Carrot Cake

Unique with spice flavor, moist crumb and cream cheese frosting, this carrot cake recipe is sure to hit the spot! 

Ingredients

Cake:

  • 2 cups chopped pecans
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3/4 cups unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour 
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 cups carrots, shredded

Frosting:

  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 4 1/2 cups confectioners’ sugar
  • 1 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • pinch of salt

Instructions

Cake:

  • Preheat oven to 300°F.
  • Line a large baking sheet with parchment paper. 
  • Using the lined baking sheet, toast the chopped pecans. 
  • Remove from the oven and allow to cool.
  • Adjust the oven to 350°F. 
  • Grease two 9-inch cake pans.
  • Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined.
  • In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. 
  • Combine the wet ingredients into the dry ingredients and fold the ingredients together until just combined. 
  • Fold in the carrots and 1 cup of the toasted pecans.
  • Pour the batter evenly into the cake pans.
  • Bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done.
  • Allow the cakes to cool completely in the pans set on a wire rack. 

Frosting:

  • In a large bowl beat the cream cheese and butter together with an electric mixer until smooth.
  • Add the confectioners’ sugar, cream, vanilla extract, and pinch of salt. Beat until completely combined and creamy. 
  • Evenly cover one cake layer top with frosting.
  • Place the other layer on top, add frosting.
  • Spread remaining frosting all over the top and sides.
  • Sprinkle with the remaining toasted pecans. 
  • Chill in refrigerate for about 20 minutes before serving.
  • Slice, serve and enjoy!

Notes

Try serving with butter pecan ice cream for an extra treat!

Inspired by and adapted from: Sally’s Baking Addiction

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