Carrot cake, carrot cake, I don’t know what I love most about you. Is it the luscious layers of cake bursting with carrots and pecans? Is it the hint of cinnamon? Is it that you can take a perfectly healthy carrot and turn it naughty? Maybe it’s all of those things. Or, perhaps it’s the cream cheese frosting that it’s slathered in. Because, come on, cream cheese frosting. Whatever the reason may be, I simply love carrot cake and I hope you love this recipe as much as I do.
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- Carrot Cake
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- 2 cups AP flour
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- 2 teaspoons baking soda
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- 2 teaspoons ground cinnamon
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- 1 1/2 teaspoons baking powder
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- 1/2 teaspoon coarse salt
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- 1 cup granulated sugar
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- 1 cup brown sugar
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- 4 eggs
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- 1 cup vegetable oil
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- 1/4 cup applesauce
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- 1 teaspoon vanilla
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- 2 cups shredded carrots (about 5 carrots)
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- 1 cup finely chopped pecans
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- 1/2 cup crushed pineapple
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- Cream Cheese Frosting
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- 16 oz. cream cheese, room temperature or softened
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- 3/4 cup unsalted butter, room temperature
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- 1 teaspoon vanilla (I used clear vanilla)
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- 2 cups powdered sugar
- Pecans, for garnish
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- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” data-mce-bogus=”1″ pre=””>Preheat</span></span> oven to 350 degrees Fahrenheit. Line the bottoms of 2, 9″ cake pans (I like to use <span class=”hiddenSpellError” data-mce-bogus=”1″ pre=”use “>springform</span> pans) with parchment paper and spray with cooking spray.</span>
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- In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt.
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- In a large bowl using a hand mixer, beat the granulated sugar, brown sugar, and eggs for 1 minute.
- Next, mix in the dry ingredients until just combined.
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- Mix in the oil, applesauce, and vanilla, beating for 1 more minute.
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- Fold in the carrots, pecans, and crushed pineapple until combined.
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- Pour the batter evenly into your 2 prepared pans. Bake in preheated oven for about 35 minutes, until the cakes are set in the middle.
- Remove the cakes from oven and cool in pans for 20 minutes, then carefully remove the cakes from the pans and place on wire cooling racks to cool completely.
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- Beat the cream cheese, butter, and vanilla with a hand mixer until smooth. Gradually mix in the powdered sugar until completely smooth.
- Place one of the cakes on a cake plate (I like to place the cake layers upside down so that the surface of the cake is even) and frost the top with a bit of the frosting. Now place the second cake on top and frost the entire top and sides of the cake. Garnish with pecans. Store cake in the fridge. Enjoy!
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the eggs, granulated sugar, and brown sugar and mix for 1 minute with a hand mixer.
Add the oil, applesauce, and vanilla. Mix for 1 more minute.
Washed, peeled, and ready to shred.
Use a food processor to grate your carrots.
Fold in the carrots, pineapple, & pecans.
Fold the dry ingredients into the wet ingredients.
Split the batter evenly between two greased and parchment lined 9″ pans.
Bake at 350 degrees for about 35 minutes until the cakes are set in the middle.
Allow the cakes to cool for 20 minutes in the pans before removing them to cool completely on wire cooling racks.
When the cakes are cool, prepare the frosting. Beat together the cream cheese, butter, and vanilla until smooth.
Gradually add the powdered sugar and beat until combined and smooth.
Ready to frost.
Place one layer of cake on a cake stand.
Spread some of the frosting over the top.
Place your second cake on top.
Frost the whole thing.
All frosted!
Sprinkle on some chopped pecans, if desired.
Slice and enjoy!
