The Best Carrot Cake
This recipe is for the best carrot cake you will ever make! Two layers of soft, fluffy and moist cake, with a rich cream cheese frosting. Sprinkled with chopped pecans. Yum!
This is the best carrot cake recipe you will ever make, and eat. You wanna know why? First of all, it’s delicious! Second of all, I don’t like carrot cake. I never have. But this cake, I LOVE! I finally met one that I actually like!
It is so fluffy, and moist. Covered in the tastiest, homemade cream cheese frosting. I think that was my favorite part.
When I tried the first bite, I was blown away. I scoffed the rest of it down like there was no tomorrow. I couldn’t believe how good it was, And that all this time, I do in fact like carrot cake!
The spice that are in this cake are just the right amount. They don’t over power, like some spices do in most carrot cakes.
A lot of cakes I’ve seen have walnuts, or some type of nut in them. But this carrot cake has chopped pecan on top, and on the side, which I think is better! It looks cute too!
If you make this recipe, I hope you enjoy it as much as I did!
Make sure to check out another recipe of mine for pumpkin cheesecake! Perfect for the upcoming holidays. https://thehungrylyoness.com/pumpkin-cheesecake/
The Best Carrot Cake
Ingredients
For The Cake
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped pecans
For The Frosting
- 5 cups powdered sugar
- 12 oz. cream cheese, soft
- 1 cup unsalted butter, soft
- 2 tsp vanilla extract
Instructions
Make Cream Cheese Frosting
- In the bowl of stand mixer, or handheld mixer using paddle attachment, cream together cream cheese and butter until smooth and fluffy.
- Add powdered sugar and vanilla and mix on low speed until well combined. Increase to high speed and whip for a few minutes until light and fluffy.
- Transfer frosting to fridge and let chill, while you make and bake the carrot cake.
Make Cake
- Preheat oven to 350°.
- Butter two 9" round cake pans. You can also line them with parchment paper.
- In a large mixing bowl, using handheld mixer, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- Add vegetable oil, applesauce, eggs, sugar, brown sugar and vanilla. Mix until everything is well combined.
- Add in grated carrots and mix just until evenly distributed.
- Divide mixture evenly into 2 prepared cake pans.
- Bake in preheated oven for 35-38 minutes, or until a toothpick inserted in the middle of each cake comes out clean.
- Allow cakes to cool completely before removing from pans and frosting.
- Once cakes are cooled, frost cakes and finish with crushed pecans on top, and on the bottom sides.
- Store cake in airtight container in refrigerator.
- Enjoy!
