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Best-Loved Carrot Cake

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Ingredients

Scale

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • 1 cup unsweetened applesauce (for added moisture)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1–2 teaspoons milk (optional, for desired consistency)

Ingredient Highlights

  • Carrots: Fresh grated carrots are the star of this cake, providing natural sweetness, moisture, and nutrients like vitamin A and fiber.
  • Spices: A blend of cinnamon, nutmeg, and vanilla enhances the cake’s flavor, creating a warm, comforting aroma and taste.
  • Applesauce: The addition of unsweetened applesauce gives the cake even more moisture and a slight fruity flavor without making it overly sweet.
  • Nuts (optional): Walnuts or pecans provide texture and a delightful crunch, which pairs perfectly with the soft cake.

Instructions

Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and applesauce.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
  5. Add Carrots and Nuts: Gently fold in the grated carrots and chopped nuts (if using), ensuring they are evenly distributed in the batter.

Bake the Cake:

  1. Transfer to Pans: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to level them.
  2. Bake: Place the pans in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  3. Cool: Let the cakes cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

  1. Cream the Frosting Ingredients: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, one cup at a time, and beat until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add a teaspoon or two of milk to achieve your desired consistency.

Frost the Cake:

  1. Frost the Cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the entire cake. Smooth the frosting with a spatula and garnish with additional chopped nuts, if desired.

Nutrition

Find it online: https://buttereats.com/best-loved-carrot-cake/