carrot cake

<em>Make scrumptious carrot cake at home with this easy recipe. Super moist and super flavorful!</em>

Super Moist Carrot Cake

(200 grams) packed light or dark brown sugar

(180 ml) vegetable oil*

(60 grams) Greek yogurt*

eggs

vanilla extract

(250 grams) all-purpose flour (spoon & leveled)

baking soda

cinnamon

nutmeg

salt

(260 grams) very finely grated carrots

pecan pieces

(224 grams) cream cheese, softened to room temperature

(115 grams) unsalted butter, softened to room temperature

(240-300 grams) confectioners’ sugar

Tablespoons (30 ml) heavy cream*

salt,

Preheat oven to 350°F (177°C). Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.

Set out the cream cheese for the frosting so it may soften as you make the cake batter.

Make the carrot cake

In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined &#8211; about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.

In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone &#8211; do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.

Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting.

Make the frosting

beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness.

Store cake in the refrigerator, covered, for up to 5 days.

Hi sally, 
I was wondering if I could make this in loaf pan? how many cups of batter does this recipe yield? I tried to look for that info in your notes section but couldn’t find it. 
Thank you so much! Love your recipes!

I made this cake for the first time about a month ago. I must say I was never a fan of carrot cake. After using this recipe I am now a converted carrot cake lover. My family loved it and have been begging me to make another. Needless to say baking one this weekend. Thank you for the wonderful recipe!

Hey Sally! I made this and it was absolutely fabulous!! I wanted to let you know about a little error in the recipe notes - it says that this will make 12 cupcakes. It actually makes 24! I found this out bc I doubled the recipe trying to make 24 cupcakes, and ended up with enough batter to make 24 cupcakes plus a three layer 6 inch round cake! Oops! Lol 

This has become my go-to recipe! Thanks Sally! :)

Made this for my mum's social night. Everyone there loved it!! It was fun and easy to make as well (very clear instructions).
I made it as a two-layer cake and added sliced strawberries, between the two layers with the frosting. It looked and tasted amazing.  
Thanks for the awesome recipe, it made a lot of people happy tonight.

Tried baking it in a Loaf Pan and the outcome is great! Thank You for this recipe and more power to you

Recipe video above. A fabulously easy, moist Carrot Cake with lots of fluffy cream cheese frosting! Perfect flavour and texture, with a hint of cinnamon, subtle soft crunch from walnuts and coconut, extra flavour and moisture from crushed pinapple. A reader recipe that has become my go-to Carrot Cake recipe!

Carrot Cake (Easy And Ultra Moist!)

(65 ml) reserved canned pineapple juice ((from canned pineapple above))

(185 ml) milk (,

tsp white vinegar ((or lemon juice

eggs ((55 grams/2 ounces each))

(265 grams) brown sugar ((loosely packed))

(125 ml) vegetable oil ((or canola))

(300 grams) flour (, plain / all purpose)

tsp salt

cinnamon powder

carrot (, about 2 carrots, peeled (Note 4))

coconut (, shredded

walnuts

cream cheese

unsalted butter (, softened)

tsp vanilla extract

Carrot Cake (Easy and ultra moist!)

Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9&quot; round pans OR a 9 x 13&quot; / 22 x 33cm pan with baking/parchment paper. (Note 7)

Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.

Whisk Dry ingredients in a large bowl.

In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.

Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.

Pour Wet into Dry ingredients, stir until flour is incorporated.

Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.

Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.

Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy - about 3 minutes on speed 7  stand mixer.

Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.

Cream Cheese Frosting

If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).

Storage

The best carrot cake recipe you'll try - incredibly moist and perfectly spiced with a delicious cream cheese frosting. The cake is coated in (optional) candied pecans giving it an extra delicious (and pretty) touch!

Carrot Cake

(238 grams) all purpose flour, (spooned and leveled)

ginger

cloves

(199 grams) vegetable oil

(55 grams) regular applesauce ((sweetened))

(276 grams) light brown sugar

(98 grams) white sugar

eggs ((organic recommended for flavor))

(286 grams) grated carrots

unsalted butter (at room temperature, do not melt)

(484 grams) powdered sugar

heavy cream

water

white sugar

pecan halves*

Start by pre-heating the oven to 350 degrees F. Grab 2 9-inch round pans and generously spray with cooking spray and dust generously with flour. (Take your time preparing the pans so the cake doesn't stick) Set aside.

