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Carrot Cake

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2 cups (260g) divided Chopped pecans
1 and 1/2 cups (300g) Packed light or dark brown sugar
1/2 cup (100g) Granulated sugar
1 cup (240ml) Vegetable oil or canola oil
4 Large eggs
3/4 cup (133g) Smooth sweet free applesauce
1 teaspoon Pure vanilla extract
2 and 1/2 cups (312g) 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 (260g) Grated carrots
Cream Cheese Frosting
16 ounces (450g) Full-fat block cream cheese
1/2 cup (115g) Salt-free butter
4 and 1/2 cups (540g) Confectioners’ sugar
1 Tablespoon (15ml) Heavy cream or milk
1 and 1/2 teaspoons Pure vanilla extract
Pinch of salt to taste

Carrot Cake

  • Medium




When you cannot make a compromise with your taste buds, then this is the best Carrot cake recipe that has a signature spice flavour with outstanding velvety cream cheese frosting. To get a deeper flavour, you may add toasted pecans and brown sugar.



Step 1

Put the oven to preheat at 300°F (149°C). Arrange a baking tray with silicone baking mat or parchment paper. Arrange the chopped pecans on the plate and bake for atleast 7-8 minutes. Take out from the oven and set to cool for 10-15 minutes.


Step 2

Put the oven to 350°F (177°C). With oil grease the cake pan and arrange parchment paper on it and grease it properly.


Step 3

In a large mixing bowl whisk all the ingredients like granulated sugar, brown sugar, applesauce, eggs, oil and vanilla till they are nicely combined and no lumps are left. In a separate large bowl mix the baking powder, salt, baking soda, cinnamon, ginger, cloves and nutmeg with the all-purpose flour. Pour the wet mix into the dry mix and combine with a wooden spoon or spatula. Fold in the toasted pecans and the carrots till they are combined.


Step 4

Pour the batter evenly into the cake pan, Bake the cake-pans for 25 minutes max if taken three pans and 30-35 minutes if two pans. If the toothpick taste comes out clean, the cake is done. If the toothpick comes out dirty, Set the container on the baking rack and cool completely before assembling and frosting.



In a large mixing bowl with the help of a hand, blender whisks the cream cheese along with the butter on medium-high speed for 2 minutes till it becomes smooth. To it add the confectioners’ sugar, vanilla extract, cream/milk and a pinch of salt. First, beat on low speed, and they increase and again beat for three more minutes till finely blended and turns creamy. If the frosting is too sweet, add salt, if also thick add milk and if top thin add confectioner’s sugar. The frosting needs to be soft and not too thin.



With the help of a cake leveller layer, the top of the cake to form a flat and even surface first. Place the first layer of the cake on the serving stand. Evenly coat the top with frosting. Top the 2nd and 3rd layers in the same way on top of the other and coat with frosting. Spread the rest of the frosting on the sides and the top and garnish with remaining pecans and refrigerate to 15-20 minutes. Refrigeration makes the cake firm while cutting.



Cover the leftover dessert airtight and store for upto 5 days in the refrigerator.


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