Easy Carrot Cake

Ania

This Carrot Cake is so easy and delicious! It's got a super moist crumb and is full of carrots in every bite. The cake is topped with a simple 2 ingredient glaze and chopped pecans. It is so good!

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Ingredients

For the cake

2 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/8 tsp nutmeg optional
1/8 tsp cloves optional
1/8 tsp ginger optional
1/3 cup unsweetened applesauce*
1 cup light brown sugar
2/3 cups oil
2 cups carrots finely grated
3 eggs room temperature
1 tsp vanilla

For the topping

1 cup powdered sugar sifted
2-3 tbsp sour cream* room temperature
1/4 cup pecans chopped

Instructions

Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Grate the carrots using the fine side of your grater.
In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, cloves, ginger, and salt. Mix together and set aside.
2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 tsp baking powder, 2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ginger
In a large bowl, add brown sugar, eggs, and vanilla. Whisk this for 2-3 minutes until well combined.
1 cup light brown sugar, 3 eggs, 1 tsp vanilla
Whisk in the oil, and then the applesauce, and then the grated carrots.
1/3 cup unsweetened applesauce*, 2/3 cups oil, 2 cups carrots
Toss in the dry ingredients and using a spatula, mix until just combined and no dry streaks appear.
Transfer into the prepared pan and spread evenly. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean (mine took 35 minutes exactly).
Once the cake is cooled, make the glaze by mixing together sour cream and powdered sugar. Spread evenly on the cake and sprinkle chopped pecans.
1 cup powdered sugar, 2-3 tbsp sour cream*, 1/4 cup pecans
Allow to cool, slice, and enjoy!

Notes

*Applesauce - Replace with sour cream, yogurt, or buttermilk if you don't have any applesauce.

*Sour cream - not every sour cream is the same, some are more solid than others. I used a full-fat sour cream. Start with 1 tbsp into the sugar, whisk it together, and then add another until the desired consistency is reached. The thinner it is, the less solid the glaze will be after hardening.