Killer Carrot Cake
Indulge in the ultimate dessert experience with our Killer Carrot Cake, a decadent twist on the classic favorite! This moist, spiced cake boasts a perfect balance of warmth from cinnamon and nutmeg and a tender crumb thanks to grated carrots and a touch of unsweetened applesauce. Packed with optional pecans or walnuts for added crunch, it’s layered with a luscious cream cheese frosting that’s silky, slightly tangy, and irresistibly smooth. Perfect for celebrations or a weekend treat, this surprisingly easy carrot cake recipe is ready in under an hour and serves 12 generously. Whether you're a carrot cake enthusiast or trying it for the first time, this show-stopping dessert will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Carrots, grated
- 1 cup Chopped pecans or walnuts (optional)
- 16 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract (for frosting)
- 1 pinch Pinch of salt (for frosting)
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 bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and applesauce. Mix until smooth using a hand or stand mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Fold in the grated carrots and chopped nuts (if using) with a spatula 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 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To prepare the frosting, beat together the cream cheese and softened butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt, and continue mixing until the frosting is smooth and fluffy.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread an even layer of frosting on top.
Place the second cake layer over the frosted layer and frost the top and sides of the cake. Smooth the frosting as desired.
Decorate with extra chopped nuts or grated carrots, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your Killer Carrot Cake!
Nutrition Facts
Calories |
10209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 566.2 g | 726% | |
| Saturated Fat | 196.3 g | 982% | |
| Polyunsaturated Fat | 141.1 g | ||
| Cholesterol | 1460 mg | 487% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 1247.0 g | 453% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 937.2 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1093 mg | 84% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4375 mg | 93% | |
*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.
