easy carrot cake

This is the best carrot cake recipe I&#8217;ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option **The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.

Incredibly Moist and Easy Carrot Cake

(250 grams) all-purpose flour

baking soda

fine sea salt

cinnamon

(295 ml) canola or other vegetable oil

(200 grams) granulated sugar

(200 grams) lightly packed brown sugar

vanilla extract

eggs

(300 grams) grated peeled carrots (5 to 6 medium carrots)

(100 grams) coarsely chopped pecans

(65 grams) raisins

(225 grams) cream cheese,

(140 grams) powdered sugar

(80 ml) heavy whipping cream

(50 grams) coarsely chopped pecans, for topping cake

I will have to agree with all the comments. This is really good carrot cake. I made cupcakes and it's so hard to stop at one. They don't even need the frosting.

I made this cake exactly as described and it turned out really good. It’s delicious, moist and very tasty. All the family love it. Thank you!

I made this carrot cake with some variation.  I used 2 and 1/4 C of organic all-purpose unbleached flour, a cup of drained pineapple chunks that were pureed (I saved the juice part for later use with drinks/smoothies), 2 C of grated carrots, a teaspoon of cinnamon and 1/4 tsp of nutmeg. Also, I used 3/4 C of organic cane sugar and 1 1/4 C of organic light brown sugar. Lastly,  I used organic coconut oil (melted to equal 3/4 C in place of the 1 1/4 cup of vegetable or canola oil. The other ingredients such as eggs, vanilla and dry ingredients remained the same. However, I do not use nuts, raisins, or cream cheese because of picky eaters in my household. Overall, the cake turned out better than I imagined! My family of six couldn't get enough of it.  The cake was moist and had just the right amount of sugar that wasn't too sweet like most carrot cakes.  I'm glad I came across your recipe when searching for oil substitutions in my carrot cake.  The coconut oil gave the cake great flavor.  It's not often that I make cakes but when I do, I usually have to make substitutions due to skin allergies and to stay heart healthy for the family.

I made this beautiful carrot cake yesterday! It turned out so well! My mother inlaw is staying with us for a week! And she absolutely loves it!! So much that She’s claiming the rest of the cake is now hers!! I’d like to say, Thank you!!

Absolutely lovely cake. Definitely recommend it! Super moist and easily made. Even my husband, who is usually not keen on carrot cake, loved it. Made it with pecan nuts only, without raisins. Yum yum...

Great recipe, loved it. The cake was perfectly moist.

This is the best cake I have made so far! It does feel like the quantity of the final mix is not exactly enough for 2 9  tins (perhaps conversions to metric may have affected the measurements?), and I had to bake them for slightly less time but the final result was very good! I used coconut oil instead of vegetable oil and I used pistachios (I didn't have any pecan nuts). I also added some shredded coconut and it turned out amazing. Thank you for this wonderful recipe, and the very helpful tips I shall be making this cake again and again!

Easy and incredibly moist carrot cake recipe with an ultra-creamy cream cheese frosting. A must make! With recipe video.

Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake

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

salt

tsp baking soda

tsp baking powder

1/16 tsp nutmeg (optional)

ginger

sugar

butter

vegetable oil

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 single-layer carrot cake recipe is easy to make and absolutely delicious!

One Layer Carrot Cake

¼ cups (190 g) unbleached all-purpose flour

(125 ml) canola oil

(105 g) sugar

½ cup (105 g) brown sugar

½ cups (165 g) carrots, grated

(125 ml) crushed pineapple, drained

(125 g) cream cheese, softened

tbsp (40 g) unsalted butter, softened

vanilla

(65 g) icing sugar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.

In a bowl, combine the flour, baking powder, baking soda and cinnamon.

In another bowl, whisk the oil, sugar and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple. Add the dry ingredients. Pour into the prepared pan.

Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, for approximately 2 hours. 

Cake

In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.

The cake will keep for 5 days in the refrigerator. Let sit out at room temperature before serving.

Cream Cheese Icing

https://cdn.jwplayer.com/v2/media/7LPrlFwt

Bradford Carrots

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

Carrot Cake Roll

all-purpose flour

baking powder

nutmeg

cloves

eggs,

carrots

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.

This carrot cake recipe is made in one bowl and is incredibly moist! One batch makes a 9x13&quot; sheet cake, which is frosting with a silky smooth cream cheese buttercream!

