Description
This classic carrot cake recipe yields moist and flavorful cupcakes or a full cake, packed with shredded carrots, warm spices, and crunchy pecans. Topped with a rich cream cheese frosting, this dessert is perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Scale
Cake Ingredients
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 tsp vanilla extract (divided)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3 cups shredded carrots
- 1 cup chopped pecans
Frosting Ingredients
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups confectioners’ sugar (powdered sugar)
- 2 tsp vanilla extract
- 2 tbsp milk or water (optional, to adjust frosting consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking your carrot cake or cupcakes.
- Mix Wet Ingredients: In a large bowl, beat together the eggs, vegetable oil, white sugar, and 2 teaspoons of vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Add Carrots: Gently fold in the shredded carrots, ensuring they are evenly distributed throughout the batter.
- Add Pecans: Stir in the chopped pecans for added texture and flavor.
- Fill and Bake: Fill cupcake tins about two-thirds full or pour batter into a 9×13 inch cake pan. Bake cupcakes for 22-26 minutes or cake for 30-45 minutes, until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake bakes, beat together softened butter, cream cheese, the remaining 1 teaspoon vanilla extract, and confectioners’ sugar until smooth and fluffy.
- Adjust Frosting Consistency: If needed, add milk or water a tablespoon at a time until the frosting reaches your desired consistency for spreading or piping.
- Cool and Frost: Allow the cake or cupcakes to cool completely before frosting to prevent melting and ensure the best texture.
Notes
- Ensure all ingredients, especially butter and cream cheese, are at room temperature for smooth frosting.
- You can substitute pecans with walnuts or omit nuts altogether for a nut-free version.
- For a moister cake, adding 1/2 cup crushed pineapple or extra applesauce can be considered.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to a week.
- To soften the frosting after refrigeration, let it sit at room temperature or beat again before using.
