homemade carrot cake

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 baking soda

tsp salt

cinnamon

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

tsp vanilla extract

eggs

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

How to make the most incredible homemade Carrot Cake! Don&#039;t forget to check out my step by step photos and tips above!

Carrot Cake

white sugar ((335 grams))

brown sugar ((335 grams))

all purpose flour ((300 grams))

tsp baking powder ((8 grams))

½ tsp salt (8 grams, kosher)

vegetable oil ((180 milliliters))

tsp vanilla ((10 milliliters))

pecans ((125 grams) toasted. Or Walnuts)

lb carrots ((450 grams) shredded)

apple sauce ((120 mL))

oz cream cheese ((452 grams) room temp)

oz butter ((340 grams) room temp)

tsp vanilla (5 milliliters)

lb confectioners sugar ((800 grams))

salted butter ((113 grams) room temperature)

sugar ((350 grams) sifted)

food coloring (orange and green)

Preheat the oven to 350 degrees F. Prepare three 8&quot; cake pans. Add a parchment round to the bottom of each pan using a dob of butter to hold in place then butter and flour the sides.

Beat the sugar, oil, eggs, sour cream, apple sauce, and vanilla together in a large bowl.

In another bowl, sift together dry ingredients and whisk together.

Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.

Toss the toasted pecans with 1 tablespoon of the dry mixture.

Fold the carrots and pecans into the batter.

Divide the batter evenly into a three buttered 8&quot; pans lined with parchment paper. 

Bake for about 40 minutes, or until a toothpick comes out clean.

Allow the layers to cool completely in the pan. Set over a wire rack.

For the Cake:

Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Mix in the vanilla until well combined, scrape the bowl down then add the confectioners sugar and mix until smooth.

For the Cream Cheese Frosting:

Use a spatula to fold in the powdered sugar into the butter a cup at a time until it forms a thick pipable paste. Divide into two batches, a larger one will be colored orange the smaller will be green.

For the Buttercream (optional)

Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it&#x27;s best to chill the cake for a bit so it stabilizes.

Cover the cake in cream cheese frosting then smooth the side and top.

Press the chopped toasted pecans onto the lower part of the side.

Us a 1a (large round) tip to pipe the carrots on top then use a grass tip to pipe the green tops.

For the Assembly

My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!

Recipe: https://preppykitchen.com/carrot-and-walnut-cake/

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Amazing Carrot Cake Recipe

Old Fashioned Carrot Cake Recipe brings back Easter memories shared with a grandma when Carrot Sheet Cake would be on the dessert menu.

Old Fashioned Carrot Cake with Homemade Cream Cheese Frosting

grated carrot (finely grated)

all-purpose flour

sugar

vegetable oil

baking soda

salt

vanilla extract

cream cheese (softened)

butter

walnuts (chopped (optional))

Grease

Grease and flour a 9 x 13 baking pan and set aside.

Preheat

Sift

Sift the flour, baking soda, cinnamon and salt into a bowl.

Beat

In a separate large bowl beat the eggs and oil for 1 minute.

Beat again

Add the sugar and beat until light and fluffy, about 2 minutes.

Add the vanilla and beat just until incorporated.

Fold

Fold the grated carrots into the egg mixture.

Fold half the flour mixture into the egg mixture until combined.

Pour

Bake

Bake for 25-35 minute or until a toothpick inserted in the center comes out clean.

Cool

Frost

Beat the cream cheese and butter together until smooth.

Add vanilla extract and beat for one minute on high.

Add powdered sugar one cup at a time. Beat until smooth and creamy.

Frost  the cake and sprinkle walnuts over the top.

Cream Cheese Frosting Directions

https://embed.mediavine.com/videos/h3w7mwi3uw50bec50tbj

Moist and delicious Old Fashioned Carrot Cake Recipe like mom made. This homemade carrot cake is so moist and tastes amazing with homemade cream cheese frosting topped with chopped pecans.

Old Fashioned Carrot Cake Recipe

An easy and oh so delicious, moist homemade carrot cake that takes under an hour from start to digging in with your fork.

