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My Favorite Carrot Cake Recipe

★★★★★

4.8 from 51 reviews
  • Author: Mariam
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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