The Best Carrot Cake Recipe
Carrot cake has a special place in my heart. It was one of the first desserts I learned to bake, and I’ve been making it ever since. The perfect carrot cake has to be sweet, delicate, moist and beautiful, loaded with fluffy cream cheese frosting. The combination of grated carrots and pineapple creates a moist and flavorful cake that’s perfect for any occasion. I love how the natural sweetness of the pineapple complements the carrots, and the addition of cinnamon and vanilla gives it a warm and comforting flavor. One of the things that makes carrot cake so enjoyable is its adaptability. You can add chopped nuts, raisins, or shredded coconut to the batter for extra texture and flavor. And when it comes to frosting, a classic cream cheese frosting is always the best option. For me, carrot cake is not just a dessert, it’s a symbol of comfort and nostalgia. Baking a carrot cake always takes me back to happy moments spent in the kitchen with loved ones, sharing stories and creating memories. And every time I take a bite of a perfectly baked slice, it reminds me of the joy that comes from creating something delicious and sharing it with others.
Flour – You only need regular all-purpose flour. Baking soda – It’s a leavening agent and causes the cake batter to rise when baking. Salt – You need salt to bring out the flavors of everything else. Cinnamon – You can add other spices as well such as nutmeg or cloves. Sugar – I used only white granulated sugar, but you can sub some with brown sugar if you want. Eggs – You’ll need a couple large eggs to bind everything together and help the cake rise. Oil – I used vegetable oil, but any mild vegetable oil like canola will do. Coconut oil is a great substitution. Fruits and nuts – I loaded this cake up with walnuts, raisins and crushed pineapple. Don’t skip the pineapple, it gives the cake extra sweetness and moistness. You can also replace the walnuts with pecans. Use a food processor to easily chop them. Carrots – The most important ingredient. I find it easier to use a box grater to freshly grate my carrots, don’t buy the already shredded kind, shred your own carrots.
Butter – unsalted butter is what you’ll want to use. Powdered sugar – this is also known as icing sugar or confectioner’s sugar. Cream cheese – at room temperature. I always use Philadelphia cream cheese. Vanilla extract – just a bit to add a touch of vanilla in the icing.
Making carrot cake is a breeze with a simple recipe and everyday ingredients. Even if you’re new to baking, you can easily whip up a delicious cake with a moist and fluffy texture in just a few steps. To begin, you need to preheat your oven temperature to 350°F (175°C) to get it ready for the carrot cake! You’ll also need to prep your cake pans. I used two 8 inch cake pans which I lined with parchment paper circles. This will make it easier to take the cake out of the pans. In a medium size bow, you’ll want to start by combining all your dry ingredients; flour, baking soda, salt and cinnamon. Whisk them well. In another bowl, you’ll want to whisk together the sugar, with the eggs and vegetable oil, until well combined. Yes, sugar is part of the wet ingredients because it dissolves as you mix it in with the oil and eggs. Next, you’ll want to pour the egg mixture over the flour mixture. Now, use a rubber spatula to mix everything together. Do not over mix. Mix only until there’s no more visible flour in the batter. Now, you’ll want to add in all the goodies, so go ahead and stir in the carrots, walnuts, raisins and pineapple. Pour the batter in the prepared baking pans and bake for 30 to 35 minutes. The baking time for carrot cake can vary depending on the size and shape of the pan you’re using, as well as your oven’s temperature and altitude. While the cake is cooling, make the cream cheese frosting. In the bowl of your mixer, beat the cream cheese together with the butter, then add the vanilla extract and confectioners sugar, and continue beating until smooth. Refrigerate until ready to use. I usually double the recipe for the frosting just because I like extra on my cake, but it’s totally up to you. I usually like to start by cutting the dome part of the cake, so that we end up with 2 flat layers, this way you have a better looking cake. Next, take 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1½ cups, evenly over the cake layer. Add the other cake layer. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides. Then feel free to decorate your cake any which way you like. Don’t be shy when spreading the frosting over the cake, use up all that frosting. But then where would carrot cake be without that cream cheese frosting? Nowhere, I say, because I think it’s the frosting that makes the cake and the more frosting the better.
How Do I Know When My Cake Is Done Baking?
Use a toothpick and insert it all of the way through the carrot cake. Once it comes out clean, your cake is all done. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
Can I Make Carrot Cake Cupcakes From This Recipe?
Yes, of course. They will take a lot less time to bake, probably about 15 to 18 minutes. This recipe should make about 24 cupcakes. Make sure to let them cool completely before frosting them. You can also make Carrot Cake Muffins, using my recipe here.
Can I Use Pre-shredded Carrots?
Yes, pre-shredded carrots can be used in this recipe. However, freshly grated carrots tend to have a better texture and flavor than pre-shredded ones.
Can I Make This Carrot Cake Egg Free?
Yes, you can make an eggless carrot cake by using substitutes such as applesauce, mashed bananas, or flax eggs. Keep in mind that the texture and flavor may be slightly different from a traditional carrot cake recipe.
Storage
Keep the cake in a closed cake container in the fridge for up to 4 days. You can freeze carrot cake slices in airtight containers for several months. Wrapping carrot cake slices individually allows you to thaw slices one at a time, as needed.
What People Are Saying About This Carrot Cake
You don’t have to take my word for it, many readers have made this cake and love it! Check out what some people are saying:
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