This carrot cake recipe is among my favorite. I suspect that no person does not like carrot cake! It’s a moist, slightly seasoned bun filled with freshly grated carrots and topped with a layer of sweet cream cheese and toasted pecans. They’re easy to prepare, versatile, and delicious. This recipe is one of our most popular! Just read the article to get to know the carrot cake recipe. I am sure you will love it more and more because it is the best homemade carrot cake that is guaranteed to please you and your guests at any get-together.
How to make carrot cake from scratch?
This carrot cake is quick, easy to make, and delicious. It wasn’t until recently that we realized how much we adore cakes made of carrots. It was not something that either of us grew up with. We honestly fell in love with this easy recipe. This cake can be made easily and without the need for expensive equipment. It’s not only the best-tasting cake we’ve created however, it’s also easy to prepare.
Making the Cake Batter
The procedure to make this recipe for carrots couldn’t be any simpler! If you have two bowls and can stir the ingredients together, you can make this cake!
So, all you need to do is to mix all ingredients. Here’s how I make it:
Make sure to dry the ingredient in one bowl and the wet ingredients in a different bowl: I like mixing dry ingredients in a bowl until they are well mixed. After that, whisk all the wet ingredients in a separate bowl.
Fold the dry and wet ingredients together: Then I switch to a rubber spatula or a tablespoon and fold the two ingredients–wet and dry ingredients–together, so I don’t see any big streaks of flour. (We apply the same process for creating Cinnamon Coffee Cake easy upside down pineapple Cake as well as Buttermilk Raspberry Cake. Both recipes are delicious! )
Include the nuts, carrots, and raisins: Once I’m done with the dough add the chopped carrots and, if I’m using them, I add the raisins and nuts.
We include 3 cups of carrots that have been shredded into this cake!
Baking the Cake
When you are ready to bake carrot cake, you can divide the cake mix into two greased and floured cake pans, and bake until completed. Bake layers of cake within the oven, for 35 to 40 minutes (it is deliciously fragrant). After baking, let the cake layers cool, then cover them with the frosting you prefer.
Frosting the Cake
I’m a fan of the extra cream cheese frosting. It’s smooth and creamy and doesn’t stick like some frosting.
The garnish is similar to the one we used to decorate our Guinness chocolate cakes. It’s made of just three ingredients:
If you’re not a fan of decorations or do not have the ingredients on your table, you can bake the cake with no frosting. Or sift a little icing sugar on top. When Adam and I tested this recipe, we skipped the frosting the first time around and fell in love with the cake.
Carrot Cake Ingredients
For the cake:
2 cups chopped pecans (1 cup for cake batter, 1 cup for garnish)
1 & ½ cups packed light or dark brown sugar
½ cup granulated sugar
1 cup vegetable oil, canola oil, or melted coconut oil
4 large eggs
¾ cup unsweetened applesauce
1 tsp vanilla extract
2 & ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 & ½ tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
2 cups grated carrots (about 4 large)
For the cream cheese frosting:
16 oz full-fat cream cheese, softened
½ cup unsalted butter softened
4 & ½ cups confectioner’s sugar
1 tbsp heavy cream or milk
1 & ½ tsp vanilla extract
Pinch of salt
All you have to do is preheat the oven to 300 degrees and put a piece of parchment that is placed on an enormous baking sheet.
The chopped walnuts are spread evenly and bake for about 7-8 minutes. Then, let them cool.
Set the temperature of the oven to 350 degrees, and grease 3 9-inch cake pans. cover the pan’s bottom with butter paper
Take a large bowl and mix together the flour, baking powder baking soda, salt ginger, cinnamon as well as cloves, nutmeg, and cloves. set aside
A medium-sized bowl mix in brown sugar, sugar granulated eggs, oil, applesauce, and vanilla until they are all mixed. Continue to whisk until there aren’t any chunks of brown sugar left.
Put the wet ingredients in the dry ingredients. Use spoons or wooden spoons to mix them. There should be a tiny amount of flour visible.
Fold 1 cup of pecans that have been toasted and carrots shredded until they are combined.
The cake mix is to be evenly spread over the cake pans and baked in the oven preheated for 20 to 24 minutes or until the toothpick comes out clean when it is inserted into the center.
Take the cake pans out of the oven and set them on a rack of wire until they are completely cool prior to decorating.
