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Vertical close-up of a multi-layered carrot cake with cream cheese frosting on a white serving platter. Two slices are cut and laid on their sides, showcasing the moist layers, frosting, and nut topping, with a soft-focus background.
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Carrot Cake with Cream Cheese Frosting

Try this unique carrot cake recipe! It features no granulated sugar, fresh carrots, and a luscious cream cheese icing for the perfect balance of sweet and spice.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 10 slices

Equipment

  • 9x13 baking pan
  • Non stick spray
  • Parchment paper
  • Large cutting board
  • Serrated knife
  • Stand Up Mixer
  • Silicone Scraper/Spoon
  • Measuring Cups and Spoons
  • Hand Mixer
  • Medium Size Bowl
  • sifter
  • wire cooling rack

Ingredients

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 cups grated carrots about 4 medium carrots
  • ½ cup liquid coconut oil
  • 4 large eggs
  • 1 cup unsweetened applesauce
  • ⅔ cup buttermilk
  • 3 teaspoons vanilla extract divided
  • ⅔ cup shredded coconut
  • 1 cup chopped pecans
  • 2 packages cream cheese softened
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • Additional chopped pecans for finishing

Instructions

  • Preheat the oven to 350 degrees. Prepare a 9x 13 pan by spraying with non-stick spray, line with parchment paper for easy removal of the cake.
  • In a medium size bowl, sift the flour, baking soda, powder, pumpkin pie spice and salt together. Set aside.
  • In a large bowl of a stand up mixer, mix together the shredded carrots, coconut oil, eggs, applesauce, buttermilk and 2 teaspoons of the vanilla extract. Add the flour mixture and mix to combine. Fold in the shredded coconut and the chopped pecans.
  • Spread evenly into the prepared pan. Bake for about 40-45 or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool on a wire cooling rack (in the pan) for about 30 minutes.
  • While the cake is cooling, mix up the cream cheese icing by adding the softened cream cheese and heavy cream to a medium size bowl.
  • Using a hand mixer, mix until fully combined. Add in the vanilla extract and the powdered sugar. Mix until fluffy and smooth. (Do not overmix)
  • Remove cooled cake from the pan and place on a large cutting board. Divide the cake into thirds and cut evenly using a large serrated knife.
  • Place one third of the cake on a serving plate and spread cream cheese icing. Repeat with remaining layers and spread the remaining cream cheese icing on the top layer and around the sides, if desired. Garnish with additional chopped pecans if desired.

Notes

  • Take the time to grate fresh carrots as the prepackaged grated carrots in the store are often dried out and lack flavor.
  • This cake can be left in the original baking pan and served in cut squares without creating a layered cake.
  • I found that chilling the cake after it was iced made it easier to slice.
Storage
  • Wrap cake well in plastic wrap and store in the refrigerator for up to a week.
  • For longer storage you can wrap well with plastic wrap and store in an airtight, freezer safe container for up to 3 months. Thaw before eating.