Description
A moist and flavorful carrot cake, perfect with cream cheese frosting.
Ingredients
Scale
- 1 pound medium carrots, ends trimmed (no need to peel)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 cup vegetable, canola or other neutral-flavored oil
- 1/2 cup unsweetened applesauce
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 8 ounces cream cheese, softened to room temperature
- 5 tablespoons butter, softened to room temperature
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- Toasted chopped pecans, for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.
- Lightly grease preferred baking pans and line bottom with parchment.
- Finely shred the carrots in a food processor or on a box grater for about 3 cups/400 g total. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.
- Add the oil and applesauce and whisk until the batter is light in color and the oil is thoroughly emulsified.
- Add the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Mix until just a few dry streaks of batter remain.
- Add the carrots and mix until evenly combined (don’t over mix).
- Pour the batter into the prepared pan(s) and bake until the top springs back lightly and a toothpick or skewer comes out clean.
- For round cake pans or a bundt pan, let the cakes cool for 5 to 7 minutes before turning out on a wire rack.
- For cupcakes, remove from the pan a minute or two after they come out of the oven and cool completely on a cooling rack.
- For a sheet pan, let the cake cool completely in the pan.
- For the frosting, beat the cream cheese, butter, sour cream, and vanilla until well combined.
- Add the powdered sugar and mix until well combined and creamy.
- Frost the cake as desired and top with toasted pecans.
Notes
- Note: For doubling the frosting, adjust quantities accordingly.
- Note: You can use various neutral oils like canola or vegetable as per preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg