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Homemade Carrot Cake

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  • Author: Ashlea Carver
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8-12 1x
  • Category: dessert
  • Method: baking
  • Cuisine: English
  • Diet: Vegetarian
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8-12 1x
  • Category: dessert
  • Method: baking
  • Cuisine: English
  • Diet: Vegetarian

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 eggs
  • 1/2 cup neutral oil (like avocado oil)
  • 1 cup unsweetened applesauce
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1–8 oz can crushed pineapple, lightly drained
  • 2 1/2 cups freshly grated carrot
  • 1 cup chopped walnuts, plus more for garnish

Cream Cheese Frosting

  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, plus more to taste
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • pinch of salt

Method

  1. Preheat oven to 350 degrees a place a rack in the middle of the oven.
  2. Prep the Cake Pans: Grease and flour two or three 9-inch cake pans. Alternatively you can grease the pans and then line them with parchment paper rounds and then give them another spray of oil.
  3. Mix the Dry Ingredients: To a mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together until well combined.
  4. Mix the Wet Ingredients: To another large mixing bowl add eggs, oil, applesauce, brown sugar, granulated sugar, vanilla extract, and crushed pineapple. Whisk together until well combined.
  5. Slowly incorporate the dry ingredients into the wet ingredients until the batter is well combined. Fold in the grated carrots and walnuts.
  6. Bake the Cakes: Divide the carrot cake batter evenly between all two or three of the prepared 9-inch pans. For three layers: bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. For two layers: Bake the cakes for 30-35 minutes. Let the cakes cool for 10 minutes in the pan and then remove and place on a wire rack to continue to cool completely.
  7. Make the Frosting: Add the cream cheese and butter to a large mixing bowl. Use a hand mixer to beat the cream cheese and butter together on medium-high speed until fluffy, for around 1-2 minutes. Next, add the vanilla extract, cinnamon, salt, and orange zest and beat on low for 30 seconds. Next, add the powdered sugar, one cup at a time, and beat for 3-5 minutes until the frosting is fluffy.
  8. Assemble the Cake: Remove the cakes from from the pans. Use a serrated knife to level the tops of the cakes so that there is a flat surface. Place one cake on a cake stand and evenly cover with frosting. Place the second cake layer on top. Repeat the process and cover the second layer evenly with frosting. Use the remaining frosting to cover the top and sides of the cake. Garnish with extra chopped walnuts. Place the cake in the fridge for 15 minutes to set before slicing and serving.

Find it online: https://allthehealthythings.com/homemade-carrot-cake/