My Favorite Carrot Cake Recipe

Here's a detailed recipe for a delightful homemade carrot cake that boasts a moist crumb, rich spice flavors, and a luscious cream cheese frosting. This recipe is perfect for those who enjoy a hearty slice of cake with deep flavors and textures, from the nutty crunch to the creamy topping.

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Ingredients:

For the Cake:

• 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)
• 1 and ½ cups (300g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 cup (240ml) vegetable oil (or canola oil or melted coconut oil)
• 4 large eggs
• ¾ cup (133g) smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and ½ cups (312g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 and ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 cups (260g) grated carrots (about 4 large)

For the Cream Cheese Frosting:

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and ½ teaspoons pure vanilla extract
• Pinch of salt, to taste

Instructions:

1. Toast the Pecans:

• Preheat the oven to 300°F (149°C). Spread chopped pecans on a baking sheet lined with parchment. Toast in the oven for 7-8 minutes, then cool.

1. Prepare the Cake Batter:

• Increase oven temperature to 350°F (177°C). Grease and line two or three 9-inch cake pans.
• In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, and spices.
• Combine wet and dry ingredients, folding gently. Stir in carrots and 1 cup toasted pecans.

1. Bake the Cake:

• Divide the batter among the prepared pans. Bake 20-24 minutes for three pans, or 30-35 minutes for two pans, until a toothpick comes out clean. Cool cakes completely.

1. Make the Frosting:

• Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, vanilla, and salt. Beat until creamy.

1. Assemble the Cake:

• Level the cake layers if needed. Place one layer on a stand, spread frosting, and repeat with remaining layers. Cover the entire cake with frosting and garnish with remaining pecans.

1. Chill and Serve:

• Refrigerate the cake for 15-20 minutes before slicing. This helps set the frosting and makes slicing easier.

Tips:

• Storage: The cake keeps well in the refrigerator for up to 5 days.
• Make Ahead: Bake the cake layers a day in advance; store covered at room temperature.
• Variations: Add raisins, coconut, or other nuts according to your preference.

This carrot cake recipe is not only a winner at gatherings but also makes a delightful everyday dessert that impresses with its appearance and taste.

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