Carrot Cake

5 from 9 votes

This moist, perfectly spiced Carrot Cake is topped with tangy cream cheese frosting and finished with candied pecans for the best finish. Shop the recipe here.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American, Vegetarian

Keyword: carrot cake

Servings: slices

Author: Chelsea Lords

Cost: $9.73

Equipment

2 8-inch round cake pan
Stand mixer

Ingredients

Dry Ingredients

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Wet Ingredients

1 cup vegetable oil
1/4 cup applesauce
1-1/2 cups light brown sugar
1/2 cup granulated sugar
3/4 tablespoon vanilla extract
4 large eggs
3 cups finely grated carrots on small side of grater

Frosting

2 (8-ounce) packages cream cheese room temperature
16 tablespoons unsalted butter room temperature
1-1/2 teaspoon vanilla extract
6 cups powdered sugar

Optional: Lemon Curd

Optional: Candied Pecans

1 large egg white discard the yolk or save it for another recipe
1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups pecan halves

US - Metric

Instructions

Cake

Preheat the oven to 350°F. Generously spray two 8-inch round pans with cooking spray, line the bottoms with parchment paper (see note 1), and dust the sides with flour. Set aside. Peel and finely grate the carrots using the small side of a box grater. Measure out 3 cups (not packed). Avoid pre-shredded or food processor-grated carrots.
In a large bowl, whisk together all the dry ingredients. Set aside.
In another large bowl, briskly whisk together oil, applesauce, both sugars, and vanilla until smooth. Add the eggs one at a time, whisking after each addition until the batter is fully combined and smooth. Add the dry ingredients to the wet and stir with a wooden spoon until just combined—no dry streaks. Gently stir in the carrots.
Divide the batter evenly between the prepared pans (see note 2). Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cakes cool in pans for 15 minutes, then invert onto a wire rack to cool completely.

Optional Candied Pecans

Lower oven temp to 250°F. Line a large sheet pan with parchment paper. In one bowl, whisk egg white, water, and vanilla until frothy. In another bowl, mix sugar, salt, and cinnamon. Toss pecans in the egg white mixture, then use a slotted spoon to transfer them to the sugar mixture and toss until coated. Spread on prepared pan and bake for 45–60 minutes, stirring every 15 minutes. Let cool completely, then finely chop.

Frosting

In a stand mixer, beat cream cheese and butter (both softened to room temp) until completely smooth. Add vanilla and a pinch of salt. Gradually add powdered sugar, 2 cups at a time, beating until smooth. Adjust with more vanilla or salt to taste.
Place a small dab of frosting on your cake stand to anchor the bottom layer. Add the first cooled cake layer and spread frosting evenly over the top. If using, add a thin layer of lemon curd. Top with the second cake layer and frost the entire cake.
If the frosting is too soft, refrigerate it briefly or mix in up to ½ cup more powdered sugar. Decorate the sides of the cake with chopped candied pecans and scatter a few on top if desired.

Video

Notes

Note 1: To make a parchment round liner:

Tear a piece of parchment slightly larger than your pan.
Fold it in half, then in half again into a square.
Fold into a triangle, then in half again.
Line up the point with the center of your cake pan and cut the outer edge to match the curve.
Unfold and place in the pan.

Note 2: To ensure even cake layers, weigh the batter in each pan and adjust as needed so both pans hold the same amount.

Storage: Wrap cooled cake layers in plastic wrap and refrigerate for up to 2 days or freeze for 1 month (thaw overnight in the fridge). Assembled cake can be stored in the fridge for up to 4 days. Frosted cake doesn't freeze well. You can make the frosting 1 day ahead—store it airtight in the fridge and bring it to room temp (30–45 minutes) before using.

Nutrition