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My Favorite Carrot Cake Recipe

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My Favorite Carrot Cake Recipe is moist, warmly spiced, and filled with grated carrots, applesauce, and crunchy pecans or walnuts. A creamy homemade cream cheese frosting adds the perfect finishing touch, while toasted nuts on top give every slice extra texture. This classic carrot cake is ideal for birthdays, holidays, and special family gatherings.

Ingredients

For the Carrot Cake

  • 2 cups (260g) chopped pecans or walnuts, divided, with 1 cup for the cake and 1 cup for garnish
  • 1 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 1/2 cups (313g) all-purpose flour, spooned and leveled
  • 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 (260g) grated carrots, about 4 large carrots

For the Cream Cheese Frosting

  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Spread the chopped pecans or walnuts on a baking sheet and toast for 5–8 minutes, if desired. Let them cool completely. Reserve 1 cup for the cake and 1 cup for garnish.
  3. In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the grated carrots and 1 cup of the chopped toasted nuts until evenly distributed throughout the batter.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack. Cool completely before frosting.
  10. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the confectioners’ sugar and mix on low speed until incorporated.
  12. Add the vanilla extract and a pinch of salt. Beat until smooth, creamy, and spreadable.
  13. Place one completely cooled cake layer on a serving plate. Spread an even layer of cream cheese frosting over the top.
  14. Place the second cake layer on top and frost the top and sides of the cake.
  15. Press or sprinkle the remaining chopped pecans or walnuts around the top of the cake or over the sides as desired.
  16. Chill the cake briefly before slicing for cleaner layers, then serve.

Notes

  • Spoon and level the flour rather than scooping it directly from the container to avoid adding too much flour.
  • Freshly grated carrots provide the best moisture and texture for this cake.
  • Room-temperature eggs, cream cheese, and butter help the ingredients combine more evenly.
  • Toasting the pecans or walnuts is optional, but it adds a deeper nutty flavor and extra crunch.
  • Do not overmix the batter after adding the flour. Mix just until the ingredients are combined.
  • Make sure the cake layers are completely cool before frosting so the cream cheese frosting stays firm.
  • Use full-fat brick cream cheese rather than spreadable tub-style cream cheese for a thicker frosting.
  • If the frosting becomes too soft, refrigerate it for 15–20 minutes before spreading.
  • Keep the frosted cake refrigerated. Let it sit at room temperature for a short time before serving for the best texture.
  • The cake layers can be baked a day ahead, wrapped tightly, and refrigerated until ready to assemble.

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