Delectable Carrot Cake with Cream Cheese Frosting
Elevate your dessert game with this **Delectable Carrot Cake with Cream Cheese Frosting**, a moist and flavorful classic that's perfect for any occasion. Packed with fresh grated carrots, juicy crushed pineapple, and the warm spices of cinnamon and nutmeg, this cake achieves the ideal balance of sweetness and spice. The addition of unsweetened applesauce ensures a tender crumb, while optional chopped walnuts or pecans add a satisfying crunch. Topped with a luscious, homemade cream cheese frosting, this two-layer masterpiece is as stunning as it is indulgent. Whether for a celebration or a simple treat, this carrot cake recipe will bring smiles all around. Plus, it’s easy to make and ready in under an hour!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 3 cups grated carrots
- 0.75 cup crushed pineapple, drained
- 0.75 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
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 large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
In a separate large bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the bowl of dry ingredients. Stir until just combined; do not overmix.
Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between 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 of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl using a hand mixer or stand mixer until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed to combine. Add the vanilla extract and increase the speed to medium-high, beating until frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and evenly frost the top and sides of the entire cake.
Decorate with additional chopped nuts or carrot-shaped frosting decorations if desired.
Slice and serve. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 78.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 204 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.
