The Best Carrot Cake
Moist, flavorful, and irresistibly decadent, *The Best Carrot Cake* lives up to its name with a combination of bold spices, tender shredded carrots, and a perfectly balanced cream cheese frosting. This classic dessert features the warm notes of cinnamon and nutmeg, enhanced by the subtle sweetness of applesauce, while optional walnuts or pecans add a delightful crunch. With just 20 minutes of prep and a quick 35-minute bake time, this two-layer masterpiece is surprisingly simple to make yet sophisticated enough for any occasion. Whether you’re celebrating a holiday, birthday, or simply craving an indulgent treat, this recipe ensures a moist carrot cake with rich, tangy frosting that’s sure to steal the spotlight. Perfect for 12 servings of pure bliss, it’s the ultimate dessert for carrot cake lovers.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 4 units large eggs
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 3 cups grated carrots
- 0.75 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened (for frosting)
- 0.5 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 1 tablespoon milk, optional (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk until evenly blended.
In a separate bowl, whisk together the eggs, vegetable oil, applesauce, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
Fold in the grated carrots and, if using, the chopped walnuts or pecans.
Divide the batter evenly between the prepared cake pans. Smooth out the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting is too thick, add milk, one teaspoon at a time, until you reach the desired consistency.
Once the cakes are completely cooled, place one layer on a serving plate and spread about one-third of the frosting on top. Place the second cake layer on top, and spread the remaining frosting over the top and sides of the cake.
Decorate as desired with additional chopped nuts or a light dusting of cinnamon. Slice and serve!
Nutrition Facts
Calories |
8957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.3 g | 591% | |
| Saturated Fat | 143.8 g | 719% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 4648 mg | 202% | |
| Total Carbohydrate | 1157.8 g | 421% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 924.3 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 669 mg | 51% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2240 mg | 48% | |
*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.