In a large bowl, sift together (don't skip the sifting!!) all of the dry ingredients starting with the flour (important to spoon and measure the flour so you don't end up with too much), baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together and set aside.

Grab another large bowl and mix the oil, applesauce, brown sugar, white sugar, and vanilla with a large whisk until completely combined. Add in the eggs, 1 at a time, mixing after each addition.

Peel and then grate the carrots on the small side of a grater to get very fine pieces of carrots. Shred the carrots carefully. Measure to ensure you have 3 cups. Stir into the wet ingredients.

Add the dry ingredients in 3 parts to the wet ingredients mixing after each addition until they are *just* incorporated (do not over-mix to avoid a denser/tougher cake.)

Separate the mixture evenly among the prepared pans and bake for 27-35 minutes or until a toothpick, when inserted into the center, comes out clean. Remove and allow to cool for 5-7 minutes before inverting the cakes onto a cooling rack for them to finish cooling.

Cake

Meanwhile, prepare the pecans. Lower the oven temperature to 250 degrees F and line a large sheet pan with parchment paper or a silpat liner.

In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes. Remove the nuts and spread them on a sheet of parchment paper. Allow them to cool completely and harden and then finely chop the candied pecans.

Candied Pecans

Meanwhile, prepare the frosting. In a large bowl fitted to a stand mixer, add in the cream cheese and butter. Make sure both are at room temperature and not at all melted or softened.

Beat the two until completely smooth. Add in the vanilla extract and a generous pinch of salt (if desired). Beat until smooth.

Add in the powdered sugar, 1 cup at a time until you've added 3 and 1/2 cups. Remove 1/4 of the frosting now to go into the center of the cake. Add the remaining 1/2 to 1 and 1/2 cups of frosting until you have a good frosting consistency. If needed add in the heavy cream. The frosting won't be as firm as a buttercream, but firm enough to frost the cake.

To decorate: place a little frosting on the bottom of a cake pan (just to hold the bottom cake in place) and top with 1 completely cooled cake. Add the reserved 1/4 of the frosting into the center and smooth it.

Top the frosting with the other cake.

Use the remaining frosting to generously frost the cake. If the frosting is too soft, either refrigerated it or add an additional 1/2 cup powdered sugar. (You will likely have a bit of extra frosting, so don't feel like you need to use it all on the cake).

Once the cake is frosted, decorate the sides with the chopped candied pecans. Add a few to the top if desired.

Frosting

Carrot cake with pineapple, big chunks of carrots, toasted pecans and brown butter cream cheese frosting is the ultimate homestyle carrot cake!

Carrot Cake With Pineapple Recipe

All Purpose flour

sugar

brown sugar

ginger (powdered)

vegetable oil

butter (melted)

Tbsp vanilla extract

pecans

coconut (toasted)

carrots (grated (about 4-5 medium carrots))

pineapple (drained and crushed)

banana mashed (or 4 oz unsweetened applesauce)

unsalted butter ((after browning it should weigh about 10 ounces))

cream cheese (room temperature)

unsalted butter (room temperature)

brown butter (softened butter consistency)

orange extract ((optional))

(It&#039;s best to do this the day before you bake) Place butter into a medium-sized saucepan over medium-high heat and bring to a simmer.

Whisk constantly (butter will foam up) and cook  until the butter is a deep golden color

Pour the browned butter (do not strain) into a heat-proof container and let cool at room temperature overnight (or you can put it in the fridge to help speed up the process but stir every 20 minutes to prevent it from getting too hard. The butter needs to be soft but not melted.

Brown Butter

IMPORTANT: Make sure all your ingredients are at room temp and you&#x27;re using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe) 

Sift together flour, sugar, salt, baking soda and all the spices.

Mix together oil, melted butter, eggs and vanilla and blend into dry ingredients.

Add remaining ingredients and fold until combined.

Pour into three 8' cake pans that have been coated in cake goop (pan release). The layers will bake to about 1 1/2' tall.

