Excellent Carrot Cake
Indulge in the ultimate dessert experience with this **Excellent Carrot Cake**—a moist, flavorful classic that’s perfectly spiced with cinnamon, nutmeg, and ginger. This irresistible recipe combines the richness of vegetable oil with the natural sweetness of unsweetened applesauce, creating a tender crumb that’s packed with freshly shredded carrots and the option of crunchy pecans or walnuts for added texture. Topped with a luscious cream cheese frosting, this two-layer masterpiece strikes the perfect balance between decadence and homemade comfort. Ready in under an hour, this easy carrot cake recipe is perfect for celebrations or as a satisfying weeknight treat. Serve it chilled or at room temperature, and let its irresistible charm win over every guest at your table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 3 cups shredded carrots
- 1 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoons pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
Fold in the shredded carrots and chopped nuts (if using) until evenly distributed in the batter.
Divide the batter evenly between the prepared 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 comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting on the top of one cake layer. Place the second cake layer on top and frost the top and sides evenly.
Slice and serve your excellent carrot cake! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 78.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 234 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.
