Our Favorite Carrot Cake with Cream Cheese Frosting

OUR FAVORITE CARROT CAKE with CREAM CHEESE FROSTING

4/12/2020

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!

Our Favorite Carrot Cake with Cream Cheese Frosting

CARROT CAKE SECRETS:

CARROTS ARE KEY! Use the freshest carrots possible for the best flavor. My #1 tip for carrot cake is to finely shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. I use my food processor to shred the whole carrots, then remove the shredding disk and place the blade in the bowl, pulsing for 15 seconds to shred the carrots into small even bits. DO NOT OVERPROCESS or you will have pureed carrots and not grated carrots! This offers a perfectly uniform texture, cleaner slices and no large visible chunks of carrots.
Precisely measure ingredients - no guessing here and don’t adjust amounts listed. If you have a kitchen scale use that for the most accuracy – it really does make a difference!
Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy, flat and may not rise as high.
Properly prepare cake pans. Don’t forget to line pans with parchment paper and spray with non-stick baking spray.
Bake just until cooked through. Under-cooked and your cake will collapse, over-cooked and cake will be dry.

Our Favorite Carrot Cake with Cream Cheese Frosting

CARROT CAKE VARIATIONS:

Brown Sugar: Replace granulated sugar with dark brown sugar for a more caramel-like flavor.
Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.
Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple in natural juice if desired (don’t use crushed pineapple that is packed in heavy syrup). Slightly drain the canned crushed pineapple first. You want it the consistency of applesauce and not too watery. You can also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
Raisins or Coconut: If you’d like to add raisins or coconut, reduce pecans to ½ cup (or leave them out). Then, add 1 cup of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins.
Zucchini: You can replace half the carrots with shredded zucchini.

Our Favorite Carrot Cake with Cream Cheese Frosting

OUR FAVORITE CARROT CAKE with CREAM CHEESE FROSTING

Our Favorite Carrot Cake with Cream Cheese Frosting

INGREDIENTS:
Carrot Cake:
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:

READ ALL INSTRUCTIONS BEFORE BEGINNING!
PREPARE CAKE: Preheat oven to 300°F.
Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 5-6 minutes. Remove from the oven and allow to cool for 10 minutes.
Turn the oven up to 350°F. Grease two or three 9-inch cake pans, line with parchment paper, then spray bottom and sides of pans with non-stick baking spray. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.
In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until well blended.
Pour half of the dry ingredients into the wet ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined; add remaining dry ingredients and again stir just until combined.
Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
Pour/spoon the batter evenly into the 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. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
PREPARE CREAM CHEESE FROSTING: 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 and slightly fluffy, about 2 minutes.
Add the confectioners’ sugar, cream/half & half, 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. Add more confectioners’ sugar if frosting is too thin, more cream/half & half if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
IF YOU WILL BE PIPING THE FROSTING: Transfer frosting to freezer and freeze for 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be runny). This technique is best if you plan on piping the frosting and want it to hold its shape!
ASSEMBLE & FROST: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides.
Decorate the sides and top of the cake with the remaining toasted pecans.
Cover and refrigerate cake for at least 2 hours before slicing. This helps the cake hold its shape when cutting.
Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

YIELD: 10-12 servings

RECIPE NOTES:

CARROTS ARE KEY! Use the freshest carrots possible for the best flavor. My #1 tip for carrot cake is to finely shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. I use my food processor to shred the whole carrots, then remove the shredding disk and place the blade in the bowl, pulsing for 15 seconds to shred the carrots into small even bits. DO NOT OVERPROCESS or you will have pureed carrots and not grated carrots! This offers a perfectly uniform texture, cleaner slices and no large visible chunks of carrots.
Precisely measure ingredients - no guessing here and don’t adjust amounts listed. If you have a kitchen scale use that for the most accuracy – it really does make a difference!
Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy, flat and may not rise as high.
Properly prepare cake pans. Don’t forget to line pans with parchment paper and spray with non-stick baking spray.
Bake just until cooked through. Under-cooked and your cake will collapse, over-cooked and cake will be dry.
Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and serving.

INGREDIENT VARIATIONS:

Brown Sugar: Replace granulated sugar with dark brown sugar for a more caramel-like flavor.
Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.
Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple in natural juice if desired (don’t use crushed pineapple that is packed in heavy syrup). Slightly drain the canned crushed pineapple first. You want it the consistency of applesauce and not too watery. You can also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
Raisins or Coconut: If you’d like to add raisins or coconut, reduce pecans to ½ cup (or leave them out). Then, add 1 cup of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins.
Zucchini: You can replace half the carrots with shredded zucchini.

CAKE VARIATIONS:

9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Carrot Bundt Cake: Use a 10-12 cup generously greased bundt pan. Bake for 55-75 minutes. All ovens and bundt pans are different, so that’s why the bake time varies. Keep a close eye on it.
Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350° for 20-22 minutes. Yields about 3 dozen cupcakes.

Originally published March 2016; revised and reposted April 2020.

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