebration cake, Cream Cheese Frosting, dessert recipe, favorite recipes
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