Welcome to your new favorite dessert! This Easy Carrot Cake is moist, flavorful, and perfect for any occasion. Let’s dive into the delightful layers of spices and sweetness!
Tips for Success
Make sure to grate your carrots finely for a smoother texture. And don’t skip on the cream cheese frosting—it’s the perfect companion!
Why You'll Love It
This cake is not only delicious but also a great way to sneak some veggies into your dessert. Trust me, you’ll love it!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Pans:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
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Step 2- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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Step 3- Combine Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil. Add the eggs and whisk until well combined, then whisk in the applesauce and vanilla.
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Step 4- Combine Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the carrots and pecans.
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Step 5- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pans for 10 minutes. Run a knife around the edge of each cake, then invert onto a large plate or baking sheet. Transfer to a cooling rack and allow to cool completely.
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Step 6- Optional Step: Optional step: When the cakes are completely cool, use a large serrated knife to slice off the domed part of one of the cakes to create a flat top. Use this cake as the bottom layer in a layer cake.
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Step 7- Frost the Cake: Frost the flat surface with cream cheese frosting, then place the second cake layer on top. Frost the top and sides of the cake, if desired, with the remaining frosting. Top with more pecans, slice, and serve. (Alternatively, enjoy this recipe as two single-layer cakes.)
Nutrition
- Calories: 350, Fat: 16g, Carbs: 50g, Protein: 4g
Cooking techniques
Whisking is key to ensuring your batter is well combined without overmixing, which can lead to a denser cake.
Variations or substitutions
For a healthier twist, you can substitute half of the oil with applesauce, or use whole wheat flour instead of all-purpose flour.
Storage tips
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake layers for up to 3 months.
Notes
Feel free to adjust the spices based on your preference, or add raisins for an extra touch of sweetness!
