Description
Carrot cake brings pure comfort straight from grandma’s kitchen, packed with warm spices and rich cream cheese frosting that make your taste buds dance with delight. Grated carrots, cinnamon, and nuts create a perfectly balanced treat that feels like a sweet hug on a plate.
Ingredients
Scale
Main Ingredients:
- 3 cups grated carrots
- 4 large eggs
- 2 cups all-purpose flour
- 1½ cups packed light brown sugar
- ¾ cup canola oil
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Spices and Seasonings:
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Cream Cheese Frosting:
- 1 (8 oz) package brick-style cream cheese
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350°F and coat two 9-inch round cake pans with non-stick spray. Press parchment paper into pan bottoms for easy cake removal.
- Blend flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium mixing bowl. Keep this dry mixture ready.
- Whisk ¾ cup canola oil, 4 eggs, 1½ cups brown sugar, ½ cup granulated sugar, ½ cup applesauce, and 1 tsp vanilla extract in a separate large bowl until completely smooth.
- Gently fold 3 cups of grated carrots into the wet mixture, ensuring they are evenly distributed throughout.
- Pour dry ingredients into wet ingredients. Stir carefully until just combined, avoiding overmixing the batter.
- Divide batter equally between prepared cake pans, smoothing the surfaces with a spatula.
- Bake at 350°F for 30-35 minutes. Test cake doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 20-25 minutes, then transfer to a wire rack for complete cooling.
- Beat 8 oz cream cheese until smooth and creamy in a mixing bowl.
- Add ½ cup softened butter to cream cheese, mixing until completely integrated.
- Gradually incorporate 2 cups sifted powdered sugar and 1 tsp vanilla extract. Scrape bowl sides to ensure even mixing.
- Trim cake layers to create flat surfaces for stacking.
- Place first cake layer on serving stand. Spread ½ cup frosting evenly across the surface.
- Position second cake layer on top of frosted layer.
- Cover entire cake with remaining frosting, using smooth, sweeping motions to create an even coating.
- Optional: Decorate with chopped pecans or preferred garnishes around the cake’s exterior.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Grate carrots finely to create a tender, moist cake texture that blends seamlessly into the batter.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and add an extra egg for binding.
- Wrap leftover cake tightly in plastic wrap and store in the refrigerator for up to 5 days to maintain freshness and flavor.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 434 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 60 mg