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carrot cake

A delicious homemade carrot cake with cream cheese frosting and toasted pecans, perfect for any celebration.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup sweetened condensed milk
  • 4 ounces cream cheese
  • 0.5 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 4 ounces unsweetened applesauce
  • 0.75 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 0.25 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup flour
  • 0.5 cup shredded carrots from about 2 medium carrots
  • 0.5 cup chopped pecans (optional)
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup chopped toasted pecans (optional)

Method
 

Preparation Steps
  1. Beat heavy whipping cream until stiff peaks form.
  2. Beat cream cheese until smooth, then mix in sweetened condensed milk and vanilla. Fold in whipped cream.
  3. Line an 8-inch round cake pan with plastic wrap, cover with the cream mixture, and freeze for at least 4 hours or overnight.
  4. Preheat oven to 350°F. Prepare cake batter by mixing eggs, oil, applesauce, vanilla, sugars, salt, baking powder, baking soda, and cinnamon. Add flour, shredded carrots, and optional pecans. Pour into pans and bake for 20-40 minutes until a toothpick inserted comes out clean. Cool completely.
  5. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Use for frosting.
  6. Torte the cake if using one pan, then layer with the frozen cream layer. Frost the outside with whipped cream, add optional pecans. Serve immediately or freeze for later.

Notes

This carrot cake combines moist spiced cake with a creamy cheese frosting, perfect for celebrations.