Carrot Cake
This easy-to-make carrot cake recipe brings a moist cake with warm spice together with a tangy and sweet cream cheese frosting. Great for Easter!
Servings 16
Ingredients
Cake
- 6 large eggs
- 2 cups granulated sugar
- 1 cup light brown sugar - packed
- 1½ cups vegetable oil or canola oil
- 1¼ cups unsweetened applesauce
- ¾ cup sour cream or plain Greek yogurt
- 1 tablespoon pure vanilla extract
- 3½ teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- 3¾ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 5 cups carrots peeled/shredded
- 1 cup chopped pecans optional
pecans for garnish
Cream Cheese Frosting
- 16 oz cream cheese room temperature - full-fat
- 8 oz salted butter room temperature
- 1 tablespoon pure vanilla extract
- 6 cups confectioner’s sugar
Instructions
Cake
- Preheat the oven to 350°f.
- Grease three 8” cake pans with butter or shortening, (you can also use baker’s release) and then line the bottoms of each pan with parchment. Then grease the top of the parchment. Set aside.
- In a large mixing bowl, combine the eggs, granulated sugar, brown sugar, oil, applesauce, sour cream, vanilla, cinnamon, ginger, and nutmeg. Beat well until combined.
- Slowly mix in the flour, baking powder, baking soda, and salt, stirring until just combined. Don't over-mix.
- Fold in the carrots. If you are using pecans, fold them in now as well.
- Evenly divide the batter between the prepared pans.
- Bake for 40-50 minutes or until the toothpick test comes out clean. You can also test by gently pressing your finger on the center of the cakes - if they spring back, they are done.
- Once cooked, remove, and place the pans on a wire rack to completely cool before removing the cakes from the pan.
Frosting
- Combine the softened cream cheese, softened butter, and vanilla, and to a mixing bowl. Using a stand or hand mixer, whisk until creamy and soft peaks form.
- Slowly beat in the confectioner’s sugar until the frosting is whipped and creamy.
Assemble
- Once cakes are fully cooled, using a cake or bread knife slice off the risen center of the cakes making them flat on top.
- Place the bottom layer on a flat surface, cake plate or serving platter.
- Add a dollop of frosting and evenly spread it over the top of the layer of cake leaving a 1/2” thickness.
- Flip the other cake upside down and place it on top of the frosted layer.
- Repeat with the frosting and then add the top layer.
- Completely frost the three layers of cake with a generous layer of frosting. Smooth frosting as desired.
- Top the cake with a generous layer of chopped pecans or other decoration if desired.
- Keep refrigerated until ready to serve.