Nutty Sweet Surrender Carrot Cake
Indulge in the ultimate dessert decadence with Nutty Sweet Surrender Carrot Cake—a moist and flavorful masterpiece that's bursting with earthy charm and delightful textures. This delectable treat combines the natural sweetness of freshly shredded carrots with the warm embrace of cinnamon and nutmeg, while unsweetened applesauce and oil guarantee a tender crumb. Packed with optional add-ins like crunchy walnuts or pecans and chewy raisins, this cake invites you to customize to your heart's content. Topped off with a luscious cream cheese frosting that's perfectly tangy and smooth, this carrot cake is a show-stopping dessert perfect for celebrations or weekend baking therapy. Whether served as a layer cake or in a single-pan style, you'll savor every bite of this nutty, spiced, and sweetly surrendering creation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Shredded carrots (about 4 medium carrots)
- 1 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1.5 teaspoons Vanilla extract (for frosting)
- 2 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 one 9x13-inch pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In another bowl, whisk together the vegetable oil, unsweetened applesauce, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the shredded carrots, chopped nuts (if using), and raisins (if using) until evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans (or pour into the 9x13-inch pan). Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake 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 cakes cool, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until fluffy.
Gradually add the powdered sugar a cup at a time, beating well after each addition. Add the vanilla extract and beat until smooth. Add milk, 1 tablespoon at a time, if needed to reach the desired frosting consistency.
Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of the first layer. Place the second cake layer on top and spread frosting over the top and sides. If using a 9x13-inch pan, spread the frosting over the top of the entire cake.
Sprinkle additional chopped nuts on top for garnish, if desired.
Slice, serve, and enjoy your Nutty Sweet Surrender Carrot Cake!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 81.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 285 mg | 6% | |
*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.
