My Favorite Carrot Cake Recipe
Total Time
3 hours, 30 minutes
Prep Time
25 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(591)
Ingredients
serves 10-12
- 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
- 4 large eggs
- 3/4 cup (133g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (260g) grated carrots (about 4 large)
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight.
When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Nuts:
If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake.
Applesauce:
Instead of applesauce, you can use 3/4 cup crushed pineapple if desired.
Carrots:
My #1 tip for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry.
Oil:
If using melted coconut oil, make sure all of the other cake batter ingredients (carrots included) are room temperature.
Cream Cheese:
Use bricks of real cream cheese. Not cream cheese spread.
9×13 Inch Cake:
Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Carrot Bundt Cake:
Use a 10-12 cup generously greased Bundt pan. Bake for 55-75 minutes. All ovens and bundt pans are different, so that’s why the bake time varies. Keep a close eye on it.
Add-Ins:
If you’d like to add raisins or coconut, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins or shredded coconut.
Carrot Cake Cupcakes:
Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 2 dozen.