Brer Rabbit Carrot Cake
Dive into the enchanting flavors of Brer Rabbit Carrot Cake, a moist and perfectly spiced dessert that’s brimming with classic ingredients like freshly grated carrots, crushed pineapple, and a medley of warm spices including cinnamon, ginger, and nutmeg. Sweetened with a mix of granulated and brown sugar for depth, and enhanced with applesauce for a tender crumb, this cake is as wholesome as it is indulgent. Topped with a luscious cream cheese frosting that’s creamy and tangy, it’s the perfect balance of sweetness and spice. Whether you serve it plain for a rustic charm or adorned with chopped walnuts and delicate carrot shavings, this crowd-pleaser makes an ideal centerpiece for celebrations or cozy evenings at home. Indulge in a slice that’s packed with flavor, texture, and a touch of nostalgia!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cup crushed pineapple, drained
- 0.75 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Slowly add the vegetable oil, applesauce, and vanilla extract to the wet mixture. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and nuts (if using) with a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center 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.
To make the frosting, beat the softened cream cheese and butter together in a large bowl on medium speed until smooth and creamy.
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Add the vanilla extract and mix until smooth. If needed, add milk 1 teaspoon at a time for a spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
Place the second cake layer on top and spread a thin crumb coat of frosting over the entire cake. Chill for 15 minutes to set.
Use the remaining frosting to evenly coat the cake, smoothing or creating decorative swirls as desired.
Garnish with additional nuts or grated carrot, if desired, before serving.
Nutrition Facts
Calories |
7092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.3 g | 458% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 943.3 g | 343% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 716.9 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 709 mg | 55% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2289 mg | 49% | |
*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.
