Carrot Cake

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A classic, ultra-moist carrot cake packed with warm spices and pecans, topped with a tangy cream cheese frosting. Perfect for birthdays, Easter, or a special weekend dessert!

Prep Time45

Cook Time30

Cooling2

Total Time3 15

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Calories: 858kcal

Author: Nora from Savory Nothings

Ingredients

Dry ingredients

2-½ cups all-purpose flour 2 cups scooped or 310g weighed out
1 tablespoon pumpkin spice mix yes! Really! It’s exactly the same spices that go into carrot cake! Alternatively, use 2 teaspoons ground cinnamon.
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet ingredients

1-¼ cups packed light or dark brown sugar
¾ cup granulated sugar
1 cup vegetable oil
4 large eggs
½ cup smooth unsweetened applesauce
1-½ teaspoons vanilla extract

To fold in

1 cup chopped pecans plus more for garnish if desired
3 cups (not packed) coarsely grated carrots (about 3-4 large, 300g; grated on a box grater)

Cream Cheese Frosting

2 (8-oz) bricks cream cheese softened at room temperature
1 stick unsalted butter that’s ½ cup or 8 tablespoons, softened at room temperature
4 cups powdered sugar Note 1
1 teaspoon vanilla extract
1 pinch salt
¼ cup full fat sour cream optional

Instructions

Prep: 
Preheat your oven to 350°F. Line the bottom of two 9-inch cake pans with baking parchment and grease with nonstick spray (this cake also works in 9-inch springform pans, I actually find them easier to release.)
Assemble dry ingredients: 
Whisk together all dry ingredients in a large mixing bowl and set aside.
2-½ cups all-purpose flour, 1 tablespoon pumpkin spice mix, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Assemble wet ingredients: 
Whisk together all wet ingredients in a large measuring jug until smooth, breaking up any lumps of brown sugar if needed until dissolved.
1-¼ cups packed light or dark brown sugar, ¾ cup granulated sugar, 1 cup vegetable oil, 4 large eggs, ½ cup smooth unsweetened applesauce, 1-½ teaspoons vanilla extract
Assemble cake batter: 
Stir the chopped pecans into the dry ingredients and the grated carrots into the wet ingredients. Then, pour the wet ingredients into the bowl with the dry ingredients and fold together using a wooden spoon or rubber spatula JUST until combined - do not overmix, there should be no dry flour left but a few lumps in the batter are fine.
3 cups (not packed) coarsely grated carrots, 1 cup chopped pecans
Bake: 
Divide the batter evenly between the two prepared cake pans. Bake for 25-35 minutes, until a toothpick inserted into the middle of the cakes comes out without raw batter attached to it (moist crumbs are fine.)
Cool: 
Once done, remove the cake pans from the oven and set on a cooling rack for 30-60 minutes (in a regular cake pan, 60 minutes is better; from a springform pan, it’s easier to release the cake and I usually take it out after 30 minutes.)
Release the cakes from the edges with a blunt knife, remove from the pans, remove the parchment paper and finish cooling completely on the cooling rack.
Frosting:
 Beat the cream cheese and butter together using a handheld or stand mixer on medium-high speed until fully combined and smooth - 2-3 minutes.
Add the powdered sugar, vanilla extract and salt and beat very gently on low speed until the powdered sugar has been moistened, then beat on high speed until smooth and creamy - another 2-3 minutes.
Fold in the sour cream, if using.
2 (8-oz) bricks cream cheese, 1 stick unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt, ¼ cup full fat sour cream
Assemble the cake: 
If needed, level the top of the cakes with a large serrated knife. Place one cake on a cake stand or serving platter and cover with a generous 1 cup to 1-½ cups of frosting.
Place the second cake on top, then frost the top and sides. Any remaining frosting can be piped on top as a garnish using a piping bag with a star tip. Place in the fridge for 30 minutes before serving.

Notes

Note 1: 4 cups powdered sugar makes a very sweet frosting, but it's needed to create a stable enough frosting to assemble a layer cake. If you prefer to serve the carrot cake plain with a dollop of frosting on the side, 2 cups of powdered sugar makes the frosting plenty sweet - it's just a lot softer in texture.

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