Sally’s Baking Addiction Carrot Cake
Sally’s Baking Addiction Carrot Cake is a moist, flavorful dessert featuring grated carrots, warm spices, and crushed pineapple for extra moisture. The cake is layered with rich, creamy cream cheese frosting, creating a perfect balance of sweetness and tang. It’s a classic, crowd-pleasing treat ideal for celebrations or cozy gatherings. Simple to make and irresistibly delicious.
Equipment
- 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 extr
Instructions
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.
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.
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.
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.
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.
Stir in the carrots and nuts.
- Fold in the grated carrots and chopped nuts. Make sure they’re spread out evenly in the batter.
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.
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.
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.
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!
Notes
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 |
