This homemade pecan carrot cake is a Southern classic, with toasted pecans, fresh carrots, and all the warm spices. The moist carrot cake is topped with a whipped cream cheese frosting to make each bite perfection.
It's already Easter! Can you believe it? I can't even believe winter is here, let alone springtime. Time continues to go by at warp speed, while I try to not let time pass me by. You know the line from Ferris Bueller...
Our friend's birthday request was this old fashioned carrot cake recipe, and with Easter coming up, I figured I should put it on the blog ASAP. This carrot cake recipe is the only one I make, and there's good reason for this.
Why This Cake Hits
- Uses fresh carrots -- This cake is paced full of fresh grated carrots.
- M-O-I-S-T -- This cake is super moist thanks to the grated carrots, oil, and unsweetened applesauce.
- Two words: Toasted pecans - This step is not to be missed. The toasted pecans keep their crunch thanks to just a few additional minutes in the oven. The pecans add both extra flavor and texture.
- Most delish whipped cream cheese frosting - There's nothing like a good old fashioned carrot cake recipe with a light and fluffy whipped cream cheese frosting.
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Apparently there's another Southern carrot cake swirling around the internet called Divorce Carrot Cake. A couple got divorced and the ex-husband still asks his ex-wife to make him this carrot cake on his birthday decades later because it's that good. The divorce carrot cake has coconut and pineapple in it. I think toasted pecans are far superior IMHO.
If you love this cake, you should definitely check out my Banana Chocolate Chip Cake to use up those over-ripe bananas, Chocolate Chip Celebration Cake for when you need some joy ASAP, or this Classic Vanilla Nothing Bundt Cake Copycat.
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Ingredients You'll Need to Make a Pecan Carrot Cake
While there is a long-ish list of ingredients you'll need, don't panic. So much of it are the warming spices that give it that delicious spice taste. Here's what you'll need:
- chopped pecans - You'll toast hese pecans so the nuttiness and crunch really come out.
- light or dark brown sugar
- granulated sugar
- vegetable oil or canola oil - You could also use coconut oil.
- eggs
- unsweetened applesauce
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- carrots - You'll need about 4 large carrots to make this cake.
For the cream cheese frosting, you'll need:
- cream cheese - Get the full fat cream cheese that comes in a brick.
- unsalted butter
- confectioners’ sugar - AKA powdered sugar.
- pure vanilla extract
- salt
See the recipe card below for the full recipe, including quantities of the ingredients and directions.
What Can You Add to a Carrot Cake?
Although I don't think this carrot cake needs anything added, many people like these additions:
- Pineapple - Just be careful on this one because pineapple pieces will add a considerable amount of moisture to your cake. You'll have to take out some of the applesauce to compensate.
- Coconut Flakes - I'd recommend unsweetened coconut flakes, as the cake and frosting are sweet enough.
- Dried Fruit - You could add dried cranberries, raisins, or dried cherries to your cake for added sweetness and tartness.
Storage
Store cake in an airtight container at room temperature. The cake will stay fresh for 2-3 days.
Other Cakes & Cheesecakes
Try these other cakes and cheesecakes you'll surely enjoy!
Homemade Pecan Carrot Cake
Ingredients
For the cake:
- 1 ½ cups chopped pecans 1 cup for cake, ½ cup for decorating the top of cake
- 1 ½ cups light or dark brown sugar packed
- ½ cup granulated sugar
- 1 cup vegetable oil or canola oil
- 4 large eggs
- ¾ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups carrots grated from about 4 large carrots
For the cream cheese frosting:
- 16 ounces full-fat brick cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 4 cups confectioners’ sugar
- 1 ½ teaspoons pure vanilla extract
- pinch salt to taste
Instructions
- Make the cake: Preheat oven to 300°F. Line a large baking sheet with parchment paper. Spread the chopped pecans on the baking sheet and toast for 7-8 minutes, tossing halfway through. Remove from the oven and allow to cool while making the batter.
- Turn the oven up to 350°F. Grease two 9-inch cake pans and line with parchment paper. Set aside.
- In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together. In another medium-sized bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and fold the ingredients together until just combined. Gently fold in the carrots and 1 cup of the toasted pecans.
- Pour the batter evenly amongst the two cake pans. Bake for 30-35 minutes until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before flipping them over onto a wire rack to cool completely.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together for 2 minutes. Slowly add the confectioners’ sugar, vanilla extract, and a pinch of salt. Crank up speed to high and beat for 3-4 more minutes until light and fluffy. If the frosting is too thick, add a bit of milk. If it's too thin, add extra confectioners' sugar.
- Assemble and frost: Level the first cake using a serrated knife so the top if flat. Add about ⅓ cup of cream cheese to the top, spreading it evenly across the surface. Add the second layer on top of the first, this time coating the sides and top with frosting. Sprinkle the top with the remaining pecans. Enjoy!
Notes
Nutrition
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