Amish Carrot Cake Recipe
The secret to a super Amish carrot cake recipe lies in the careful balance of ingredients and technique. Grated carrots provide natural sweetness and moisture, while applesauce adds softness without heaviness.Using both brown and granulated sugar creates depth of flavor and gentle caramel notes. Warm spices like cinnamon, nutmeg, and cloves highlight the earthy flavors without overwhelming them.
Equipment
- 9×13 inch baking pan,
- Mixing bowls
- Whisk
- Rubber spatula
- Grater
- Measuring cups and spoons
- Sifter (for powdered sugar)
- Cooling rack
Ingredients
For the Cake
- 2 cups grated carrots
- 2 cups chopped pecans
- 1 cup vegetable oil or melted coconut oil
- 1 1/2 cups packed light or dark brown sugar
- 1/2 cup granulated sugar
- 4 large eggs room temperature
- 3/4 cup smooth unsweetened applesauce
- 1 1/2 teaspoons ground cinnamon
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Icing
- 2 –3 tablespoons milk or heavy cream
- 1 cup sifted confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Warm the oven and ready the pan.
- Set the heat to 350°F (175°C). Give a 9×13-inch pan a thin coat of oil or lay in parchment so the cake lifts out easily. Make sure the pan is fully covered so the batter does not cling to the corners.
Blend the liquid ingredients and sugars.
- Place the oil, brown sugar, white sugar, eggs, applesauce, and vanilla in a roomy bowl. Use a whisk to bring them together until the texture turns glossy and even. The mixture should feel smooth, with no streaks of unmixed sugar.
Prepare the dry mixture.
- Set out another bowl and add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir until the spices spread through the flour and the color turns uniform. This step helps the spices disperse so their flavor shows up in every area.
Form the batter.
- Empty the dry mixture into the bowl of liquids. Use a spatula to draw the ingredients together slowly. Move the spatula around the edges and fold toward the center until the flour disappears. Stop mixing as soon as the batter looks even so the cake stays tender.
Add the carrots and pecans.
- Scatter the grated carrots and chopped pecans into the bowl. Fold them in until they appear throughout the mixture. The carrots add moisture, while the pecans bring a gentle crunch.
Bake the layer.
- Pour the batter into the waiting pan. Smooth the top so the cake rises evenly. Slide the pan into the warm oven and bake for 40–45 minutes. Check the center with a toothpick; when it comes out clean, the cake is done. The surface should spring back lightly when touched.
Cool and prepare the icing.
- Place the pan on a rack and allow the cake to rest for about 30 minutes. During that time, stir confectioners’ sugar, milk or cream, and vanilla in a small bowl. Keep stirring until the mixture flows in a steady ribbon from the spoon.
Finish and serve.
- Spread or drizzle the icing over the cooled layer. Give it a short time to settle and firm up. Slice once the surface sets. Add a few extra pecans on top if you want a bit more texture.
Notes
Notes: This Amish carrot cake recipe stays incredibly moist thanks to the applesauce, carrots, and oil. Pecans can be lightly toasted beforehand for extra flavor. For a thicker frosting, reduce the milk; for a glaze-like finish, add a little more.