Vic’s Tricks To…Carrot Cake W/ Cream Cheese Frosting

12 servings
1 hr

Carrot cake is my absolute favorite dessert ever.


Although, I won’t lie, the concept of having veggies in a dessert does strike me as odd. But, if you’ve had zucchini bread then well, you know what veggies are capable of.


Plus, it helps that it’s covered in cream cheese frosting…


Surprisingly, although it’s my favorite dessert, I’d never attempted to make one myself. Well, while in quarantine, the time has come!


Turns out, it’s pretty easy!


The best part about making my own carrot cake, is that I could add/remove ingredients based on my personal preference. So…


SEE YA LATER RAISINS!!!


Sorry, I’m really just not a raisin fan. I also kept it pretty light on the pecans.


First thing is to toast the pecans. Since I didn’t plan to use many, I felt toasting them first would help give off a bit more flavor. Preheat oven to 300° and toast pecans on a baking sheet for about 8 minutes or so. Make sure you give them some time to cool.

Then you gotta shred the carrots. I have a food processor which saved my life here, but you can grate them with a cheese grater.


Just don’t use pre-grated carrots – they’re super dry.

Turn up the oven to 350° and grease some cake pans or a 13×9 pan like I did. Grease the pan, line with parchment, grease again.


Vic Trick: I didn’t feel like going thru the effort of leveling layers and building a cake, so I made a sheet cake instead. 10/10 would do again.


In a large bowl, whisk together brown sugar, oil, eggs, applesauce, and vanilla. In another bowl, combine the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg).


Pour the wet ingredients into the dry and use a spatula to gently fold the dry ingredients in until fully combined.

Vic Trick: It’s really a folding technique that works best here. Scoop from underneath and fold it above until you cant see any more flour. Really check hard, because something like the below can happen:

Fold in the carrots and pecans then spoon the batter into the cake pan(s). Time will vary depending on if you’re using 2 pans (20-25 mins) vs. one pan (30-35 mins). But, of course, we all know how to check…


Vic Trick: To check if your cake is done, stick a toothpick or knife into the center of the cake. If it comes out clean, it’s done!

While the cake is cooking, make the frosting by beating together cream cheese and butter until smooth. Add powdered sugar, milk, vanilla, and a pinch of salt and beat until smooth and icing consistency.


If it’s too thick, add more milk. If it’s too thin, add more powdered sugar.


Take the cake out of the oven, let it cool completely, then slather it in that delicious frosting and stuff it down your face.

Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…Carrot Cake W/ Cream Cheese Frosting

Recipe details

  • 12  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients


  • For Cake:
  • 1 cup chopped pecans
  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup sugar
  • 1 cup canola oil
  • 4 large eggs
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups grated carrots
  • For Frosting:
  • 16 oz cream cheese (room temp)
  • 1/2 cup unsalted butter (room temp)
  • 4 1/2 cups powdered sugar
  • 1 tablespoon milk
  • 2 teaspoons vanilla

Instructions


Preheat oven to 300° and toast pecans for 8 minutes on a baking sheet.
Turn oven up to 350° and grease cake pan, line with parchment, then grease the parchment.
In a large bowl, whisk together brown sugar, oil, eggs, applesauce, and vanilla. In another bowl, combine the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg).
Pour the wet ingredients into the dry and use a spatula to gently fold the dry ingredients in until fully combined.
Fold in the carrots and pecans then spoon the batter into the cake pan(s). Time will vary depending on if you’re using 2 pans (20-25 mins) vs. one pan (30-35 mins) or until toothpick poked into center comes out clean.
While the cake is cooking, make the frosting by beating together cream cheese and butter until smooth. Add powdered sugar, milk, vanilla, and a pinch of salt and beat until smooth and icing consistency. If too thick, add more milk, too thin, add more sugar.
Once cake cools, frost and enjoy!

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