Best Carrot Cake

Name: Best Carrot Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour (315 g); 1 cup granulated sugar (200 g); 1 cup light or dark brown sugar, firmly packed (200 g); 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 cup cooking oil (canola, avocado, or vegetable) (235 ml); ½ cup unsalted butter, melted (113 g); 4 large eggs, room temperature; 1 tablespoon vanilla extract; 3 cups grated carrots (peeled) (340 g); 1 cup chopped walnuts or pecans (optional) (125 g); ½ cup unsalted butter, softened (1 stick) (113 g); 8 oz cream cheese, softened (brick-style, not spreadable) (226 g); 1 teaspoon vanilla extract; ¼ teaspoon salt; 4 cups powdered sugar (500 g)

Recipe By:

jesseca

Posted:

January 3, 2025

Updated:

January 3, 2025

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Carrot cake is like a warm hug on a plate. It brings back those sweet memories of family gatherings and birthdays. The Best Carrot Cake Recipe enhances that nostalgia with its rich flavors and moist texture. Each bite delivers a delightful mix of sweet carrots and aromatic spices. Plus, you can’t go wrong with the creamy frosting that tops it all off! This is more than just a dessert; it’s a tradition that feels like home. As we walk through the steps together, you’ll see how easy it is to create a cake that not only tastes incredible but also fills the room with the wonderful scent of baking. Let’s roll up our sleeves and get started on making this delicious masterpiece!

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Why This Recipe Works

Carrot cake is a beloved classic, celebrated for its moist texture and rich flavor. This Best Carrot Cake Recipe harmonizes sweet carrots, aromatic spices, and a creamy frosting to create a dessert that resonates with both nostalgia and delight. The secret lies in the careful balance of ingredients, ensuring that every bite is a burst of flavor while maintaining that perfect moistness.

Why You’ll Love This The Best Carrot Cake Recipe

You’ll love this recipe because it’s straightforward and guarantees success every time. The combination of sugars and spices adds depth, while the cream cheese frosting elevates it to true indulgence. Whether it’s for a birthday, holiday, or just a Tuesday afternoon, this recipe promises to evoke smiles and warmth from your family and friends.

Ingredients

2 ½ cups all-purpose flour (315 g)
1 cup granulated sugar (200 g)
1 cup light or dark brown sugar, firmly packed (200 g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup cooking oil (canola, avocado, or vegetable) (235 ml)
½ cup unsalted butter, melted (113 g)
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups grated carrots (peeled) (340 g)
1 cup chopped walnuts or pecans (optional) (125 g)
½ cup unsalted butter, softened (1 stick) (113 g)
8 oz cream cheese, softened (brick-style, not spreadable) (226 g)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar (500 g)

Preparing the Cake

Preheat Your Oven

Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.

Whisk Dry Ingredients

In a large bowl, whisk together 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 cup of packed brown sugar, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, and ½ teaspoon of ground nutmeg until well combined.

Add Oil and Butter

Pour in 1 cup of cooking oil and ½ cup of melted unsalted butter. Stir well—this batter will be thick. For the best results, use an electric mixer or stand mixer to thoroughly combine the ingredients.

Incorporate Eggs and Vanilla

Add 4 large eggs one at a time, stirring well after each addition. Then mix in 1 tablespoon of vanilla extract until fully blended.

Mix in Carrots and Nuts

Fold in 3 cups of grated carrots and, if you like, mix in 1 cup of chopped walnuts or pecans until the mixture is fully incorporated.

Bake the Cakes

Evenly divide the carrot cake batter between the prepared pans and bake for about 40 minutes at 350°F (175°C). A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges and invert them onto a cooling rack to cool completely.

Making the Cream Cheese Frosting

Beat Butter and Cream Cheese

In a large bowl, beat ½ cup of softened unsalted butter and 8 oz of softened brick-style cream cheese with an electric mixer until creamy and lump-free.

Add Vanilla and Salt

Stir in 1 teaspoon of vanilla extract and ¼ teaspoon of salt until combined smoothly.

Incorporate Powdered Sugar

With the mixer on low, gradually add in 4 cups of powdered sugar, scraping the sides and bottom of the bowl to ensure everything is well-combined.

Frost the Cake

Once the cakes have cooled completely, cover them generously with the cream cheese frosting.

Serving Suggestions

Serve slices of the carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream. Add fresh fruit or a dusting of cinnamon for a delightful finishing touch.

Tips for Success

Ensure all ingredients are at room temperature for better mixing.
Don’t skip the parchment paper lining—this prevents sticking.
Adjust baking time if using pans of different sizes.

Variations

Substitute pineapple for carrots for a tropical twist.
Use coconut flour for a gluten-free alternative.
Add raisins or shredded coconut for extra texture and flavor.

Storage Tips

Store leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months; simply wrap the cooled cake tightly in plastic wrap followed by foil.

Pairing Ideas

Pair this carrot cake with a cup of spiced chai or hot coffee. Alternatively, a light white tea complements the richness beautifully.

FAQs

1. Can I replace granulated sugar with a sugar substitute?
Yes, but be sure to check the conversion ratio for the specific substitute.

2. What can I use instead of eggs?
You can use flax eggs or applesauce as a substitute for a vegan option.

3. How can I make the frosting less sweet?
Add a little more cream cheese and reduce the powdered sugar for a more balanced flavor.

4. Is it okay to make the cake ahead of time?
Yes, you can bake the cake a day ahead; just store it properly and frost it before serving.

5. How can I tell when the cake is done?
A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.

This Best Carrot Cake Recipe brings together wholesome ingredients and delightful flavors that are sure to satisfy any dessert lover. Its moistness, combined with the zing of spices and creamy frosting, creates an inviting treat for any occasion. You’ll cherish each bite, making this recipe a go-to for gatherings or simply when you want to savor something sweet. Enjoy the process and the joyous reactions you’ll inspire with this indulgent classic!

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Best Carrot Cake

Why This Recipe Works

Why You’ll Love This The Best Carrot Cake Recipe

Ingredients