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Simple Carrot Cake

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Ingredients

Warning0 allergens identified

Simple Carrot Cake

nonstick cooking spray

4 medium carrots(about 2 cups grated)

1 oz walnuts(1/4 cup per 1 oz., finely chopped, optional)

¾ cup canola oil

¾ cup light brown sugar(packed)

¾ cup granulated sugar

3 large eggs

½ cup unsweetened applesauce

1 tsp vanilla extract(for cake)

2 ¼ cups all purpose flour

2 teaspoons pumpkin pie spice

1 ½ teaspoons baking powder

1 tsp baking soda

½ tsp salt(scant, for cake)

¼ cup raisins(optional)

12 ounces cream cheese(softened)

4 ounces unsalted butter(4 oz. is 1 stick, softened)

3 cups powdered sugar

2 teaspoons vanilla extract(for frosting)

⅛ tsp salt(for frosting)

Instructions

Preheat the oven to 350°F.

Spray two 9-inch round cake pans with nonstick cooking spray. Set aside.

Grate the carrots and finely chop the walnuts.

Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.

Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.

Fold in the grated carrots, raisins, and nuts.

Divide the batter evenly between the prepared cake pans.

Bake the cakes on middle rack of oven until a toothpick inserted in the centers comes out clean, 29-33 minutes.

Check to see that cakes are done. Remove from oven or add time as needed. Allow the cakes to cool in the pans for 15-20 minutes. While the cakes cool, make the frosting.

Place the cream cheese and butter in a large mixing bowl. Beat with a mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each until the sugar is fully incorporated. Add the vanilla extract and salt to the bowl. Continue beating on medium-high speed until the frosting is light and fluffy, 2-3 minutes.

To release the cakes, run a butter knife between the edge of the cake and the pan. Turn each cake onto a cooling rack. Allow the cakes to cool fully for 1-2 hours before frosting. Store frosting in the refrigerator while cakes cool.

Frost the cakes as desired. Refrigerate until ready to serve. Refrigerate leftovers in a container for up to 1 week.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Grate Carrots for Moisture Control 🥕
Grate carrots on the smallest holes of a box grater and gently squeeze out excess moisture with paper towels before adding to batter, preventing a soggy cake while maintaining tenderness.
Bloom Your Spices in Oil 🌶️
Mix the pumpkin pie spice into the canola oil before combining with other wet ingredients to unlock deeper flavor complexity and ensure even spice distribution throughout the cake.
Toast Walnuts for Enhanced Nuttiness 🌰
Lightly toast walnuts in a 325°F oven for 5-7 minutes before chopping and folding into the batter to intensify their flavor and add a subtle depth that elevates the entire cake.
Room Temperature Everything 🌡️
Bring eggs, cream cheese, and butter to room temperature before mixing to ensure smooth, lump-free batter and frosting with superior texture and crumb structure.
Frost Between Layers While Warm 🧈
Apply a thin layer of cream cheese frosting between cake layers while they're still slightly warm to ensure it sets properly and bonds the layers together securely.