Cozy Carrot Cake Recipe

My homemade Carrot Cake strikes the perfect balance between sweet, spiced, and incredibly moist.

This easy recipe comes together without a mixer and delivers the softest crumb you have ever tasted. It quickly became my favorite spring baking treat for Easter and family gatherings.

What Makes This Carrot Cake a Keeper for Years to Come

The texture is unbelievable thanks to the combination of fresh carrots and a secret touch of applesauce. You get a dense yet tender crumb that stays soft for days.

I love that this batter comes together in just two bowls with a simple whisk. It is an easy dessert that feels fancy enough for a celebration but simple enough for a Tuesday.

The tangy cream cheese frosting pairs perfectly with the warm spices and sweet raisins. Every bite offers a satisfying crunch from pecans and a burst of flavor.

If you are planning a full holiday menu, my Ultimate Lamb Stew Recipe makes for a hearty main course. You might also enjoy the festive sweetness of my Quick Candied Yams with Honey and Brown Sugar Recipe alongside this cake.

Everything You Need for Perfect Carrot Cake

Here is what you need to gather from the pantry:

• All-purpose flour: Measured correctly to ensure the cake is fluffy rather than heavy.
• Granulated sugar: Sweetens the cake while helping to create a tender crust.
• Light brown sugar: Adds moisture and a deep molasses flavor that complements the spices.
• Baking soda: Helps the cake rise and brown perfectly in the oven.
• Baking powder: Works with the soda to give the cake a nice lift.
• Ground cinnamon: Provides the classic warm spice flavor essential for this dessert.
• Ground nutmeg: Adds a subtle nutty aroma that pairs well with carrots.
• Ground allspice: rounds out the spice profile with a hint of pepperiness.
• Ground cloves: An optional addition that gives a deeper earthy note.
• Fine sea salt: Balances the sweetness and enhances the spice blend.
• Extra light olive oil: I use this for a moist crumb but vegetable or canola oil works too.
• Large eggs: Provide structure and richness so make sure they are room temperature.
• Applesauce: This adds incredible moisture without making the cake greasy or heavy.
• Carrots: Use fresh whole carrots peeled and grated at home for the best moisture.
• Pecans: Chopped nuts add a wonderful crunch and nutty flavor to the soft cake.
• Golden raisins: These are optional but I love the chewy sweetness they add to the mix.

My Method for Carrot Cake

Let’s get baking:

1. Start by preheating your oven to 350 degrees F and positioning a rack in the center. Grease two 9-inch round cake pans generously with butter, then line the bottoms with parchment paper and lightly butter the paper to ensure the Carrot Cake releases perfectly later.
2. Grab a large mixing bowl and combine your dry ingredients including the flour, both sugars, baking soda, baking powder, and all the spices. Use a whisk to blend everything thoroughly, making sure to break up any stubborn clumps of brown sugar so the mixture is uniform.
3. In a separate bowl, whisk together the oil, eggs, and applesauce until the mixture is fully emulsified and pale. This step is crucial for creating a consistent texture in your cake, so take a moment to ensure the wet ingredients are well combined.
4. Pour the wet mixture into the dry ingredients and gently fold them together using a rubber spatula. Mix just until the flour disappears to avoid overworking the batter, which keeps the crumb tender and soft.
5. Add the grated carrots, chopped pecans, and raisins to the bowl. Fold these hearty mix-ins gently into the batter until they are evenly distributed, ensuring every slice will be packed with flavor and texture.
6. Divide the batter evenly between your prepared cake pans and bake for 30 to 35 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
7. Allow the cakes to cool in the pans for about 15 minutes before running a knife around the edges to loosen them. Turn them out onto a wire rack and let them cool completely to room temperature before attempting to frost.
8. Once the layers are cool, spread a generous layer of cream cheese frosting on the first cake layer. Place the second layer on top and cover the top and sides with the remaining frosting, swirling it for a rustic look or piping it for decoration.

My Best Tips for Perfect Carrot Cake

Always grate your Carrot Cake carrots fresh at home instead of buying pre-shredded bags. The store-bought versions are too dry and will result in a tough texture.

Toast your pecans in a dry skillet for a few minutes before adding them to the batter. This simple step releases their oils and intensifies the nutty flavor significantly.

Make sure your eggs and applesauce are at room temperature before mixing. This ensures the ingredients emulsify properly for a smooth and uniform batter.

How to Serve This Carrot Cake

I love serving this cake slightly chilled because it makes slicing easier and keeps the frosting firm. It pairs beautifully with a hot cup of coffee or tea in the afternoon.

You can also serve it at room temperature if you prefer a softer frosting texture. A side of fresh berries adds a nice pop of color and tartness to the plate.

Find more inspiration on Pinterest.

Carrot Cake Recipe

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• Author: Amelia Bryan
• Total Time: 2 hr 25 min
• Yield: 16 slices
• Diet: Vegetarian

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Description

A moist and spiced homemade carrot cake with walnuts and raisins, topped with cream cheese frosting.

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Ingredients

• 4 large eggs, room temperature
• 1 cup extra light olive oil (or vegetable oil)
• 3/4 cup applesauce
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves (optional)
• 1/2 tsp fine sea salt
• 3 cups finely grated carrots (approx 6 medium carrots)
• 1 cup pecans, chopped
• 3/4 cup golden raisins (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and salt until no clumps remain.
3. In a separate bowl, whisk the eggs, olive oil, and applesauce until completely combined and smooth.
4. Pour the wet mixture into the dry ingredients and stir with a spatula until just moistened. Do not overmix.
5. Fold in the grated carrots, pecans, and raisins until they are evenly distributed throughout the batter.
6. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.

Notes

For the best texture, grate your own carrots using the small holes of a box grater rather than buying pre-shredded ones.

• Prep Time: 20 min
• Cooling Time: 1 hr 25 min
• Cook Time: 40 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 345
• Sugar: 26g
• Sodium: 246mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 41mg

Keywords: carrot cake, homemade cake, spring dessert, easter baking