Carrot Layer Cake with Cream Cheese Frosting
Indulge in the ultimate classic dessert with this moist and flavorful Carrot Layer Cake with Cream Cheese Frosting. Packed with fresh grated carrots, warm spices like cinnamon and nutmeg, and a touch of unsweetened applesauce for extra tenderness, this cake is a crowd-pleaser perfect for any occasion. Topped with a luscious cream cheese frosting that’s whipped to perfection, every bite is a harmonious balance of sweetness and tang. Optional chopped walnuts or pecans add a delightful crunch, while three fluffy layers make for an impressive presentation. Whether it’s for a celebration or a simple dessert craving, this carrot cake is a timeless treat that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Fresh carrots, grated
- 1 cup Chopped walnuts or pecans (optional)
- 16 ounces Cream cheese, softened
- 1 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract (for frosting)
- 0.25 teaspoons Salt (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt.
In another bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the grated carrots and chopped nuts (if using).
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 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.
For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated.
Mix in the vanilla extract and salt. Beat until the frosting is light and fluffy.
Once the cakes are completely cooled, place the first cake layer on a serving plate. Spread a generous layer of frosting on top.
Stack the second layer on top and frost it, then repeat with the third layer.
Frost the sides of the cake evenly and decorate with additional nuts or grated carrot, if desired.
Refrigerate the cake for 30 minutes before serving to allow the frosting to set. Enjoy!
Nutrition Facts
Calories |
11080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 665.0 g | 853% | |
| Saturated Fat | 261.8 g | 1309% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1763 mg | 588% | |
| Sodium | 8051 mg | 350% | |
| Total Carbohydrate | 1249.7 g | 454% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 935.5 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1132 mg | 87% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4280 mg | 91% | |
*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.
