Unique with spice flavor, moist crumb and cream cheese frosting, this carrot cake recipe is sure to hit the spot!
- 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
- 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
- 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.
- 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!
Try serving with butter pecan ice cream for an extra treat!
Inspired by and adapted from: Sally’s Baking Addiction