Description

A dense, moist, and spice-laden carrot cake featuring a rich maple cream cheese frosting. This fall dessert is complex, tender, and perfect for autumn gatherings.

Ingredients

Scale

1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 cups fresh carrots, peeled and grated
1 cup walnuts, chopped (optional)
8 oz full-fat brick-style cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar, sifted
3 tablespoons real maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Dust with flour.
In a large bowl, whisk together vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined. Do not overmix.
Gently fold in grated carrots and chopped walnuts using a rubber spatula.
Divide batter evenly between prepared pans. Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat on low until combined, then high for 2-3 minutes until fluffy.
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add second layer and frost top and sides with remaining frosting.
Serve at room temperature. Store leftovers in the refrigerator.

Notes

Grate fresh carrots for best texture. Toast walnuts for extra flavor. Ensure cakes are completely cool before frosting to prevent melting. Use real maple syrup, not pancake syrup. Can be made gluten-free with a 1:1 flour blend.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40
Sodium: 350
Fat: 24
Saturated Fat: 12
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: autumn, fall, carrot cake, maple frosting, cream cheese frosting, dessert, baking, spices, walnuts