Carrot Cake Recipe
Creating the perfect carrot cake requires a well-balanced blend of ingredients and the right equipment. This delightful dessert features a moist, spiced cake paired with a rich cream cheese frosting, making it an irresistible treat for any occasion.
Ingredients & Equipment Needed
To make this carrot cake, you’ll need a variety of ingredients to achieve the perfect texture and flavor. Start with all-purpose flour, baking powder, baking soda, salt, and a mix of spices including cinnamon, ginger, nutmeg, and cloves. The sweetness comes from both brown and granulated sugar, while the moistness is provided by vegetable oil, eggs, applesauce, and freshly grated carrots. Chopped pecans add a delightful crunch, both in the batter and as a garnish. For the frosting, you’ll need full-fat cream cheese, unsalted butter, confectioners’ sugar, vanilla extract, and a pinch of salt.
Equip your kitchen with essential tools like mixing bowls, a whisk, a rubber spatula, a large baking sheet, parchment paper, cake pans, a hand or stand mixer, and a cake turntable or stand. These tools will ensure you can follow the recipe with ease and precision.
Step-by-Step Instructions
Begin by preheating your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat, then spread out the chopped pecans evenly. Toast them in the oven for 7-8 minutes, which enhances their flavor, and let them cool for about 10-15 minutes.
Next, increase the oven temperature to 350°F (177°C) and prepare your cake pans by greasing them, lining them with parchment paper rounds, and then greasing the parchment paper. This preparation is crucial for easy cake removal later.
In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract until the mixture is smooth and free of lumps. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon until just combined. Be careful not to over-mix. Fold in the grated carrots and 1 cup of the toasted pecans.
Divide the batter evenly among the prepared cake pans. Bake for 20-24 minutes if using three pans, or 30-35 minutes if using two pans. Test for doneness by inserting a toothpick into the center of the cakes. If it comes out clean, the cakes are done. Allow the cakes to cool completely in the pans on a wire rack before frosting.
Cream Cheese Frosting Preparation
For the frosting, ensure your cream cheese and butter are softened to room temperature. Beat them together on medium-high speed using a hand or stand mixer until smooth, which should take about 2 minutes. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, mixing on low speed initially to prevent sugar clouds, then increasing to high speed for about 3 minutes until the frosting is creamy and fully combined.
To achieve the perfect consistency, you may need to adjust the ingredients slightly. If the frosting is too thin, add more confectioners’ sugar. If it is too thick, add a small amount of milk. A pinch of salt can be added if the frosting is overly sweet.
Assembling and Decorating the Cake
Before assembling, level the tops of the cooled cakes with a large serrated knife or a cake leveler to create flat surfaces. Place one cake layer on a cake turntable or stand, and spread an even layer of frosting on top. Add the second layer and repeat the process, finishing with the third layer. Cover the top and sides of the cake with the remaining frosting. Decorate with the remaining toasted pecans, pressing them gently into the frosting.
Refrigerate the cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cut.
Recipe Tips
Substitutions for oil and nuts:
You can replace vegetable oil with canola oil or melted coconut oil. If you prefer a nut-free cake, simply omit the pecans.
How to avoid over-mixing the batter:
Fold the ingredients together gently until just combined to avoid a dense cake.
Tips for perfectly toasting pecans:
Spread them in a single layer and toast until fragrant and slightly darkened.
How to check for cake doneness without over-baking:
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
What to Serve with This Recipe
Pair your carrot cake with a hot cup of tea or coffee for a cozy treat. For a more indulgent experience, serve it with a glass of dessert wine. Complementary side dishes like a fresh fruit salad or a dollop of whipped cream can elevate the dessert. This cake is perfect for birthdays, holidays, or any special occasion.
Frequently Asked Questions
- Can I make this cake in advance? Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature.
- How should I store leftovers? Keep any leftover cake tightly covered in the refrigerator for up to 5 days.
- Can I freeze the cake? Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before frosting.
- What can I substitute for applesauce? You can use an equal amount of mashed bananas or pumpkin puree.
- How can I make this cake gluten-free? Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Troubleshooting Common Issues
- What to do if the cake is too dry: Brush the layers with a simple syrup before frosting to add moisture.
- Fixing frosting that’s too runny or too thick: Add more confectioners’ sugar to thicken or a bit of milk to thin it out.
- Solutions for unevenly baked cake layers: Ensure your oven is properly calibrated and rotate the cake pans halfway through baking.
Ingredients
- 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
- 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
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil, canola oil, or melted coconut oil*
- 4 large eggs
- 3/4 cup (133g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups (260g) grated carrots (approximately 4 large carrots)
- 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish, optional)*
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread out the chopped pecans and toast them for 7-8 minutes. Once done, remove from the oven and let cool for 10-15 minutes.
