Description
This moist and flavorful carrot cake is a beloved classic, featuring a perfectly spiced batter with grated carrots and toasted nuts, layered with a smooth and creamy full-fat cream cheese frosting. The recipe includes simple steps for toasting nuts, making a tender cake, and assembling with luscious frosting and nut garnish, resulting in a show-stopping dessert perfect for any occasion.
Ingredients
Cake and Toppings
- 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)
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
- Toast the nuts: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone mat. Spread the chopped pecans or walnuts evenly on the sheet. Bake for 6 to 8 minutes until fragrant, shaking the pan halfway through for even toasting. Once done, remove and cool for 10 to 15 minutes.
- Prepare the cake pans and preheat oven: 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 paper to help release the cakes easily after baking.
- Make the cake batter: In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until well combined and no lumps remain. In a separate large bowl, whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Fold in the grated carrots and 1 cup (about 120g) of the toasted nuts.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes if using three pans, or 30 to 35 minutes if using two pans. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool in the pans on a rack for 1 hour. Run a knife around the edges, remove the cakes from pans, peel off parchment, and cool completely on the rack before frosting.
- Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and softened butter on medium-high speed until smooth and creamy, about 2 minutes. Scrape the bowl as needed. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then on high for 3 minutes until the frosting is smooth and fluffy. Adjust consistency with more sugar or a little milk if needed.
- Assemble the cake: Level the tops of each cake layer with a serrated knife or cake leveler to create flat surfaces. Place one layer on a serving plate or turntable and spread 3/4 to 1 cup (180–240g) of frosting evenly on top. Add the second layer upside down and frost as before. Top with the third layer right side up and frost the top and sides of the cake completely. Garnish with the remaining toasted nuts. Refrigerate for at least 20 minutes before slicing to help set the cake.
- Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. If stored longer than 4 hours chilled, allow to sit at room temperature for about 2 hours before serving for best texture and flavor.
Notes
- Using parchment paper rounds in cake pans helps prevent sticking and makes removing the layers easier.
- Toasted nuts add an extra crunch and depth of flavor; you can use pecans or walnuts as preferred.
- Make sure the cakes are completely cooled before frosting to prevent melting your frosting.
- Adjust frosting consistency by adding more powdered sugar if too thin, or a splash of milk if too thick.
- Refrigerate the assembled cake before serving to help it hold its shape when sliced.
- If you can, make the cake a day ahead for the flavors to meld beautifully.
