Carrot Cake Recipe
In the realm of culinary creations, few desserts evoke the same warm, nostalgic feelings as a delectable carrot cake. With its moist, spiced layers and creamy frosting, this treat has captivated taste buds for centuries, making it a staple in homes and bakeries worldwide. Whether served as an afternoon snack or a grand finale to a festive meal, the carrot cake never fails to impress and satisfy.
Ingredients
For the cake:
- 2 cups 260 grams chopped pecans (1 cup for the cake, 1 cup for garnish)
- 1 1/2 cups 300 grams packed light or dark brown sugar
- 1/2 cup 100 grams granulated sugar
- 1 cup 240 milliliters vegetable oil or canola oil (or melted coconut oil)
- 4 large eggs
- 3/4 cup 133 grams unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 1/2 cups 312 grams all-purpose flour
- 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 260 grams grated carrots (about 4 large carrots)
For the frosting:
- 16 ounces 452 grams full-fat brick cream cheese, softened to room temperature
- 1/2 cup 113 grams unsalted butter, softened to room temperature
- 4 cups 480 grams confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 300°F (149°C). Line a baking sheet with parchment paper.
- Toast the pecans: Spread the chopped pecans on the prepared baking sheet and toast for 7-8 minutes, or until fragrant and lightly browned. Remove from the oven and set aside to cool.
- Grease and line the cake pans: Grease two or three 9-inch cake pans with butter or nonstick cooking spray. Line the pans with parchment paper circles.
- Whisk the wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract until well combined.
- Whisk the dry ingredients: In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine the wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the carrots and pecans: Fold in the grated carrots and 1 cup of the toasted pecans.
- Divide the batter: Divide the batter evenly among the prepared cake pans.
- Bake the cakes: Bake for 20-24 minutes if using three cake pans, or 30-35 minutes if using two cake pans. A toothpick inserted into the center of a cake should come out clean when done.
- Cool the cakes: Let the cakes cool completely in the pans on a wire rack before frosting.
- Make the frosting: In a large bowl, beat together the cream cheese and butter until light and fluffy. Beat in the confectioners' sugar, vanilla extract, and salt until smooth and creamy.
- Frost the cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Repeat with the remaining cake layers. Frost the top and sides of the cake with the remaining frosting.
- Garnish with pecans: Garnish the sides and top of the cake with the remaining toasted pecans.
- Refrigerate the cake: Refrigerate the cake for at least 15-20 minutes before slicing. This will help the cake set and make it easier to slice.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don't have applesauce, you can substitute 3/4 cup of mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
- For the best flavor, grate your own carrots rather than using pre-shredded carrots.
- If you want to add raisins or coconut, reduce the pecans to 1/2 cup or omit them altogether. Then, add 1 cup of raisins or shredded coconut.
- For carrot cake cupcakes, fill cupcake liners 2/3 full and bake at 350°F (177°C) for 20-22 minutes.