Ingredients
Carrot Cake
3/4 cup chopped walnuts (optional)
2 1/2 cups all-purpose flour (312 grams)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar (200 grams)
3/4 cup brown sugar (158 grams), packed
4 large eggs, room temperature
1 cup vegetable oil (240 ml)
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
2 1/2 cups finely grated carrots
Cream Cheese Frosting
3/4 cup unsalted butter, softened
16 ounces full-fat brick-style cream cheese
4–5 cups powdered sugar, sifted
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1 tablespoon whipping cream (if needed)
1 cup chopped walnuts for decorating (optional)
Instructions
1. Preheat oven to 350°F (180°C). Line three 8-inch cake pans with parchment and grease sides.
2. Toast walnuts for 6–8 minutes until fragrant. Set aside.
3. Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In a large bowl whisk oil, eggs, granulated sugar, brown sugar, and vanilla.
5. Stir in applesauce, grated carrots, and toasted nuts.
6. Fold dry ingredients into wet ingredients until just combined.
7. Divide batter evenly between pans.
8. Bake 22–27 minutes until a tester comes out clean or with moist crumbs.
9. Cool in pans 15 minutes, then transfer to wire rack to cool completely.
10. Beat butter until creamy. Add cream cheese and beat until smooth.
11. Add 3 cups powdered sugar, salt, and lemon juice. Beat on low then medium.
12. Add remaining powdered sugar gradually. Add cream if needed.
13. Level cake layers if domed.
14. Place first layer top-side down and frost with about 3/4 cup frosting.
15. Repeat with second layer.
16. Apply crumb coat and chill 20 minutes.
17. Finish frosting top and sides. Decorate with walnuts if desired.
Notes
Use finely grated fresh carrots only.
Do not overmix the batter.
Chill layers before assembling for easier stacking.
Store frosted cake in refrigerator up to 4 days.
Unfrosted layers can be frozen up to 2 months.
- Prep Time: 45
- Cook Time: 35
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 856
- Sugar: 73g
- Sodium: 405mg
- Fat: 50g
- Saturated Fat: 19g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 97g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 132mg