Easy Carrot Cake Recipe
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5
248 reviews
Excellent
Easy Carrot Cake Recipe
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This Easy Carrot Cake features moist layers made from a spiced batter of grated carrots, pecans, and warm spices such as cinnamon, ginger, and nutmeg. The cake uses a blend of sugars and vegetable oil for moisture, with applesauce adding further softness. Baked until tender and topped with cream cheese frosting, the cake offers a sweet, lightly spiced dessert with a tender crumb and nutty texture from the pecans.
Description
This carrot cake recipe combines all-purpose flour with spices including cinnamon, ginger, and nutmeg, mixed with sugars and vegetable oil for moisture. Eggs, applesauce, and vanilla integrate into the batter, enhancing texture and flavor. Grated carrots and chopped pecans are folded in, adding natural sweetness and crunch.
Baked in two 9-inch pans, the cakes rise evenly and have a moist interior that springs back when touched and passes a toothpick test. Once cooled, the layers can be trimmed flat and frosted with cream cheese frosting for a classic finish. The cake’s combination of warm spices, tender crumb, and nuts makes it suitable for celebrations or everyday treats.
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Ingredients
- 2½ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup light brown sugar or dark brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil plus more for the pans
- 4 egg large
- 1 cup applesauce unsweetened
- 2 teaspoons vanilla extract
- 3 cups carrot about 9 ounces, grated
- 1 cup pecans plus more for garnish, or walnuts, chopped
- cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil. Add the eggs and whisk until well combined, then whisk in the applesauce and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the carrots and pecans.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pans for 10 minutes. Run a knife around the edge of each cake, then invert onto a large plate or baking sheet. Transfer to a cooling rack and allow to cool completely.
- Optional step: When the cakes are completely cool, use a large serrated knife to slice off the domed part of one of the cakes to create a flat top. Use this cake as the bottom layer in a layer cake.
- Frost the flat surface with cream cheese frosting, then place the second cake layer on top. Frost the top and sides of the cake, if desired, with the remaining frosting. Top with more pecans, slice, and serve. (Alternatively, enjoy this recipe as two single-layer cakes.)
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User Reviews
Overall Rating
5
248 reviews
Excellent
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