This carrot cake recipe is really THE BEST!
It started as a variation on this delicious recipe from Gimme Some Oven.
This cake stays moist, has a warm spice flavor, and delicious rich cream cheese frosting.
I get rave reviews anytime I make it.
And it’s much easier to make than you might think!
My sister and I made this beauty for Easter this year, but it is wonderful any time of year.
Let’s get to it.
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I know time is precious so I will not bore you with paragraphs of commentary.
The recipe card is directly below.
However, there are step by step instructions below the recipe that are full of tips and tricks to make sure yours turn out to perfection!
- 1 2/3 C Vegetable Oil (or Avocado Oil)
- 1 C Granulated Sugar
- 1 C Packed Brown Sugar
- 6 Large Eggs
- 1 Tbs Vanilla
- 1 Lb Fresh Grated Carrots
- 3 1/4 C Flour
- 1 Tbs Cinnamon
- 2 tsp Soda
- 2 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1 C Chopped Walnuts
- 1/2 C Raisins
- 8 oz (1 brick) Cream Cheese, Room Temp
- 1/2 C (1 stick) Butter, Room Temp
- 1 Tbs Vanilla Extract
- 1/2 tsp Salt
- 5 C Powdered Sugar
- 2-3 Tbs. Milk
- 1/2 C Toasted Chopped Pecans
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In a large mixing bowl, whisk dry ingredients: flour, cinnamon, soda, salt baking powder, nutmeg, and cloves
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In a medium sized bowl whisk oil, sugars, eggs vanilla, and freshly grated carrots
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Fold wet and dry together and mix well until incorporated, fold in nuts and raisins
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Heavily grease cake pans and divide batter evenly
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For 2-9" round cake pans bake at 350 degrees for 40-45 minutes, For 3-9" round cake pans bake at 350 degrees for 25-30 minutes until toothpick inserted into the center of the cake comes out clean
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While cakes are baking and cooling, blend frosting ingredients: cream cheese, butter, vanilla, salt, and powdered sugar
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When cakes have completely cooled, assemble first layer on cake stand or platter and spread a layer of frosting on the top of the cake, add second layer, and frost the remainder of the top and sides of the cake with a wide spatula or knife
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Chop walnuts, and toast in a dry pan until fragrant. Let cool, and press into the bottom sides of your layered cake for decorative garnish.
Carrot Cake Recipe Instructions
Not only is this cake incredibly delicious, it’s easy to make!
It has all of the traditional carrot cake spice flavors you crave, but it’s not fussy at all.
It only looks that way. 😉
Let’s dive into the details…
Start by mixing the dry ingredients: flour, cinnamon, soda, salt, baking powder, nutmeg, cloves
I usually do this with a simple kitchen whisk.
There is nothing fancy or technical here, just blend until well incorporated.
Then set aside while you prepare the wet cake ingredients.
Next you will grate your carrots.
Freshly grated carrots are key for this recipe.
They are so much more tender than the store bought grated carrots (which won’t bake as well).
First you will of course peel the carrots, then follow by finely grating them.
In a separate bowl, it’s time to blend your wet ingredients: Veg Oil, Sugars, eggs, vanilla and carrots.
Mix with a large whisk until well incorporated.
Next, add in chopped pecans and raisins.
These are of course optional ingredients. If you are not a fan of nuts and raisins it’s quite all right to omit them.
Your cake will still have wonderful flavor.
Next you will HEAVILY grease your baking pans.
I think three 9″ cake pans is ideal for this recipe! It allows the layers to cook a little faster and works really well for layers.
If you only have two cake pans, or like a thicker moist cake use two 9″ round.
I like these cake pans, because they have a true straight edge which works well for baking and stacking!
*Sometimes cheaper pans have slightly angled edges which make the stacking and frosting a little wonky*
Carrot Cake Cream Cheese Frosting Recipe
This frosting recipe is so rich and delicious and yummy on nearly everything!
It’s easy to make, the key is having room temperature butter and cream cheese so it blends well.
Get your whisk, and thoroughly blend: cream cheese, butter, vanilla, salt, and powdered sugar
Frosting Your Layered Carrot Cake
After the cakes have thoroughly cooled, remove from the baking pans.
Run a butter knife around the edges and carefully invert until they come out.
Place them on a platter or cake stand and start frosting your bottom layer!
I like a square topped cake, so I invert the layers.
If you like more of an old fashioned look, leave the rounded edge on top.
Next up start slathering the edges and top of your cake.
Don’t stress out about this process!
This is a delicious homemade cake, and it should look this way.
I make big seeping motions with a butter knife of small tovolo spatula, it doesn’t have to be perfect.
I work on the sides, and then connect the top with the edges by pushing the frosting outward.
Yes there are a few cake crumbs that managed to work their way into the frosting, but oh well! 😛
It will still taste amazing.
Lastly, I like to toasts some chopped walnuts to garnish and decorate the base of the cake.
This gives it a really pretty overall appearance and lets people know that there are nuts on the inside too!
When your nuts are cooled, I take a small palm full and press into the sides of the cake base.
Some will fall off, simply gather another batch and repeat the process.
This carrot cake recipe is best enjoyed with a bunch of family or friends.
This layered cake is rich and filling so will easily serving 12-15 people.
Cheers my friends, and happy carrot cake baking!
<3 Ang
