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My Favorite Carrot Cake Recipe

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4.3 from 12 reviews

This moist and flavorful carrot cake recipe features a tender crumb loaded with grated carrots and warm spices, topped with a rich and creamy homemade cream cheese frosting. Toasted pecans add a delightful crunch inside the cake and as a garnish on top, making it a perfect dessert for any occasion.

Ingredients

For the Cake

  • 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)
  • 1 1/2 cups (300g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (226g/240ml) vegetable oil (or melted coconut oil)
  • 4 large eggs, at room temperature
  • 3/4 cup (180g) smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (260g) grated carrots (about 4 large)

For the 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 1/2 teaspoons pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Toast the nuts: Preheat the oven to 300°F (149°C). Spread chopped pecans or walnuts on a parchment-lined baking sheet and toast for 6–8 minutes until fragrant, shaking halfway through. Cool for 10–15 minutes.
  2. Prepare cake pans: Increase oven temperature to 350°F (177°C). Grease two or three 9-inch cake pans with nonstick spray and line with parchment paper rounds. Grease parchment paper to ensure easy cake removal.
  3. Mix wet ingredients: In a large bowl, whisk together brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until smooth and no sugar lumps remain.
  4. Mix dry ingredients: In another large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
  5. Combine ingredients: Pour wet ingredients into dry ingredients and fold gently with a spatula or wooden spoon until just combined. Fold in grated carrots and 1 cup of the toasted nuts.
  6. Bake the cake layers: Divide batter evenly among prepared pans. Bake for 20–25 minutes if using three pans, or 30–35 minutes with two pans, until a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Cool cakes in pans on a cooling rack for 1 hour. Run a knife around edges, remove cakes from pans, peel off parchment, and cool completely on rack before frosting.
  8. Make the frosting: Beat cream cheese and butter on medium-high until smooth (~2 minutes). Add confectioners’ sugar, vanilla, and pinch of salt. Beat on low 30 seconds, then high 3 minutes until creamy. Adjust consistency with more sugar or milk as needed.
  9. Assemble the cake: Level cake layers by slicing off tops if needed. Place first layer on serving plate, spread 3/4 to 1 cup frosting evenly on top. Add second layer upside down, frost likewise. Place third layer right side up, frost top and sides with remaining frosting.
  10. Garnish and chill: Sprinkle remaining toasted nuts over the frosted cake. Refrigerate at least 20 minutes before slicing. For longer refrigeration, bring cake to room temperature 2 hours prior to serving.
  11. Store leftovers: Cover cake tightly and refrigerate up to 5 days.

Notes

  • Using parchment paper rounds makes cake removal much easier and prevents sticking.
  • Ensure the cake is completely cool before frosting to avoid melting the frosting.
  • Adjust frosting thickness by adding more confectioners’ sugar to thicken or a splash of milk to thin.
  • Bring refrigerated cake to room temperature before serving for best texture and flavor.
  • Can substitute walnuts for pecans depending on preference.

Find it online: https://recipefeastful.com/my-favorite-carrot-cake-recipe/