Description
This classic carrot cake recipe features moist, spiced layers full of finely grated fresh carrots, complemented by a rich cream cheese frosting and optional homemade candied pecans for added crunch and sweetness. Perfectly balanced with warm cinnamon, nutmeg, and cloves, it’s a timeless dessert that’s ideal for celebrations or any cozy gathering.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup vegetable oil
- ¼ cup applesauce
- 1½ cups light brown sugar
- ½ cup granulated sugar
- ¾ tablespoon vanilla extract
- 4 large eggs
- 3 cups finely grated carrots (using small side of grater)
Frosting
- 2 (8-ounce) packages cream cheese, room temperature
- 16 tablespoons unsalted butter, room temperature
- 1½ teaspoons vanilla extract
- 6 cups powdered sugar
- Pinch of salt
Candied Pecans (Optional)
- 1 large egg white
- 1 teaspoon water
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
Instructions
- Prepare Cake Pans and Carrots: Preheat your oven to 350°F. Generously spray two 8-inch round cake pans with cooking spray, line their bottoms with parchment paper, and dust the sides with flour to ensure easy release. Peel and finely grate the carrots using the small side of a box grater to measure 3 cups, ensuring not to pack them tightly. Avoid pre-shredded or food processor-grated carrots for best texture.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, applesauce, light brown sugar, granulated sugar, and vanilla extract until smooth. Beat in eggs one at a time, whisking thoroughly after each addition until the batter is fully combined and smooth.
- Blend Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently with a wooden spoon until just combined, avoiding overmixing. Fold in the grated carrots carefully.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.
- Prepare Candied Pecans (Optional): Lower the oven temperature to 250°F and line a large sheet pan with parchment paper. In a small bowl, whisk together the egg white, water, and vanilla extract until frothy. In another bowl, combine granulated sugar, salt, and cinnamon. Toss the pecans in the egg white mixture, then transfer with a slotted spoon to the sugar mixture, tossing until fully coated. Spread pecans evenly on the prepared sheet pan and bake for 45 to 60 minutes, stirring every 15 minutes for even candying. Let cool completely, then finely chop.
- Make the Frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and unsalted butter, both softened to room temperature, until completely smooth and creamy. Add vanilla extract and a pinch of salt. Gradually add powdered sugar two cups at a time, mixing until smooth after each addition. Adjust with extra vanilla or salt to taste.
- Assemble the Cake: Place a small dab of frosting on your cake stand to anchor the bottom layer. Position the first cooled cake layer on top and spread an even layer of frosting over it. Optionally, add a thin layer of lemon curd if desired. Place the second cake layer on top and frost the entire cake evenly.
- Finish and Decorate: If the frosting is too soft for decorating, refrigerate briefly or add up to ½ cup more powdered sugar to stiffen. Decorate the sides of the cake with the chopped candied pecans and scatter a few pecans on top for a beautiful, crunchy finish.
Notes
- Using parchment paper in the cake pans helps prevent sticking and ensures smooth cake removal.
- Finely grated fresh carrots lend the best texture; avoid pre-shredded carrots which may be watery or coarse.
- The optional candied pecans add a lovely crunch and sweetness that complements the creamy frosting.
- Adjust frosting consistency by chilling or adding powdered sugar if needed for easier spreading and decorating.
- This cake tastes best when fully cooled and frosted; consider refrigerating before serving for clean slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
