Ingredients

2 cups (283g) all-purpose flour (scoop and level to measure)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

4 eggs

3/4 cup (175ml) vegetable oil

1/2 cup (130g) unsweetened applesauce

1 cup (200g) granulated sugar

3/4 cup (150g) packed light brown sugar (break up any clumps)

2 tsp vanilla extract

3 cups (348g) finely grated carrots

1 cup chopped pecans (optional)

1 recipe Cream Cheese Frosting

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: Butter two 9-inch round cake pans, line them with parchment paper, butter the parchment, dust with flour, and shake out the excess. If you have cake strips soaked in water, line the pans with those for even baking.

Step 3: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.

Step 4: In a large bowl, use an electric mixer to blend vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla until smooth.

Step 5: Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated carrots evenly.

Step 6: Divide the batter evenly between the prepared cake pans.

Step 7: Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Remove from oven and let cool in the pans for 10 minutes. Run a knife around the edges and invert the cakes onto wire racks to cool completely.

Step 9: Frost the cooled cakes with cream cheese frosting and sprinkle with chopped pecans if desired.

Tips & Variations

Use freshly grated carrots for the best texture and flavor.

Substitute walnuts for pecans if you prefer a different nut or are allergic to pecans.

Add 1/2 cup crushed pineapple (drained) for extra moisture and a subtle tang.

For a dairy-free version, substitute cream cheese frosting with a coconut cream frosting.

Storage

Store the frosted carrot cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best taste and texture. You can also freeze the cake layers (without frosting) wrapped tightly for up to 2 months; thaw completely before frosting and serving.

FAQs

Can I make this cake without nuts?

Yes, the recipe works well without nuts. Simply omit the pecans or any other nuts for a nut-free version.

How do I prevent the cake from drying out?

Make sure not to overbake the cake. Check for doneness with a toothpick starting at 33 minutes, and remove the cake as soon as it comes out clean. Using applesauce also helps keep the cake moist.