Golden Moist Carrot Cake
Moist, golden, and bursting with warm spices, this Golden Moist Carrot Cake is the ultimate dessert for any occasion. Featuring a perfect balance of grated fresh carrots, unsweetened applesauce, and a hint of cinnamon and nutmeg, this classic recipe delivers incredibly tender layers that melt in your mouth. Topped with a luscious cream cheese frosting, whipped to silky perfection, this cake is rich yet refreshingly light. Optional additions of chopped walnuts or pecans add a delightful crunch, while the natural sweetness of brown sugar and vanilla provides depth of flavor. Easy to prepare in just under an hour, this crowd-pleasing cake is ideal for celebrations or a cozy dessert at home. Perfectly spiced, decadent, and oh-so-moist—this carrot cake is sure to be your new go-to!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.75 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 4 units large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
- 1 tablespoons milk (optional, to thin frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, vegetable oil, and unsweetened applesauce. Whisk until smooth and well combined.
Add the eggs, one at a time, to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing gently until no streaks of flour remain. Do not overmix.
Fold in the grated carrots and chopped walnuts or pecans (if using) using a rubber spatula, ensuring the ingredients are evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and fluffy.
Gradually add the powdered sugar to the cream cheese mixture, one cup at a time, beating well after each addition. Stir in the vanilla extract.
If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is reached.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly.
Decorate with additional chopped nuts or grated carrot, if desired. Slice and serve!
Nutrition Facts
Calories |
7322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.3 g | 507% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 917.9 g | 334% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 689.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 718 mg | 55% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2115 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