Homemade Carrot Cake

flour

c. sugar

t baking powder

t baking soda

t nutmeg, fresh ground

t cloves, fresh ground

t. allspice

t salt

c raisins

5-6 carrots, grated, enough

In a small saucepan, add the raisins and...

In a small saucepan, add the raisins and cover with water (or rum). Place on low heat and simmer while you prepare your cake batter.

Preheat your oven to 350 degrees and grease...

Preheat your oven to 350 degrees and grease a 9x13 pan or two 8 inch round pans.

In a large mixing bowl, add your flour,...

In a large mixing bowl, add your flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Mix thoroughly to ensure that you have no clumps of any single ingredient.

Peel your carrots and grate them either using...

Peel your carrots and grate them either using your food processor's grating blade or a hand grater. Grate until you have 3 cups of shredded carrot. You do not need to pack it down to get to the three cups.

In a separate bowl, crack your eggs and...

In a separate bowl, crack your eggs and whisk them together. Once they are fairly well beaten, slowly add the oil to your eggs, while continuing to whisk so that your oil is emulsified into your eggs. This will help add some body to your cake.

Drain your raisins and set aside.

Make a well in the center of your...

Make a well in the center of your dry ingredients. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until most of the flour is absorbed. Add the carrots and raisins and stir again just until they are incorporated into your batter. It will be a fairly thick batter.

Pour your carrot cake batter into your prepped...

Pour your carrot cake batter into your prepped pans. Place into your 350 degree oven and bake for 35-38 minutes for the 9x13 pan or 25-30 minutes, until a cake tester comes out clean. Let cool thoroughly before frosting.

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

vanilla

baking powder

grated carrots, approximately 5

(8 ounce) can crushed pineapple, drained

walnuts

raisins (regular

coconut

(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.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined.

With mixer on low, slowly add in the powdered sugar.

Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.

Spread the frosting on top of the cooled cake.

Frosting

Just baked the carrot cake, OMG super moist and divine! Had baked a few carrot cake recipes before  and hands on, this is the best recipe ever.

I've made a variation of this wonderful cake. Living at altitude in Perú, I remembered a carrot cake bursting with fruits and nuts. This is undoubtedly the most bullet proof cake ever. Because I didn't want the added oil, I substituted grated apples and pears. No problem. Because I know fresh fruit can be substituted for eggs, I did so for a vegan member. I boil the raisins til plump and tender reserving the liquid in case needed. Another cake similar is the hummingbird cake. 
Because I didn't have 2 same size cake pans, I used a 20 cm springform pan, then sliced the cake in half crosswise for a layer cake, then iced in the cream cheese icing. I usually try to make 2, one vegan, one regular.
Delicious! Because I'm ill with an elusive appetite, I eat it whenever I'm hungry to assuage any hunger. Excellent therapeutic value as well!

I wouldn't omit any of the ingredients,  they all meld perfectly into an amazing and delightful carrot cake.  My husband detests coconut but he loves this cake.

Can I make cookies instead of cupcakes with this recipe

This is just heavenly, the key is using the best and fresh ingredients.

I made this carrot cake and it was outstanding!! I made it and left it wrapped in Saran Wrap for two days before frosting and eating, and it was still so moist and perfect. However, I baked it in a round tin and had to bake for 10 or so extra minutes. This is the first cake I’ve made right!!

This is the best carrot cake recipe I have ever tried! I followed the directions exactly, except I baked in a deep round tin and extended the cooking time by about 15 mins.  I then left it to cool overnight, cut in half and used the cream cheese frosting in the middle and on top to make a layered cake.  It was a big hit! This will definitely be my “go to” carrot cake recipe from now on.

The most amazing and satisfying carrot cake that I have ever made or eaten!!! This is my go to carrot cake recipe.  I'm asked often for recipe but I won't give it out. Lol it's by far the easiest and very best carrot cake that I have ever had. Last time I made it, I was told to package and sell pieces of it. I have this recipe saved on the homescreen of my phone. I love it that much!!!!

https://content.jwplatform.com/videos/1npwIWJX.mp4

This scratch Carrot Cake is my FAVORITE cake, and one of our most popular recipes on the site! Carrot cake with crushed pineapple, pecans, coconut, and spices!

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