Best Ever Carrot Cake

01.01.2012

Are you looking for the perfect cake?  Literally perfect.  Without flaws.  Amazing.  Tender.  Moist.  Heavenly.  Flavorful.  Sweet.  Fluffy and dense all at once.  Healthy(ish =).  Wowing.  Decadent.  Stunning.  Pleases young and old alike.  Then here it is!  I love this cake!  And I can brag it up like that because it’s not my recipe, if it were my own then it would be a bit tacky to brag so much.  I’ve been making this cake for years and have no desire to find a new carrot cake recipe, ever.  This carrot cake turns carrot cake haters into carrot cake lovers.  Believe it or not I didn’t used to like carrot cake and now because of this cake, it is my favorite!  You have to try this cake.  Thank you allrecipes.com for another incredible recipe!

Best Ever Carrot Cake

Serving Size: 12 Servings

Best Ever Carrot Cake

Ingredients

  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 cups lightly packed finely grated carrots*
  • 1 recipe Cream Cheese Frosting, recipe follows
  • 2/3 cup chopped pecans
  • Cream Cheese Frosting
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup salted butter, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

Directions

  • Preheat oven to 350 degrees. Line 2 9" round cake pans with aluminum foil, leaving an overhang on two side. Grease foil and dust with flour, set aside. (This cake can also be made in a 9x13 dish just increase baking time to 40 - 50 minutes until toothpick inserted in center comes out clean, I have even halved the recipe and baked it in and 8x8 dish).
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla. Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake cakes in preheat oven for 35-39 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool. Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting (once cool I cut about 1/4" off the tops to even them out before frosting, you'll notice the centers don't rise as high as the rest). Flip cakes upside down when frosting with Cream Cheese Frosting. Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy. Stir in powdered sugar and mix until well combine.
  • Recipe adapted from allrecipes.com
http://www.cookingclassy.com/2012/01/best-ever-carrot-cake/

43 comments

  • Lisa: I’m always on the lookout for another good carrot cake recipe. I like that this one has applesauce instead of more oil. Pinning it. Hope you’ll come by and link up some treats to Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html January 1, 2012 at 7:23pm Reply

  • Made in Sonoma: I bet that is SO tasty! It looks delicious! January 4, 2012 at 10:24pm Reply

  • Ari: This is definitely jumping to the top of my “have-to-make” list. Looks delicious!!! Your frosting job is lovely March 27, 2012 at 2:26pm Reply

  • Jaclyn: Ari – thanks so much! I hope you make it soon =), I just had it again last week. I pretty much have it once a month. Its my favorite! March 27, 2012 at 4:40pm Reply

  • Galexi Cupcakes: I was looking all over the blogosphere for an amazing carrot cake and then I saw your recipe and you sold me. I’m making this weekend for Easter Sunday. Can’t wait to try it.
    Thank you for sharing, Jackie April 2, 2012 at 7:39am Reply

  • Jess @ Flying on Jess Fuel: I’m not a baker, but I may need to make a carrot cake just so I can frost it like this… ADORABLE!! Such a great idea! July 10, 2012 at 1:18pm Reply

  • Kathryn: Very nice looking cake going to try it for New Years. I hope it tastes as good as it looks : ) December 24, 2012 at 6:42pm Reply

    • Jaclyn: It does indeed taste just as good =), I hope you enjoy! December 24, 2012 at 7:32pm Reply

  • Easter Desserts | Today's Every Mom: [...] you like carrot cake then its kind of a must have at Easter!! Click HERE for the [...] March 24, 2013 at 8:56pm Reply

  • Megan: Any idea how many standard cupcakes this recipe will make? March 25, 2013 at 3:02pm Reply

    • Jaclyn: My sister made these as cupcakes once and she said they sank in the middle and didnt turn out so I’ve never attempted to bake it as cupcakes. The cakes sink just slightly in the center but I guess the cupcakes sink more. I’d maybe recommend checking the link on the recipe to see if anyone on allrecipes has made them into cupcakes with success and if so how many. March 26, 2013 at 8:29pm Reply

  • Lauren: Wow, made this cake yesterday. It was amazing! Very moist and I loved the addition of applesauce to cut out some of the oil. I added close to 4 cups of shredded carrots and it was the perfect amount. Used the browned butter frosting recipe from your carrot bars and increased it a bit to make enough for a layer cake. It was the perfect Easter dessert for our family. Thanks so much for the great recipe! April 1, 2013 at 8:51am Reply

    • Jaclyn: You’ve very welcome Lauren, so glad you enjoyed! April 2, 2013 at 6:44pm Reply

  • Sarah: You weren’t lying! I made this cake for Easter this weekend and everyone LOVED it. I’ve been hoarding the leftovers to bring with me to work over the past few days. I honestly think it might be the best carrot cake I’ve ever tried (including those I’ve gotten at bakeries). Another winning recipe! April 2, 2013 at 12:28pm Reply

    • Jaclyn: Sarah I’m so excited to hear you loved it!! Thanks so much for leaving a comment! I have the hoarding problem with this cake too =). April 2, 2013 at 2:19pm Reply

  • Carla: Hi. About how tall does this cake come out to? I was thinking of adding a cheesecake layer in the middle and I’m hoping it won’t come out to be too towering on the table. April 26, 2013 at 10:58am Reply

    • Jaclyn: It’s actually not that tall as it doesn’t rise a whole lot and it’s a fairly thick cake. I think you’d be okay to add in one more layer. I hope you enjoy! April 26, 2013 at 12:37pm Reply

  • Milli: Hey Jacyln, I really LOVE your blog and I could waste hundreds of hours with drooling over your awesome pictures! :)
    But I have a question: How does your carrot cake turn out so nice and dark? I have tried several recipes and I am really happy with the taste but they are way to light in appearance. What am I doing wrong? April 27, 2013 at 7:43am Reply

