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This is a rich and moist carrot cake recipe layered with warm spices, toasted pecans or walnuts, and topped with a smooth cream cheese frosting. The cake features brown sugar and applesauce for moisture and depth of flavor, and is versatile for various pan types including layers, bundt, or cupcakes.

Ingredients

Scale
  • 2 cups (260g) chopped pecans or walnuts (divide—1 cup for batter, 1 cup for garnish)
  • 1 1/2 cups (300g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (226g/240ml) vegetable oil (or melted coconut oil)
  • 4 large eggs, at room temperature
  • 3/4 cup (180g) smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (260g) grated carrots (about 4 large)
  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Preheat oven to 300°F (149°C).
  2. Line a large baking sheet with parchment or a silicone mat and spread chopped pecans or walnuts evenly; toast 6–8 minutes, shaking the pan halfway, until fragrant and golden; let cool 10–15 minutes.
  3. Raise oven temperature to 350°F (177°C).
  4. Grease two or three 9-inch round cake pans with nonstick spray; trace and cut parchment rounds, line pans with the rounds, and grease the parchment.
  5. In a large bowl whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth.
  6. In a separate large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  7. Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined.
  8. Fold in the freshly grated carrots and 1 cup of the toasted nuts.
  9. Spoon or pour the batter evenly into the prepared pans.
  10. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (about 20–25 minutes for three 9-inch pans or 30–35 minutes for two 9-inch pans).
  11. Cool cakes in their pans on a wire rack for 1 hour, run a knife around the edges to loosen, remove the cakes from the pans, peel off the parchment, and cool completely on racks before frosting.
  12. Using a handheld mixer or stand mixer with the paddle attachment, beat softened cream cheese and softened butter on medium-high until smooth, scraping down the bowl as needed (about 2 minutes).
  13. Add confectioners’ sugar, vanilla, and a pinch of salt; beat on low for 30 seconds then on high for 3 minutes until creamy, adjusting consistency with more sugar or a splash of milk if needed.
  14. Level each cake layer by slicing off any domed tops with a serrated knife.
  15. Place one layer on a cake stand or plate and spread 3/4 to 1 cup of frosting evenly over it.
  16. Add the second layer upside down (flat side up), spread frosting, then top with the last layer right side up.
  17. Frost the top and sides with the remaining frosting and sprinkle the remaining toasted nuts on top.
  18. Chill the assembled cake in the refrigerator for at least 20 minutes before slicing; if refrigerated longer than 4 hours, bring to room temperature about 2 hours before serving.

Notes

Use freshly grated carrots for best moisture and flavor; pre-shredded carrots tend to be drier., Brown sugar adds moistness and caramel-like depth that granulated sugar lacks., Neutral-flavored oil is preferred over butter for the cake to let spices and carrot flavor shine., Applesauce contributes natural sweetness and moisture and can be substituted with crushed pineapple, mashed banana, plain yogurt, or sour cream., Nuts can be pecans or walnuts; omit for a nut-free version., Add-ins like raisins or shredded coconut can be included by reducing nuts to 1/2 cup., Frosting alternatives include vanilla buttercream, Swiss meringue buttercream, or light whipped frosting., Baking time and pan selection vary: cupcakes at 350°F for 20–22 mins, 9×13 pan for 40–45 mins, Bundt cake for 55–75 mins, testing doneness with a toothpick., Cake can be made a day ahead to deepen flavors; store covered in fridge and bring to room temperature before serving., Freeze frosted or unfrosted cake layers for 2–3 months wrapped tightly; thaw in fridge overnight., For short-term storage, wrap tightly and refrigerate up to 5 days., Warm individual slices in microwave 10–15 seconds; avoid warming whole cake in oven to prevent drying.

Nutrition

Find it online: https://gingerbaking.com/my-favorite-carrot-cake-recipe-sallys-baking/