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My Favorite Carrot Cake Recipe
Moist, spiced carrot cake layered with rich cream cheese frosting and topped with toasted nuts.
★★★★☆
(732 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time30 min
Bake time25 min
Total time3 hr 30 min
Makes12
Ingredients
1
2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)*
2
1 and 1/2 cups (300g) packed light or dark brown sugar
3
1/2 cup (100g) granulated sugar
4
1 cup (226g/240ml) vegetable oil (or melted coconut oil)*
5
4 large eggs, at room temperature
6
3/4 cup (180g) smooth unsweetened applesauce
7
1 teaspoon pure vanilla extract
8
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
9
2 teaspoons baking powder
10
1 teaspoon baking soda
11
1/2 teaspoon salt
12
1 and 1/2 teaspoons ground cinnamon
13
1 teaspoon ground ginger
14
1/4 teaspoon ground nutmeg
15
1/4 teaspoon ground cloves
16
2 cups (260g) grated carrots (about 4 large)
17
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
18
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
19
4 cups (480g) confectioners’ sugar
20
1 and 1/2 teaspoons pure vanilla extract
21
pinch of salt, to taste
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