My Favorite Carrot Cake Recipe
This moist and flavorful pressure cooker carrot cake combines warm spices, crunchy nuts, and a creamy tangy cream cheese frosting for the perfect dessert that’s easy to make and always delicious.
Ingredients
Ingredients
- 2 cups chopped pecans or walnuts 1 cup for cake, 1 cup for garnish
- 1 ½ cups packed light or dark brown sugar
- ½ cup granulated sugar
- 1 cup vegetable oil or melted coconut oil
- 4 large eggs room temperature
- ¾ cup smooth unsweetened applesauce
- 2 ½ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- cinnamon to taste
- ginger to taste
- nutmeg to taste
- cloves to taste
- cream cheese for frosting
- butter for frosting
- confectioners’ sugar for frosting
- vanilla extract for frosting
- 1 cup chopped pecans or walnuts for garnish
- grated carrots adds moisture and sweetness
- additional salt pinch for frosting
Instructions
Instructions
- Preheat your oven to 350°F and grease and flour two 9-inch cake pans.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined.
- Crack in the eggs one at a time, beating well after each addition until smooth and creamy.
- Mix in the applesauce and vanilla extract to keep the batter moist and add extra flavor.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Slowly fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in 1 cup of chopped nuts for texture.
- Divide the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.
- Prepare the cream cheese frosting and spread it on the cooled cakes, then sprinkle with remaining chopped nuts.
Notes
Store leftovers wrapped tightly in plastic wrap or foil in the refrigerator to keep the cream cheese frosting fresh and the cake moist. For longer storage, freeze slices in airtight containers or freezer bags and thaw at room temperature before serving.