Amazing Carrot Cake Recipe
Recipe Overview
Overview
This carrot cake recipe is a delightful blend of flavors and textures that truly stands out. The use of grated carrots not only adds moisture but also infuses the cake with a subtle sweetness that pairs beautifully with the warm spices. The combination of sour cream and apple sauce is a clever twist that reduces the amount of oil needed while ensuring the cake remains tender and fluffy.
As you prepare the batter, the aroma of cinnamon, ginger, and cardamom fills the kitchen, creating an inviting atmosphere. The addition of toasted pecans adds a lovely crunch, making each bite even more satisfying. When it comes to frosting, the cream cheese frosting is rich and tangy, perfectly complementing the sweetness of the cake. The decorative buttercream carrots on top not only look adorable but also add a fun element to the presentation.
This cake is perfect for celebrations, whether it’s a birthday, holiday gathering, or just a special treat for family and friends. It’s a recipe that encourages creativity, allowing you to customize the decorations or even add pineapple if you like. Overall, this carrot cake is a must-try for anyone looking to impress with a homemade dessert that is both delicious and visually appealing.
Recipe Details
Steps & Tips
Butter three 8-inch pans and optionally add parchment paper rounds.
Tip: Using parchment paper rounds helps cakes release easily.
Shred one pound of carrots using a fine grater or food processor.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and all-spice.
Tip: Sift dry ingredients to distribute spices and leavening agents evenly.
Add sour cream, vegetable oil, apple sauce, sugar, vanilla, and eggs to a bowl and whisk together.
Tip: Using apple sauce and sour cream helps create a moist cake without excess oil.
Toss one cup of toasted, chopped pecans with flour.
Pour wet ingredients into dry ingredients and mix until almost combined.
Fold in the shredded carrots and pecans until fully incorporated.
Tip: Using cake strips helps bake flat layers instead of domed cakes.
Bake the cakes for about 40 minutes at 350°F (177°C).
Cream together three sticks of room temperature butter and two blocks of cream cheese.
Divide the batter equally into the prepared pans.
Tip: Keep cream cheese frosting on the cooler side of room temperature for easier decorating.
Gradually add confectioners sugar and mix until combined.
Tip: Add less sugar for a more oozy frosting if desired.
Mix half a cup of butter with sugar to create a stiff paste for piping.
Tip: For piping, ensure the buttercream is stiff to maintain shape.
Layer the cooled cake layers and apply a crumb coat of frosting.
Pipe buttercream carrots and green leaves on top of the cake.
Tip: Using a turntable makes cake decorating much easier.
Tip: Adding chopped pecans gives extra crunch and contrast to the cake.
Tip: Squeeze and hold the piping bag to form a base before lifting for better shapes.
Slice the cake and serve.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using sour cream and apple sauce helps keep the cake moist without making it oily.
- •Toasting pecans before adding them to the batter enhances their flavor and prevents them from sinking.
- •Parchment paper rounds can help cakes release easily from their pans.
- •Cream cheese frosting can become too soft if the ingredients are too warm, so it's best to keep them cooler.
