Carrot Cake

If you want to bake a cake that’s comforting and full of flavor, carrot cake is a great choice. This classic dessert has moist layers spiced with cinnamon and nutmeg, balanced by the sweetness of grated carrots and crunchy pecans. Topped with creamy cream cheese frosting, it offers a mix of textures and tastes that everyone loves.

In this blog post, I’ll guide you through making a delicious carrot cake from scratch. Whether you’re an experienced baker or trying baking for the first time, this recipe is simple and rewarding. I’ll also share important tips to help you make a perfect carrot cake every time, from picking the right ingredients to assembling and frosting the cake like a pro.

Get ready to bake a cake that will impress your family and friends.

Ingredients

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Vegetable oil
• Packed light brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Grated carrots
• Chopped pecans

For the Cream Cheese Frosting:

• Cream cheese, at room temperature
• Unsalted butter, softened
• Vanilla extract
• Powdered sugar

How To Make Carrot Cake

Prepare the Cake Batter

1. Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, mix together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this bowl aside.
3. In another bowl, whisk together vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just mixed. It’s okay if there are a few streaks of flour.
5. Fold in the grated carrots and chopped pecans with a spatula until evenly distributed.

Bake the Cake Layers

1. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool completely in the pans on a wire rack. Once cool, run a knife around the edges and invert the cakes onto the rack to remove the pans and parchment paper.

Prepare the Cream Cheese Frosting

1. In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until smooth, about 2 minutes.
2. Add the softened butter and continue beating until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Mix in the vanilla extract until combined. Reduce the mixer speed to low and gradually add the powdered sugar, mixing until fully incorporated.
4. Increase the speed to high and beat for 1-2 minutes until the frosting is light, fluffy, and spreadable. If the frosting seems too thin, add more powdered sugar.

Assemble the Cake

1. Place one cake layer top-side up on a cake stand or serving plate. Evenly spread about 3/4 cup of the cream cheese frosting over the top.
2. Position the second cake layer top-side down on top of the frosted layer. Spread the remaining frosting evenly over the top and sides of the cake.
3. Optionally, garnish the top with chopped pecans or pipe decorative swirls of frosting around the edges.
4. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Enjoy your delicious carrot cake!

Top Tips

1. Use freshly grated carrots for the best texture. Grate them yourself using a box grater or a food processor with the grating attachment. Avoid pre-shredded carrots, which can be dry and tough.
2. Spice it up! Carrot cake is all about warm flavors. Use generous amounts of spices like cinnamon and nutmeg. Aim for at least 1 teaspoon each of ground cinnamon and ginger to enhance the cake’s flavor.
3. Bake in layers for a moist cake. Divide the batter evenly between two 9-inch round cake pans. Baking it this way ensures even baking and prevents the cake from becoming crumbly if sliced later.
4. Use oil instead of butter to keep the cake moist. Vegetable, canola, or grapeseed oil works well. Avoid using butter, as it can make the cake too dense.
5. Mix the batter gently. Combine the wet and dry ingredients just until they are mixed. Overmixing can lead to a tough, dense cake texture.
6. Let the cake cool completely before frosting. Cooling on a wire rack ensures the cake is firm enough for frosting. Frosting a warm cake can cause the cream cheese frosting to melt and become too runny.
7. Make it ahead of time for better flavor. Carrot cake actually tastes better after it has been baked and frosted. You can prepare and frost the cake a day in advance and store it in the refrigerator until you’re ready to serve it.

More Desserts

• Peanut Butter Fudge
• Watermelon Popsicles
• Watermelon Sorbet
• Strawberry Sorbet