Mom's Amazing 24 Karat Carrot Cake

Dive into pure indulgence with Mom's Amazing 24 Karat Carrot Cake, a showstopping dessert that earns its golden reputation with every bite! This moist and tender cake is packed with a medley of flavors and textures, featuring finely grated fresh carrots, crushed pineapple, and optional bursts of shredded coconut and crunchy walnuts or pecans. The secret blend of warm spices like cinnamon and nutmeg adds depth, while unsweetened applesauce keeps the crumb delightfully fluffy. Topped with a luscious cream cheese frosting, this homemade classic is perfect for celebrations or any occasion that calls for a slice of comfort. Ready in under an hour and yielding 12 generous servings, this ultimate carrot cake recipe will have your family and friends coming back for seconds—and maybe even thirds.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 1.5 cups Granulated sugar
• 0.5 cups Brown sugar, packed
• 1 cup Vegetable oil
• 0.5 cups Unsweetened applesauce
• 4 Large eggs
• 2 teaspoons Vanilla extract
• 3 cups Carrots, finely grated
• 0.75 cups Crushed pineapple, drained
• 0.5 cups Shredded coconut (optional)
• 0.5 cups Chopped walnuts or pecans (optional)
• 8 ounces Cream cheese, softened
• 0.5 cups Unsalted butter, softened
• 3 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). 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, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce. Mix until smooth.

Step 4

Add the eggs, one at a time, to the sugar mixture, mixing well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 6

Fold in the grated carrots, crushed pineapple, shredded coconut (if using), and chopped nuts (if using) until evenly distributed.

Step 7

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Step 10

To make the frosting: In a large mixing bowl, beat the cream cheese and butter together until creamy and smooth.

Step 11

Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in the vanilla extract.

Step 12

Once the cakes are completely cool, frost the top of one layer. Place the second layer on top and frost the top and sides of the entire cake.

Step 13

Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(3072.0g)

Amount per serving	% Daily Value*
Calories	9474.6

Total Fat 530.9g	0%
Saturated Fat 220.5g	0%
Polyunsaturated Fat 134.4g
Cholesterol 1253.4mg	0%
Sodium 5585.9mg	0%
Total Carbohydrate 1163.6g	0%
Dietary Fiber 59.1g	0%
Total Sugars 839.3g
Protein 97.2g	0%

Vitamin D 160IU	0%
Calcium 868.5mg	0%
Iron 29.3mg	0%
Potassium 4544.3mg	0%

*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.

Source of Calories

Fat: 48.7%

Protein: 4.0%

Carbs: 47.4%