BEST HOMEMADE CARROT CAKE RECIPE
If you’re on the hunt for the perfect carrot cake, you’ve found it! This easy carrot cake recipe offers the ideal balance of moistness and flavor, featuring the warm spice of cinnamon, the sweetness of carrots, and a delightful mix of pecans and raisins.
With a creamy, whipped frosting that departs from the traditional cream cheese style, this cake is sure to impress any dessert lover. The light, airy frosting adds a luscious finish, and the finely grated carrots melt into the batter, ensuring every bite is moist and flavorful.
Making this cake is simpler than you might think, and it’s perfect for any occasion – whether it’s a special celebration or a sweet treat to enjoy with family and friends.
With just a few basic ingredients and easy-to-follow steps, you’ll have a delicious, homemade cake ready in no time. This recipe is versatile, too, so you can make it as a layered cake or a batch of cupcakes for a more portable option.
Key Ingredients for This Easy Carrot Cake Recipe
All-purpose flour – The foundation of the cake, providing structure while keeping it tender.
Baking soda – Ensures the cake rises beautifully. Always level your measurements for accuracy.
Ground cinnamon – Adds a warm, comforting spice that pairs perfectly with carrots.
Vegetable oil – Keeps the cake moist and soft without overpowering the flavor.
Granulated and brown sugar – Granulated sugar adds sweetness, while brown sugar brings a rich, molasses-like depth and helps with moisture.
Vanilla extract – Enhances the flavor of the cake with a hint of sweetness.
Grated carrots – The star ingredient, adding natural sweetness, moisture, and a bit of texture.
Chopped pecans and raisins – Provide a delightful crunch and bursts of sweetness throughout the cake.
Steps to Bake the Perfect Carrot Cake
Preheat your oven to 350°F (176°C) and prepare two 9-inch round cake pans by greasing them and lining the bottom with parchment paper.
Whisk together the flour, baking soda, salt, and cinnamon in a bowl until well combined.
In another bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until smooth. Gradually add the eggs, one at a time, whisking after each addition.
Combine the dry ingredients with the wet mixture, folding gently until just mixed.
Stir in the grated carrots, pecans, and raisins until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared cake pans and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 15 minutes before turning them out onto a wire rack to cool completely.
Creamy Frosting to Elevate Your Carrot Cake
Beat room temperature cream cheese with a handheld mixer until smooth. Slowly incorporate the powdered sugar and cornstarch, mixing until creamy.
Add the heavy cream and continue to beat on medium speed until the frosting is light and fluffy, resembling whipped cream.
Once the cake layers are completely cool, spread frosting on top of one layer, stack the second layer, and cover with more frosting. Sprinkle with chopped pecans to finish.
Tips for Making the Best Carrot Cake
Use fresh baking soda: For the best rise, make sure your baking soda is fresh; it can lose its potency after being opened for six months.
Grate carrots finely: Using a hand grater for the carrots creates fine shreds that blend seamlessly into the cake batter.
Chill your frosting: Keep the frosting covered and chilled until you’re ready to use it. This will help it maintain a creamy consistency.
Recipe Variations to Try
For a unique twist, consider adding a cup of chopped pineapple to the batter for extra moisture and a subtle fruity flavor.
Alternatively, make carrot cake cupcakes by dividing the batter into 24 cupcake liners and baking for 14 to 18 minutes.
You can also prepare a large single-layer cake by using a 9 x 13-inch pan.
Storing Your Carrot Cake Masterpiece
To keep your carrot cake fresh, store it in the refrigerator covered with plastic wrap or in a cake keeper.
It will last for up to a week this way. If you prefer to make the cake ahead, you can refrigerate the unfrosted cake layers for up to five days or freeze them for up to three months. Just thaw overnight in the fridge before frosting.
Enjoy your delicious carrot cake – it’s sure to become a new favorite!
BEST HOMEMADE CARROT CAKE RECIPE
Zutaten
For the Carrot Cake
- 1 cup 190g lightly packed brown sugar
- 2 cups 260g all-purpose flour, spooned and leveled
- 1 cup 200g granulated sugar
- 3 cups 300g grated peeled carrots (approximately 5 to 6 medium carrots)
- 1 teaspoon vanilla extract
- 1 ¼ cups 295ml vegetable oil
- 4 large eggs at room temperature
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ cup 70g raisins
- ½ teaspoon fine sea salt
- 1 cup 120g coarsely chopped pecans
For the Creamy Frosting
- 8 ounces 225g cream cheese, softened
- 1 ¼ cups 140g powdered sugar
- 2 teaspoons cornstarch optional
- ⅓ cup 80ml cold heavy cream
- ½ cup 50g coarsely chopped pecans (for topping)
Anleitungen
To Prepare the Cake:
- Place an oven rack in the center position and preheat the oven to 350°F (176°C).
- Prepare two 9-inch round cake pans by greasing them, lining the bottoms with parchment paper, and greasing the top again. Alternatively, grease and flour both the sides and bottom of the pans.
- In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Whisk until thoroughly mixed.
- In a separate large bowl, blend the vegetable oil, granulated sugar, brown sugar, and vanilla extract until well mixed.
- Add the eggs one at a time, whisking thoroughly after each addition.
- Using a large rubber spatula, scrape the sides and bottom of the bowl, then gradually incorporate the dry ingredients in three parts, stirring gently until the mixture is smooth.
- Fold in the grated carrots, chopped pecans, and raisins until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake for 35 to 45 minutes, or until the tops of the cakes are springy to the touch and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes. Then, carefully transfer the cakes to cooling racks, remove the parchment paper, and cool completely.
To Frost the Cake:
- In a large mixing bowl, beat the cream cheese with a handheld mixer on medium speed until smooth, about 1 minute.
- Gradually add the powdered sugar and cornstarch (if using), sifting them over the cream cheese to avoid lumps. If sifting isn’t possible, add in increments of ¼ cup at a time, mixing until smooth.
- Pour in the cold heavy cream and beat on medium speed for 2 to 3 minutes, until the frosting achieves a light, fluffy consistency similar to whipped cream. Cover and refrigerate until ready to use.
- Once the cake layers have cooled completely, spread a layer of frosting on the top of one cake. Place the second layer on top.
- Spread the remaining frosting on top, using a spatula or butter knife to create decorative swirls. Leave the sides unfrosted for a rustic appearance. Garnish with chopped pecans.
Storing the Cake:
- The frosted carrot cake can be stored in the refrigerator for up to one week, covered with plastic wrap or in a cake keeper. Avoid freezing the frosted cake, as the frosting may not thaw well.
- Unfrosted cake layers can be refrigerated for up to five days or frozen for up to three months. If frozen, thaw in the refrigerator overnight before frosting.
Notes
Enjoy this delicious and moist carrot cake with your family and friends!