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Looking for a new recipe to try, well look no further as we are going to dive into one of my favorite desserts. So here it is one of my ultimate favorites, super moist homemade carrot cake.
For this blog, we will be making a carrot cake that is not only easy to make but filled with so much flavor, what I love most about this recipe is the flavors are not overpowering and have a great balance.
How to Make Homemade Carrot Cake From Scratch
To begin making this cake you will start with dry ingredients and continue until all liquid ingredients are combined. The key to making this cake is the spices.
For my carrot cake, I like to add cinnamon, nutmeg, and ginger. If you can use freshly grated ginger that is ideal, but ground ginger is also good to use.
Some carrot cake recipes call for raisins or nuts, it’s totally up to you if you decide to put them in, as everyone is not a fan.
Related Reading Delicious Carrot Cake In a Jar Recipe (Perfect for Your Easter Celebration!)
However, if you love either one or both feel free to mix some into your batter. I like to incorporate the raisins into the shredded carrot mixture and the chopped nuts at the end.
Carrot cake is sometimes considered a dessert that is mostly made during Easter, in my opinion, carrot cake is good for any time of the year.
It’s just that great and should not be limited to just one time of the year. Especially when topped with cream cheese frosting, this recipe is incredibly moist and full of flavor that it’s almost impossible to stop at one slice.
Carrot Cake Ingredients
3 cups all-purpose flour: All-purpose flour is a versatile and commonly used flour that provides structure to baked goods. It is made from a blend of hard and soft wheat and has a moderate protein content. The flour in this recipe creates a sturdy cake that can hold up to the added moisture from the carrots and pineapple.
1 teaspoon baking soda: Baking soda is a chemical leavening agent that helps the cake rise by reacting with the acid in the recipe. In this recipe, the pineapple provides the necessary acid to activate the baking soda and create a light and fluffy cake.
1 teaspoon salt: Salt enhances the flavors in baked goods and helps to balance the sweetness. It also helps to strengthen the structure of the cake.
2 teaspoons ground cinnamon: Cinnamon is a warm and aromatic spice that adds a depth of flavor to the cake. It pairs perfectly with the sweetness of the carrots and pineapple and adds a lovely aroma to the finished cake.
1/2 teaspoon ground ginger: Ginger is a spice with a slightly sweet and spicy flavor that adds complexity to the cake’s flavor profile. It pairs well with the other warm spices in the recipe and adds subtle heat to the cake.
1/2 teaspoon ground nutmeg: Nutmeg is a sweet and nutty spice that pairs well with cinnamon and ginger. It adds a warm and comforting flavor to the cake.
3/4 cup of vegetable oil: Vegetable oil adds moisture to the cake and creates a tender crumb. It also helps to keep the cake from becoming too dense.
3 large eggs, room temperature: Eggs add structure and richness to the cake. They help to bind the ingredients together and create a light and airy texture.
1 and 1/2 cups dark brown sugar: Brown sugar adds a rich and molasses-like flavor to the cake. It also adds moisture and helps to create a tender crumb. Dark brown sugar has a higher molasses content than light brown sugar, which adds a deeper flavor to the cake.
1 cup granulated sugar: Granulated sugar adds sweetness to the cake and helps to create a light and fluffy texture. It also helps to brown the cake as it bakes.
1 cup crushed pineapple, drained: Crushed pineapple adds sweetness and moisture to the cake. It also adds a tropical flavor that pairs well with the warm spices in the recipe.
2 teaspoons pure vanilla extract: Vanilla extract adds a sweet and floral flavor to the cake. It enhances the other flavors in the recipe and adds a lovely aroma to the finished cake.
4 cups grated carrots, lightly packed: Carrots are the star ingredient in carrot cake. They add natural sweetness, moisture, and a lovely texture to the cake. Grating the carrots finely helps to ensure that they cook evenly and distribute throughout the cake batter.
Optional: 1 cup chopped nuts or 1 cup raisins: Chopped nuts or raisins can be added for extra texture and flavor in the cake. Walnuts or pecans are a classic choice for carrot cake, and raisins add a lovely sweetness and chewy texture to the cake.
Cream Cheese Frosting: Cream cheese frosting is a classic pairing with carrot cake. It is rich, tangy, and creamy, and it balances the sweetness of the cake perfectly.
2 (8-ounce) original cream cheese brick package, softened to room temperature: Cream cheese is the main ingredient in the frosting. It adds a tangy and creamy flavor that pairs perfectly with the sweetness of the cake. Be sure to use original (not low-fat) cream cheese for the best results.
Baking the Carrot Cake
Start by preparing the carrot mixture. In a medium-sized bowl, combine the grated carrots and brown sugar, making sure that the carrots are lightly packed. Stir in the raisins and drained crushed pineapple until well combined. Set the mixture aside for 60 minutes to allow the flavors to meld together and the carrots to release their natural moisture.
Preheat your oven to 350 degrees F (175 degrees C). Spray three 6-inch cake pans with nonstick baking spray, making sure to coat the bottom and sides of each pan. For easier removal of the cakes, you can also line the bottom of each pan with parchment paper.
In your stand mixer or a large mixing bowl, combine the sifted flour, white sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Mix on low speed until well combined, making sure to break up any lumps.
Gradually beat in the eggs, oil, and vanilla extract, and mix until the wet ingredients are fully incorporated into the dry ingredients. Scrape down the sides of the bowl as needed to ensure that everything is well-mixed.
