Moist and Delicious Carrot Cake
Indulge in the irresistible goodness of this **Moist and Delicious Carrot Cake**, a classic dessert that’s bursting with flavor and texture! Made with a perfect blend of warm spices like cinnamon and nutmeg, this luscious cake gets its incredible moistness from the combination of grated carrots and a touch of unsweetened applesauce. Chopped walnuts or pecans add a delightful crunch, while the rich cream cheese frosting, whipped to perfection, takes this dessert to the next level. Ideal for celebrations or everyday indulgence, this easy-to-follow recipe yields a bakery-style creation in just 20 minutes of prep. Perfectly spiced, ultra-moist, and irresistible, this carrot cake is the ultimate treat that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 1.25 cups vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.75 cup chopped walnuts or pecans
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoons milk (optional, for frosting consistency)
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 mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs, vegetable oil, applesauce, and vanilla extract together until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Fold in the grated carrots and chopped nuts with a spatula until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 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 their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat on low speed, gradually increasing to high, until fluffy. Add a tablespoon of milk if needed for a spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Optional: Decorate the cake with additional chopped nuts, grated carrots, or a sprinkle of cinnamon.
Slice, serve, and enjoy your moist and delicious carrot cake!
Nutrition Facts
Calories |
8806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.0 g | 665% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 168.0 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 1019.1 g | 371% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 794.0 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 718 mg | 55% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2232 mg | 47% | |
*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.
