The BEST Homemade Carrot Cake Recipe {Super Moist Cake!}

Irresistible Homemade Carrot Cake Recipe

Indulge in a slice of moist, flavorful homemade carrot cake that’s perfect for any occasion! With fresh ingredients and a creamy frosting, this recipe is simple enough for a beginner yet delicious enough to impress your guests.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 cup unsweetened applesauce
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup toasted pecans, chopped

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 1/4 cup heavy cream or milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat Oven:

   • Set your oven to 300°F (150°C).
   • Line a large baking sheet with parchment paper and spread the chopped pecans evenly. Toast in the oven for 7-8 minutes until fragrant. Set aside to cool.

2. Prepare Cake Pans:

   • Increase the oven temperature to 350°F (175°C).
   • Grease three 9-inch cake pans and line the bottom with parchment paper.

3. Combine Dry Ingredients:

   • In a large mixing bowl, whisk together:
     • Flour
     • Baking powder
     • Baking soda
     • Salt
     • Cinnamon
     • Ginger
     • Nutmeg
     • Cloves
   • Set this mixture aside.

4. Mix Wet Ingredients:

   • In a medium bowl, whisk together:
     • Brown sugar
     • Granulated sugar
     • Vegetable oil
     • Eggs
     • Applesauce
     • Vanilla extract
   • Continue whisking until no clumps of brown sugar remain.

5. Combine Mixtures:

   • Gently pour the wet mixture into the dry ingredients.
   • Fold together using a spatula or wooden spoon until just combined (a few flour streaks are okay).

6. Add Carrots and Pecans:

   • Carefully fold in the grated carrots and 1 cup of the toasted pecans until well distributed.

7. Bake the Cake:

   • Divide the batter evenly among the prepared cake pans.
   • Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool Cakes:

   • Once baked, carefully remove the pans from the oven and place them on a wire rack to cool completely.

9. Prepare the Frosting:

   • In a large bowl, using a hand mixer, beat together:
     • Cream cheese
     • Unsalted butter
   • Mix on medium-high speed for about 2 minutes until the texture is smooth.

10. Add Remaining Ingredients:

    • Gradually incorporate the confectioners’ sugar, heavy cream or milk, vanilla extract, and salt.
    • Beat on low for 30 seconds, then increase to high and mix for 3 minutes until the frosting is perfectly smooth. Adjust the consistency with more milk (if too thick) or more sugar (if too thin).

11. Assemble the Cake:

    • Place one cake layer on a plate or cake stand. Spread an even layer of frosting on top.

12. Layer and Frost:

    • Continue adding frosting between the next two layers.
    • Once assembled, cover the sides and top of the cake with the remaining frosting.

13. Garnish and Chill:

    • Decorate the top with the remaining toasted pecans.
    • Refrigerate for 15-20 minutes to firm up the frosting before serving.

Enjoy this delicious homemade carrot cake that’s sure to be a hit! Perfect for birthdays, celebrations, or just a cozy afternoon treat.