Exhibition Carrot Cake
Indulge in the timeless elegance of our Exhibition Carrot Cake—a dessert that takes the classic carrot cake to extraordinary heights. This show-stopping creation features a moist and tender crumb infused with the warmth of cinnamon and nutmeg, complemented by the natural sweetness of grated carrots and the option to include crunchy walnuts and chewy raisins for added texture. The secret to its luscious moisture lies in the addition of unsweetened applesauce and a perfect balance of spices. Layered with rich, velvety cream cheese frosting and finished with optional walnut garnish, this two-tiered masterpiece is as beautiful as it is delicious. Whether you're hosting a special event or simply craving a slice of comfort, this recipe is guaranteed to impress. Ready in just over an hour and yielding 12 generous servings, it’s the ultimate dessert for any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup 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 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.75 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until well combined.
Gradually add the wet mixture to the dry ingredients, stirring just until combined. Avoid overmixing.
Fold in the grated carrots, and if using, add chopped walnuts and raisins.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 45-50 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.
While the cakes cool, prepare the frosting by beating the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, beating until fully combined. Stir in the vanilla extract. If needed, add a small amount of milk to achieve your desired consistency.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer over the first, and frost the top and sides of the cake. Decorate with additional chopped walnuts if desired.
Refrigerate the cake for 30 minutes to set the frosting before serving.
Slice, serve, and enjoy your show-stopping Exhibition Carrot Cake!
Nutrition Facts
Calories |
8463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.7 g | 600% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 1033.1 g | 376% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 741.9 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 800 mg | 62% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2945 mg | 63% | |
*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.
