Phenomenal Carrot Cake
Get ready to fall in love with this *Phenomenal Carrot Cake*, the ultimate dessert that’s moist, flavorful, and irresistibly decadent! Packed with freshly shredded carrots, juicy crushed pineapple, and a hint of warm spices like cinnamon and nutmeg, this cake strikes the perfect balance between sweetness and texture. A secret touch of unsweetened applesauce guarantees an extra layer of moisture without being overly dense, while optional chopped nuts add a satisfying crunch. To top it off, a luscious cream cheese frosting, whipped to perfection and kissed with vanilla, ties it all together into a show-stopping treat. Ideal for birthdays, holidays, or any special occasion, this carrot cake is easy to make and perfect for impressing friends and family. With just 30 minutes of prep time, you’ll have a bakery-quality masterpiece that serves 12 and delivers pure bliss in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Light brown sugar, packed
- 2 teaspoons Baking powder
- 1.5 teaspoons 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
- 0.75 cups Crushed pineapple, drained
- 1 cups Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
- 1 tablespoons Milk (optional, for thinning frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
In a separate bowl, mix the vegetable oil, applesauce, eggs, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the shredded carrots, crushed pineapple, and chopped nuts (if using). Ensure the batter is evenly combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops using a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes. Then turn them out onto wire racks to cool completely before frosting.
While the cakes cool, prepare the cream cheese frosting. Using a stand mixer or hand mixer, beat the cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy. Add milk, one teaspoon at a time, if a thinner consistency is desired.
Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
Place the second cake layer on top and spread frosting over the top and sides of the cake evenly.
Decorate with additional chopped nuts or shredded carrots if desired. Slice and serve!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 68.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 234 mg | 5% | |
*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.
