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Naked Carrot Cake

Naked Carrot Cake with Pecan Cream Cheese Icing - this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.
Servings 8 -10 servings
Author Dorothy Kern

Ingredients

For the Cake:

  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups all purpose flour
  • 4 large eggs
  • 1 1/2 cups vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 cups shredded carrots from about 4-6 carrots

For the Frosting:

  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped pecans
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Instructions

  • Preheat oven to 350°F. Grease and flour two 8” round cake pans (or use floured nonstick cooking spray). Place a strip of parchment in the bottom of the pan that goes up the sides for easy removal.
  • Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
  • Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined, then stir in carrots.
  • Divide batter between the two pans. Bake for 40-45 minutes or until a toothpick comes out clean in the center. (Note: after about 30 minutes my cakes were browning a lot on top, so I reduced the oven temperature to 325°F. If you notice your cakes browning fast, you can lower the temperature as early as 20 minutes, and this may affect baking time a little. The cakes do get quite brown because of the brown sugar and spices, but the pans you use and your oven can cause it too.)
  • Let the cakes completely cool before removing from the pan and frosting.
  • To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth, then stir in pecans.
  • To frost the cake: I made four layers by “torting” the cake. To torte each layer, place a ring of toothpicks around the middle at equal intervals, then slice the cake in half using the toothpicks as a guide. Layer cake on cake plate with the frosting, adding pecan halves on top for garnish. You can frost the sides if you want, or leave it naked as I have.
  • Store loosely covered in the refrigerator for up to 3 days.