Carrot Cake Supreme
Indulge in the timeless decadence of Carrot Cake Supreme, a moist and flavorful masterpiece that combines classic ingredients with a few irresistible twists. Packed with freshly shredded carrots, crushed pineapple, and a hint of warm spices like cinnamon, ginger, and nutmeg, this carrot cake boasts incredible depth and texture. The addition of unsweetened applesauce keeps the layers exceptionally tender and naturally sweet. Topped with a luscious, tangy cream cheese frosting, made silky smooth with softened butter and vanilla, this cake is elevated to dessert perfection. Optional chopped pecans or walnuts add a delightful crunch, while a sprinkle of cinnamon offers the perfect finishing touch. Whether for a birthday, holiday, or everyday indulgence, this crowd-pleasing cake is a show-stopping centerpiece you won’t soon forget. Perfect for dessert lovers searching for the ultimate homemade carrot cake recipe with moist texture and rich cream cheese frosting!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups shredded carrots
- 0.5 cup crushed pineapple, drained
- 0.5 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
Directions
Step 1
Preheat the oven to 350°F (175°C) and lightly grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, whisk the granulated sugar, brown sugar, vegetable oil, and applesauce until well combined.
Step 4
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 6
Fold in the shredded carrots, drained pineapple, and chopped nuts (if using).
Step 7
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.
Step 10
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
Step 11
Gradually add the sifted powdered sugar, one cup at a time, and beat until well incorporated. Stir in the vanilla extract.
Step 12
Once the cakes are completely cooled, spread a generous layer of frosting between the two cake layers. Then frost the top and sides of the cake.
Step 13
Optional: Garnish the top of the cake with additional chopped nuts or a sprinkle of cinnamon.
Step 14
Refrigerate the cake for at least 30 minutes to set the frosting before serving. Enjoy!
Nutrition Facts
| Serving size | (2406.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7887.5 |
| Total Fat 394.4g | 0% |
| Saturated Fat 141.2g | 0% |
| Polyunsaturated Fat 100.8g | |
| Cholesterol 1253.4mg | 0% |
| Sodium 4669.1mg | 0% |
| Total Carbohydrate 1060.8g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 837.0g | |
| Protein 76.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 717.9mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 2217.1mg | 0% |
Source of Calories