Skip to main content
HomeMeal

My Favorite Carrot Cake Recipe

·1 min read
Prep30 min
Cook25 min
Total3 hr 30 min
Servings12

Nutrition facts

Approximate, per serving
Calories
930 kcal
Protein
10.9g
Carbs
101.6g
Fat
55.5g

Allergens

Containsmilk
Containsegg
Containstree nuts
Containswheat
May containsoy

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

  • 2 cups chopped pecans or walnuts
    (260g) (1 cup for cake, 1 cup for garnish)*
  • 1 and 1/2 cups packed light or dark brown sugar
    (300g)
  • 1/2 cup granulated sugar
    (100g)
  • 1 cup vegetable oil
    (226g/240ml) (or melted coconut oil)*
  • 4 large eggs
    at room temperature
  • 3/4 cup smooth unsweetened applesauce
    (180g)
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cups all-purpose flour
    (313g) (spooned & leveled)
  • 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
    (260g) (about 4 large)
  • 16 ounces full-fat brick cream cheese
    (452g) softened to room temperature
  • 1/2 cup unsalted butter
    (8 Tbsp; 113g) softened to room temperature
  • 4 cups confectioners’ sugar
    (480g)
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 pinch salt
    to taste

Instructions

  1. Preheat the oven to 300°F (149°C). Line a large rimmed baking sheet with parchment paper or a silicone mat, spread the chopped pecans or walnuts in a single layer, and bake for 6–8 minutes until they release a toasty aroma; shake the pan once halfway through. Remove the nuts and let them cool for 10–15 minutes on the sheet.

    Chef’s tip

    Nuts go from toasted to burned quickly—when they smell fragrant and have a bit of color around the edges, take them out to finish crisping while cooling.

  2. Prepare two or three 9-inch round cake pans by greasing them with nonstick spray, lining the bottoms with parchment rounds, and then lightly greasing the parchment so the layers release cleanly.

    Chef’s tip

    If you plan to make three layers, the batter will be thinner per pan; using three pans yields quicker bake times and more even layers.

  3. In a large mixing bowl, whisk together the packed brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and 1 teaspoon pure vanilla extract until the mixture is smooth and the brown sugar no longer has visible lumps.

    Chef’s tip

    Press any brown sugar lumps against the bowl with the whisk to break them up; this helps the batter mix uniformly without overbeating.

  4. In a separate large bowl, whisk the all-purpose flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves to distribute the leaveners and spices evenly. Pour the wet ingredients into the dry, then fold with a spatula or wooden spoon just until combined; fold in the grated carrots and 1 cup (about 120g) of the toasted nuts. Divide the batter evenly among the prepared pans.

    Chef’s tip

    Fold gently until you no longer see streaks of flour—overmixing develops gluten and can make the cake dense.

  5. Bake the layers until a toothpick inserted into the center comes out clean. Expect about 20–25 minutes if using three pans, or about 30–35 minutes if using two pans. Transfer the pans to a cooling rack and let the cakes rest in the pans for 1 hour; run a knife around the edges, invert and remove the cakes from the pans, peel off the parchment, and finish cooling on the rack until completely cool before frosting.

    Chef’s tip

    Test doneness with a toothpick near the center; if wet batter clings, continue baking a few minutes and recheck. Cooling fully is essential so the frosting does not melt.

  6. In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter on medium-high speed until smooth, about 2 minutes. Scrape the bowl, then add the confectioners’ sugar, 1 and 1/2 teaspoons pure vanilla extract, and a pinch of salt. Beat on low for 30 seconds to incorporate the sugar, then increase to high and beat about 3 minutes until the frosting is creamy and smooth. If the frosting feels too loose, chill it in the refrigerator for 30 minutes before using.

    Chef’s tip

    Start the mixer on low when adding powdered sugar to avoid a cloud of sugar dust; scrape the bowl to ensure an even texture.

  7. Level the tops of each cake layer with a serrated knife or cake leveler. Place one layer on a cake stand or serving plate and spread 3/4 to 1 cup (180–240g) of frosting over it. Set the second layer on top upside down and frost with the same amount, then place the third layer right side up. Cover the top and sides with the remaining frosting and sprinkle the reserved toasted nuts around the top as garnish. Chill the assembled cake in the refrigerator for at least 20 minutes before slicing so it holds its shape.

    Chef’s tip

    For neater slices, refrigerate at least 20 minutes and wipe a warmed knife clean between cuts; if the cake was refrigerated longer than 4 hours, let it sit at room temperature for about 2 hours before serving.

  8. Store leftover cake covered in the refrigerator for up to 5 days; a cake carrier or airtight container helps protect it while transporting or storing.

    Chef’s tip

    Bring slices to room temperature for 20–30 minutes before serving to soften the frosting slightly for a creamier mouthfeel.

This layered carrot cake combines a tender, moist crumb studded with grated carrots and toasted nuts, topped with a silky cream cheese frosting. Expect classic warm spices—cinnamon, ginger, nutmeg, and cloves—balanced by brown sugar and a touch of applesauce that keeps the cake soft. The toasted pecans or walnuts add crunch and a toasty aroma against the smooth frosting. The recipe makes a three-layer cake (or two thicker layers) that holds up well for parties and can be chilled in advance; chilling before slicing helps produce neat pieces. It’s a reliable option for holiday gatherings, birthdays, or a make-ahead weekend dessert when you want a showstopping cake without last-minute fuss.