Dessertscrazyforcrust4.9
The BEST Carrot Cake Recipe
Naked Carrot Cake with Pecan Cream Cheese Icing - this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 1h🔥 Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Grease and flour two 8” round cake pans (or use floured nonstick cooking spray). Place a strip of parchment in the bottom of the pan that goes up the sides for easy removal.
2
Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
baking powder2 teaspoons(248g) all purpose flour2 cups(452g) cream cheese (softened)16 ounces(226g) unsalted butter (softened)1 cupbaking soda2 teaspoonsground cinnamon2 teaspoons
3
Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined, then stir in carrots.
(248g) all purpose flour2 cupslarge eggs4(452g) cream cheese (softened)16 ounces(226g) unsalted butter (softened)1 cupshredded carrots (from about 4-6 carrots)2 cups
4
Divide batter between the two pans. Bake for ⏱️ 40-45 minutes or until a toothpick comes out clean in the center. (Note: after about ⏱️ 30 minutes my cakes were browning a lot on top, so I reduced the oven temperature to 325°F. If you notice your cakes browning fast, you can lower the temperature as early as ⏱️ 20 minutes, and this may affect baking time a little. The cakes do get quite brown because of the brown sugar and spices, but the pans you use and your oven can cause it too.)
5
Let the cakes completely cool before removing from the pan and frosting.
6
To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth, then stir in pecans.
7
To frost the cake: I made four layers by “torting” the cake. To torte each layer, place a ring of toothpicks around the middle at equal intervals, then slice the cake in half using the toothpicks as a guide. Layer cake on cake plate with the frosting, adding pecan halves on top for garnish. You can frost the sides if you want, or leave it naked as I have.
8
Store loosely covered in the refrigerator for up to 3 days.
Nutrition Facts
calories
925 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
3 g
sugar Content
88 g
sodium Content
596 mg
protein Content
10 g
cholesterol Content
164 mg
carbohydrate Content
112 g
saturated Fat Content
25 g
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