Skip to main content

Scholarship Applications are now Open!

The Nevada Dairy Farmers' agriculture scholarship is now accepting applications.

Apply Now

Carrot Cake

Carrot Cake

Unique with spice flavor, moist crumb and cream cheese frosting, this carrot cake recipe is sure to hit the spot! 
Print Recipe

Ingredients
  

Cake:

  • 2 cups chopped pecans
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3/4 cups unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour 
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 cups carrots, shredded

Frosting:

  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 4 1/2 cups confectioners’ sugar
  • 1 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • pinch of salt

Instructions
 

Cake:

  • Preheat oven to 300°F.
  • Line a large baking sheet with parchment paper. 
  • Using the lined baking sheet, toast the chopped pecans. 
  • Remove from the oven and allow to cool.
  • Adjust the oven to 350°F. 
  • Grease two 9-inch cake pans.
  • Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined.
  • In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. 
  • Combine the wet ingredients into the dry ingredients and fold the ingredients together until just combined. 
  • Fold in the carrots and 1 cup of the toasted pecans.
  • Pour the batter evenly into the cake pans.
  • Bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done.
  • Allow the cakes to cool completely in the pans set on a wire rack. 

Frosting:

  • In a large bowl beat the cream cheese and butter together with an electric mixer until smooth.
  • Add the confectioners’ sugar, cream, vanilla extract, and pinch of salt. Beat until completely combined and creamy. 
  • Evenly cover one cake layer top with frosting.
  • Place the other layer on top, add frosting.
  • Spread remaining frosting all over the top and sides.
  • Sprinkle with the remaining toasted pecans. 
  • Chill in refrigerate for about 20 minutes before serving.
  • Slice, serve and enjoy!

Notes

Try serving with butter pecan ice cream for an extra treat!

Inspired by and adapted from: Sally’s Baking Addiction