Description
Classic carrot cake brings Southern comfort to dessert tables with its moist, spiced layers and luxurious cream cheese frosting. Generations of bakers have perfected this indulgent treat that promises pure delight in each rich, warming slice.
Ingredients
Scale
Main Ingredients:
- 3 cups (300 grams) lightly packed grated carrots
- 4 large eggs, at room temperature
- 1 ½ cups (300 grams) packed light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- ¾ cup (180 milliliters) canola or vegetable oil
Spices and Leavening Agents:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- ½ teaspoon salt
Additional Ingredients:
- ½ cup (125 grams) unsweetened applesauce
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting Ingredients:
- 1 (8-ounce / 226 grams) package brick-style cream cheese, softened
- ½ cup (115 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F (180°C) and preparing two 9-inch (23-centimeter) round cake pans with cooking spray and parchment paper liners.
- Create the dry foundation by thoroughly whisking together flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and kosher salt in a spacious mixing bowl.
- Develop the liquid mixture by vigorously whisking vegetable oil, whole eggs, dark brown sugar, granulated white sugar, unsweetened applesauce, and pure vanilla extract until thoroughly integrated.
- Fold the freshly grated carrots into the liquid mixture, ensuring even distribution of the vegetable shreds.
- Gently combine the wet and dry ingredients, stirring until just incorporated to prevent overmixing and maintain the cake’s tender texture.
- Evenly distribute the batter between the prepared cake pans, using a spatula to smooth the surfaces.
- Bake in the preheated oven for 30-35 minutes, checking doneness by inserting a clean toothpick that should emerge without wet batter.
- Allow cakes to rest in their pans for 20-25 minutes, then carefully transfer to a wire cooling rack for complete temperature reduction.
- Prepare the cream cheese frosting by beating room-temperature cream cheese and unsalted butter until smooth and creamy.
- Gradually incorporate powdered sugar and vanilla extract into the butter mixture, blending until achieving a silky, spreadable consistency.
- Level the cake layers if needed, then generously apply cream cheese frosting between layers and across the entire cake surface.
- Optional: Embellish the frosted cake with chopped pecans around the sides or sprinkled on top for added texture and visual appeal.
Notes
- Leftover cake stays moist and delicious when wrapped tightly in plastic wrap and stored in the refrigerator for up to 5 days.
- Frozen cake layers can be prepared ahead and stored for 2-3 months, wrapped securely in multiple layers of plastic wrap and aluminum foil.
- Grate carrots fresh for maximum moisture and flavor, avoiding pre-shredded bagged carrots which can be dry and less flavorful.
- Room temperature ingredients like eggs and cream cheese help create a smoother, more evenly mixed batter and frosting.
- Add optional mix-ins like crushed pineapple, raisins, or toasted walnuts for extra texture and depth of flavor.
- Ensure all ingredients are well-combined but avoid overmixing the batter to prevent a tough, dense cake texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg