American🍰 Sweets & drinks

Classic Carrot Cake

Name: Classic Carrot Cake
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2¼ cups all purpose flour; 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 tsp cinnamon; ¼ tsp nutmeg; 1/8 tsp cloves; 1/8 tsp ginger; 4 eggs; ¾ cups vegetable oil; 1 cup granulated sugar; 1 cup brown sugar; 2 tsp vanilla extract; 1/3 cups applesauce; 1/3 cups sour cream; 2½ cups carrots; 12 oz cream cheese; 12 tbsp unsalted butter; 2 tsp vanilla extract; 3 cups powdered sugar; 1/4 to 1/2 tsp salt; ½ cup toasted pecans

⏱ 75 min

A classic two-tier carrot cake topped with cream cheese frosting. This version uses simple pantry ingredients mixed in one bowl, creating a beautifully spiced and moist cake. Finished with a fluffy cream cheese frosting and garnished with toasted pecans, it's perfect for Easter celebrations.

Adapted from a video by Laura in the Kitchen

Best Carrot Cake Ever!

Watch on YouTube

Ingredients

all purpose flour2¼ cups
baking powder2 tsp
baking soda1 tsp
salt½ tsp
cinnamon2 tsp
nutmeg¼ tsp
cloves1/8 tsp
ginger1/8 tsp
eggs4
vegetable oil¾ cups
granulated sugar1 cup

Steps

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1
Preheat the oven to 350°F. Line two 9-inch cake pans with parchment paper and spray with non-stick spray.
2
Mix together all dry ingredients in a bowl: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
3
In another bowl, combine all wet ingredients: eggs, both sugars, oil, applesauce, sour cream, and vanilla extract. Beat with an electric mixer for a few minutes until well combined.
4
Add the dry ingredients to the wet mixture along with the grated carrots, and mix patiently until everything is well combined.
5
Divide the batter evenly between the two prepared cake pans.
6
Bake at 350°F for 30 to 35 minutes until the cakes are fully cooked through. Allow them to cool in the pans for 15 to 20 minutes, then remove and let cool completely.
7
Make the frosting: Beat softened cream cheese and butter together, then add vanilla extract.
8
Gradually add powdered sugar and salt, continuing to beat until the frosting reaches a fluffy, creamy consistency.
9
Place the first cake layer on a stand and apply frosting between the layers and on top. Arrange parchment paper strips around the base of the cake to catch overflow.
10
Sprinkle toasted pecans over the top and around the sides of the cake. Use a piping bag to create simple swirls around the edge if desired.
11
Carefully slide out the parchment paper strips to reveal clean cake edges. Refrigerate the cake to allow the frosting to set.

Classic Carrot Cake

Ingredients

Steps

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