Carrot cake is one of those timeless desserts that never fails to delight. With its moist, flavorful layers packed with grated carrots, warm spices, and crunchy pecans, it’s a treat that perfectly balances sweetness and texture. Topped with a rich cream cheese frosting, this cake becomes an irresistible dessert suitable for any occasion. Growing up, carrot cake was always a staple at family gatherings. The aroma of cinnamon, ginger, and nutmeg baking in the oven brings back fond memories of holidays and special celebrations. This recipe has been fine-tuned over the years to achieve the perfect balance of flavors and textures, and I’m excited to share it with you.
Ingredients
For the Cake:
2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish)
1½ cups (300g) packed light or dark brown sugar
½ cup (100g) granulated sugar
1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)
4 large eggs
¾ cup (133g) smooth unsweetened applesauce
1 teaspoon pure vanilla extract
2½ cups (312g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups (260g) grated carrots (about 4 large)
For the Cream Cheese Frosting:
16 ounces (450g) full-fat block cream cheese, softened to room temperature
½ cup (115g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
1½ teaspoons pure vanilla extract
Pinch of salt, to taste
Step-by-Step Instructions
Preparing the Cake Batter
Toast the Pecans: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread 2 cups of chopped pecans on the sheet and toast for 7-8 minutes until fragrant. Remove from the oven and allow to cool for 10-15 minutes.
Prepare the Cake Pans: Increase the oven temperature to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, and then grease the parchment paper. This ensures the cakes release seamlessly from the pans.
Mix the Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract until combined and no brown sugar lumps remain.
Combine the Dry Ingredients: In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Be careful not to over-mix.
Fold in Carrots and Pecans: Fold in the grated carrots and 1 cup of the toasted pecans. Reserve the remaining pecans for garnish.
Baking the Cake
Divide and Bake: Pour or spoon the batter evenly into the prepared cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick; if it comes out clean, the cakes are done. Avoid over-baking.
Cool the Cakes: Allow the cakes to cool completely in the pans on a wire rack. The cakes must be fully cooled before frosting and assembling.
Preparing the Cream Cheese Frosting
Beat the Cream Cheese and Butter: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
Add Sugar and Flavorings: Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Adjust the consistency if needed: add more confectioners’ sugar if the frosting is too thin, a little milk if it’s too thick, or an extra pinch of salt if it’s too sweet.
Assembling the Cake
Level the Cakes: Using a large serrated knife or cake leveler, trim the tops of the cakes to create a flat surface. This ensures even stacking and stability.
Layer and Frost the Cake: Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Repeat with the second layer, more frosting, and then top with the third layer if using. Spread the remaining frosting all over the top and sides of the cake.
Decorate: Decorate the sides and top of the cake with the remaining toasted pecans. This adds a lovely crunch and a professional touch.
Serving and Storing
Chill Before Slicing: Refrigerate the cake for at least 15-20 minutes before slicing. This helps the cake hold its shape and makes cutting easier.
Store Leftovers: Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days. The flavors meld together beautifully over time, making it taste even better the next day.
Variations and Substitutions
Nuts: Feel free to substitute the pecans with walnuts or omit them altogether if you have a nut allergy.
Oil Alternatives: Use melted coconut oil for a slightly different flavor or use part butter for a richer taste.
Spices: Adjust the spices to your preference. Add more cinnamon for a stronger spice flavor or include a pinch of cardamom for an exotic twist.
Add-ins: Consider adding shredded coconut, raisins, or pineapple chunks for additional texture and flavor.
Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour to make the cake suitable for those with gluten sensitivities.
Conclusion
Carrot cake is a beloved dessert that brings warmth and joy to any occasion. Its rich, moist texture and flavorful blend of spices make it a standout treat. The addition of cream cheese frosting takes it to another level, making each bite creamy and satisfying. Whether you’re baking this cake for a special celebration or just to enjoy with a cup of tea, it’s sure to be a hit. The process of making this cake, from toasting the pecans to mixing the batter and frosting the layers, is a labor of love that yields a delicious and beautiful dessert. Enjoy baking and sharing this classic carrot cake with your loved ones!
