This classic carrot cake is moist, fluffy and spiced to perfection. It's topped with a thick cream cheese frosting and toasted pecans. Perfect for spring!
2(8 oz) blocksoriginal cream cheeseroom temperature
Instructions
Preheat oven to 350 degrees. Line the bottoms of two 9-inch round baking pans with parchment paper, then spray or butter/flour the bottom and sides. Set aside.
In a medium size mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla and carrots, mix to combine. Add egg yolks one at a time, mixing well after each addition.
With mixing speed on low, carefully add dry ingredients along with the coconut, pecans and raisins (if desired). Mix until a few dry streaks remain.
In a medium bowl, beat egg whites until stiff. Using a spatula, fold into batter until no streaks remain. Pour into the prepared pans, dividing evenly between the two.
Place in the oven and bake for 30-35 minutes or until a cake tester (or toothpick) inserted into center of cake comes out with just a few little moist crumbs on it. Make sure not to over-bake the cake or you'll end up with a dry crumb. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1-2 minutes, then STOP! Chill for 30 minutes.
Frost cooled cake layers and garnish with additional toasted pecans, if desired. Chill for 30 minutes before serving.
Video
Notes
*I grated the carrots using the regular size holes on the grater.