best carrot cake

Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.

Super Moist Carrot Cake with Cream Cheese Frosting

all-purpose flour

whole wheat flour

sugar

coconut

tsp baking soda

salt

cinnamon

canola oil

eggs

vanilla

carrots (peeled)

pineapple

walnuts

oz 1/3 fat Philadelphia Cream Cheese

tsp vanilla extract

Preheat oven to 350°.

In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well.

Add grated carrots and pineapple; mix well.

Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8" x 3" cake pan coated with cooking spray.

Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.

Garnish with remaining chopped walnuts.

This recipe for The Best Carrot Cake is wonderfully moist, tender and easy to make. It's covered in a homemade cream cheese frosting for the perfect, classic cake.

The Best Carrot Cake Recipe

carrots

(325 grams) all purpose flour

tsp baking powder

tsp salt

tsp ginger

tsp nutmeg

cloves

(112 grams) unsalted butter, room temperature

(120 milliliters) vegetable oil

(225 grams) packed light brown sugar

(104 grams) granulated white sugar

oz (341 grams) crushed pineapple, drained, optional

(91 grams) sweetened coconut flakes, optional

(80 grams) chopped toasted pecans or walnuts, optional

(75 grams) raisins, optional

oz (452 grams) cream cheese, room temperature

(172 grams) butter, room temperature

(1150 grams) powdered sugar

(165 grams) chopped pecans

Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.

Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.

Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.

Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.

Add the eggs one at a time, mixing until mostly combined after each, then add the egg white. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Add the carrot puree (it can be warm or cold) and mix until well combined.

Add the remaining dry ingredients and mix until combined. Do not over mix the batter.

Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.

Divide the batter evenly between the cakes pans and bake for 29-32 minutes, or until a toothpick comes out clean.

Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and mix until well combined.

Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Place the first cake on a serving plate or a cardboard cake round.

Spread about 1 cup of frosting evenly on top of the cake.

Add the second layer of cake and another cup of frosting.

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.

Use a 9 inch offset spatula to create the spiral pattern on top of the cake. Place the tip of spatula in the center of the cake and slowly turn the cake in circles, dragging the spatula through the frosting and moving outwards with each completed turn until you reach the outer edge of the cake.

Press the pecans into the sides of the cake.

Use the remaining frosting to pipe shells around the outer edge of the cake. I used Ateco tip 847.

Refrigerate cake until ready to serve. Set cake out for about 2 hours before serving. Store cake in an air tight container. Cake is best if eaten within 3-4 days.

I made this recipe and it is very moist and full of flavor.  The carrot puree is definitely a game changer!

Best carrot cake I've ever had! Perfect in every way! Definitely worth the time. Very easy. The sweetness to cream cheese ratio is perfect. A keeper..rave reviews from all. Thanks!

https://www.youtube.com/watch?v=MK0lqfA5rPY

This Carrot Cake recipe is wonderfully moist, tender and easy to make! It’s covered in cream cheese frosting for a perfect, classic cake! Plus, there are so many ways to make this carrot cake your own! It’s seriously the best carrot cake recipe.

Recipe: https://www.lifeloveandsugar.com/best-carrot-cake-recipe/

Best Moist Carrot Cake Recipe

This easy Carrot Cake Roll with cream cheese filling is moist, perfectly spiced, and my go-to spring dessert!

Carrot Cake Roll

baking powder

ginger

nutmeg

eggs,

vanilla extract

cream cheese, softened

butter, softened

Preheat oven to 350F. Line a 10x15 inch...

Preheat oven to 350F. Line a 10x15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.

In a medium mixing bowl, whisk together the...

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and cloves; set aside.

In a large mixing bowl or the bowl...

In a large mixing bowl or the bowl of a stand mixer, beat the eggs at high speed for 5 minutes until thickened and frothy. Add the sugar and vanilla, then beat at high speed for 1 minute.

Pour the dry mixture into the wet mixture...

Pour the dry mixture into the wet mixture and stir gently just until combined. Stir in the grated carrots.

Spread the cake batter evenly into the prepared...

Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake at 350 for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).

Sprinkle a large, clean kitchen towel very generously...

Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). As soon as the cake comes out of the oven, turn the cake out of the pan onto the prepared towel. Peel away the parchment paper carefully.

Fold the end of the towel over one...

Fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool completely to room temperature, about 1 hour.

While the cake is cooling, prepare the frosting....

While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.

Very gently, unroll the cooled cake roll and...

Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.

Chill the cake roll in the refrigerator for...

Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.

Looking for the best carrot cake recipe? This Carrot Cake Cheesecake from Delish.com is amazing.

Carrot Cake Cheesecake

Cooking spray,

c. all-purpose flour

c. sugar

kosher salt

baking soda

c. canola oil

Eggs,

c. grated carrots (from 1 large)

c. raisins

c. chopped pecans or walnuts

8-oz. packages cream cheese,

tbsp. all-purpose flour

tbsp. pure vanilla extract

sour cream

tbsp. butter, softened

softened cream cheese

pure vanilla extract

pecans

What nut do you prefer in your carrot cake?

I've modified this recipe and used it for the last few Thanksgivings to rave reviews!  It's simple.  I replace the carrots with canned pumpkin and then gently layer one on top of the other over and over again.  Then, instead of the icing, I make my own whipped cream (with stevia and vanilla).  It's the best!  Enjoy!

I made this for Easter and it was the best part of my dinner. Made it according to the directions 
but i added crushed pineapple.  Everybody loved it.

