The BEST Carrot Cake Recipe EVER!
Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!
Servings: 12 Slices
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup light brown sugar
- ½ cup granulated sugar
- 4 eggs
- ½ cup applesauce
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- ½ cup chopped pecans
Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese softened
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
Cake
- Preheat oven to 350 degrees Fahrenheit. Spray two round 9 x 9-inch pans or 1 13 x 9 x 2-inch pan with non-stick cooking spray.
- In a large bowl stir together 2 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
- Add to the flour mixture to the oil mixture and stir to combine.
- Fold in 3 cups grated carrots and ½ cup chopped pecans.
- Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick inserted I the middle comes out clean. Let the cakes cool before frosting.
Cream Cheese Frosting
- In a large bowl add 2 (8-ounce) packages cream cheese, 1 cup unsalted butter, and1 teaspoon vanilla extract. Using an electric hand mixer, mix until creamy and combined.
- Frost the cooled cake and serve!
Video
Nutrition
Calories: 579kcal | Carbohydrates: 92g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 471mg | Potassium: 239mg | Fiber: 3g | Sugar: 68g | Vitamin A: 5898IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg
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