Carrot Cake Recipe Moist and Easy
A moist carrot cake recipe made with fresh carrots and warm spices.
Ingredients
- 2 cups chopped pecans or walnuts divided
- 1 and 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil or melted coconut oil
- 4 large eggs
- 3/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups grated carrots
Cream Cheese Frosting
- 16 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups confectioners’ sugar
- 1 and 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 300°F (149°C). Spread nuts on a lined baking sheet and toast for 6–8 minutes. Cool completely.
- Increase oven temperature to 350°F (177°C). Grease and line cake pans.
- In a large bowl, whisk sugars, oil, eggs, applesauce, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine wet and dry ingredients, mixing gently. Fold in carrots and half of the toasted nuts.
- Divide batter evenly into pans. Bake until a toothpick comes out clean (20–35 minutes depending on pans).
- Cool completely before frosting.
- Beat cream cheese and butter until smooth. Add sugar, vanilla, and salt. Mix until creamy.
- Assemble the Carrot Cake Recipe by layering cake and frosting. Spread frosting on top and sides, then garnish with remaining nuts. Chill briefly before serving.
Notes
You can bake this as a sheet cake instead of layers. Add raisins or shredded coconut for extra texture. For a lighter option, reduce frosting between layers.