Description
A moist, spiced American dessert blending grated carrots, applesauce, and toasted nuts with a tangy homemade cream cheese frosting. Lightweight oil-free design with layered structure ensures stability and flavor balance.
Ingredients
2 cups all-purpose flour
1½ cups brown sugar (light or dark)
½ cup granulated sugar
1 cup vegetable or coconut oil
4 large eggs
¾ cup unsweetened smooth applesauce
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
2½ tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 cups grated carrots
1½ cups cream cheese (softened)
¼ cup (60g) butter (unsalted) or coconut oil
2 cups powdered sugar
1 tsp vanilla extract
1 cup toasted pecans or walnuts (for garnish)
Instructions
Preheat oven to 350°F (175°C)
Toast nuts on parchment-lined sheet at 300°F (6-8 minutes)
Line and grease three 9″ round cakes pans with parchment paper
In a large bowl mix sugars, oil, eggs, applesauce, and vanilla until smooth
In separate bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves
Gradually blend dry ingredients into wet mixture
Fold in grated carrots and half of toasted nuts
Divide batter evenly between prepared pans
Bake 30-35 minutes until toothpick comes out clean
Cool layers completely on wire racks
For frosting: Beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy
Stack cooled cakes with frosting between layers and top with reserved nuts
Notes
For best texture, grate carrots fresh and pat dry with paper towels.
Cooled excess frosting stores 2 days in sealed container.
Toppings: Consider adding candied citrus zest for bright contrast.
Halal option: Use dairy-free cream cheese and non-stick cooking spray with plant-based oil.
- Prep Time: 30
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 47g
- Fiber: 2.3g
- Protein: 5g
- Cholesterol: 140mg