Go Back
–+ servings
Brown Sugar Carrot Cake

Brown Sugar Carrot Cake

Carrot Cake made with brown sugar in the cake and the cream cheese frosting
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 16 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 24
Calories 565 kcal

Equipment

  • (3) 9-inch cake pans
  • parchment paper
  • 1 no. 10 round piping tip
  • 1 no. 66 leaf piping tip
  • 2 piping bags
  • mixer
  • 1 or 2 baking sheets for making decorations (optional)

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon cardamom
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 pinch nutmeg
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • ¾ cup vegetable oil
  • ¾ cup buttermilk, shaken
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened applesauce
  • (1) 8-ounce can crushed pineapple in juice, drained
  • 2 cups peeled and grated carrots
  • 1 cup shredded coconut (may use sweetened or unsweetened)
  • 1 cup toasted chopped pecans
Frosting
  • 4 tablespoons butter, unsalted
  • ½ cup brown sugar
  • ¼ cup buttermilk, shaken
  • ½ teaspoon baking soda
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 6 cups powdered sugar
  • ½ cup toasted chopped pecans
Carrot Decorations (optional)
  • ¾ cup white chocolate wafers (divided into 1/2 cup and 1/4 cup)
  • orange gel food coloring
  • green gel food coloring

Instructions
 

Cake
  • Grease the cake pans. Cut out and add a parchment round in the bottom of each. Grease the parchments and then dust all the pans with flour. Preheat the oven to 350 degrees F.
  • Mix the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg in a mixing bowl and set aside.
  • Whisk the eggs, sugars, oil, buttermilk, and vanilla until well mixed in a large bowl.
  • Stir in the flour mixture until almost mixed. Then, stir in the applesauce, pineapple, carrots, coconut, and pecans. Be careful not to overmix.
  • Divide the batter between the prepared pans. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean or with crumbs. Let the cake cool in the pans for 10 minutes. Then, insert a knife between the pan and the cake, running it around to loosen it from the sides. Turn the cake out onto a cooling rack. Peel the parchment paper from the bottom. Repeat for each cake layer.
Frosting
  • Place the butter, brown sugar, buttermilk, baking soda, and corn syrup in a small saucepan. Bring to a boil for 4 minutes. Remove from the heat and stir in the vanilla. Let cool completely.
  • Add the cream cheese and butter to a mixing bowl. Beat with a mixer until smooth and creamy. Add the vanilla and salt and beat until mixed well. Stop the mixer and add the powdered sugar. Place a towel over the mixer and mixing bowl to catch the sugar dust. Beat until thoroughly mixed. Add 3 tablespoons of the cooled butter sauce and beat.
  • Place the first cake layer on a cake plate. If there is butter mixture left over, spoon it on top of each layer. Add frosting to the top of the cake layer. Spread to cover the top. Add another layer and repeat until all the layers are stacked and have frosting on top of them. Then, coat the sides.
  • Use your palm to add chopped pecans to the bottom of the cake all the way around.
Carrot Decorations
  • Melt 1/2 cup of chocolate wafers in a microwaveable measuring cup or bowl with a handle. Heat on high for 30-second intervals, stirring between each interval. Stir until melted. Add drops of orange gel and stir. Place in a piping bag with a round tip.
  • Place a sheet of parchment paper on a baking sheet. Pipe (8) 1 1/2-inch carrots and (6) 2-inch ones onto the parchment paper by piping in a back-and-forth motion, wider at the top, and end in a point. Place the baking sheet in the refrigerator for 5 minutes to harden the chocolate.
  • Add the rest of the chocolate wafers to a clean microwave-safe cup with a handle. Heat on high for 30-second intervals, stirring between each interval. Add green gel coloring until you reach the desired color. Add the leaf tip and chocolate to a piping bag. Pipe two leaves on top of each carrot. Return the chocolate carrots to the refrigerator to harden.
  • Place 6 large carrots on the top of the cake in a round pattern. Add the small carrots to the sides of the cake.
  • Cover and store the cake in the refrigerator.

Nutrition

Calories: 565kcalCarbohydrates: 69gProtein: 5gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 65mgSodium: 281mgPotassium: 180mgFiber: 2gSugar: 58gVitamin A: 2325IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Keyword brown sugar carrot cake, carrot cake
Tried this recipe?Let us know how it was!