CARROT CAKES
Layered cakes are perfect not only for special occasions but also just because. Why not try a couple of our favorites, including this Classic Tiramisu Layer Cake and this easy Vanilla Cake!
Homemade Carrot Cake
This is one of my favorite cakes, and I can’t wait to share it with you. A delicious carrot cake recipe, because carrot cake is just too good not to be shared with everyone, and this is the best carrot cake I have ever eaten.
This recipe was given to me 26 years ago, baked on a special occasion by my good friend’s mother. Naturally, I had to ask for the recipe, and I am so glad I did!
Why You’ll Love This Recipe
This carrot cake is incredibly moist, perfectly spiced, and topped with a rich cream cheese frosting that will have everyone asking for seconds. It’s an easy-to-follow recipe that yields a stunning and delicious result every time.
Kitchen Equipment You’ll Need
- Two 8 or 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Wooden spoon
- Grater
- Measuring cups and spoons
Ingredients
For the Cake
- 2 cups flour (250 grams)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar (400 grams)
- 1 1/4 cups vegetable oil (250 grams)
- 4 large eggs (room temperature)*
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- 1/2 cup pecans (63 grams)
- *remove from fridge 30-45 minutes before using.
For the Frosting
- 1/2 cup butter (softened)
- 5 ounces cream cheese (140 grams)
- 5 cups powdered sugar (600 grams)
- 1/2 teaspoon vanilla
- 1/4 cup half and half cream (60 grams)
Extras
- 1/2 cup chopped pecans (63 grams)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Grease and flour two 8 or 9-inch cake pans (20 or 23 cm).
- In a small bowl, combine all the dry ingredients excluding sugar, carrots, and pecans.
- In a large bowl, beat the oil and sugar together for 1 minute. Add the eggs and beat for another minute.
- Add the dry ingredient mixture and beat for another minute.
- Add the shredded carrots and 1/2 cup of the chopped nuts, if desired, and combine with a wooden spoon.
- Pour the batter into the prepared cake pans and bake in the preheated oven for approximately 30-35 minutes. Test for doneness with a toothpick; if a few crumbs stick to it or it is dry, the cake is done.
- Let the cake cool before removing it from the pans.
For the Frosting
- In a medium bowl, beat together butter and cream cheese on medium-high speed until creamy, approximately 1 minute.
- Lower the speed to medium and add powdered sugar, 1 cup at a time, beating well after each addition.
- Add salt, half and half, and vanilla, and beat until fluffy, about 3 minutes.
- Let the cake cool completely, then ice with the prepared frosting. Top with chopped pecans if desired. Enjoy.
Tips for Success
- Ensure the eggs are at room temperature for better mixing with the other ingredients.
- Grate the carrots freshly for the best texture and flavor.
- Do not overmix the batter once the flour is added to keep the cake tender.
Additional Tips and Variations
- For an extra flavor boost, add a teaspoon of vanilla extract to the cake batter.
- Swap pecans for walnuts if you prefer a different nutty flavor.
- Add a handful of raisins or shredded coconut for added texture.
Nutritional Highlights (Per Serving)
Calories: 480, Carbohydrates: 67g, Protein: 5g, Fat: 23g, Fiber: 2g, Sugar: 52g
Frequently Asked Questions (FAQ)
- Can I make this cake ahead of time? Yes, the cake can be made a day in advance. Store it in the refrigerator and frost it the day you plan to serve.
- Can I freeze carrot cake? Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to three months. Thaw completely before frosting.
- What if I don’t have half and half? You can substitute it with an equal amount of milk or cream.
There you have it! This carrot cake is a delightful treat that brings joy to any occasion. I invite you to try this recipe and share your experiences. I’m sure it will become one of your favorites too!
