Easy Carrot Cake Recipe (VIDEO)
User Reviews
5
Easy Carrot Cake Recipe (VIDEO)
Description
The recipe begins with preparing two 9-inch cake pans greased and lined for easy release. The dry mix includes flour, granulated and brown sugars, baking soda and powder, a blend of cinnamon, nutmeg, allspice, optional cloves, and salt. Separately, oil, eggs, and applesauce are whisked together before being folded into the dry ingredients. Finely grated carrots, chopped pecans, and golden raisins are gently incorporated for texture and flavor contrast.
Baked at 350°F for 30-35 minutes, the cake achieves a moist and tender crumb. Once cooled, it is layered and frosted with cream cheese frosting, a classic complement to carrot cake that adds tang and sweetness.
The spices provide a warm, autumnal flavor without overpowering the natural sweetness from carrots and raisins. The pecans contribute nuttiness and a slight crunch, balancing the softness of the cake. This cake is suitable for celebrations or everyday dessert.
Notes include suggestions for toasting pecans to enhance their flavor, alternatives for nuts, and clarify that nutritional information excludes the frosting. It mentions that either applesauce or crushed pineapple can be used to add moisture and subtle sweetness.
Ingredients
- butter to grease the pans, unsalted
- 2 cups all-purpose flour *measured correctly
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp cloves optional, ground
- 1/2 tsp salt fine sea salt
- 1 cup extra light olive oil or vegetable or canola oil
- 4 egg room temperature, large
- 3/4 cup applesauce or drained crushed pineapple
- 3 cups carrot 14 oz or 6 medium carrots, finely grated
- 1 cup pecans *plus more to garnish, optional
- 3/4 cup golden raisins or regular raisins, optional
- 1 cream cheese frosting recipe
Instructions
How to Make Carrot Cake:
- Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.
- In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.
- In a second mixing bowl, whisk together the wet ingredients: oil, eggs and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.
- Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.
- Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pans for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating. Meanwhile, make the Cream Cheese Frosting.
To Frost The Carrot Cake:
- Set the first cake layer on a cake platter and spread on a generous amount of Cream Cheese frosting (about 1/4 of the batch).
- Set the second layer over the frosting with the top-side-down to create an even frosting surface. Lightly crumb coat the cake with frosting then apply more frosting to the top and sides of the cake.
- Use a piping bag fitted with a large open star tip to pipe puffs of the remaining frosting around the top of the cake and sprinkle remaining pecans around the edges.
Notes
- Toast pecans in a dry skillet until fragrant before chopping to bring out nutty flavor.
- Pecans can be replaced with walnuts, almonds, cashews, or shredded coconut based on preference.
- Applesauce or drained crushed pineapple can be used as moistening ingredients.
- Nutrition details do not account for the cream cheese frosting; see frosting recipe separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbs | 41g | |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 246mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 4077IU | 82% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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