Carrot Cake Recipe
Ingredients:
2 cups (260g) chopped pecans (1 cup for the cake, 1 cup for garnish; nuts are optional)
1 and 1/2 cups (300g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) vegetable oil
4 large eggs
2 cups (260g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (270g) grated carrots (about 4 large carrots)
1/2 cup (120ml) unsweetened applesauce
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar, sifted
1 tablespoon (15ml) heavy cream or milk
1 teaspoon vanilla extract
Instructions:
1. Prep the Oven and Pans: Preheat your oven to 350°F (177°C). Grease and flour three 9-inch cake pans or line them with parchment paper.
2. Toast the Pecans: Spread the pecans on a baking sheet and toast for about 8 minutes. Set aside to cool.
3. Mix the Wet Ingredients: In a large bowl, whisk the brown sugar, granulated sugar, oil, and eggs until well combined.
4. Combine the Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently. Fold in the carrots, applesauce, and 1 cup of toasted pecans.
6. Bake the Cake: Divide the batter among the cake pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the Frosting: In a large bowl, beat the cream cheese and butter until creamy. Add the powdered sugar, one cup at a time, then the heavy cream and vanilla. Beat until smooth.
8. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of frosting on top, then add another layer of cake. Repeat until all layers are stacked, then spread frosting on top and around the sides.
9. Garnish and Serve: Sprinkle the remaining pecans on top. Slice and
enjoy!
This cake stays moist for days and is perfect for any occasion.
