Carrot Cake
The BEST Carrot Cake you’ll ever try! Not only is this cake easy to make, but it’s so incredibly moist and full of flavor. Covered in cream cheese frosting and topped with toasted pecans. Its a family favorite!
Carrot Cake Recipe
Ingredients
For the Cake
- 3 cups shredded carrots
- 2 cups All purpose flour (250grams)
- 2 tsp Baking powder (8grams)
- 1 tsp Baking soda
- 1 ½ tsp cinnamon
- 4 Eggs, room temperature
- 1 cup Granulated sugar (200grams)
- 1/2 cup Apple Sauce
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 3/4 cup Vegetable oil (180ml)
For the Frosting
- 16oz Cream cheese, softened
- 1/2 cup Unsalted butter, softened (113grams)
- 1 tsp Vanilla extract
- 2 cups Powered sugar (240grams)
- Top with ½ cup of Toasted chopped pecans, optional
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Prepare two 9" cake pans. Add a parchment round to the bottom of each pan.
- In a large mixing bowl, sift together all the dry ingredients and whisk together.
- In a medium mixing bow, beat the sugar, oil, eggs, apple sauce, and vanilla together.
- Add the wet ingredients to the dry ingredients. Mix together until just combined. Fold in the carrots.
- Divide the batter between the two cake pans, bake for about 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in their cake pans for at least 10 minutes, before removing them from the pans and cool to room temp on a wire rack before frosting.
How to make the Cream Cheese Frosting
- On med/low speed cream the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Mix in the vanilla until well combined, scrape the bowl down then add the powdered sugar 1/2 cup at a time and mix until smooth.
How to Assemble the Carrot Cake:
- Place the first cooled cake layer, bottom side up on a cake platter. Spread enough frosting to cover the top. Add second cake, cover the cake in cream cheese frosting then smooth the side and top. Decorate the top layer with chopped pecans around the top border of the cake. ENJOY!