I love carrots. I don’t know if you would agree, but I especially love carrots when they’re sweet and surrounded by cake and smothered with cream cheese frosting and you can’t taste them.
I know I’ve mentioned this before, but I think that Sally at Sally’s Baking Addiction is amazing. If I’m looking for a recipe, she’s one of my go-to people because her recipes are always perfect. So, when I decided it was about that time to make carrot cake, I knew she’d have the best recipe and she did!
I don’t like pineapples in my carrot cake. I know that a lot of people do and it adds moisture, but I just want the good ol’ carrots and that’s it. Sally’s recipe is super moist without the pineapples, so I knew it was a winner before I even made it. And then I did make it and it exceeded “winner” status. This cake is amazing, you guys! Head on over to Sally’s website to thank her for coming up with such a fantastic recipe.
This recipe belongs to Sally’s Baking Addiction.
- 1 cup brown sugar, packed
- ¾ cup vegetable oil (or melted coconut oil)
- ¼ cup Greek yogurt (or regular plain yogurt)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 cups very finely grated carrots
- ¾ cup pecan pieces (I actually used Hemp Seeds)
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 2½ cups confectioners’ sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- ⅛ teaspoons salt, or as needed
- Preheat oven to 350F degrees. Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
- Set out the cream cheese for the frosting so it may soften as you make the cake batter.
- Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
- In a separate bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour into prepared springform pan.
- Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting.
- Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used ⅛ teaspoon to cut the sweetness.
PS: Sally used a spring form pan, which is super smart. I don’t have one so I used this pan. Has anyone tried it? What are your thoughts?