Moist Carrot Cake Recipe
User Reviews
5
Moist Carrot Cake Recipe
Description
The cake batter combines neutral cooking oil, applesauce, two types of sugar, eggs, and vanilla before mixing in finely shredded carrots. Dry ingredients include all-purpose flour, baking powder, baking soda, salt, and a blend of spices: cinnamon, nutmeg, ginger, and cloves. The spices add warmth without overpowering the carrot flavor. The batter is divided between three 8-inch pans and baked at 350°F for about 20-25 minutes until a toothpick comes out with moist crumbs.
The cream cheese frosting is made by beating butter with cream cheese, flavored with vanilla and coconut extracts, then sweetened with powdered sugar to desired consistency. The frosting adds a creamy, tangy layer contrasting the sweet and spiced cake. Chopped pecans or walnuts can be sprinkled on top for added texture and nutty flavor.
For variations, chopped nuts or shredded coconut can be added to the batter. The cake can also be baked as a sheet cake. After baking, the cake keeps well at room temperature for a couple of days or refrigerated for up to five days. It is not recommended to freeze the frosted cake, but unfrosted layers can be frozen for up to three months.
Ingredients
Cake
- 1 1/4 cups neutral cooking oil generic cooking oil
- 1/4 cup applesauce
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 egg room temperature, large
- 2 teaspoons vanilla extract
- 3 cups carrot about 6-7 medium carrots, finely shredded
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
Frosting
- 16 ounces cream cheese at room temperature
- 1 cup butter at room temperature, salted
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 4-6 cups powdered sugar
- 1 cup pecans or walnuts, chopped, for garnish
Instructions
Make the cake
- Preheat oven to 350°F. Line three 8-inch pans with parchment paper circles.
- In a large bowl, beat the granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla on medium-high speed until combined. Stir in the shredded carrots.
- Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. You can always whisk these together in a separate bowl first, which is what a lot of bakers do, but I feel like if you sprinkle the spices over the flour instead of dumping them, you can save yourself a bowl and a step and they will mix in just fine without any clumps of cinnamon or cloves.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean with just a few crumbs on it. Cool for a few minutes in the pans before turning them out onto a wire cooling rack to cool completely.
Make the frosting
- Beat the butter and cream cheese in a bowl until smooth and creamy.
- Add the powdered sugar, coconut, and vanilla. Beat until smooth.
Assembly
- Set one layer on a cake stand or serving plate. Frost with about 3/4 cup of the frosting. Repeat with the second layer, then top with the final cake layer. Spread the remaining frosting on the top and around the sides of the cake, reserving 1/2-3/4 cup for decorating with piped carrots.
- Sprinkle chopped pecans in a ring around the top.
- In a small bowl, mix 2/3 of the reserved frosting with orange food coloring. Transfer to a piping bag fitted with a medium round tip. Pipe from the outside edge of the cake in toward the center, stopping and starting a couple of times to create ridges in the "carrots" and easing up pressure toward the middle so the frosting comes to a point.
- In another small bowl, mix the remaining frosting with green food coloring. Transfer to a piping bag fitted with a small round tip. Pipe a few lines from the edge of each carrot to create the carrot greens.
Notes
- Adding 1 cup of chopped walnuts or pecans to the batter is optional; many prefer nuts only as a garnish.
- 1 cup shredded coconut can also be added for additional texture and flavor.
- The cake can be baked as a 9x13-inch sheet cake for 40-50 minutes instead of layers.
- Store frosted cake at room temperature 1-2 days or refrigerated slices up to 5 days.
- Do not freeze the assembled cake, but unfrosted cake layers can be wrapped and frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16 Servings
Amount Per Serving
Calories 964 kcal
% Daily Value*
| Calories | 964kcal | 48% |
| Carbohydrates | 102g | 34% |
| Protein | 8g | 16% |
| Fat | 60g | 92% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 665mg | 28% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 77g | 154% |
| Vitamin A | 6424IU | 128% |
| Vitamin C | 2mg | 2% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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