Create the garnish by mixing butter and cream cheese into a big bowl with the hand mixer. Mix at medium-high speed for 2 minutes or so until the mixture is smooth.
Slowly add cream, sugar, vanilla, milk, and salt to the desserts. Then beat for another 30 seconds on low speed and 3 minutes on high speed until completely smooth (if the decoration is too thick, add a little more milk, if it’s too thin, add more sugar)
Place one layer on a plate or cake stand and cover the top of the layer evenly with the icing to assemble the cake.
Continue with the following two layers adding frosting in between.
Cover the entire outside with frost. Garnish with remaining toasted pecans and refrigerate for 15-20 minutes before serving.
Preheat the oven to 350°F (176°C). Then, grease two round 9-inch trays and line the bottom of the tray with parchment, and then grease the sides of the parchment paper. Or grease the bottom and sides of both pots with flour.
In a large bowl mix together baking soda, flour as well as salt, and cinnamon until thoroughly blended.
Separately in a bowl combine the sugars, sugars, and vanilla. Beat the eggs one at a time, until well-mixed.
Use a large spatula made of rubber. Scrape the sides and bottom of the bowl, then add dry ingredients into 3 parts, stirring gently until the mixture is smooth. Then add carrots, nuts, and raisins.
Bake until the cake layers are soft to the touch. The cake is ready when a toothpick is placed into the middle of the cake, it emerges clean, it takes 35-45 minutes.
The cakes should cool in the pans in 15 mins. Then switch off the cooling racks, peel off the parchment paper, and allow to the cakes cool to room temperature. (If you notice that the cake layer is stuck in its bottom, turn the cake pan upside-down to let gravity perform the job.)
Within a bowl beat cream cheese using an electric hand mixer at medium speed until smooth around 1 minute.
Mix in powdered sugar 1/4 cup at a time until it becomes fluffy. Add the cream and beat at medium speed for about 1 minute. Then cover the cake with the cooler until it is ready to freeze the cake.
The cake layer should be placed on top after the cake layers are completely cool. Then decoratively roll the top of the cake with the rest of the icing, leaving the sides not frosted—spread nuts on top.
What Our Readers Are Saying?
If you don’t suppose that our recipe helps you bake the best homemade carrot cake, take a look at what our readers have to say about the recipe! Further reviews are in the commentary section below.”
« Thank you for participating in this recipe, veritably easy to follow, the perfect first pass came a hit with the family, and now it’s a regular request from my kids.”
“This carrot cake was amazing!!! In fact, I made it for my husband’s birthday, and he said it would win a Paul Hollywood handshake (from The Great British Bake-off)” – Yuna.
“This is really great recipe for carrot cake !!!!” And it’s so hard to find one that isn’t dry – it’s moist and works perfectly every time, and we make it a lot because it’s definitely our favorite!!!” – Judy.
Since posting this recipe, we’ve had a few frequently asked questions. Here are the most common:
Frequently Asked Questions
Is it possible to make carrot cake cupcakes using this recipe? Yes, sure (and if you read through the comments, many of our readers have done exactly that). To make the cupcakes in place of the cake, we recommend baking for 14 to 18 minutes (or until a tester inserted in the middle of the cake comes out clean). Then let it cool for a few minutes on the cupcake tray before transferring it to the cooling rack. The recipe should make about 24 cupcakes. This question has been asked of us many times since we added the carrot cake recipe to the blog.
Is it possible to make one large single-layer cake? Yes, but the baking time will change. You need a bundt cake, a 10-cup or 12-cup Bundt pan should be fine. You will likely need to increase the baking time by about 30% in the 10-cup pan and somewhat less in the 12-cup pan. The batter will also fit a 9-inch by 13-inch skillet, but you may need to leave a little more batter, so it doesn’t overflow. (I would also bake the cake on a sheet pan, in case some of the batters comes over the sides.)
Is it possible to add pineapple to the carrot cake?
Yes sure. It will add more moisture to the cake, so use fresh pineapple, or if you are using canned, drain it first before adding it to the cake. We do not recommend adding more than one cup.
What makes this recipe So good?
This is not a cake mix out of the box. This homemade carrot cake recipe is packed with unbeatable flavor, texture, and moisture. I’m a huge fan of this easy carrot cake that still has all the fixings that make it so positive! Here is what I consider non-negotiable for the best cake ever:
Freshly Grated Carrots: If there is one takeaway from this carrot cake recipe, grating your own carrots is what gives this cake its fresh texture and flavor! Grated carrots are often thicker and can become crunchy even after baking. In addition, there is a possibility that they are covered with preservatives. no thanks!
