The Best Carrot Cake Recipe

I don’t use the word “best” lightly, friends. I’m kind of a carrot cake snob. To me, carrot cake must be a delectable mix of the right spices, nuts, raisins, and visible shreds of carrot. I will judge a restaurant by their carrot cake and during my last pregnancy, became obsessive about finding one that would make it right. Then, it dawned on me. I have a kitchen. I have an oven. It’s possible that *I* could make a carrot cake. SO the search was on and boy oh boy did I find the best carrot cake recipe I’ve ever had that I’m excited to share with you!

I remember the first time I ever had carrot cake was in college. My friend’s mom brought up a home baked carrot cake as a little care package and I was lucky enough to enjoy the spoils. I never knew what I was missing. It was like a lightning bolt hit me straight in the taste buds. It could have been the way the spices intertwined with the decadent cream cheese frosting or maybe it was the college kid desperation for real food — but whatever it was, I was hooked. This recipe takes me back to that first incredible bite!

The Best Carrot Cake Recipe: You Will Need

2 cups chopped walnuts
1 and 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
4 large eggs
3/4 cup smooth unsweetened applesauce
1 teaspoon pure vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups grated carrots (about 4 large)

Cream Cheese Frosting

16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 and 1/2 cups powder sugar
1 Tablespoon heavy cream or milk
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste

Let’s Do This!

Preheat oven to 300°F Spread chopped nuts onto a cookie sheet and toast for 7-8 minutes. Allow to cool for 10-15 minutes.
Turn the oven up to 350°F Grease two 9 inch cake pans
Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large mixing bowl until smooth. In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and mix together until combined. Lightly mix in the carrots, raisins, and half of the toasted nuts.

Pour the batter evenly into the cake pans and bake for 30-35 minutes or until a toothpick comes clean from the center of the cake. Set the pans on a wire rack to cool. Allow cakes to cool completely before frosting.
Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Add the powder sugar, cream/milk, vanilla extract, and salt. Beat together until completely smooth. Add more sugar if the mix is too wet – and more cream if too dry.
Once the cakes have cooled, remove from pan. Spread a layer of frosting on top of one cake. Set the second cake on top and begin spreading frosting evenly. Sprinkle with the remaining toasted nuts.
ENJOY!

This was a winner on the first try – which rarely happens in my world, if I’m honest. This cake was so deliciously moist it was difficult to stop at one piece. And, well…I didn’t. One essential tip to keeping this cake perfect is to grate the carrots — do not buy pre-shredded carrots because they are DRY and ain’t nobody got time for that! So, tell me, is this a recipe you’ll try? Is there anything you would add into this mix? Let me know! Until next time — peace, love, and light!