Carrot Cake Recipe + Time: 1 hour 30 minutes
Short introduction
Carrot Cake is a moist and flavorful dessert that combines simple ingredients to create a delightful treat. This beloved cake is often topped with a creamy cream cheese frosting, making it a favorite for celebrations and casual gatherings alike. Its sweet, spiced flavor comes from the combination of carrots and warm spices, which not only adds to its taste but also brings a touch of nostalgia for many.
Why you’ll love it
- Delicious Taste: Carrot Cake has a unique flavor with its blend of spices and sweetness from the carrots. It’s a dessert that appeals to both kids and adults alike.
- Nutrient-Rich: Carrots add moisture and sweetness but also bring health benefits to the cake, including vitamins and fiber.
- Versatile Options: You can customize the recipe with various add-ins like nuts or raisins, so it can fit different tastes.
- Perfect for Any Occasion: Whether for birthdays, holidays, or just a family treat, Carrot Cake is always a welcome addition.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves (optional)
- ½ teaspoon fine sea salt
- 1 cup extra light olive oil or vegetable/canola oil
- 4 large eggs (room temperature)
- ¾ cup applesauce or drained crushed pineapple
- 3 cups (14 oz) finely grated carrots (about 6 medium carrots)
- 1 cup chopped pecans (plus more for garnish, optional)
- ¾ cup golden or regular raisins (optional)
- 16 oz cream cheese (softened)
- ½ cup (1 stick) unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Pinch of salt
Substitutions & key variations
- Oil: You can replace the extra light olive oil with melted coconut oil for a different flavor.
- Sweeteners: If you prefer, use honey or maple syrup instead of granulated sugar for a unique sweetness.
- Fruits: Swap the applesauce for mashed bananas or use finely chopped fresh pineapple instead.
- Nuts: If you don’t like pecans, walnuts or almonds can work just as well.
- Frosting: You can make a simple vanilla buttercream if you prefer a different frosting.
Step-by-step
Step 1: Preheat and Prepare
Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans with butter and line the bottoms with parchment paper. This ensures the cakes release easily after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt until combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk the oil, room temperature eggs, and applesauce until smooth and well-blended.
Step 4: Combine Wet and Dry Mixtures
Fold the wet mixture into the dry ingredients gently until combined. Make sure not to overmix, as this can make the cake tough.
Step 5: Add Carrots and Nuts
Stir in the grated carrots, chopped pecans, and raisins into the batter. These add-ins will enhance the flavor and texture of your cake.
Step 6: Bake
Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Insert a toothpick in the center; it should come out clean when the cakes are done.
Step 7: Cool and Frost
Allow the cakes to cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely. Once cooled, frost with the cream cheese frosting and garnish with extra chopped pecans if desired.
Success tips
- Temperature: Ensure your ingredients are at room temperature for the best mixing.
- Texture: Don’t overmix the batter; this keeps the cake light and fluffy.
- Common Mistakes: Avoid using too much flour or not enough moisture. Measure accurately for best results.
How to serve
Slice the Carrot Cake into squares or wedges and serve it on individual plates. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings.
Storage & reheating
Store leftover Carrot Cake in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then foil for up to three months. To reheat, allow it to thaw in the refrigerator overnight, then serve at room temperature or gently warm it in the microwave.
Frequently Asked Questions
Q: Can I make this cake gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum.
Q: How can I make the cake less sweet?
A: You can reduce the sugar amount slightly and add more grated carrots or applesauce for natural sweetness.
Q: Can I use whole carrots instead of grated?
A: No, whole carrots need to be grated to properly blend into the batter and provide moisture.
Q: Is there a dairy-free version of the frosting?
A: Yes! You can make a vegan cream cheese frosting using dairy-free cream cheese and plant-based butter.
Q: How long does this cake last?
A: When stored in the refrigerator, Carrot Cake can last about a week, or longer if frozen.
Nutrition notes / equivalents
Carrot Cake is a great source of vitamins from the carrots, fiber, and healthy fats, especially if using olive oil or nuts. Pairing it with fresh fruit can enhance the nutritional profile.
Conclusion + CTA
Carrot Cake is a wonderful dessert that brings warmth and happiness to any occasion. With its delightful combination of spices and textures, it’s sure to be a hit. Try making this recipe for your next gathering, and don’t forget to share your baking adventures with family and friends!
Links to related recipes
- Classic Chocolate Cake
- Banana Bread
- Zucchini Bread
- Apple Cinnamon Muffins
- Red Velvet Cake
Carrot Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves optional
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 cup extra light olive oil or vegetable/canola oil
- 4 large eggs room temperature
- ¾ cup applesauce or drained crushed pineapple
Add-ins
- 3 cups finely grated carrots about 6 medium carrots
- 1 cup chopped pecans plus more for garnish, optional
- ¾ cup golden or regular raisins optional
Frosting
- 16 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans with butter and line the bottoms with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt until combined.
Combine Wet Ingredients
- In another bowl, whisk the oil, room temperature eggs, and applesauce until smooth and well-blended.
Combine Wet and Dry Mixtures
- Fold the wet mixture into the dry ingredients gently until combined. Make sure not to overmix, as this can make the cake tough.
Add Carrots and Nuts
- Stir in the grated carrots, chopped pecans, and raisins into the batter.
Bake
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Insert a toothpick in the center; it should come out clean when the cakes are done.
Cool and Frost
- Allow the cakes to cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely. Once cooled, frost with the cream cheese frosting and garnish with extra chopped pecans if desired.