Best Carrot Cake
A classic three-layer moist carrot cake is elegantly finished with a rich cream cheese frosting, with an option for a simpler single-layer bake.
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Instructions
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Preheat the oven to 350°F and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
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Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a medium bowl.
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In a large mixer bowl, combine brown sugar, granulated sugar, vegetable oil, applesauce, eggs, and vanilla, then beat until well combined.
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Gradually add the dry mixture to the wet ingredients, beating until just combined.
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Fold in the carrots and optional pecans with a spatula.
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Divide the batter evenly into the prepared pans and bake for 22 to 26 minutes, or until a toothpick comes out clean.
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Let the cakes cool in their pans.
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For the frosting, beat cream cheese, butter, and salt in a mixer until smooth.
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Sift in confectioners' sugar, beat on low until blended, then add vanilla and beat on medium-high until light and fluffy for about 5 minutes.
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Remove cooled cakes from pans, peel parchment, and level layers if desired.
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Assemble the cake by spreading 2/3 to 3/4 cup of frosting on the first and second layers, then use the remaining frosting to cover the top and sides of the third layer.
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Garnish with chopped toasted pecans if desired, then serve.