Carrot Cake

There’s something so comforting about a slice of Carrot Cake. I still remember the first time I tasted it at a family gathering. The aroma of freshly baked cake filled the kitchen, drawing everyone in like a magnet. The moment I took my first bite, I was enveloped in a delightful combination of spices, sweetness from the carrots and pineapple, and the richness of the cream cheese frosting. It was love at first bite! Over the years, I’ve perfected my recipe and it has become a staple in our home. Whether it’s a birthday celebration or just a casual Sunday dinner, this Carrot Cake always finds a way to bring people together.

What’s In This Carrot Cake

When it comes to baking the perfect Carrot Cake, the ingredients you choose are crucial. Each component plays a vital role in creating the rich flavor and moist texture we all love. This cake combines the natural sweetness of carrots, the tartness of pineapple, and the richness of cream cheese frosting to deliver a delightful treat. Let’s dive into the key players!

• 2½ cups (300g) all-purpose flour: This is the base of the cake, providing structure and body.
• 1¼ teaspoons baking powder: This helps the cake rise, making it light and fluffy.
• 1 teaspoon baking soda: Works together with the baking powder to give the cake a great lift.
• ½ teaspoon salt: Enhances all the flavors and balances sweetness.
• 2 teaspoons ground cinnamon: Adds warmth and depth to the flavor profile.
• 4 eggs: These provide moisture and help bind the ingredients together.
• 1½ cups (298g) granulated sugar: The primary sweetener for the cake.
• ½ cup (107g) light brown sugar: Adds a deeper flavor and moisture.
• 1½ cups (297g) vegetable oil: Keeps the cake moist and tender.
• 2 teaspoons vanilla extract: Gives a lovely aromatic note.
• 3 cups (297g) peeled grated carrots: The star ingredient, adding natural sweetness and moisture.
• 8 ounces (227g) can crushed pineapple, drained: Adds sweetness and a hint of tropical flavor.
• 1 cup (114g) finely chopped pecans: For that crunchy texture.
• 1 cup (149g) raisins: Adds chewy sweetness and extra flavor.
• ½ cup (43g) sweetened shredded coconut: For an unexpected texture and flavor boost.
• 1 cup (227g) unsalted butter, at room temperature: Essential for the cream cheese frosting.
• 4 cups (454g) powdered sugar: Sweetens and thickens the frosting.
• 2 teaspoons (1.5 teaspoons) vanilla extract: Additional flavor for the frosting.
• ½ teaspoon (0.5 teaspoon) salt: Balances the sweetness of the frosting.
• 16 ounces (454g) cream cheese, chilled and cut into 16 pieces: The star of the frosting, providing creamy goodness.
• Chopped pecans: For garnish and added crunch.

Instructions for Carrot Cake

Making a Carrot Cake is a joyful experience! It’s all about layering flavors and textures, and with each step, the anticipation builds. Here’s how to create this delightful cake, piece by piece.

1. First, preheat your oven to 350 degrees F. Prepare three 9-inch cake pans by greasing them well. Line the bottoms with parchment paper, grease the parchment, and then flour the pans, tapping out any excess flour. This ensures that your cakes will come out easily after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This dry mixture is vital for the cake’s rise and flavor.
3. In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until fully combined and smooth. You should see no lumps of brown sugar.
4. Gently add the dry mixture from the previous step into the wet ingredients. Using a rubber spatula, fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix; you want to keep the batter light.
5. Add the carrots, pineapple, pecans, raisins, and coconut to the batter. Carefully fold these in until evenly distributed. This is where the magic happens!
6. Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly touched.
7. Once done, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This step is crucial to prevent sogginess.
8. For the creamy frosting, use an electric mixer to beat the butter, powdered sugar, vanilla extract, and salt on low speed until smooth. Increase the speed and continue mixing for about 2 minutes, scraping down the bowl as needed.
9. Gradually add the pieces of cold cream cheese into the mixture, one at a time, mixing until fully smooth. This should take another 2 minutes. The result should be light, fluffy, and utterly delicious.
10. Now, it’s time to assemble your Carrot Cake. Place one layer on a serving platter and generously spread 1 cup of the cream cheese frosting on top. Add the second layer and repeat, spreading another cup of frosting. Finally, place the last layer on top, but flip it so the bottom is facing up. Frost the top and sides with the remaining frosting, and garnish the edges with chopped pecans if desired. Your cake is ready to serve, or you can refrigerate it until you’re ready to enjoy!

Ways to Adapt This Recipe

There are numerous ways to personalize your Carrot Cake. Here are some tips to make it uniquely yours!

