Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/4 cups vegetable oil
4 large eggs, room temperature
2 cups freshly grated carrots
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cup chopped pecans (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract for frosting
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans for this carrot cake recipe.
Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: In a large bowl, whisk the oil, eggs, applesauce, and vanilla until smooth and combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined, then fold in the grated carrots and pecans to complete the carrot cake recipe batter.
Step 5: Divide the batter evenly between the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Notes
Always use freshly grated carrots for the best moisture and texture in this carrot cake recipe. Ensure all refrigerated ingredients are at room temperature for a smooth batter.
- Prep Time: PT30M
- Cook Time: PT40M
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
