24 Karrot Cake
Indulge in the ultimate carrot cake experience with our luxurious *24 Karrot Cake*—a showstopping dessert that’s as decadent as it is delicious. Packed with warm spices like cinnamon, nutmeg, and ginger, and sweetened with a blend of granulated sugar, brown sugar, and unsweetened applesauce, this moist and flavorful cake is elevated with freshly grated carrots and optional crunchy nuts for added texture. Topped with a rich, velvety cream cheese frosting and an optional garnish of edible gold leaf, this cake exudes elegance and is perfect for special occasions or indulgent celebrations. With easy-to-follow steps and just 30 minutes of prep time, this stunning carrot cake recipe will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.75 cups Brown sugar, packed
- 1 cup Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Freshly grated carrots (about 4–5 medium carrots)
- 1 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 4 cups Powdered sugar, sifted
- 1 teaspoon Pure vanilla extract (for frosting)
- 1 sheet Edible gold leaf (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until smooth and well combined.
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold the grated carrots and optional chopped pecans or walnuts into the batter using a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes cool, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top. Place the second layer on top and frost the entire cake, including the sides.
If desired, decorate the cake with edible gold leaf for a decorative and luxurious touch.
Slice, serve, and enjoy your 24 Karrot Cake!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 81.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