This cake took a little bit of work, but one of the best cakes I've ever tasted! Was a definite hit at a family gathering!

Followed the recipe to a T and honestly my carrot cake was drier than I would have liked, but the cheesecake was so prefect it all balanced out! Added caramel drizzle!

Made this for my dad’s birthday/Father’s Day celebration last night and it was a huge hit even for those who weren’t a fan of carrot cake. I found that after one hour of baking, the cheesecake was too jiggly and I added 10 minutes. Even though that made the top of the cheesecake really brown looking and I normally would’ve hated to serve such an ugly looking cheesecake, the beauty of this recipe is that it doesn’t matter how brown or cracked it is because you cover it with frosting! The extra 10 minutes was perfect because I saw a lot of reviews saying the carrot cake wasn’t done enough. The cheesecake was perfect and still very soft in the middle!

Also, a note—I saw a lot of people saying the carrots were retaining too much water when you grate them yourself making the cake hard to cook. I put matchstick carrots in the food processor and had no problems with doneness!

Tried this for Easter this year and it turned out perfectly! Didn’t add raisins, and substituted the 1 tsp of baking soda for 3 tsp of baking powder. It was also the first cheesecake I have ever baked! Everybody loved it, Great recipe (:

Loved this cake!  My fav cheesecake ever.

I wish I could have loved this cake but no one in my house liked it.  I even used a bigger pan than it called for and the cake didn’t cook evenly and the cake lacked flavor.  This was cooked in a spring pan in a convection oven with a pan of water under (always do this with cheesecake for a more even bake).

I am an experienced enough cook that the cake I made the day before had everyone asking me to open a bakery so I don’t think it was just my attempt.  

If I try to make something like this again I will be using my own carrot cake recipe and my own cheesecake recipes that my family loves.  And I have made cheesecakes for 20 years so I really think it was just this particular recipe.

I so wanted to love this and I was left disappointed, with a cake in the trash.  So glad I made a cake before Easter dinner to test the recipe out.

Absolutely perfect! We had this for dessert on Easter and it was a big hit. Delicious!!!

Yummy cake, simple to make and it came out perfect.

Omg!! Such an amazing delicious cake! I would definitely make it again! Made it for my best friends birthday and she loved it!! Said I always need to make it not just for special occasions!!!

Thank you so 💓 much!!! This came out wonderful. Very easy to follow along.

Unfortunately this did not work out.  Let me just say, I bake quite a bit, ....it was indeed undercooked in the middle. I kept it in oven a little bit longer, after reading other reviews, the outside was cooked but the middle was not.  I refrigerated it overnight, hoping to bind it better, however, once it sat out for a short amount of time and it was cut, the middle oozed out.  Not a good Easter surprise. Oh well....

https://streaming.hearstdigitalstudios.com/64b6c7a7-97ef-4b1c-b7fe-8de21cb6d807/video_rover_16x9_1080p_hd_1553194846_16568.mp4

Two of your favorite desserts in one, spring-approved dessert.

Carrot Cake Cheesecake Beats Regular Carrot Cake Every Time

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Carrot Cake

light brown sugar (, firmly packed)

oil (,vegetable or canola oil)

buttermilk

eggs (, room temperature)

pineapple*

carrots (, finely grated (about 1 lb.))

pecans (, optional)

golden raisins (, optional)

cream cheese (, softened)

butter (, softened)

Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.

Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 

In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated. 

Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.&nbsp;

Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. 

Beat cream cheese and butter together until smooth.  Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches consistency you want.  You may not need to add all of the sugar.

Cream cheese frosting:

Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer. Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.

Spread frosting around the sides of the cake, adding more as needed, until it&#039;s covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired. Chill for 30 minutes before serving.

Assemble:

https://content.jwplatform.com/videos/tvKQ1DUw.mp4

There’s a reason I’ve called this the The Ultimate Carrot Cake with cream cheese frosting: it’s extra moist and tender and flavored with the perfect blend of spices. It’s then topped with a smooth and creamy whipped cream cheese frosting. The end result is, dare I say it, the BEST homemade carrot cake you’ve ever had!

The Best Ever Carrot Cake is one of my most requested dessert recipes of all time.  It’s quick, incredibly moist, and homemade.

The Best Carrot Cake

soured milk* (or buttermilk)

apple sauce

vegetable oil

walnuts (chopped)

raisins

coconut (optional)

oz canned crushed pineapple (well drained)

Cream Cheese Frosting

Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.

Combine flour, baking soda, powder, cinnamon, ginger, and salt with a whisk. Set aside.

In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla. Stir in flour mixture just until mixed. Add carrots, coconut, walnuts, pineapple and raisins and mix until combined.

Pour into the prepared pan for 50-65 minutes or until a toothpick comes out clean.

Cool completely and frost with cream cheese frosting.

https://content.jwplatform.com/videos/Io3ogzzx.mp4

Made with freshly shredded carrots and packed with goodies like nuts and raisins, these cupcakes are everything a perfect carrot cake should be!

The BEST Carrot Cake

A fully-loaded Moist and Fluffy Carrot Cake that’s packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can’t beat this unbelievably easy recipe for the best carrot cake ever!

Moist &amp; Fluffy Carrot Cake with Cream Cheese Frosting

brown sugar

flour

grated carrots, approximately 5

(8 ounce) can crushed pineapple, drained

raisins (regular

(8 ounce) block cream cheese, room temperature

butter, room temperature

vanilla extract OR 1/2 teaspoon almond extract

Preheat oven to 350°F. Coat a 9&#215;13 pan with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.

Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.

Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.

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