The Best Carrot Cake You Ll Ever Have
Discover the ultimate indulgence with *The Best Carrot Cake You’ll Ever Have*—a moist, perfectly spiced masterpiece that’s ideal for any occasion! This easy-to-make recipe combines fresh grated carrots, a hint of unsweetened applesauce for natural sweetness, and a touch of nutmeg and cinnamon for warm, aromatic flavors. The two-layer cake is topped with a luscious cream cheese frosting, made irresistibly creamy with softened butter and a hint of vanilla. Optional chopped walnuts add a delightful crunch, while the moist texture guarantees every bite melts in your mouth. Perfect for Easter, birthdays, or just because, this carrot cake is sure to become your go-to dessert showstopper!
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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
- 1 teaspoon salt
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your 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 flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry, stirring until just combined. Avoid overmixing.
Fold in the grated carrots and chopped walnuts (if using).
Divide the batter evenly 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.
Let the cakes 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 mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating after each addition. Mix in the vanilla extract until well combined.
Once the cakes are fully cooled, spread a layer of frosting on the top of one cake round. Place the second cake on top and frost the top and sides evenly.
Garnish with additional chopped walnuts or shredded carrots if desired. Slice and serve!
Nutrition Facts
Calories |
8762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.6 g | 624% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 6479 mg | 282% | |
| Total Carbohydrate | 1068.6 g | 389% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 788.1 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 824 mg | 63% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2615 mg | 56% | |
*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.
