The BEST Homemade Carrot Cake Recipe {Super Moist Cake!} (2024)

5 from 19 votes

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 3 hours hours 30 minutes minutes

For the cake:

• 2 cups chopped pecans (1 cup for cake batter, 1 cup for garnish)
• 1 & ½ cups packed light or dark brown sugar
• ½ cup granulated sugar
• 1 cup vegetable oil, canola oil, or melted coconut oil
• 4 large eggs
• ¾ cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 & ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 & ½ tsp cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 2 cups grated carrots (about 4 large)

For the cream cheese frosting:

• 16 oz full-fat cream cheese, softened
• ½ cup unsalted butter softened
• 4 & ½ cups confectioner’s sugar
• 1 tbsp heavy cream or milk
• 1 & ½ tsp vanilla extract
• Pinch of salt

• Preheat the oven to 300 degrees and line a large baking sheet with parchment paper. Spread the chopped pecans evenly and bake for 7-8 minutes. Set aside to cool

  

• Increase oven temperature to 350 degrees and grease 3 9-inch cake pans and line bottoms with parchment paper

  

• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside

• In a medium bowl whisk together brown sugar, granulated sugar, oil, eggs, apple sauce, and vanilla together until combined. Keep whisking until no clumps of brown sugar are left

• Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to fold together. There should still be a bit of flour visible

  

• Gently fold in 1 cup of the toasted pecans and shredded carrots until combined

  See Also

  Easy Beans and Franks Recipe

• Pour the batter evenly into each of the prepared cake pans and bake in a preheated oven for 20-24 minutes until a toothpick comes out clean when inserted into the center

  

• Remove cake pans from oven carefully and place pans directly on a wire rack to cool completely before frosting

• Begin making the frosting by beating the cream cheese and butter in a large bowl using a hand mixer. Beat on medium-high speed for about 2 minutes until smooth

• Slowly add in the confectioners’ sugar, cream or milk, vanilla, and salt. Beat for another 30 seconds on low speed, then for 3 minutes on high speed until completely smooth (if the frosting is too thick, add a bit more milk, if it is too thin add a bit more sugar)

  

• To begin assembling the cake place one layer on a plate or cake stand and evenly cover the top of the layer with frosting

  

• Continue with the next 2 layers adding frosting in between

  

• Cover the entire outside with frosting. Decorate with the remaining toasted pecans and refrigerate for 15-20 minutes prior to serving