• Storage: Leftover cake should be stored in an airtight container (or wrapped tightly in plastic wrap) in the refrigerator for up to 5 days.
• Freezing: The cake layers can be baked, cooled, wrapped in plastic wrap, and placed into a freezer zip-top resealable bag, and frozen for up to 3 months.
• Add-ins: Feel free to omit the coconut, pecans, and/or raisins without needing to make adjustments to the batter.
• Variety of Pans: If using 8-inch round pans, adjust baking time to 27 to 35 minutes.
• Cupcakes: This batter also works great for cupcakes. Just fill standard muffin cups two-thirds full and bake for 20 to 22 minutes.

Pairing Suggestions for Carrot Cake

Making the most of your Carrot Cake experience means considering what to serve with it. Here are some suggestions:

• Fruity Drinks: A refreshing glass of iced tea or lemonade pairs beautifully with the sweetness of the cake.
• Light Salads: Serve alongside a crisp salad with a citrus vinaigrette to balance out the richness of the cake.
• Seasonal Dishes: During spring, consider serving it with a fresh fruit tart or sorbet.
• Classic Coffee: Enjoy a slice with your favorite coffee for a delightful afternoon treat.
• Celebration Occasions: This cake is perfect for birthdays, holidays, or any gathering where you want to impress!

FAQ

Conclusion

This Carrot Cake is a delightful blend of flavors and textures that makes every bite memorable. I encourage you to give it a try and experience the love it brings to your gatherings. Whether it’s a special occasion or just a treat for yourself, this cake will surely brighten your day.

Carrot Cake

The ultimate comfort food, this Carrot Cake is a perfect combination of sweet and spiced, topped with creamy frosting. It’s moist, flavorful, and easy to make, making it ideal for any occasion!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 28 minutes mins

Total Time 1 hour hr 13 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 450 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Peeler
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2½ cups all-purpose flour
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 1½ cups vegetable oil
• 2 teaspoons vanilla extract
• 3 cups peeled grated carrots
• 8 ounces can crushed pineapple
• 1 cup finely chopped pecans
• 1 cup raisins
• ½ cup sweetened shredded coconut
• 1 cup unsalted butter
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 16 ounces cream cheese
• Chopped pecans

Instructions

 

• First, preheat your oven to 350 degrees F. Prepare three 9-inch cake pans by greasing them well. Line the bottoms with parchment paper, grease the parchment, and then flour the pans, tapping out any excess flour. This ensures that your cakes will come out easily after baking.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This dry mixture is vital for the cake’s rise and flavor.
• In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until fully combined and smooth. You should see no lumps of brown sugar.
• Gently add the dry mixture from the previous step into the wet ingredients. Using a rubber spatula, fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix; you want to keep the batter light.
• Add the carrots, pineapple, pecans, raisins, and coconut to the batter. Carefully fold these in until evenly distributed. This is where the magic happens!
• Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly touched.
• Once done, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This step is crucial to prevent sogginess.
• For the creamy frosting, use an electric mixer to beat the butter, powdered sugar, vanilla extract, and salt on low speed until smooth. Increase the speed and continue mixing for about 2 minutes, scraping down the bowl as needed.
• Gradually add the pieces of cold cream cheese into the mixture, one at a time, mixing until fully smooth. This should take another 2 minutes. The result should be light, fluffy, and utterly delicious.
• Now, it’s time to assemble your Carrot Cake. Place one layer on a serving platter and generously spread 1 cup of the cream cheese frosting on top. Add the second layer and repeat, spreading another cup of frosting. Finally, place the last layer on top, but flip it so the bottom is facing up. Frost the top and sides with the remaining frosting, and garnish the edges with chopped pecans if desired. Your cake is ready to serve, or you can refrigerate it until you're ready to enjoy!

Notes

• Tip 1: Leftover cake should be stored in an airtight container (or wrapped tightly in plastic wrap) in the refrigerator for up to 5 days.
• Tip 2: The cake layers can be baked, cooled, wrapped in plastic wrap, and placed into a freezer zip-top resealable bag, and frozen for up to 3 months.
• Tip 3: Feel free to omit the coconut, pecans, and/or raisins without needing to make adjustments to the batter.
• Tip 4: If using 8-inch round pans, adjust baking time to 27 to 35 minutes.
• Tip 5: This batter also works great for cupcakes. Just fill standard muffin cups two-thirds full and bake for 20 to 22 minutes.

Keyword Carrot Cake Recipe, cream cheese frosting, Moist Carrot Cake, Vegetable Cake

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!