Nutty Carrot Cake
Dive into the irresistible flavors of this Nutty Carrot Cake, a moist and spiced dessert packed with wholesome grated carrots and a medley of crunchy walnuts and sliced almonds. Infused with warm cinnamon and nutmeg, this classic carrot cake is elevated by the use of unsweetened applesauce for extra tenderness and paired with a creamy, tangy cream cheese frosting. Perfectly balanced between sweet and nutty, this cake is ideal for celebrations, holidays, or simply as an indulgent treat. With easy-to-follow steps and a bake time of just 45 minutes, you'll have a show-stopping dessert that’s as satisfying to make as it is to savor. Garnish with a sprinkle of nuts or cinnamon for an elegant finishing touch!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Carrots, finely grated
- 0.75 cup Chopped walnuts
- 0.5 cup Sliced almonds
- 8 ounces Softened cream cheese
- 0.5 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to avoid a dense cake.
Fold in the grated carrots, chopped walnuts, and sliced almonds until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. 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. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla extract and continue to beat until the frosting is fluffy. If the frosting is too thick, add a tablespoon of milk to adjust the consistency.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Garnish with additional chopped nuts or a light dusting of cinnamon, if desired.
Slice, serve, and enjoy your Nutty Carrot Cake!
Nutrition Facts
Calories |
7628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.0 g | 577% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 849.4 g | 309% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 593.9 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 995 mg | 77% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4275 mg | 91% | |
*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.
