Copycat Sally’s Baking Addiction Carrot Cake

My baking addiction led me to try Sally’s Baking Addiction carrot cake after seeing it made in a video that inspired me. I had to experience it myself.

This carrot cake stands out because of its rich moisture, warm spices, and balanced sweetness. The smooth applesauce and fresh carrots make the texture incredibly soft without being heavy.

Packed with nuts and finished with creamy frosting, it delivers deep flavor in every slice. After baking it myself, I saw why it’s so loved.

Now, I’m going to walk you through the process and share exactly how I made Sally’s Baking Addiction Carrot Cake step-by-step.

Taste Of Sally’s Baking Addiction Carrot Cake

The taste of Sally’s Baking Addiction carrot cake is rich, moist, and deeply spiced. Each bite delivers warmth from cinnamon, ginger, and cloves, balanced by the natural sweetness of carrots and brown sugar.

The applesauce adds tenderness without overpowering the flavor, while the chopped nuts bring a satisfying crunch. The cream cheese frosting is smooth, tangy, and lightly sweet, pairing beautifully with the cake’s texture.

This Sally’s Baking Addiction Carrot Cake doesn’t feel heavy it’s flavorful and comforting, with just the right amount of spice. It’s a dessert that leaves a lasting impression with homemade charm.

How To Prepare Sally’s Baking Addiction Carrot Cake?

Preparation Time: 25 minutes

Cooking Time: 45 minutes

Total Time: About 1 hour 10 minutes

Course: Dessert

Cuisine: American

Yield: 14 slices

Kitchen Utensils Needed

• Two mixing bowls (large and medium)
• Electric mixer or whisk
• Rubber spatula
• Box grater (for carrots)
• Measuring cups and spoons
• two 9-inch round cake pans
• Parchment paper (if using round pans)
• Cooling rack
• Offset spatula (for frosting)

Ingredients

For the Cake:

• 2 and 1/2 cups all-purpose flour (spooned and leveled)
• 1 and 1/2 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 3/4 cup smooth, unsweetened applesauce
• 1 cup vegetable oil
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 cups grated carrots (about 3–4 medium carrots)
• 2 cups chopped pecans or walnuts
• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

• 4 oz full-fat brick cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven and get your pans ready.

Turn your oven on to 350°F (177°C). If you’re using a 9×13-inch baking dish, just grease it well. If you’re going with two 9-inch round cake pans, grease them too, and line the bottoms with parchment paper so the cakes come out easily later.

2. Mix the dry stuff.

Grab a medium-sized bowl and whisk together your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set that aside for now.

3. Beat the sugars with the wet ingredients.

In a larger bowl, combine both sugars (brown and white), the applesauce, and the oil. Use a whisk or an electric mixer and beat until it’s smooth and everything looks well blended.

4. Add eggs and vanilla.

Crack in the eggs one by one, mixing after each one goes in. Then pour in the vanilla and give it another stir.

5. Combine the dry with the wet.

Start adding your dry mixture to the wet mixture a bit at a time. Stir gently using a spatula or keep your mixer on low speed. Mix until everything is just combined don’t overdo it or the cake might turn out dense.

6. Stir in the carrots and nuts.

Fold in the grated carrots and chopped nuts. Make sure they’re spread out evenly in the batter.

7. Time to bake.

Pour the batter into your prepared pan (or pans). Bake for about 35–40 minutes. If you’re using round pans, check them a bit earlier around 30 minutes since they might bake faster. You’ll know it’s done when a toothpick stuck in the middle comes out clean.

8. Let it cool.

Take the cake out of the oven and let it cool completely. If it’s in a 9×13 pan, just let it cool in there. If you used round pans, let them cool for about 15 minutes, then turn the cakes out onto a wire rack to cool all the way.

9. Make the frosting.

In a bowl, beat together the cream cheese and butter until it’s smooth and creamy. Add the powdered sugar, vanilla, and a pinch of salt. Mix it all until it’s fluffy and easy to spread.

10. Frost and enjoy.

Once your cake is totally cool, spread the frosting on top. If you made a layered cake with the round pans, frost between the layers first, then the top and sides. Cut into slices and serve!

Note: This carrot cake is incredibly moist thanks to applesauce and oil, with a warm blend of spices and crunchy nuts in every bite. It’s perfect for birthdays, holidays, or any special occasion. The cream cheese frosting adds the perfect tangy-sweet finish. Best made a day ahead for enhanced flavor and easier slicing. Keep refrigerated.

