Carrot Cake Recipe

My Favorite Carrot Cake Recipe

With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.

Prep: 25min

Total: 3h30min

Yield: 10

Ingredients:

• 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
• 1 and 1/2 cups (300g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (260g) grated carrots (about 4 large)
• 16 ounces (450g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Instruction:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
6. First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Incredibly Moist and Easy Carrot Cake

This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Prep: 20min

Total: 1h5min

Yield: Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Serving Size: 1 slice (1 of 16)

Nutrition Facts: servingSize 1 slice (1 of 16), calories 535, Fat 33.4g, Saturated Fat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g

Ingredients:

• 2 cups (260 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295 ml) canola or other vegetable oil
• 1 cup (200 grams) granulated sugar
• 1 cup (190 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
• 1 cup (100 grams) coarsely chopped pecans
• 1/2 cup (65 grams) raisins
• 8 ounces (225 grams) cream cheese, at room temperature
• 1 ¼ cups (140 grams) powdered sugar
• 1/3 cup (80 ml) cold heavy whipping cream
• 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Instruction:

1. Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
2. Heat the oven to 350 degrees Fahrenheit (176C).
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.
8. Divide the cake batter between the prepared cake pans.
9. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
10. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
11. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
12. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
13. Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
14. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
15. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

EASY CARROT CAKE RECIPE with Cream Cheese Frosting

FAQ

How does Gordon Ramsay make carrot cake?

1. teaspoon baking soda.
2. teaspoons (10 grams) cinnamon. A pinch of salt.
3. cups (750 grams) finely grated carrots (around 1 lb./454 grams) For the icing: ¼ cup (50 ml) butter, room temperature.
4. cups (1 kg) icing sugar.

Why is butter not used in carrot cake?

Why is carrot cake healthy?

What’s the healthiest cake to eat?

• Sugar-Free Pineapple cake. There are those sad times when you see people cutting out pieces of the cake to throw away the areas with sugar. …
• Healthy Sticky cake. …
• Healthy Red Velvet cake. …
• Chocolate cake. …
• Eggless cake. …
• Strawberry cake. …
• Low fat cake. …
• Vanilla cake.