This is Sally’s Favorite Carrot Cake recipe and mine, too. I usually tweak or change at least one thing about a recipe, but this one perfect and just too easy. I didn’t even use the mixer for the cake part!!! Here’s the link to Sally’s Baking Addiction! She’s my hero! http://sallysbakingaddiction.com/2015/03/23/my-favorite-carrot-cake-recipe/
This recipe makes two cakes this size, but Sally’s recommendation is a layer cake! It is gorgeous! I made this one with cream cheese frosting in a $5 pan from Gabe’s and I also tried out my antique Griswold Rabbit Mold.
True Griswold Cast Iron Love. Hearts ***
This is the best carrot cake recipe ever!!!!!!
The spices in this cake really take it to a new level. Delish!
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : for a family
- Allergens : nuts
- chopped pecans or pieces - 3 cups
- brown sugar - 1 1/2 cups - light or dark brown
- sugar - 1/2 cup
- canola oil - 1 cup
- eggs - 4 large
- applesauce - 3/4 cup - smooth, unsweetened
- vanilla - 1 tsp
- AP flour - 2 1/2 cups
- baking powder - 2 tsp
- baking soda - 1 tsp
- salt - 1/2 tsp
- ground cinnamon - 1 1/2 tsp
- ground ginger - 1 1/2 tsp
- ground nutmeg - 1/2 tsp
- ground cloves - 1/4 tsp
- grated carrots - 2 cups (about 4 large)
- Baker's secret cooking spray
- Cream Cheese Frosting
- cream cheese - 16 oz, softened to room temp
- butter - 1/2 cup = one stick
- powdered sugar - 4 cups
- heavy whipping cream - 2 - 3 Tbs
- vanilla - 1 tsp
- pinch salt
Preheat oven to 300 degrees F and line a sheet pan with a baking mat or parchment. Toast chopped pecans for 8 minutes and allow to cool.
Turn oven up to 350 degrees F. Spray 2 - 9 inch pans with Baker's Secret Cooking Spray. Set aside.
In a large bowl, whisk together the brown sugar, white sugar, oil, eggs, applesauce and vanilla until combined with no lumps. Set aside.
In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves together until combined. Pour the wet ingredients into the dry ingredients using a spatula, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. Reserve the other pecans for garnish.
Pour the batter evenly into the two cake pans and bake for 30 - 35 minutes, until inserted toothpick comes out clean. Allow the cakes to cool completely in pans before removing to wire rack.
Beat the cream cheese and butter til smooth, add the powdered sugar and the heavy whipping cream, one splash at a time, til frosting reaches desired consistency. Add vanilla and salt. Continue beating for 2 minutes.
Frost the cooled cake and garnish with extra toasted pecans.
Cake may be stored without frosting in an air tight container at room temperature for up to 3 days. The frosting can be made ahead, but must be stored in the fridge. Frosted cake can be kept tightly covered in the fridge for up to 7 days. Serve at room temperature.
Cakes may also be frozen for up to 2 months, frosted or unfrosted. Thaw overnight in the fridge and bring to room temperature before serving.