Family Heirloom Carrot Cake
Treat your family to the timeless charm of our Family Heirloom Carrot Cake—a bakery-worthy dessert bursting with warm spices, tender carrots, and a hint of nostalgia. This beloved recipe, handed down through generations, combines the earthy sweetness of grated carrots with the richness of cinnamon and nutmeg for an unforgettable flavor. Softened with applesauce and studded with optional walnuts or pecans, this carrot cake is perfectly moist and easy to make. Topped with a luxuriously smooth cream cheese frosting, it strikes the perfect balance between indulgence and tradition. Ideal for holidays, birthdays, or any special occasion, this show-stopping carrot cake is easy to prepare and serves as a delicious centerpiece for gatherings. Keywords: carrot cake recipe, cream cheese frosting, moist carrot cake, heirloom dessert, easy homemade cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups carrots, grated
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoons milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and 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.
In a separate bowl, beat the eggs, then stir in the vegetable oil, applesauce, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake 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 let them cool in the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely.
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until incorporated. Stir in the vanilla extract. If needed, add a splash of milk to achieve the desired frosting consistency.
Once the cakes are completely cooled, place one layer on a serving plate and spread an even layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate with additional chopped nuts or a sprinkling of cinnamon, if desired. Slice and serve!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 77.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 225 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.