Increase the oven temperature to 350°F (177°C). Prepare two or three 9-inch cake pans by greasing them, lining with parchment paper rounds, and then greasing the parchment paper as well. This ensures the cakes will release easily.
In a large bowl, combine the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract, whisking until well-mixed and free of brown sugar lumps. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the wet ingredients to the dry, folding gently with a rubber spatula or wooden spoon until just combined. Incorporate the grated carrots and 1 cup of the toasted pecans.
Divide the batter evenly between the prepared cake pans. For three pans, bake for 20-24 minutes; for two pans, bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center—if it comes out clean, the cakes are done. If not, bake a little longer, being careful not to over-bake. Allow the cakes to cool completely in the pans on a wire rack before frosting.
For the frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, about 2 minutes, using a handheld or stand mixer fitted with a whisk or paddle attachment. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Start mixing on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until fully combined and creamy. Adjust the consistency if needed by adding more confectioners’ sugar (if too thin) or a bit of milk (if too thick), and adjust sweetness with a pinch of salt.
To assemble, first level the tops of the cooled cakes with a large serrated knife or cake leveler. Place one layer on a cake turntable, cake stand, or serving plate, and evenly spread a layer of frosting on top. Add the second layer, more frosting, and then the third layer. Cover the top and sides of the cake with the remaining frosting, and garnish with the rest of the toasted pecans. Refrigerate the cake for at least 15-20 minutes before slicing to help it hold its shape.
Store any leftover cake tightly covered in the refrigerator for up to 5 days.
Carrot Cake Recipe
Ingredients
- 2 and 1/2 cups 312g all-purpose flour (spooned & leveled)
- 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
- 1 and 1/2 cups 300g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
- 1 cup 240ml vegetable oil, canola oil, or melted coconut oil*
- 4 large eggs
- 3/4 cup 133g smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups 260g grated carrots (approximately 4 large carrots)
- 2 cups 260g chopped pecans (1 cup for cake, 1 cup for garnish, optional)*
Cream Cheese Frosting
- 16 ounces 452g full-fat brick cream cheese, softened to room temperature
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 4 cups 480g confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt to taste
Instructions
- Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread out the chopped pecans and toast them for 7-8 minutes. Once done, remove from the oven and let cool for 10-15 minutes.
- Increase the oven temperature to 350°F (177°C). Prepare two or three 9-inch cake pans by greasing them, lining with parchment paper rounds, and then greasing the parchment paper as well. This ensures the cakes will release easily.
- In a large bowl, combine the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract, whisking until well-mixed and free of brown sugar lumps. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the wet ingredients to the dry, folding gently with a rubber spatula or wooden spoon until just combined. Incorporate the grated carrots and 1 cup of the toasted pecans.
- Divide the batter evenly between the prepared cake pans. For three pans, bake for 20-24 minutes; for two pans, bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center—if it comes out clean, the cakes are done. If not, bake a little longer, being careful not to over-bake. Allow the cakes to cool completely in the pans on a wire rack before frosting.
- For the frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, about 2 minutes, using a handheld or stand mixer fitted with a whisk or paddle attachment. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Start mixing on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until fully combined and creamy. Adjust the consistency if needed by adding more confectioners’ sugar (if too thin) or a bit of milk (if too thick), and adjust sweetness with a pinch of salt.
- To assemble, first level the tops of the cooled cakes with a large serrated knife or cake leveler. Place one layer on a cake turntable, cake stand, or serving plate, and evenly spread a layer of frosting on top. Add the second layer, more frosting, and then the third layer. Cover the top and sides of the cake with the remaining frosting, and garnish with the rest of the toasted pecans. Refrigerate the cake for at least 15-20 minutes before slicing to help it hold its shape.
- Store any leftover cake tightly covered in the refrigerator for up to 5 days.
Notes
- You can bake the cake layers and frosting ahead of time. The cake layers can sit at room temperature overnight, while the frosting can be refrigerated.
- Before decorating, let the frosting soften slightly at room temperature and give it a quick mix.
- Frosted or unfrosted cake layers can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before serving.
- You can use walnuts instead of pecans, or leave out the nuts entirely for a nut-free cake.
- The recipe suggests using crushed pineapple, mashed bananas, sour cream, yogurt, or pumpkin puree instead of applesauce, with some adjustments for moisture content.
- Grate fresh carrots at home for the best texture, rather than using pre-shredded carrots.
- If you use melted coconut oil, make sure all other ingredients are at room temperature to prevent the oil from solidifying.
- Use brick cream cheese, not cream cheese spread.
- This recipe can also be made in a 9×13 inch pan or a Bundt pan, with adjusted baking times.
- You can add raisins or coconut to the cake, but reduce the pecans or omit them altogether. The total amount of add-ins should be around 1-1.5 cups. You can also leave the cake plain without any additional ingredients.