Description
This classic carrot cake is moist, warmly spiced, and packed with freshly grated carrots and toasted pecans. Finished with a rich cream cheese frosting, it's a perfect dessert for holidays, birthdays, or any special occasion.
Ingredients
2 cups chopped pecans or walnuts, divided
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
4 large eggs
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
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 freshly grated carrots
16 ounces full-fat cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes. Cool completely.
- Increase the oven temperature to 350°F (177°C). Grease and line three 8-inch cake pans or two 9-inch cake pans with parchment paper.
- Whisk together the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots and 1 cup of the toasted pecans.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake layers completely.
- Beat the cream cheese and butter until smooth. Gradually mix in the confectioners' sugar, remaining 1 1/2 teaspoons vanilla extract, and a pinch of salt until light and fluffy.
- Assemble the cake by frosting between each layer, then frost the top and sides.
- Sprinkle the remaining toasted pecans over the top.
- Refrigerate the cake for at least 2 hours and 30 minutes before serving for the best texture and flavor.
Notes
Freshly grated carrots provide the best moisture and texture.
Walnuts can be substituted for pecans.
Add raisins, shredded coconut, orange zest, or crushed pineapple for extra flavor and texture.
Store covered in the refrigerator for up to 5 days.
Let slices sit at room temperature for 20 to 30 minutes before serving.
Freeze unfrosted cake layers or the finished cake for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 690 kcal
- Sugar: 58 g
- Sodium: 370 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
