Carrot Cake Supreme

Nutriscore Rating: 44/100

Indulge in the timeless decadence of Carrot Cake Supreme, a moist and flavorful masterpiece that combines classic ingredients with a few irresistible twists. Packed with freshly shredded carrots, crushed pineapple, and a hint of warm spices like cinnamon, ginger, and nutmeg, this carrot cake boasts incredible depth and texture. The addition of unsweetened applesauce keeps the layers exceptionally tender and naturally sweet. Topped with a luscious, tangy cream cheese frosting, made silky smooth with softened butter and vanilla, this cake is elevated to dessert perfection. Optional chopped pecans or walnuts add a delightful crunch, while a sprinkle of cinnamon offers the perfect finishing touch. Whether for a birthday, holiday, or everyday indulgence, this crowd-pleasing cake is a show-stopping centerpiece you won’t soon forget. Perfect for dessert lovers searching for the ultimate homemade carrot cake recipe with moist texture and rich cream cheese frosting!

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 1 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 0.75 cup vegetable oil
• 0.5 cup unsweetened applesauce
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups shredded carrots
• 0.5 cup crushed pineapple, drained
• 0.5 cup chopped pecans or walnuts (optional)
• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract (for frosting)

📝 Instructions

14 steps

1. Preheat the oven to 350°F (175°C) and lightly grease and flour two 9-inch round cake pans or line them with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

3. In a large mixing bowl, whisk the granulated sugar, brown sugar, vegetable oil, and applesauce until well combined.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

6. Fold in the shredded carrots, drained pineapple, and chopped nuts (if using).

7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.

10. While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.

11. Gradually add the sifted powdered sugar, one cup at a time, and beat until well incorporated. Stir in the vanilla extract.

12. Once the cakes are completely cooled, spread a generous layer of frosting between the two cake layers. Then frost the top and sides of the cake.

13. Optional: Garnish the top of the cake with additional chopped nuts or a sprinkle of cinnamon.

14. Refrigerate the cake for at least 30 minutes to set the frosting before serving. Enjoy!

Nutrition Facts

1 serving (200.7g)

Calories		667
% Daily Value*
Total Fat		32.7 g	42%
	Saturated Fat	11.6 g	58%
	Polyunsaturated Fat	8.4 g
Cholesterol		104 mg	35%
Sodium		386 mg	17%
Total Carbohydrate		88.7 g	32%
	Dietary Fiber	2.6 g	9%
	Total Sugars	69.6 g
Protein		6.4 g	13%
Vitamin D		0.5 mcg	2%
Calcium		61 mg	5%
Iron		1.6 mg	9%
Potassium		207 mg	4%

*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.

Source of Calories

Fat: 3543 cal (43.7%%)

Protein: 307 cal (3.8%%)

Carbs: 4260 cal (52.5%%)