Sinful Carrot Cake Supreme
Indulge in the ultimate dessert experience with this Sinful Carrot Cake Supreme—a decadent, moist cake loaded with finely grated carrots, crushed pineapple, and a hint of warming spices like cinnamon, nutmeg, and ginger. This show-stopping treat is crowned with a luxuriously smooth cream cheese frosting that perfectly balances sweet and tangy flavors. The addition of applesauce keeps the cake irresistibly tender, while optional toasted pecans or walnuts bring an extra layer of crunch and nuttiness. Perfect for special occasions or simply treating yourself, this carrot cake recipe is easy to make, delightfully flavorful, and guaranteed to impress. Great for keywords like "best carrot cake recipe," "moist carrot cake with cream cheese frosting," and "easy homemade carrot cake," this dessert is a must-try for every baking enthusiast!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 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 ground ginger
- 0.5 teaspoon salt
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots
- 8 ounces crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
- 2 tablespoons heavy cream (optional, to thin 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 mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
In a separate medium bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until smooth and well combined.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed in the batter.
Divide the batter equally between the 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 comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large bowl using a hand or stand mixer on medium speed until smooth and creamy.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract and heavy cream (if needed) and beat until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional chopped nuts or shredded carrots if desired, and refrigerate the cake for at least 30 minutes before serving for easier slicing.
Nutrition Facts
Calories |
9671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.6 g | 641% | |
| Saturated Fat | 159.2 g | 796% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1287 mg | 429% | |
| Sodium | 5586 mg | 243% | |
| Total Carbohydrate | 1271.8 g | 462% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 967.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1003 mg | 77% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4280 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.