Nutrition Facts of Sally’s Baking Addiction Carrot Cake

Nutrition	Amount
Calories	410
Fat	24g
Saturated Fat	5g
Carbohydrates	46g
Sugar	30g
Fiber	2g
Protein	5g
Sodium	270mg

Why My Recipe Works

This Sally’s Baking Addiction Carrot Cake works because it’s built on balanced ingredients that create both flavor and texture. The combination of brown sugar and granulated sugar brings depth and moisture, while the applesauce adds softness without extra fat.

Freshly grated carrots release natural sweetness and moisture during baking, keeping the cake tender. A carefully measured blend of warm spices gives it a rich, cozy flavor. Chopped nuts add texture and nuttiness.

The cream cheese frosting adds a creamy, tangy contrast that complements the spiced cake. Every element supports the others, resulting in a consistent, reliable, and delicious bake.

Why You’ll Love This Recipe

You’ll love this Sally’s Baking Addiction Carrot Cake because it delivers a wonderfully moist and flavorful dessert that feels homemade and comforting.

The blend of warm spices adds just the right amount of warmth without overpowering the natural sweetness of the carrots.

The texture is soft with a pleasant crunch from the nuts, making each bite interesting and satisfying. The cream cheese frosting is smooth and tangy, balancing the sweetness perfectly.

Sally’s Baking Addiction Carrot Cake that consistently turns out well, making it a reliable choice for any occasion when you want a delicious, crowd-pleasing treat.

My Favorite Ways To Serve

My favorite ways to serve Sally’s Baking Addiction Carrot Cake start with slicing it thick and letting it come to room temperature so the flavors really shine.

I love pairing it with a hot cup of coffee or a chai latte to complement the warm spices. Sometimes, I add a sprinkle of extra chopped nuts on top for a little crunch.

For a special touch, serving it with fresh whipped cream or a scoop of vanilla ice cream brings a creamy contrast that makes every bite even more indulgent. It’s a dessert that feels cozy and celebratory at the same time.

Expert Tips From Start To Finish

1. Use fresh carrots and grate them yourself for the best texture and moisture.

2. Bring all ingredients like eggs and cream cheese to room temperature to avoid lumps and ensure smooth mixing.

3. Mix the batter just until combined after adding dry ingredients to keep the cake light and soft.

4. For extra flavor, toast your nuts in the oven or on the stove before folding them into the batter.

5. Keep an eye on baking time; remove the cake as soon as a toothpick comes out with a few crumbs, not completely dry.

6. Refrigerate the cake after frosting so the cream cheese sets nicely and makes slicing easier.

Additions And Substitutions

✔ Crushed Pineapple or Mashed Banana: Adding crushed pineapple or mashed banana not only increases moisture but also adds a subtle natural sweetness that enhances the carrot cake’s flavor without overpowering the spices.

✔ Raisins or Dried Cranberries: If you want to skip nuts or have allergies, raisins or dried cranberries bring a chewy texture and bursts of fruity sweetness that complement the warm spices perfectly.

✔ Toasted Almonds or Hazelnuts: Switching walnuts or pecans for toasted almonds or hazelnuts adds a different, slightly sweeter nuttiness and a satisfying crunch to the cake.

✔ Gluten-Free Flour Blend: For those who avoid gluten, using a high-quality gluten-free flour blend instead of all-purpose flour keeps the cake tender and moist without sacrificing texture.

✔ Dairy-Free Frosting: To make the frosting vegan or dairy-free, substitute cream cheese and butter with plant-based alternatives like vegan cream cheese and margarine. This keeps the frosting creamy and delicious while catering to dietary restrictions.

These additions and substitutions allow you to personalize the cake while keeping its classic, comforting flavor intact.

How To Store Leftovers

To store leftover Sally’s Baking Addiction carrot cake properly, start by covering the cake tightly with plastic wrap or placing it in an airtight container.

This helps prevent it from drying out and keeps the cream cheese frosting fresh. Store the cake in the refrigerator, where it will stay good for up to 5 days.

If you want to keep it longer, you can freeze the cake by wrapping individual slices tightly in plastic wrap and then placing them in a freezer-safe bag or container.

Frequently Asked Questions

Conclusion

Sally’s Baking Addiction Carrot Cake is a truly delicious and reliable recipe that brings classic flavors together in a beautifully moist and tender cake.

The combination of fresh carrots, warm spices, and crunchy nuts makes every bite satisfying, while the cream cheese frosting adds the perfect tangy finish.

It’s a wonderful dessert to share with family and friends, whether for special occasions or simple treats. Once you try this Sally’s Baking Addiction Carrot Cake, it quickly becomes a go-to favorite that’s both comforting and impressive every time.

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