    • Jaclyn: Hi Milli! I used to wish mine would be lighter because the outside is always dark :). I don’t think your doing anything wrong it’s just the recipes your trying I’d think. This is a random guess but I think the amount of baking soda in this recipe may help with its darker color (it’s way over leavened but it turns out fine as a cake – as cupcakes the centers sink a bit. Normally the rule is you only need 1/4 tsp of baking soda per cup of flour). I’d highly recommend this recipe though it’s my favorite carrot cake :). Thanks so much for your nice compliment! May 3, 2013 at 11:49pm Reply

  • Rosemary: Possibly the cake is a dark colour because of the Baking soda with I suspect is known as Carb Soda in some countries June 23, 2013 at 5:48pm Reply

  • Chocolate Lover ^.^: This looks awesome and delicious!!! :D

    But, I think 4 cups is way too much sugar, any way to replace 3/4+ of the amount? July 25, 2013 at 10:04am Reply

    • Jaclyn: I’d imagine the next best thing would be to use a sugar alternative (ie stevia) but I’m not too familiar with baking with those ingredients so I don’t know what and how much to recommend. Sugar makes the cake very tender and soft so while you can reduce some I wouldn’t reduce too much of it. July 25, 2013 at 4:26pm Reply

  • Jo: I am about to try this cake but not sure why you line with aluminium foil instead of usual baking paper August 7, 2013 at 6:32am Reply

    • Jaclyn: You can use either one. August 7, 2013 at 7:41am Reply

      • jo: thanks! i am about to start the cake and the cookies and cream cupcakes. tried some other recipes of yours and they are delish, need to leave some feedback!
        one last thing, is there enough frosting to do the basket weave on the sides? and an i add some walnuts into the batter or will it spoil it? August 7, 2013 at 9:59am Reply

        • Jaclyn: I think adding walnuts would be fine and as far as enough frosting for a basket weave goes, I’d recommend that you add at least half of the frosting recipe more. I barely get the edges frosted with the amount there is and that’s without any design along the sides. I’m so glad you’ve enjoyed the other recipes :)! August 7, 2013 at 10:19am Reply

          • Jo: first time i did this cake it turned out perfect, taste, look everything. i did it again today for a pot luck meal tomorrow but the frosting is not right :( it sort of curdled a little and now it is just runny, the more time passes the worst it gets. taste is good. dont know what i did wrong as i did exactly the same thing as last time :( August 17, 2013 at 2:28pm

          • Jaclyn: Sorry to hear that Jo! I’d recommend checking out this link and hope that helps:
            http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 August 18, 2013 at 2:04pm

  • Kirsten: Looks wonderful! Have you ever used this as a tiered cake? I’m looking for a carrot cake recipe to use for a fall wedding cake that will be covered in fondant. I need a recipe that is somewhat dense to get the look the bride is looking for. August 23, 2013 at 7:56am Reply

    • Jaclyn: I’ve never done this with more than 2 layers. It is a dense cake though – the middle does sink in a bit but I’ve always just cut that off to level. September 1, 2013 at 12:42pm Reply

  • Cassie: You NAILED it with this recipe! Literally is the BEST carrot cake ever! I followed the recipe exactly and it turned out great. I have people request this from me now. Thank you!!! August 24, 2013 at 3:42pm Reply

    • Jaclyn: I’m so glad you like it Cassie! Thanks for leaving a comment! August 24, 2013 at 7:19pm Reply

  • nina: Hello, I’m excited to make this cake. Only I’m halfing it to use the 8×8 pan. I was wondering if you knew the cal. Count and the fat count and all that good stuff. Trying to get it healthier :) October 15, 2013 at 10:21am Reply

    • Jaclyn: Sorry, I don’t have the nutrition info but you can find it on sites like myfitnesspal.com October 17, 2013 at 8:47am Reply

  • rich markel: My wife told me that I have to make the worlds best carot cake for her birthday this coming September. Here’s hoping that I can do it and it turns out like your recipe shows. Maybe I should try a cake before her birthday just to see???? January 15, 2014 at 5:44am Reply

    • Jaclyn: Oh for sure – that means you’ll get two cakes :)! I hope you both love it! January 15, 2014 at 11:37pm Reply

  • NazH: Looks so yummy….cant wait to try this out.
    Is there a link with pictures to show how its done. March 12, 2014 at 2:25pm Reply

  • Channy: Made this recipe and it turn out great the icing came out too soft but still have a good flavor so I fix that with placing it in the fridge before adding on the cake. Now im going to try make cupcakes from this recipe :) March 19, 2014 at 11:53am Reply

  • Tiffany: Im looking forward to making this for easter!! Would you please elaborate on the piping (which tips you used), and if you dyed the cream cheese frosting green & orange, or did you use something else? Also I was considering adding raisins to the cake, do you think it would alter the cake’s presentation? March 24, 2014 at 8:48pm Reply

    • Jaclyn: I use a Wilton 230 for the orange portion and a Wilton 2D for the green portion. And yes I did just die the frosting with orange and green. I think the raisins should be okay as long as you don’t add too many. Hope you love it Tiffany! April 10, 2014 at 8:48pm Reply

    • richard markel: I like the idea of adding some raisins also which to me would make the cake a litte like a Hummingbird cake recipe also…. Only a carrot cake base…. Awesome.. April 11, 2014 at 3:22am Reply

  • richard markel: Yep I think I am going to try to make this for Easter…. April 14, 2014 at 10:38am Reply

  • richard markel: Also take the pecans and place on a cookie sheet lined with foil, some butter and brown the pecans in the over before putting them onto the sides of the cake.. Gives the pecans a totally different taste…. April 14, 2014 at 10:44am Reply

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