Description
This Carrot Cake recipe is a moist and flavorful dessert that is perfect for any occasion. Packed with freshly grated carrots, warm spices, and topped with a creamy cream cheese frosting, this cake is a hit for birthdays, holidays, or any gathering. Easy to make and customizable with nuts, raisins, or pineapple, this recipe will quickly become a family favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon fine sea salt
- 1 cup extra light olive oil (or vegetable/canola oil)
- 4 large eggs (room temperature)
- 3/4 cup applesauce (or drained crushed pineapple)
- 3 cups finely grated carrots (about 14 oz or 6 medium carrots)
- 1 cup chopped pecans (optional, plus more to garnish)
- 3/4 cup golden raisins (or regular raisins, optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the oil, eggs, and applesauce (or pineapple). Stir in the freshly grated carrots.
- Combine Mixtures: Slowly add the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix. Fold in optional pecans and raisins.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost and Serve: Frost the cake with cream cheese frosting, garnish with additional pecans if desired, and enjoy!
Notes
- You can substitute applesauce with crushed pineapple for extra moisture.
- The cake can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (out of 12 slices)
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Moist carrot cake, Homemade carrot cake, Easy carrot cake, Classic carrot cake Carrot cake with cream cheese frosting, Carrot cake dessert