Texture and flavor: The addition of crushed pineapple, shredded sweet coconut, ground walnuts, and fresh raisins takes this carrot cake to a whole other level in terms of depth of flavor and rich, moist texture. Each ingredient brings something special to this recipe for the best version of this delicious, juicy, and delicious carrot cake you will ever taste!
Little Details: The little things, like using half a brown/half granulated sugar, adding cinnamon, and an extra tablespoon of vanilla, all come with a big impact on the perfect moist and fluffy cake.
Absolute Cream Cheese Frosting: The perfect cream cheese frosting is truly the icing on the cake for any carrot cake recipe. It’s the one detail I’ll never give up! This recipe includes a refreshing, delicious, and classic cream cheese frosting that is insanely thin, completely spreadable or spreadable, and really can’t be beaten.
How to make cream cheese frosting?
In case you decide to turn it into a layer of cake, you will need to increase the amount of frosting by about 50% to account for the filling, plus a large layer of frosting on top! You may need to double the garnish recipe if you plan to make extra swirls or garnishes.
Mix the cream cheese and butter: First, in a mixing bowl, you will need to mix the cream cheese and butter together until they are completely combined. You can use a whisk or spoon to do this, but it’s always easier with the stand mixer!
Add sugar and beat until smooth: slowly add powdered sugar; If you’re using a stand mixer, do it on the low setting. Once the powdered sugar is incorporated, change the speed to medium and whisk for a smooth, creamy frosting, scraping the sides of the bowl as necessary.
Once you have the garnishing and the cake is cool, spread a healthy layer of the garnish over the carrot cake, and then your feet!recip
How to store carrot cake?
For longer storage and fresh cream cheese frosting, keep frozen carrot cake covered in the refrigerator for up to 5 days. This cake will keep well on the counter at room temperature, albeit for a shorter period, about 2-3 days. Store the cake using a cake stand or an airtight container to keep everything protected!
Is it Possible To Freeze Extras?
Carrot cake is surprisingly easy to freeze after baking and even after decorating! For best results, let the cake cool in the refrigerator for a few hours to allow the icing to set. Next, cover the entire cake well with a double layer of plastic wrap, plus a layer of aluminum foil to help with freezer burn. Store the entire cake in an airtight, freezer-safe container for up to 2-3 months.
Incredibly Moist and Easy Carrot Cake
TOTAL 1hr 5mins
This recipe is the best carrot cake recipe I have ever used. For carrots, we prefer to grate the best carrot pieces that dissolve in the cake batter, but you can also use a food processor. It makes quick work of grating the carrots, but the pieces will be a bit larger. Some grocery stores sell bags of shredded carrots, too.
This recipe is forgiving. Also, you can make this with or without nuts and raisins. We love using both granulated and brown sugar in this, but using one or the other is an option.
** The cream frosting recipe referenced below is for soft frosting and is not ideal for decorating an entire cake. It’s more consistent with whipped cream rather than traditional cheese frosting.
Make 1 (9 inches) double-layer cake (16 thin slices) or 22 to 24 cupcakes
you will need
To make carrot cake
2 cups (250 grams) all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 1/2 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar
1 teaspoon vanilla
4 large eggs
3 cups (300 grams) peeled, grated carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
For freezing cream
225g cream cheese, at room temperature
1 1/2 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
½ cup (50 grams) coarsely chopped pecans to decorate the cake
Is it Possible to Freeze carrot cake with cream cheese frosting?
This classic carrot cake is easy to bake and warm with cream cheese frosting. Adding pecans to the garnish and cake makes this carrot cake recipe delicious!
Yesterday, my friend came over to spend some time in my kitchen. It was her husband’s birthday, and she wanted to surprise him with his favorite cake of all – carrot cake.
It’s been years since I’ve been baking carrot cake, and I’ve almost forgotten how much I like it. I hadn’t originally planned on making a carrot cake for our family either, but it looked so good that I went with it!
We mixed two batches of batter and doubled the amount of garnish until we had enough for both cakes.
Can You Substitute Walnuts For Pecans?
If desired, you can replace the walnuts with walnuts. Or you can feel free to skip the nuts if you want a nut-free carrot cake. There are no other changes to the recipe are needed.
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