Homemade Carrot Cake

Moist, warmly spiced, and topped with silky cream cheese frosting, this carrot cake is a classic dessert perfect for celebrations or weekend treats. It combines rich flavors, soft texture, and a crunchy pecan finish for a well-balanced bite.

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Preparation Time: 25 minutes

Cooking Time: 24 minutes

Cooling & Assembly Time: 1 hour 30 minutes

Total Time: 2 hours 20 minutes

Servings: 12

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Ingredients

For the Cake:

• 2 cups chopped pecans (1 cup for batter, 1 cup for topping)
• 1½ cups light or dark brown sugar, packed
• ½ cup granulated sugar
• 1 cup vegetable oil (or canola/melted coconut oil)
• 4 large eggs
• ¾ cup unsweetened applesauce
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 2 cups grated carrots (about 4 large)

For the Frosting:

• 16 oz full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 4½ cups confectioners’ sugar
• 1 tbsp heavy cream or milk
• 1½ tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment and spread pecans in a single layer. Toast for 7–8 minutes. Set aside to cool.
2. Raise oven temperature to 350°F (175°C). Grease and line three 9-inch round cake pans.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. In a separate bowl, mix sugars, oil, eggs, applesauce, and vanilla until smooth and well combined.
5. Fold the wet mixture into the dry ingredients with a spatula until nearly combined.
6. Add grated carrots and 1 cup toasted pecans. Stir gently until evenly distributed.
7. Divide batter evenly among the pans. Bake for 20–24 minutes or until a toothpick comes out clean.
8. Cool cakes in pans on a wire rack before removing.
9. For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then cream/milk, vanilla, and salt. Beat until fluffy.
10. Assemble cake: Layer, frost, and stack. Frost the outside and decorate with the remaining pecans. Chill for 15–20 minutes before slicing.

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Tips

• Ensure the cream cheese and butter are both at room temperature for a smooth frosting.
• For best texture, do not overmix the batter once the flour is added.
• Use freshly grated carrots, not pre-shredded, for extra moisture.

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FAQs

Can I make this cake ahead of time?
Yes, it can be baked a day in advance and kept refrigerated before serving.

Do I have to toast the pecans?
Toasting enhances flavor, but you can skip this step if needed.

Can this recipe be made without nuts?
Yes, omit the pecans if you prefer a nut-free version.

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Serving Suggestions

Serve chilled or at room temperature with a cup of tea or coffee. Pairs well with spiced drinks or fresh fruit on the side. Store any leftovers in an airtight container in the refrigerator for up to 4 days.