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Easy Carrot Cake Recipe

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4 from 7 reviews

This Easy Carrot Cake recipe is a moist, flavorful classic featuring grated carrots, warm spices, and crunchy pecans or walnuts, all baked to perfection and topped with luscious cream cheese frosting. Perfect for gatherings or a special dessert, it yields two beautiful 9-inch round cakes that are sure to impress.

Ingredients

Cake

  • 2½ cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup light or dark brown sugar
  • ½ cup granulated sugar
  • ¾ cup vegetable oil (plus more for the pans)
  • 4 large eggs
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 9 ounces)
  • 1 cup chopped pecans or walnuts (plus more for garnish)

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, cinnamon, ground ginger, and nutmeg until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a large bowl, whisk the brown sugar, granulated sugar, and vegetable oil together. Add the four large eggs and whisk until fully combined. Then mix in the unsweetened applesauce and vanilla extract to incorporate moisture and flavor.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough. Fold in the grated carrots and chopped pecans to add texture and natural sweetness.
  5. Divide and Bake: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until the cake tops spring back to the touch and a toothpick inserted in the center comes out clean.
  6. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Run a knife around the edge of each pan to loosen the cakes, then invert them onto a large plate or baking sheet. Transfer to a cooling rack and allow them to cool completely, which is essential before frosting.
  7. Level the Cake (Optional): Once fully cooled, use a large serrated knife to slice off the domed top of one of the cakes to create a flat surface, ideal for stacking as the bottom layer.
  8. Frost the Cake: Spread a generous layer of cream cheese frosting over the flat surface of the bottom cake. Place the second cake layer on top and frost the top and sides with the remaining frosting. Garnish with additional chopped pecans for extra crunch and presentation.
  9. Serve: Slice the cake and serve immediately. Alternatively, serve each layer separately as single-layer cakes.

Notes

  • For a nut-free version, omit the pecans or walnuts or replace them with seeds such as pumpkin or sunflower seeds.
  • Ensure carrots are well grated to help them bake evenly and integrate smoothly into the batter.
  • Use room temperature eggs and cream cheese to create a smooth batter and frosting.
  • The applesauce adds moisture and acts as a natural sweetener; avoid using sweetened applesauce to maintain balance.
  • Storing the cake in the refrigerator is recommended to keep the cream cheese frosting fresh; bring to room temperature before serving for best taste.

Find it online: https://bitezly.com/easy-carrot-cake-recipe/