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–+ servings
whole carrot cake

Carrot Cake Recipe

This carrot cake recipe is best for those who have a sweet tooth. Learn the easy instructions in this recipe by incorporating ingredients. Using other ingredients like milk, carrots, and more. Share with us your variations!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 533
Ingredients Method Nutrition

Ingredients
  

  • 2 cups pecans chopped
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup applesauce unsweetened
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 2 cups carrots grated
Cream Cheese Frosting
  • 16 oz cream cheese softened to room temperature
  • ½ cup unsalted butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt

Method
 

Carrot Cake
  1. Preheat the oven to 300°F, line a baking sheet and spread chopped pecans on sheet. Toast in oven for 8 minutes, remove and let cool for 10 minutes.
  2. Heat oven to 350°F. Grease cake pans and line with parchment paper on bottom.
  3. In a large bowl, whisk together brown sugar, granulated sugar, applesauce, eggs, oil, and vanilla. Whisk until no lumps appear.
  4. In another bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Mix together the wet and dry ingredients, and mix to combine.
  5. Add in 1 cup of pecans and add carrots. After mixing to combine, pour batter into cake pan(s).
  6. Bake for 24 minutes, test for moisture with a toothpick in the middle. Let cakes cool before frosting.
Frosting
  1. In a large bowl or mixer, whisk and beat cream cheese and butter. Using a mixer, mix for 2 minutes. Add in powdered sugar, vanilla, and salt. Beat on low speed for 45 seconds, then beat on high speed for 4 minutes. Mix until creamy.
  2. Use a flat knife to level the frosting on the cake. Place cake layers on top of each other with frosting on each layer. Spread the rest of the frosting on top and sides. Decorate the cake with the rest of the toasted pecans. Refrigerate cake for 20 minutes before slicing. Serve.

Nutrition

Serving: 1sliceCalories: 533kcalCarbohydrates: 55gProtein: 5.2gFat: 33gSaturated Fat: 7gCholesterol: 65mgSodium: 311mgFiber: 2gSugar: 38g
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