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My Favorite Carrot Cake Recipe

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4.2 from 3 reviews

This classic carrot cake recipe features moist layers made with grated carrots and toasted nuts, infused with warm spices like cinnamon, ginger, and nutmeg. Topped with a smooth, creamy full-fat cream cheese frosting and garnished with crunchy toasted pecans or walnuts, it’s a delicious and festive treat perfect for celebrations or any sweet craving.

Ingredients

For the Cake

  • 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)

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

Instructions

  1. Toast the nuts: Preheat your oven to 300°F (149°C). Spread the chopped pecans or walnuts evenly on a parchment-lined baking sheet. Bake for 6–8 minutes until fragrant, shaking the pan halfway through. Remove and cool for 10–15 minutes.
  2. Prepare cake pans: Increase the 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 removal.
  3. Mix wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until smooth with no lumps of brown sugar.
  4. Combine dry ingredients: In another large bowl, whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined.
  5. Add carrots and nuts: Fold in the grated carrots and 1 cup (about 120g) of the toasted nuts. Divide the batter evenly among the prepared cake pans and smooth the tops.
  6. Bake the cakes: Bake for 20–25 minutes if using three pans, or 30–35 minutes if using two, until a toothpick inserted in the center comes out clean. Cool the cakes in pans on a rack for 1 hour.
  7. Remove cakes from pans: Run a knife around the edges, remove cakes from pans, peel off parchment paper, and transfer to a rack to cool completely before frosting.
  8. Make the frosting: Using a mixer fitted with a paddle attachment, beat the cream cheese and softened butter on medium-high for about 2 minutes until smooth. Add confectioners’ sugar, vanilla, and a pinch of salt, beat on low for 30 seconds, then high for 3 minutes until creamy. Chill for 30 minutes if too thin.
  9. Assemble the cake: Level the cake layers by slicing off the domed tops. Place one layer on a serving plate and spread 3/4 to 1 cup (180–240g) frosting evenly over the top. Add second layer upside down, frost as before. Add third layer right side up, then frost top and sides evenly.
  10. Garnish and chill: Decorate the cake with the remaining toasted nuts. Refrigerate for at least 20 minutes to set, or up to 4 hours. For longer refrigeration, bring to room temperature 2 hours before serving.
  11. Storage: Keep leftover cake tightly covered in the refrigerator for up to 5 days, preferably in a cake carrier for freshness and ease of transport.

Notes

  • Using parchment paper rounds makes removing the cakes from the pans easier and prevents sticking.
  • Toasted nuts add extra flavor and crunch; reserve half for garnish.
  • If frosting is too runny, refrigerate before using to firm up.
  • Bring refrigerated cake to room temperature before serving to enhance flavor and texture.
  • Ensure cakes are completely cooled before frosting to prevent melting.
  • This cake keeps well refrigerated and tastes even better a day after baking as flavors meld.

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