Bake at 350º F about 30 minutes. Test for doneness in multiple areas near the center with a tooth pick. If the tooth pick comes up dry with a few crumbs stuck to it, the cake is done. Let cakes cool in the pan for 15 minutes before turning out onto a cooling rack to cool the rest of the way. Cover with plastic wrap and chill before frosting. 

Cake Instructions

Cream the browned butter with the whisk attachment until smooth

Add in your softened cream cheese and whip together until smooth and no lumps are present

Slowly add in powdered sugar one cup at a time while mixing on medium until smooth

Add in your vanilla and orange extract and salt and mix until smooth.

Chunky homestyle carrot cake with pineapple, candied pecans, coconut and lots of carrots! Frosted with tangy classic cream cheese frosting. My favorite cake to bake for my family! 

https://sugargeekshow.com/recipe/carrot-cake-recipe/

Homestyle Carrot Cake with Pineapple

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea

Gluten-free carrot cake

unsalted butter

flour

g brown sugar

125 ml sunflower oil

apple

carrots

orange zest and juice

sultanas

g unsalted butter

g icing sugar

orange zest only

g cream cheese

Old fashioned carrot cake with pineapple is speckled with raisins and nuts and fresh pineapples and warm spices. Butter for flavor and oil for moisture. And lastly, toasted nuts for crunch.

Old Fashioned Carrot Pineapple Cake

all purpose flour

tsp baking soda

tsp baking powder

1/16 tsp nutmeg (optional)

butter

eggs (at room temperature)

raisins

pineapple

pecans (finely chopped)

carrots (finely grated carrots)

unsalted butter (at room temperature)

oz cream cheese (room temperature)

tbsp vanilla extract

salt (small pinch of salt)

pecans (chopped)

Place a skillet over medium-low heat. Add the nuts and spread them in a single layer. Cook stirring occasionally for about 3-8 minutes. Once they’re brown and fragrant remove the pecans and set to the side to cool. To bake the nuts instead: Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread the nuts evenly on a baking pan and bake stirring occasionally for 7-10 minutes or until the nuts are fragrant. Set to the side. Toasting step is optional. See notes below before you began toasting the nuts.

Preheat the oven to 350 F Grease 2 8 inch round cake pans and line with parchment paper.

In a large bowl, sift together 2 cups of flour, the cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. Whisk together.

In another large bowl, beat the granulated sugar, and butter with an electric mixer on medium speed just combined. Add the vegetable oil then the eggs one at a time. Beat until combined. To the batter, add the carrots, pineapple, raisins and toasted pecans. With a rubber spatula, fold into the batter. With the mixer on low setting, gradually add half of the flour to the wet ingredients. With a rubber spatula, mix until combined.

Pour half of the cake batter into one of the prepared pans and the remaining into the other pan. Smooth the tops. Tap the pans on the counter a few times to remove air bubbles trapped in the batter. Doing so will help level out the top of the cakes.

Bake for 25-30 minutes, or until a fork inserted in the center of a cake comes out clean with barely any crumbs. Cool on a wire rack for about until cool to the touch.

Remove the cakes from the pans and wrap them in plastic wrap then place each into a ziploc bag and refrigerate for about an hour. See notes below.

Make the frosting: In a large bowl, beat together the softened cream cheese, butter and vanilla extract with an electric mixer on medium-low speed until smooth and fluffy.

Add the powdered sugar, ½ cup at a time, beating on low speed until combined then beat on medium high speed until the icing is smooth and creamy.

Assemble the cake: Place the cake on a cake stand or serving platter. Top with 1/3 of the frosting. Smooth the frosting to edges. Then top with the last layer. Finish frosting the top and the sides. With your  hands slightly cupped, gently press the walnuts into the icing on the sides of the cake. Chill for 60 minutes then slice.

Toasted Pecans

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

To Die For Carrot Cake

applesauce

eggs (room temperature)

all-purpose flour

coconut

chopped nuts (optional)

vanilla

butter (softened)

oz cream cheese (softened)

top with toasted pecans or coconut if desired

Preheat oven to 350 degrees.

Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.

Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)

Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.

Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Invert the cake onto a cake plate or stand.

Apply a generous dollop of frosting and spread...

Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.

For the frosting:

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