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Carrot Cake Recipe

Carrot Cake Recipe

This carrot cake is incredibly delicious, with a burst of spice, a moist and tender center, and a creamy, smooth cream cheese frosting. To make the flavor even richer, use brown sugar and toasted pecans.
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Course: Dessert
Cuisine: American
Keyword: Carrot Cake Recipe
Prep Time: 1 hour
Cook Time: 35 minutes
Cooling time: 1 hour
Total Time: 2 hours 35 minutes
Servings: 10 servings

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

Making Ahead and Freezing:
  • 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.
Special Tools:
The recipe lists several tools that might be helpful for baking this carrot cake, including mixing bowls, spatulas, cake pans, and a mixer.
Nut Options:
  • You can use walnuts instead of pecans, or leave out the nuts entirely for a nut-free cake.
Applesauce Substitutes:
  • The recipe suggests using crushed pineapple, mashed bananas, sour cream, yogurt, or pumpkin puree instead of applesauce, with some adjustments for moisture content.
Carrot Tip:
  • Grate fresh carrots at home for the best texture, rather than using pre-shredded carrots.
Oil Note:
  • If you use melted coconut oil, make sure all other ingredients are at room temperature to prevent the oil from solidifying.
Cream Cheese Tip:
  • Use brick cream cheese, not cream cheese spread.
Pan Variations:
  • This recipe can also be made in a 9x13 inch pan or a Bundt pan, with adjusted baking times.
Add-Ins:
  • 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.