Carrot cake is a total classic. First appearing in a recipe from 1590, the combination of flour, sugar, butter and carrots has been bringing us joy for centuries.
Modern carrot cake has many versions and this recipe was handed down to me from my grandma Judy. Of course, I am quite partial to it. The addition of oil and apple sauce makes it dense, but moist and the combination of brown and granulated sugar adds layers of sweetness that compliments the earthy carrots and walnuts.
There are no raisins or pineapple in this carrot cake and that is just how I like it. Loads of carrots, finely chopped walnuts and lots of cream cheese frosting… aka the perfect carrot cake.
Let’s get started…
Begin by gathering 1 cup of vegetable oil, 1 1/3 cups of brown sugar, 2/3 cup of granulated sugar, 2/3 cup of unsweetened apple sauce, 4 large eggs, 2 teaspoons of vanilla extract, 2 1/3 cups of all purpose flour, 2 teaspoons of baking powder, 1 teaspoons of baking soda, 3/4 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, 2 cups of fresh finely grated carrots and 1 cup of finely chopped walnuts.
The only thing that I have altered in this much loved family recipe is the addition of these spices. The original recipe calls for 2 heaping teaspoons of ground cinnamon, but I really enjoy what the ginger, nutmeg and cloves add to the flavors of this cake and I think you will too.
To start the cake batter, combine the oil, brown sugar, granulated sugar, apple sauce, eggs and vanilla in a large bowl and whisk until smooth.
Add the flour, baking powder, baking soda, salt and spices and mix until mostly combined. We still have to add the carrots and walnuts, so don’t worry about mixing the batter fully at this point.
Now, add the grated carrots and chopped walnuts. I understand that the thought of hand grating 2 cups of carrots may seems daunting, but freshly grated carrots bring so much more flavor than pre-shredded carrots will… trust me, it is worth the mini workout.
Fold the carrots and walnuts into the cake batter and we are ready to bake this cake.
This carrot cake can be baked in many different forms. You can bake it in a 10 inch bundt or tube style pan, you can divide it between two 9 inch or three 8 inch round or square cake pans, two 9″x5″ loaf pans or divide it between two 12 cupcake tin pans.
You can also bake it in a 12″ cast iron skillet like I am doing today.
Whichever vessel you choose to bake it in, prepare the pans by greasing the interior with softened butter or a good non-stick baking spray and line the base with parchment paper.
Bake in a 350 degree oven until the middle of the cake feels set and a toothpick will come out of the middle clean. Here are your basic baking time guidelines, but keep in mind that every oven is different, so I always recommend checking the cake often during the last few minutes to avoid over baking…
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- 16-18 minutes for standard cupcakes
- 22-26 minutes for 8 inch cake pans
- 30-32 minutes for 9 inch pans
- 55-60 minutes for a 10 inch bundt, tube pan or 12″ cast iron skillet
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Once the cake baked, transfer it to a cooling rack and allow it cool fully before frosting.
Speaking of frosting… if you want to smother your carrot cake with a rich cream cheese frosting (and of course you do) then you should definitely check out my cream cheese frosting recipe here.
While your carrot cake is cooling, make some cream cheese frosting and prepare whatever else you’d like to dress your cake up with.
This carrot cake is fantastic. It is dense, as I believe a carrot cake should be, but moist and full of wonderful textures. The carrots soften during baking, but still offer some texture and the walnuts vary from completely softened into the cake to still quite crunchy, depending on how finely you chopped them.
This carrot cake has been enjoyed for generations thanks to my grandma Judy and her magical kitchen abilities and the addition of the warm spices makes it the ultimate carrot cake in my most humble of opinions… after one taste, I know you will think so too.
Spiced Carrot Cake
Ingredients
- 1 cup of a neutral oil (I use olive oil)
- 1 1/3 cups of brown sugar, packed
- 2/3 cup of granulated sugar
- 2/3 cup of unsweetened apple sauce
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2 1/3 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 2 cups of fresh finely grated carrots
- 1 cup of walnuts, finely chopped
- cream cheese frosting (optional)
Instructions
- Preheat your oven to 350 degrees
- Prepare your pan/pans by greasing the interior with softened butter or non stick spray and lining the bottom with parchment paper and set aside
- In a large bowl, combine 1 cup of vegetable oil, 1 1/3 cups of brown sugar, 2/3 cup of granulated sugar, 2/3 cup of unsweetened apple sauce, 4 large eggs and 2 teaspoons of vanilla extract until smooth
- In a separate bowl, whisk 2 1/3 cups of all purpose flour, 2 teaspoons of baking powder, 1 teaspoons of baking soda, 3/4 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves until fully incorporated
- Add the dry ingredients to the wet ingredients and mix until just combined
- Fold the grated carrots and finely chopped nuts into the batter
- Transfer the batter into the pan/pans
- Bake in a 350 degree oven and bake until a toothpick will come out of the center of the cake clean (approximately 22 minutes for three 8 inch pans, 30 minutes for two 9 inch pans or 55 minutes for a 10 inch bundt or tube pan)
- Transfer the fully baked cake/cakes onto a cooling rack and allow them to cool in the pans until they come to room temperature
- Frost generously with cream cheese frosting
- Store in an airtight container at room temperature or the refrigerator
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