World's Best Carrot Cake with Cream Cheese Frosting
User Reviews
4.9
World's Best Carrot Cake with Cream Cheese Frosting
Description
This carrot cake blends 3 cups of flour with baking soda, cinnamon, and salt to form the dry base. Wet ingredients include a mix of vegetable oil, unsweetened applesauce, both brown and white sugars, vanilla extract, and six large eggs to achieve moisture and structure. Grated carrots add natural sweetness and texture, with optional raisins or chopped pecans for extra flavor and texture. The batter is divided evenly between greased and floured 8- or 9-inch cake pans and baked at 350°F for about 35 minutes until a toothpick comes out clean.
The cream cheese frosting balances cream cheese and butter that has been browned to a deep amber for nuttiness. Vanilla extract and salt are mixed in before gradually adding powdered sugar until a spreadable consistency is reached. This frosting complements the moist and spiced cake layers well. The cake can be assembled once cooled and finished with chopped pecans on top if desired.
This cake serves well at celebrations or as a weekend dessert. If only one pan is available, layers can be baked individually; alternatively, a large sheet cake can be made. Shredding fresh carrots is recommended for better texture and moisture. For storage, wrapping the cake with plastic wrap held up by toothpicks prevents the frosting from sticking to the wrap. This carrot cake yields a tender crumb with a pleasant spice and moist texture from the balance of applesauce and oil.
Ingredients
- 3 cups flour
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 1 ¼ cups vegetable oil or canola oil
- ⅔ cup applesauce unsweetened
- 1 ¼ cups sugar
- 1 ¾ cups brown sugar
- 1 tablespoon vanilla
- 6 large egg
- 3 cups carrot shredded
- optional: raisin or ½ cup chopped pecans
Cream Cheese Frosting
- 16 ounces cream cheese (2 8-ounce bricks), softened
- 1 cup butter
- 1 tablespoon vanilla extract OR 1 teaspoons vanilla + 2 teaspoons maple extract
- ¼ teaspoon salt
- 8 cups powdered sugar or as needed
- pecan chopped, for topping, optional
Instructions
- Preheat oven to 350 degrees. Grease and flour two 8-inch or three 9-inch cake pans.
- In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a time, then stir in carrots. (If adding raisins and/or nuts stir in now).
- Stir dry ingredients into wet ingredients until there are no more streaks of flour in the batter. Divide between prepared cake pans.
- Bake for 35 minutes or until an inserted toothpick into the center comes out clean.
- Turn cakes out onto cooling racks and allow to cool.
- Prepare the frosting while your cakes cool. In a sauce pan, melt butter over medium heat. Once completely melted, continue to cook 2-4 minutes longer until the color goes from pale yellow to a dark amber color. Remove from heat.
- In a large bowl cream together cream cheese and butter. Mix in vanilla and salt. Add powdered sugar, one cup at a time mixing after each, until frosting is smooth and fluffy.
- Assemble cake by spreading frosting on top of all three layers, then spreading around the sides of the cake. Top with chopped pecans if desired and store in airtight container until ready to serve.
Notes
- You can bake the cake layers one at a time if you only have one pan available.
- To make a sheet cake, use a large rectangular pan and bake for about 40 minutes, checking doneness with a toothpick.
- Freshly shredded carrots on a box grater provide better moisture and texture than pre-shredded packaged carrots.
- Store the assembled cake with plastic wrap held above the frosting using toothpicks or skewers to avoid damaging the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 123g | 41% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 618mg | 26% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 102g | 204% |
| Vitamin A | 4520IU | 90% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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