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The Most Amazing Carrot Cake

This is the most flavorful, moist and delicious, from scratch, carrot cake recipe EVER! I originally found it on the "Live Well, Bake Often" website. After a few minor tweaks to Danielle's recipe, it is my GO TO recipe for an irresistible carrot cake!

Cooking Method:
Courses: , , ,
Servings: 16
Ingredients
  • 2 1/2 Cups All purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Sea Salt
  • 3/4 Cup Canola oil
  • 4 Eggs (Room temperature)
  • 1 1/2 Cup Light Brown Sugar
  • 1/2 Cup Applesauce (I get the individual cups and use 1)
  • 2 Tbsp. Crushed Pineapple w/juice
  • 2 tsp Vanilla
  • 3 1/2 Cups Shredded Carrots
    • Cream Cheese Frosting
  • 1 Cup (1 stick) Butter (Room temperature)
  • 1 8oz brick Cream Cheese (Room temperature)
  • 1 2lb. bag Powdered Sugar
  • 2 tsp Vanilla
  • 1/4 Cup Heavy Cream
  • 1/2 Cup (Optional) Finely chopped nuts (I like pecans, but walnuts work great too)
Instructions
  1. 1

    Start by greasing the bottom and sides of two 9" round cake pans. Line the bottom with parchment paper for easier removal from pan.

  2. 2

    Next, take 4 medium to large carrots and cut off the ends and peel them.

  3. 3

    Using a Cuisinart or regular shredder, shred the carrots and set aside.

  4. 4

    In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

  5. 5

    In a large bowl, mix the oil, brown sugar, white sugar until combined.

  6. 6

    Add the eggs, applesauce, crushed pineapple and vanilla. Mix until well combined.

  7. 7

    Slowly add the dry ingredients to the egg/oil mixture.

  8. 8

    Whisk until everything is mixed very well.

  9. 9

    Stir in carrots.

  10. 10

    Mix well, scrapping the side of the bowl as needed.

  11. 11

    Pour into prepared pans. Bake at 350 degrees for 28-30 minutes or until a toothpick comes out mostly clean.

  12. 12

    Remove from oven and let cool in pans for 15- 20 minutes. Then, transfer to a wire rack to continue cooling completely.

  13. 13

    While the cakes are cooling, you can make the cream cheese frosting. Take a large bowl or the bowl of a KitchenAid / stand mixer and add the butter and cream cheese to it. Mix (also called "cream") the two together until well combined.

  14. 14

    Slowly add the vanilla. Rotate adding the powdered sugar and cream until frosting comes together and is creamy. You do not want it too runny, otherwise it won't stay on the cake.

  15. 15

    Gently frost the first cake layer. Add second layer and continue frosting.

  16. 16

    Using a flat edge, smooth the frosting on the sides and top of cake.

  17. 17

    If adding nuts to the side of the cake, gently rotate the cake while sprinkling the finely chopped nuts until the side of the cake is coated.

  18. 18

    Refrigerate leftover cake in an airtight container for up to four days!

Nutrition Facts

Servings 16

Amount Per Serving
Calories 632.1kcal
% Daily Value *
Total Fat 28.99g45%
Saturated Fat 10.91g55%
Trans Fat 0.17g
Cholesterol 81.84mg28%
Sodium 247.28mg11%
Potassium 193.51mg6%
Total Carbohydrate 90.43g31%
Dietary Fiber 1.78g8%
Sugars 71.56g
Protein 5.12g11%
Vitamin A 374.33 IU
Vitamin C 3.87 mg
Calcium 91.4 mg
Iron 1.59 mg
Vitamin D 0.27 IU
Vitamin E 2.81 IU
Vitamin K 12.77 mcg
Thiamin 0.19 mg
Riboflavin 0.22 mg
Niacin 1.73 mg
Vitamin B6 0.09 mg
Folate 20.1 mcg
Vitamin B12 0.14 mcg
Phosphorus 141.24 mg
Magnesium 21.55 mg
Zinc 0.58 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://whatsnextkitchen.com/recipe/the-most-amazing-carrot-cake/