How to Make It
1. Prep your pans and preheat the oven.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
2. Toast the pecans (optional, but worth it).
Spread the pecans on a baking sheet and toast for 5 to 7 minutes, until fragrant. Keep an eye on them—they burn fast. Set aside to cool.
3. Mix the wet ingredients.
In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth and well combined.
4. Mix the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Combine.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix—lumps are okay.
6. Add the carrots and pecans.
Fold in the grated carrots and 1 cup of the toasted pecans until evenly distributed.
7. Bake.
Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.
8. Make the frosting.
While the cakes cool, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then beat in the vanilla and salt until light and fluffy.
9. Assemble.
Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Place the second layer on top, then frost the top and sides of the cake.
10. Garnish and serve.
Press the remaining 1 cup of chopped pecans onto the sides of the cake or sprinkle them generously over the top. Slice, serve, and watch it disappear.
A Little Background
Carrot cake has been around for centuries—medieval cooks used carrots as a sweetener when sugar was scarce. But the modern, spice-laden, cream-cheese-frosted version we know and love really took off in mid-20th-century America. It’s become a staple of spring celebrations, holiday tables, and anyone who believes vegetables count as dessert.
Tips for the Best Carrot Cake
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Grate your own carrots. Pre-shredded carrots are too dry and thick. Freshly grated carrots release moisture that keeps the cake tender.
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Don’t skip the applesauce. It adds moisture without extra fat and helps the cake stay soft for days.
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Toast your pecans. It takes five minutes and makes a world of difference in flavor.
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Cool the cakes completely. Frosting a warm cake is a recipe for a melty, slippery mess. Be patient.
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Chill before slicing. If you have time, pop the frosted cake in the fridge for 30 minutes before cutting. Clean slices, every time.
Storage
This carrot cake keeps well in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving so the frosting softens.
You can also freeze unfrosted cake layers, wrapped tightly in plastic and foil, for up to 3 months.
The Bottom Line
This is the carrot cake recipe you’ll come back to again and again. It’s perfectly spiced, wonderfully moist, and topped with the kind of cream cheese frosting that makes you want to eat it with a spoon. Make it for a celebration. Make it for no reason at all. Just don’t lose the recipe.
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