The Best Carrot Cake Recipe with Cream Cheese Frosting
?·?This Carrot Cake with nuts is layer after layer of moist cake with a homemade cream cheese frosting in between. We incorporated chopped pecans for a crunchy, tasty addition. If you love Carrot Cake like I do, go take a look at our big list of over 30 Carrot Cake . ?·?Carrot Cake Variations: If you would like to customize your carrot cake, feel free to: Add nuts: Feel free to stir 1/2 cup chopped nuts (such as pecans, walnuts, pepitas or hazelnuts) into the batter, /5(2).
Cold, hard fact: I make the best carrot cwrrot in the entire universe. My carrot cake is flavorful and moist. Get used to it! The more xarrot think about carrot cake, the less it makes sense. It is impossibly tender, but not so much that it falls apart into a million errant crumbs. It will always win. At least, mine will. Carrot cakes come in all how to burn high quality audio cd and sizes, adorned with all sorts of nuts, candied carrot ribbons, and little carrots made out of colored icing, but there are a few things that carrot cake must always have:.
Speaking of bananas, you can replace the carrots in this recipe with same amount of smushed bananas for banana cake. That cake will overwhelmingly taste like bananas, while no carrot cake has ever tasted like carrots. In fact, I cannot think of another dessert that relies on carrots for a dang thing. Are the carrots here only for a healthy shot of vitamin A? That sounds good. Cream cheese frostingunless you want everyone to hate you. This cake, even one as spectacular as mine, is always at cqrrot merely a vessel for frosting.
It is uncouth to scoop frosting out of a bowl and lick it off your fingers. Pair it with cake? All good. Pair it with carrot cake? Why, that sounds like a very adult and responsible sort of cake! Go forth and eat two cups! Spicesbecause they balance the cream cheese frosting what is a padlock shim make it better carro it could ever be on its own. If cream cheese what nuts are in carrot cake is John Hall, then toasty spices are Daryl Oates.
Things that a carrot cake can sometimes have:. Nutsspecifically carot pecans or walnuts. They add textural contrast, which is very nice with a cake this melt-in-your-mouth tender, and a bit of savoriness that helps the spices balance all that sweetness.
I am very pro-nuts. This is a very njts cake. Things that a carrot cake can never, ever have:. Pineapplebecause this is not a pineapple crrot.
That is a totally different cake. This probably happened because of some Dole recipe contest back in carrt days when it seemed exotic, like a tropical vacation in a can. We, the people, have accepted you, pineapple. Nuts add good textural contrast. The enormity njts this carrot cake is too much for me to carry alone, and so I share its light with you. From this day forward, it shall be ours, together. Allison Robicelli is a D-list celebrity-chef chef, author, humorist, entrepreneur, general polymath, and all-around good time.
You should buy it. Sign up for carrrot newsletter. April 20, Things that a carrot cake can sometimes have: Nutsspecifically toasted pecans or walnuts. Things that a carrot cake can never, ever have: Pineapplebecause this is not a pineapple cake. Coconutsame goes for you. Stay in your lane. Get our freshest features and recipes weekly.
Allison Robicelli Allison Robicelli is a D-list celebrity-chef chef, author, humorist, entrepreneur, general polymath, and all-around good time.
Homemade Carrot Cake Ingredients:
?·?Carrot Cake Variations. Homemade carrot cake is very versatile in that you can add different nuts, fruits and spices to jazz it up. It lends itself to creativity. I invite you to make this best carrot cake recipe your own. Here are a few suggestions: Add or switch the nuts. If you don’t like walnuts, substitute peanuts, pecans, or your. ?·?Walnuts are the nuts used in Carrot Cake. They look darker because the nut is covered with a skin that is difficult to remove due to the convoluted way the nut is. (sort of looks like a brain) They may also pick up a darker look simply because the batter of a carrot cake is much darker with the spices and brown sugar used. ?·?It makes the cake really moist. As for nuts, you can leave them out if you want to. I'm not that big on nuts either, but I do like pecans for my carrot cakes. Sometimes I leave them out of the batter recipe and just use them as a garnish sprinkled on top. If you're making a layer cake, you can press them onto the sides of the cake.
This is my favorite recipe for carrot cake! One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe or watch our quick recipe video below to see how we make it. This cake is quick and easy to make, versatile and utterly delicious. Thanks to this easy recipe, we fell in love.
You can make this quickly and easily without lots of fancy equipment. If you are looking to make cupcakes, see our easy carrot cake cupcakes recipe! The ingredients needed for this cake are simple and I bet you have quite a few of them already in your kitchen! I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.
Oil keeps the cake nice and moist — any neutral flavored oil will work. Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake. Sugar makes the cake moist, light, and delicious.
I love a combination of white and brown sugar, but you can use one or the other. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe.
You can, just keep in mind that the amount we specify will produce the moistest cake. Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. When we first tested the cake, we scaled the amount of carrots back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. You need all three cups.
It is a carrot cake, after all. Pecans and raisins are up to you! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love. The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake!
As you can see from our recipe video, all you need to do is combine all the ingredients. Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended.
Then I whisk all the wet ingredients together in another bowl. We use the same method when making this cinnamon coffee cake , our easy pineapple upside down cake and this buttery blueberry cake. Both recipes are so good! When it comes to baking the cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes they smell fantastic. After baking, let the layers cool then frost with your favorite frosting.
We love our extra creamy cream cheese frosting. If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting.
The frosting is actually the same one we used to top our Guinness Chocolate Cake. Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain. More reviews are in the comments section below.
It is so hard to find one that is not dry — this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!! Here are the most common:. Can I make carrot cake cupcakes using this recipe?
Yes, absolutely and if you read through the comments, many of our readers have done just that. Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. Can I make one large single layer cake? Yes, but the baking time will change.
For a bundt cake, a cup or cup Bundt pan should be fine. The batter will also fit into a 9-inch by inch pan, but you might need to leave out a bit of the batter so it does not overflow.
How do you store the carrot cake? If you prefer to refrigerate the cake, it will last for 5 to 6 days. Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own.
That said, you should be able to swap some of the oil for applesauce without too many issues. Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup. Recipe updated, originally posted April Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor.
It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section. Heat the oven to degrees Fahrenheit C. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins. Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing. In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top.
Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk. The recipe should make 22 to 24 cupcakes.
Using a bundt pan: We have never done this in our kitchen, but a cup or cup Bundt pan should be fine for this recipe. Using a 9-inch by inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. The bake time should be similar. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!
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