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Homemade Carrot Cake Recipe

Homemade Carrot Cake Recipe

Liudmila
This homemade carrot cake is incredibly moist and tender with a perfectly soft crumb and balanced spices. Packed with fresh carrots and crunchy walnuts, it delivers a delightful texture in every bite. The warmth of the spices complements the natural sweetness, making it an irresistible treat.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 2 cups all-purpose flour, *measured correctly
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp tsp ground allspice
  • ¼ tsp ground cloves
  • ½ tsp fine sea salt
  • 1 cup extra lightolive oil, or vegetable or canola oil
  • 4 eggs
  • ¾ cup applesauce
  • 3 cups finely grated carrots
  • 1 cup walnuts

Cream Cheese Frosting

  • 1 cup unsalted butter, softened and cut into pieces
  • 8 oz cream cheese
  • 4 cups powdered sugar
  • 1 tbsp vanilla extract
  • ⅛ tsp salt

Instructions
 

  • Preheat the oven to 350˚F with a rack in the center of the oven. Butter a round cake pan, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.
  • In a large mixing bowl, add flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any sugar clumps.
  • In a second mixing bowl, whisk together the wet ingredients: oil, eggs and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.
  • Use a spatula to fold in the carrot and nuts and fold until well incorporated.
  • Pour the batter into the prepared pan and bake in a fully preheated oven for 30-35minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake rest in the pan for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating. Meanwhile, make the Cream Cheese Frosting.
  • Place butter into a large mixing bowl. With an electric mixer, beat butter until smooth and creamy then beat on high speed 1 minute until lightened in color.
  • Beat in softened cream cheese, just until combined, scraping down the bowl.
    Beat in vanilla and salt until incorporated.
  • Add powdered sugar 1 cup at a time and mix on low speed until incorporated. Once all the powdered sugar is in, Increase to high speed and beat another 2-3minutes until whipped, thick and spreadable, scraping down the bowl a couple of times to ensure everything is really well blended.
  • Cut the Cake lengthwise into two parts.
  • Set the first cake layer on a cake platter and spread on a generous amount of Cream Cheese frosting (about 1/4 of the batch).
  • Set the second layer over the frosting with the top-side-down to create an even frosting surface. Lightly crumb coat the cake with frosting then apply more frosting to the top and sides of the cake.
  • Sprinkle remaining walnuts around the edges.*To improve the flavor of walnuts, toast them on a dry skillet, tossing frequently until fragrant then cool and chop.You can also substitute walnuts with pecans.
Keyword HomeMade Carrot Cake Recipe