This classic carrot cake is moist, fluffy and spiced to perfection. It’s topped with a thick cream cheese frosting and toasted pecans. Perfect for spring!

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the cake:
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher sea salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 1/2 c. brown sugar, packed
  • 1 c. granulated sugar
  • 3/4 c. canola or vegetable oil
  • 1/2 c. unsweetened applesauce OR crushed pineapple
  • 1 1/2 tsp. vanilla extract
  • 3 c. grated carrots*
  • 4 eggs, separated
  • 2/3 c. sweetened coconut (optional)
  • 2/3 c. toasted chopped pecans (optional)
  • 1/2 c. baking raisins (optional)
  • For the frosting:
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 tbsp. vanilla extract
  • 1/2 tsp. kosher sea salt
  • 6 c. powdered sugar
  • 2 (8 oz.) blocks original cream cheese, room temperature
  1. Instructions
  2. Preheat oven to 350 degrees. Line the bottoms of two 9-inch round baking pans with parchment paper, then spray or butter/flour the bottom and sides. Set aside.
  3. In a medium size mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
  4. In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla and carrots, mix to combine. Add egg yolks one at a time, mixing well after each addition.
  5. With mixing speed on low, carefully add dry ingredients along with the coconut, pecans and raisins (if desired). Mix until a few dry streaks remain.
  6. In a medium bowl, beat egg whites until stiff. Using a spatula, fold into batter until no streaks remain. Pour into the prepared pans, dividing evenly between the two.
  7. Place in the oven and bake for 30-35 minutes or until a cake tester (or toothpick) inserted into center of cake comes out with just a few little moist crumbs on it. Make sure not to over-bake the cake or you’ll end up with a dry crumb. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
  8. Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1-2 minutes,  then STOP! Chill for 30 minutes.
  9. Frost cooled cake layers and garnish with additional toasted pecans, if desired. Chill for 30 minutes before serving.

Craving for more? Keep in touch on YouTube, Facebook, Twitter, Pinterest and Instagram for new post updates and more.