Add the carrot mixture to the batter, along with any optional raisins or chopped nuts. Stir gently until just combined, being careful not to over-mix the batter.
Pour the batter evenly into the prepared pans, using a spatula to smooth out the tops. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10-20 minutes before removing them to a wire rack to cool completely. Once the cakes are completely cooled, you can frost them with cream cheese frosting for a classic and delicious finish.
Making Cream Cheese Frosting
- Using your standing mixer with the whisk attachment, beat the softened butter for 2 minutes on medium speed until it’s light and fluffy.
- With the mixer still on medium speed, gradually add the softened cream cheese to the butter. Beat until the mixture is smooth and well combined.
- Reduce the mixer speed to low and gradually add the sifted confectioner’s sugar to the mixture. Once all the sugar has been added, increase the speed to medium and mix until the frosting is light, fluffy, and well-whipped.
- Add the vanilla extract to the frosting and mix on high speed until it’s fully incorporated and the frosting is light and fluffy. Be sure to scrape down the sides of the bowl with a spatula to ensure that all ingredients are well-mixed.
- The frosting can be refrigerated for up to 3-4 weeks. Before using, let it come to room temperature and give it a good stir to ensure that it’s smooth and spreadable.
Watch me Decorate Carrot Cake
Carrot Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup of vegetable oil
- 3 large eggs room temperature
- 1 and 1/2 cups dark brown sugar
- 1 cup granulated sugar
- 1 cup crushed pineapple drained
- 2 teaspoon pure vanilla extract
- 4 cups grated carrots, lightly packed optional: 1 cup chopped nuts or 1 cup raisins
- Cream Cheese Frosting
- 2 (8-ounce) original cream cheese brick package softened to room temperature
- 2 (1cup) sticks of unsalted butter softened to room temperature
- 4 cups sifted confectioner sugar
- 2 teaspoon vanilla extract
Instructions
Carrot Cake Instructions
- In a medium-size bowl, combine grated carrots and brown sugar. Stir in raisins and drained crushed pineapples. Set aside for 60 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray three 6inch cake pans with nonstick baking spray. I prefer to line the bottom of each pan with parchment paper for easy set and removal.
- In your stand mixer, combine the sifted flour, white sugar, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- Gradually beat in eggs, oil, and vanilla, stir wet mixture into dry ingredients until absorbed.
- Finally, stir in the carrot mixture with optional raisins or walnuts. Make sure not to over mix batter.
- Pour evenly into prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10-20 min before removing from pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
- Using your standing mixer use the whisk attachment to mix butter for 2 minutes and incorporate cream cheese at low speed. Add sifted sugar at low speed and increase to medium until mix is whipped and fluffy.
- Reduce the speed to low to add the vanilla increase to high and mix until fluffy and whipped. Be sure to scrape down the sides of the bowl until its completely mixed.
- Frosting can last for 3-4 weeks when refrigerated.
Assembling Cake
- Level the tops of each cake with a knife or cake leveler.
- Place one of the cakes on a cake board, using your turn-style cake stand, top each layer with about 1/3 cup of cream cheese frosting. Turn your cake on the stand to help smooth out the frosting until it is one even layer.
- Place the other cake on top and use the remaining frosting to frost the top and sides of the cake.
Notes
Carrot Cake can be made into cupcakes yields 24-30 standard cupcakes. Cook time is 34 min. These cupcakes can be made in advance, for unfrosted cupcakes can last up to 3 months in the freezer and about 2-3 weeks in the fridge. If frosted 1-2 weeks in the fridge and 1-2 months in the freezer.
Nutrition Information
Serving Size
16Amount Per Serving Calories 232Total Fat 10.8gSaturated Fat 2.2gTrans Fat 0gCholesterol 0mgSodium 230mgCarbohydrates 31.7gFiber 0.8gSugar 13.5gProtein 2.4g
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Feel free to garnish with nuts or other toppings of your choice if desired.
Tips and Tricks
- To make the cake even more moist, try adding a cup of crushed pineapple to the batter.
- If you prefer a more traditional frosting, try swapping out the cream cheese frosting for a simple vanilla buttercream.
Frequently Asked Questions (FAQ)
Not at all! With our easy-to-follow recipe and detailed instructions, even beginner bakers can make a delicious carrot cake from scratch.
Absolutely! Chopped walnuts or pecans are optional, and the cake will still turn out delicious without them.
We recommend using all-purpose flour for this recipe, as other types of flour may affect the texture and taste of the cake.
Yes, you can make the cake up to 2 days ahead of time and store it in an airtight container at room temperature. The frosting can also be made ahead of time and stored in the refrigerator for up to 5 days.
Leftover carrot cake can be stored in an airtight container in the refrigerator for up to 5 days.
Conclusion
I’ve crafted the perfect recipe for a moist and delicious carrot cake. With detailed instructions and helpful tips, you’ll be able to make this cake with ease.
Whether you’re making it for a special occasion or just because this carrot cake is sure to impress. Give it a try and let us know what you think!
Please feel free to email or DM me with photos of your creations.
Leave a comment below, as we love hearing from our readers and never hesitate to reach out with any questions.
Until next time, Happy Caking!!
I am truly driven by what I create and bring the knowledge of what I have learned throughout the years to help other bakers turn a hobby into a new venture. I hope you find this blog warm and inviting as my goal is to fill it with delicious treats and awesome recipes.
