Finally Moist Carrot Cake
Get ready to indulge in the ultimate *Finally Moist Carrot Cake*—a dessert that lives up to its name! This rich and luscious cake features the perfect balance of flavors, thanks to a blend of warm spices like cinnamon and nutmeg, and a touch of sweetness from packed brown sugar and unsweetened applesauce. The secret to its undeniable moistness lies in the combination of vegetable oil and three cups of freshly shredded carrots, ensuring every bite is tender and flavorful. Topped with a creamy, tangy homemade cream cheese frosting, this cake is as decadent as it is irresistible. Whether you add chopped pecans or walnuts for a delightful crunch or keep it simple, this carrot cake is a crowd-pleaser that’s perfect for celebrations, holidays, or just because. Ready in just over an hour, it’s easy to make and delivers bakery-quality results. Your search for the perfect carrot cake ends here!
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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
- 1 cup Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Shredded carrots
- 1 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon 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.
In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until well combined.
Slowly add the wet ingredients to the dry ingredients while mixing. Stir until no lumps remain, but be careful not to overmix.
Gently fold in the shredded carrots 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 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, 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, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cooled, spread a generous layer of frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides.
Garnish with additional chopped nuts or shredded carrots if desired. Slice and serve the cake at room temperature. Store leftovers covered in the refrigerator for up to five days.
Nutrition Facts
Calories |
9001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.4 g | 625% | |
| Saturated Fat | 152.1 g | 760% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 1144.8 g | 416% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 907.8 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 740 mg | 57% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2303 mg | 49% | |
*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.