Carrot Cake Sheet Cake

sugar (200 grams)

canola oil,

eggs, room temperature (280 grams)

tsp baking powder (4 grams)

tsp baking soda (12 grams)

salt (6 grams)

all-purpose flour (325 grams)

buttermilk, room temperature (114 grams)

Tbsp ground cinnamon (7 grams)

tsp nutmeg (1 gram)

(< 1 gram)

lb of carrots, finely grated (roughly 2 1/2 cups, about 400 grams)

unsalted butter, room temperature (113 grams)

full-fat cream

tsp vanilla extract (4 grams)

tsp salt (3 grams)

heavy cream

green and orange gel food coloring (optional)

x 13 inch baking pan

Flower nails (as heating cores)

offset spatula

Preheat oven to 325°F. Line a 9x13 (quarter...

Preheat oven to 325°F. Line a 9x13 (quarter sheet) pan with parchment paper

Place two or three flower nails in the...

Place two or three flower nails in the center of the pan, with the flat side resting flat against the cake pan. Make sure they are a few inches apart.

Spray the flower nails with nonstick baking spray.

In a large bowl, mix together the brown...

In a large bowl, mix together the brown sugar, granulated sugar and oil until combined.

Whisk in the eggs. Stir until the batter...

Whisk in the eggs. Stir until the batter is smooth.

Sift in the baking powder, baking soda, salt...

Sift in the baking powder, baking soda, salt and half of the  flour into the batter. Whisk until just combined.

Whisk in the buttermilk, then sift in the...

Whisk in the buttermilk, then sift in the cinnamon, nutmeg, cloves, and the remaining flour.

Mix the batter until no streaks of flour...

Mix the batter until no streaks of flour remain.

Once the ingredients are fully combined, fold in...

Once the ingredients are fully combined, fold in the grated carrots.

Pour the batter into the prepared pan, and...

Pour the batter into the prepared pan, and re-center to flower nails. Make sure they're pressed all the way down against the pan.

Bake for 40-45 minutes, or until a toothpick...

Bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.

Leave the cake in its pan and place...

Leave the cake in its pan and place on a wire rack to cool. You can also pop the entire pan into the freezer for 45 minutes to accelerate the cooling process.

While the cake bakes and cools, make the...

While the cake bakes and cools, make the cream cheese frosting.

Beat the butter and cream cheese on a...

Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.

Add in the vanilla extract and salt, and...

Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated.

Slowly mix in the powdered sugar on a...

Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Cover the cream cheese frosting with a piece...

Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Allow the cake to cool completed, then remove...

Allow the cake to cool completed, then remove the flower nails from the cake.

Spread an even layer of cream cheese buttercream...

Spread an even layer of cream cheese buttercream buttercream on top of the cake, making swirls with an offset spatula.

Decorate as desired, then use a sharp knife...

Decorate as desired, then use a sharp knife to cut the cake into 30 squares.

https://mediavine-res.cloudinary.com/video/upload/nfwikl8spsccnq8vi0xk.mp4

This carrot cake sheet cake is made in one bowl & is incredibly moist! One batch makes a thick 9x13" sheet cake that's topped with cream cheese frosting

This carrot cake recipe is made in one bowl, and is super moist! One batch makes three, 8-inch cake layers, and is decorated with a delicious cream cheese buttercream frosting.

Moist Carrot Cake

all-purpose flour (390 grams)

brown sugar (200 grams)

eggs, room temperature (336 grams)

tsp vanilla extract (8 grams)

lb of carrots, finely grated (roughly 2 1/2 cups, about 450 grams)

sugar (1375 grams)

Tbsp heavy cream (or whipping cream) (29 grams)

Tbsp vanilla extract (12 grams)

green and orange gel food coloring

Preheat oven to 350°F. Line four 7 inch...

Preheat oven to 350°F. Line four 7 inch or three 8 inch round pans with parchment rounds, and grease with non-stick baking spray.

In a large bowl, mix together the brown sugar, granulated sugar, and oil until combined.

Add in the eggs, 2 at a time....

Add in the eggs, 2 at a time. Stir until the batter is smooth.

Mix in the spices (cinnamon, nutmeg, and cloves),...

Mix in the spices (cinnamon, nutmeg, and cloves), scraping the sides of the bowl while mixing.

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