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Best Ever Carrot Cake Recipe

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★★★★★

4.8 from 112 reviews

This Best Ever Carrot Cake recipe yields a moist, flavorful cake loaded with finely grated carrots and warm spices like cinnamon, nutmeg, and ginger. It is baked to perfection and layered with a creamy, tangy Cream Cheese Frosting, making it an irresistible dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Wet Ingredients

  • 4 eggs
  • 3/4 cup (175ml) vegetable oil
  • 1/2 cup (130g) unsweetened applesauce
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar (break up any clumps)
  • 2 tsp vanilla extract

Additional Ingredients

  • 3 cups (348g) finely grated carrots
  • 1 cup chopped pecans (optional)
  • 1 recipe Cream Cheese Frosting

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature before baking.
  2. Prepare Pans: Butter two 9-inch round cake pans, then line the bottoms with parchment paper. Butter the parchment paper, dust it lightly with flour, and shake out the excess. If you have water-soaked cake strips, line the pans with those to help ensure even baking.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
  4. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to blend the vegetable oil, unsweetened applesauce, eggs, granulated sugar, light brown sugar, and vanilla extract until smooth and well incorporated.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Then fold in the finely grated carrots evenly throughout the batter.
  6. Divide Batter and Bake: Pour the batter evenly into the two prepared cake pans. Bake in the preheated oven for 33 to 38 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then run a knife around the edges, invert each cake onto a wire rack, and allow them to cool completely.
  8. Frost and Finish: Once cool, frost the cakes with the prepared Cream Cheese Frosting. If desired, sprinkle chopped pecans on top for added crunch and flavor. Store the finished cake in an airtight container in the refrigerator to keep it fresh.

Notes

  • Using water-soaked cake strips helps the cakes bake evenly and prevents doming.
  • Finely grate the carrots to ensure a tender texture and even distribution throughout the cake.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • The recipe includes an optional topping of chopped pecans for texture and a nutty flavor.
  • Store the cake in an airtight container in the refrigerator and consume within 3-4 days for best freshness.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, homemade carrot cake, spiced cake

Find it online: https://dishedbydana.com/best-ever-carrot-cake-recipe/