Nutritional Information
Per serving (approximate values):
- Calories: 450
- Protein: 5g
- Carbohydrates: 55g
- Fat: 25g
- Fiber: 3g
- Sodium: 280mg
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional, but recommended)
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs
- 1 cup (240ml) vegetable oil (or other neutral oil like canola or sunflower)
- 1/2 cup (120g) unsweetened applesauce (adds moisture and cuts down on oil)
- 3 cups (about 340g) finely grated carrots (from 5-6 medium carrots)
- 1 cup (120g) chopped pecans or walnuts, lightly toasted
- 1/2 cup (75g) raisins (optional)
- For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (optional, for thinning)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 9-inch round cake pans. If using round pans, line the bottoms with parchment paper as well.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Make sure there are no lumps and the spices are evenly distributed. Set aside.
- In a separate, even larger bowl, whisk together the wet ingredients: granulated sugar, brown sugar, eggs, vegetable oil, and unsweetened applesauce until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake. A few streaks of flour are acceptable.
- Fold in the finely grated carrots, chopped toasted nuts, and raisins (if using) into the batter. Mix gently until they are evenly distributed throughout the batter.
- Pour the batter evenly into your prepared baking pan(s). If using two round pans, divide the batter equally between them.
- Bake for 30-35 minutes for round pans, or 40-50 minutes for a 9×13 inch pan, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
- Once baked, remove the cake(s) from the oven and let them cool in the pan(s) on a wire rack for 10-15 minutes. This allows the cake to firm up before being removed.
- After 10-15 minutes, invert the cake(s) onto the wire rack to cool completely. If using parchment paper, gently peel it off. Ensure the cake is entirely cool before frosting, as warm cake will melt the frosting.
- While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until light and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium-high until smooth and creamy.
- Beat in the vanilla extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches your desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake. You can smooth it out or create decorative swirls.
- For an extra touch, you can sprinkle some additional chopped nuts over the top of the frosting.
- Slice and serve this delicious carrot cake. Enjoy!
