My Favorite Carrot Cake (Edit recipe)

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This carrot cake recipe is incredibly moist, bursting with spice flavor, and frosted with a smooth and creamy cream cheese frosting. It's a recipe that you'll be making over and over again.

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PREP TIME

15 minutes

COOK TIME

22 minutes

INGREDIENTS

24

Serves: 10

Ingredients

Cake

2.75 cups All Purpose Flour
2.25 tsp Baking Powder
1.25 tsp Baking Soda
.5 tsp Salt
2 tsp Ground Cinnamon
1 tsp ground Ginger
.5 tsp ground Cloves
.5 tsp ground Allspice
.25 tsp Nutmeg
1.75 cups Brown Sugar, packed
.25 cup Granulated White Sugar
5 whole Eggs, large
.75 cup Homemade Unsweetened Applesauce (AIP) (click for recipe)
1.5 Tbsp Vanilla Extract
2.25 cups Carrots, (about 4-5 large), grated
1.5 cup Pecans, walnuts (1 cup for cake, .5 cup for topping), chopped

Cream Cheese Frosting

8 oz Full Fat Cream Cheese, softened to room temperature
.25 cup Unsalted Butter, softened to room temperature
3 cups Powdered Sugar
1 Tbsp Heavy Cream (Whipping Cream)
1 tsp Vanilla Extract
.125 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F. Grease three 9-inch cake pans, line with parchment paper, then great the parchment paper as well.
Whisk together the brown sugar, granulated sugar, applesauce, eggs, and vanilla in a large bowl until combined and no lumps remain. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold the ingredients together until just combined. Fold in the carrots and the walnuts.
Pour the batter evenly into the cake pans - I normally use a dry measuring cup to scoop. Bake for 20-22 minutes. Test the center with a toothpick. if it comes out clean, the cakes are done. If not, bake until cooked through in 2-3 minute increments. Allow the cakes to cool completely in the pans on a wire rack. The cakes must be completely cooled before frosting. If you need to speed this process up you can place the carrot cake in the refrigerator.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high until smooth and creamy. Add the heavy cream, vanilla, and salt. Then, turning the mixer to low, slowly add the powdered sugar. Then switch back to high speed and beat for 2 minutes. Scrape down the sides and bottom, then beat together for another 30 seconds.
Using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand and evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the top of the cake with the remaining walnuts. Refrigerate cake for at least 20-30 minutes before slicing. This helps the cake hold its shape when cutting. Cover the leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. The cake layers can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and serving. Nuts: Feel free to substitute with pecans or omit completely. Carrots: Make sure you grate the carrots yourself, do not use pre-shredded carrots. Cream Cheese: Use blocks of cream cheese, not spread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	635
Fat:	22 g
Carbohydrates:	101 g
Protein:	10 g
Cholesterol:	14 g
Sodium:	442 mg
Fiber:	4 g
Sugars:	67 g
Sugar Alcohol:	0 g
Calculated per serving.