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–+ servings
Le carrot cake

Le carrot cake

Enjoy the best Le carrot cake with outstanding spice flavor and velvety cream cheese frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 300 kcal

Equipment

  • 9-inch cake pans
  • mixing bowls
  • Silicone spatula
  • Electric Mixer
  • baking sheet
  • parchment paper
  • cake turntable

Ingredients
  

Cake Ingredients

  • 2 cups chopped pecans or walnuts 1 cup for cake, 1 cup for garnish
  • 1.5 cups brown sugar packed, light or dark
  • 0.5 cups granulated sugar
  • 1 cups vegetable oil or melted coconut oil
  • 4 large eggs at room temperature
  • 0.75 cups smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2.5 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 2 cups grated carrots about 4 large

Cream Cheese Frosting

  • 16 ounces full-fat cream cheese softened to room temperature
  • 0.5 cups unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch salt to taste

Instructions
 

Preparation

  • Toast the nuts by preheating the oven to 300°F (149°C), spreading the chopped nuts on a baking sheet, and baking for 6–8 minutes until fragrant. Cool for 10–15 minutes.
  • Increase the oven temperature to 350°F (177°C). Grease the cake pans and line with parchment paper.
  • In a large bowl, whisk the sugars, oil, eggs, applesauce, and vanilla until combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Combine wet and dry ingredients, fold in carrots and nuts, and distribute into cake pans.
  • Bake until a toothpick comes out clean (20-25 minutes for 3 pans, 30-35 minutes for 2 pans). Cool cakes for 1 hour in the pans.
  • For frosting, beat cream cheese and butter together until smooth. Add sugar, vanilla, and salt, and beat until creamy.
  • Assemble the cake by leveling cake layers and frosting between layers, then topping and covering the cake with remaining frosting. Garnish with nuts.
  • Refrigerate the assembled cake for at least 20 minutes before slicing.

Notes

Cake layers can be baked in advance and stored at room temperature overnight. The frosting can also be prepared ahead of time.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 1000IUCalcium: 50mgIron: 1mg
Keyword baking, Carrot Cake, cream cheese frosting, dessert, moist cake, spiced cake
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