Best Homemade Carrot Cake with Cream Cheese Frosting

This Best Homemade Carrot Cake is the ultimate dessert for any occasion, featuring a moist, spiced cake loaded with freshly grated carrots, toasted pecans, and topped with rich, creamy cream cheese frosting. The combination of cinnamon, ginger, nutmeg, and cloves gives this carrot cake a warm, comforting flavor, while the tangy cream cheese frosting balances out the sweetness. Whether for birthdays, holidays, or casual family gatherings, this homemade carrot cake will be a crowd-pleaser. Easy to make and full of flavor, it’s a must-try recipe for any cake lover!

This Best Homemade Carrot Cake is a deliciously moist and spiced cake topped with a rich cream cheese frosting. It’s loaded with freshly grated carrots and toasted pecans, giving it an irresistible flavor and texture. The combination of cinnamon, ginger, nutmeg, and cloves makes every bite a warm, comforting experience, while the cream cheese frosting adds the perfect creamy, tangy touch. Whether for birthdays, holidays, or any special occasion, this carrot cake is sure to be a crowd-pleaser.

Ingredients:

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

Instructions:

1. Toast the Pecans: Preheat the oven to 300°F and line a large baking sheet with parchment paper. Spread the chopped pecans evenly on the sheet and bake for 7-8 minutes, then set aside to cool.
2. Prepare the Cake Pans: Increase the oven temperature to 350°F. Grease three 9-inch cake pans and line the bottoms with parchment paper.
3. Make the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. Mix Wet Ingredients: In a medium bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until fully combined, ensuring no clumps of brown sugar remain.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon. It’s okay if a little flour is still visible.
6. Add Carrots and Pecans: Gently fold in 1 cup of the toasted pecans and the grated carrots until fully incorporated.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cake Layers: Remove the cake pans from the oven and allow them to cool on a wire rack completely before frosting.
9. Make the Frosting: Beat the cream cheese and butter in a large bowl using a hand mixer on medium-high speed for about 2 minutes until smooth. Gradually add in the confectioners’ sugar, heavy cream or milk, vanilla, and salt. Beat for another 30 seconds on low speed, then increase to high speed for 3 minutes until smooth. If the frosting is too thick, add more milk; if too thin, add more powdered sugar.
10. Assemble the Cake: Place one cake layer on a plate or cake stand. Spread an even layer of frosting on top. Repeat with the remaining two layers, adding frosting in between.
11. Frost the Entire Cake: Cover the entire outside of the cake with frosting and garnish with the remaining toasted pecans.
12. Chill and Serve: Refrigerate the cake for 15-20 minutes before serving to set the frosting. Enjoy!

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Tips

• Use fresh ingredients: Freshly grated carrots and softened cream cheese make a big difference in the taste and texture of the cake.
• Don’t skip the cooling step: Let the cake layers cool completely before frosting to prevent the frosting from melting.
• Toast the pecans: Toasting the pecans enhances their flavor and adds a nice crunch to the cake.

Variations and Substitutions

• Add raisins: Add ½ cup of raisins to the batter for an extra burst of flavor.
• Substitute oils: Use melted coconut oil or olive oil for a different taste.
• Nuts alternative: Walnuts or almonds can replace pecans if preferred.
• Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version.

FAQs

Can I make this carrot cake ahead of time? Yes! The cake layers can be made ahead and stored in the refrigerator or frozen for later use. Frost just before serving.

How do I make the frosting less sweet? To reduce the sweetness, use less powdered sugar or add a pinch of lemon juice to the frosting for balance.

Can I freeze the carrot cake? Yes, this carrot cake freezes well. Simply wrap the cake layers tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months.

Serving Suggestions

• Pair with coffee or tea: Serve slices of this cake alongside a warm cup of coffee or tea for a perfect afternoon treat.
• For holidays and special events: This carrot cake makes an excellent centerpiece for birthdays, Easter, Thanksgiving, or other celebrations.
• Serve with whipped cream: Add a dollop of fresh whipped cream on top for a light addition.

Why You’ll Love This Recipe

This Best Homemade Carrot Cake is the epitome of comfort baking. With layers of spiced cake, creamy frosting, and toasted pecans, it delivers a perfect balance of flavors and textures. It’s simple to make but offers a show-stopping result that’s perfect for any occasion. Moist, flavorful, and completely satisfying, this cake will quickly become a family favorite!