Treat your family and friends to our Favorite Carrot Cake with Cream Cheese Frosting! Sweetly spiced with brown sugar, cinnamon, ginger and nutmeg, super moist from fresh carrots and applesauce, and toasted pecans add even more flavor and texture. The cream cheese frosting is silky and rich, and the perfect topping for this soft and flavorful cake. Enjoy!
CARROT CAKE SECRETS:
CARROT CAKE VARIATIONS:
2 cups (260g) grated carrots (about 4 large)
2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish)
1 and 1/2 cups (300g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) vegetable oil or canola oil
4 large eggs (room temperature)
3/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 and 1/2 cups (312g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Cream Cheese Frosting:
16 ounces (2 8-oz. blocks) full-fat block cream cheese (room temperature)
1/2 cup (1 stick) unsalted butter (room temperature)
4 and 1/2 cups (540g) confectioners’ sugar
1 Tablespoon heavy whipping cream or half & half
1 and 1/2 teaspoons pure vanilla extract
pinch of salt
HOW I MAKE THIS:
YIELD: 10-12 servings
Originally published March 2016; revised and reposted April 2020.
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