My Favorite Carrot Cake Recipe
Introduction
This carrot cake recipe is a beloved classic, full of warm spices, tender carrot texture, and a luscious cream cheese frosting. Toasted nuts add a delightful crunch, making it perfect for celebrations or cozy gatherings.
Ingredients
- 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)*
- 1 and 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 and 1/2 cups (313g) 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
- 2 cups (260g) grated carrots (about 4 large)
- 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
- Step 1: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans or walnuts evenly on the baking sheet and toast for 6–8 minutes, shaking the pan halfway through. Remove and let cool for 10–15 minutes.
- Step 2: Increase oven temperature to 350°F (177°C). Grease two or three 9-inch cake pans with nonstick spray, line with parchment paper rounds, then grease the paper.
- Step 3: In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth and no lumps remain.
- Step 4: In another large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Pour wet ingredients into dry and fold together gently until just combined.
- Step 5: Fold in grated carrots and 1 cup (about 120g) of the toasted nuts. Divide the batter evenly among prepared pans.
- Step 6: Bake until a toothpick inserted in the center comes out clean: about 20–25 minutes for three pans or 30–35 minutes for two pans. Cool in pans on a rack for 1 hour, then loosen sides with a knife, remove cakes, peel parchment, and cool completely.
- Step 7: For the frosting, beat cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then high for 3 minutes until creamy. Chill if too thin.
- Step 8: Level the cake layers by slicing a thin layer off the tops. Place one layer on your stand or plate, spread 3/4 to 1 cup (180–240g) frosting evenly on top. Add the second layer upside down, frost, then place the third right side up. Frost top and sides.
- Step 9: Garnish with remaining toasted nuts. Refrigerate for at least 20 minutes to set before slicing. If chilled longer than 4 hours, bring to room temperature for 2 hours before serving.
Tips & Variations
- Use coconut oil instead of vegetable oil for a subtle tropical flavor.
- Add crushed pineapple for extra moisture and sweetness.
- Try swapping half the nuts for shredded coconut for a different texture.
- Make dairy-free frosting by using vegan cream cheese and butter alternatives.
Storage
Store leftover carrot cake tightly covered in the refrigerator for up to 5 days. A cake carrier works well for storage and transport. Before serving, if chilled over 4 hours, allow the cake to sit at room temperature for about 2 hours to soften the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day or two in advance and keep them wrapped tightly in the refrigerator. Frost and assemble the cake just before serving for best freshness.
Can I freeze the carrot cake?
Yes, carrot cake layers freeze well. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and assembling.
Print
My Favorite Carrot Cake Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This recipe for My Favorite Carrot Cake features moist layers filled with grated carrots and toasted nuts, combined with warm spices and a luscious cream cheese frosting. Perfectly sweetened with brown and granulated sugar and enriched with vegetable oil and applesauce for added moisture, this carrot cake is a crowd-pleaser ideal for special occasions or any time you crave a comforting, spiced dessert.
Ingredients
Scale
Cake Ingredients
- 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)
- 1 and 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 and 1/2 cups (313g) 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
- 2 cups (260g) grated carrots (about 4 large)
Frosting Ingredients
- 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
- Toast the nuts: Preheat the oven to 300°F (149°C). Spread the chopped pecans or walnuts evenly on a large baking sheet lined with parchment paper or a silicone baking mat. Bake for 6–8 minutes, shaking the pan halfway through, until the nuts are fragrant. Remove from oven and let cool for 10–15 minutes.
- Prepare the pans: Increase oven temperature to 350°F (177°C). Grease two or three 9-inch cake pans with nonstick spray, line with parchment paper rounds, and grease the parchment to ensure easy cake release.
- Make the cake batter: In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla until smooth and no lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined. Pour the wet ingredients into the dry and fold with a spatula or wooden spoon until just combined. Fold in the grated carrots and 1 cup of the toasted nuts.
- Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 20–25 minutes if using three pans, or 30–35 minutes if using two pans, until a toothpick inserted in the center comes out clean. Cool the cakes in pans on a cooling rack for 1 hour, then loosen edges with a knife, remove from pans, peel off parchment, and cool completely on racks.
- Prepare the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then increase to high speed and beat 3 minutes until smooth. Refrigerate 30 minutes if frosting is too thin.
- Assemble the cake: Level the tops of the cooled cakes with a serrated knife or cake leveler. Place one layer on a cake stand or plate, spread 3/4 to 1 cup of frosting evenly on top. Add the second layer upside down, spread the same amount of frosting, then place the third layer right side up. Frost the top and sides with the remaining frosting. Garnish with remaining toasted nuts. Refrigerate for at least 20 minutes before slicing to help the cake set.
- Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Use a cake carrier for transport and storage.
Notes
- Using parchment paper rounds helps the cake layers release easily from the pans.
- Refrigerate the frosting if it appears too runny before assembling.
- Allow refrigerated cake to come to room temperature before serving if stored for longer than 4 hours.
- Toasted nuts add extra flavor and crunch; reserve half for garnish.
- Make sure cakes are completely cool before frosting to prevent melting or sliding.
- This cake can be made with either pecans or walnuts based on preference.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: carrot cake, cream cheese frosting, nut garnish, moist cake, spiced cake, layered cake
