Description
A delightful carrot cake filled with warm spices and cream cheese frosting, perfect for cozy gatherings.
Ingredients
Scale
- 2 cups chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)
- 1 and 1/2 cups packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs, at room temperature
- 3/4 cup smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups 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
- 2 cups grated carrots (about 4 large)
- 16 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 300°F (149°C). Toast the nuts for 6–8 minutes and allow to cool.
- Prepare the cake pans with grease and parchment paper.
- Whisk together the sugars, oil, eggs, applesauce, and vanilla in a large bowl.
- Mix the flour, baking powder, baking soda, salt, and spices in another bowl. Combine with the wet ingredients, then fold in the carrots and nuts.
- Pour the batter into prepared pans and bake until a toothpick comes out clean (20-35 minutes). Cool in the pans for 1 hour, then cool completely on racks.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt, and mix until creamy.
- Level the cakes, frost between layers, and cover the entire cake. Garnish with remaining nuts. Refrigerate for 20 minutes before serving.
Notes
For best results, use room temperature ingredients while baking. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Comfort Baking
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg