Best Carrot Cake Recipe with Cream Cheese Frosting
This is truly the best carrot cake recipe you'll ever make. Packed with bold spices, shredded carrots, and toasted pecans, this cake is moist, flavorful, and perfectly complemented by velvety cream cheese frosting.
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Equipment
- 9x13 pan, 9-inch cake pans, or cupcake pans
- Lg. Mixing bowl
- Hand mixer or stand mixer with paddle attachment
- Box grater
- Food processor (optional for pecans)
- Offset spatula
- Wire rack
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups vegetable oil
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoons vanilla extract
- ½ cup unsweetened applesauce
- 2 cups shredded carrots about 3 large carrots
- 1 cup pecans toasted, ground
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Instructions for the Cake
- Preheat your oven to 350°F.
- Toast the pecans on a parchment lined baking sheet for 10 minutes at 350°F. Allow to cool and pulse in a food processor until finely ground. Set aside.
- Grease your pans or line with parchment paper. This pan release paste works perfectly.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another large bowl, mix the oil, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla and mix to combine. Stir in the carrots and applesauce.
- Gradually add the dry mixture to the wet ingredients. Mix on medium speed until just combined.
- Fold in the toasted, ground pecans.
- Divide the batter among your prepared pans.
- 9x13 pan: Bake for 35-40 minutes.
- Two 9-inch pans: Bake for 30-35 minutes.
- Cupcakes: Bake for 20-22 minutes.
- Use a toothpick to test doneness—it should come out clean.
- Let the cakes cool in their pans for 10 minutes.
- Transfer to a wire rack to cool completely before frosting. Wrap layers in plastic wrap for extra moisture.
Instructions for the Cream Cheese Frosting
- Beat the softened cream cheese and butter together on low speed until creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Add vanilla extract and increase to high speed. Beat until smooth and fluffy.
- Frost a 9x13 cake directly in the pan or frost between layers and cover the sides for a layer cake.
- Use an offset spatula for smooth application or a piping bag for cupcakes.
- Display on a cake plate for a nice presentation.
Notes
Storage: Keep refrigerated in an airtight container for up to 5 days.
Substitutions: Replace pecans with walnuts if preferred.
Make Ahead: Cake layers can be baked, cooled, and wrapped in plastic wrap up to 2 days in advance.
Tips: Toasting pecans enhances their nutty flavor; don’t skip this step for the best results!
Substitutions: Replace pecans with walnuts if preferred.
Make Ahead: Cake layers can be baked, cooled, and wrapped in plastic wrap up to 2 days in advance.
Tips: Toasting pecans enhances their nutty flavor; don’t skip this step for the best results!