Best Carrot Cake Ever
User Reviews
5
Best Carrot Cake Ever
Description
Best Carrot Cake Ever starts with a spiced flour base including cinnamon, nutmeg, and ginger paired with shredded carrots to provide texture and moisture. Sweetened coconut flakes and chopped walnuts add contrasting bites throughout the cake. The batter incorporates both granulated and brown sugar along with vegetable oil and buttermilk to keep it moist and tender. Baking in a 9x13 sheet pan creates a single-layer cake convenient for slicing into portions.
Once baked and cooled, the cake is topped with a classic cream cheese frosting made from butter, cream cheese, vanilla, salt, and confectioners sugar which adds smooth richness and balances the spice. The final layer can be garnished with chopped walnuts or decorative frosting piped in colored patterns.
This carrot cake works well as a dessert for gatherings or celebrations where a moist, tender cake with mild spice and creamy frosting is desired. Its texture contrasts moist cake crumb with bits of coconut and nuts, suitably paired with coffee or tea. Adjusting baking times and temperature is advised if making layer cakes instead of a sheet pan. Walnuts can be swapped for pecans, and leftover cake stores refrigerated up to five days.
Ingredients
For the carrot cake
- 2 1/2 cups (325g) all-purpose flour spooned & leveled
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 2 1/2 cups (300g) carrot shredded
- 1 cup (200g) granulated sugar
- 1/2 cup (106g) light brown sugar or dark brown sugar, packed
- 1 cup (216g) vegetable oil
- 3/4 cup (168g) buttermilk
- 4 large egg
- 2 teaspoons vanilla extract
- 1 cup (85g) sweetened coconut flakes
- 3/4 cup (84g) walnuts plus more for garnish, chopped
For the cream cheese frosting
- 1 cup (226g) butter at room temperature, unsalted
- 16 ounces (452g) cream cheese at room temperature, brick
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt fine sea salt
- 4-5 cups (466-583g) confectioners sugar
Instructions
For the carrot cake
- Preheat the oven to 350f and set the rack to the middle level. Line a 9x13 inch sheet pan with parchment paper, or grease with cooking spray and set aside.
- In a large bowl whisk together the flour, baking soda, baking powder, salt, and spices.
- Add the grated carrots and mix until the carrots are coated with the flour mixture.
- In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugars and oil, then add the eggs, one at a time and beat together until combined.
- Add the buttermilk, vanilla, and coconut and mix until combined.
- Add the flour mixture to the egg mixture and beat on low for 1 minute.
- Add the chopped walnuts and mix with a spoon until combined.
- Pour the carrot cake batter into the prepared sheet pan and bake for 40-50 minutes checking for doneness at the 40-minute mark. Once a toothpick inserted in the middle comes out clean, remove it from the oven.
- Allow the cake to cool for 10 minutes, then turn it over and place on a wire rack to cool completely before frosting.
For the cream cheese frosting
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and cream cheese on medium speed for about 2 minutes or until creamy.
- Add the vanilla, salt, and 4 cups of confectioner's sugar on low for 30 seconds, then increase the speed to medium to medium-high and beat for an additional 2 minutes.
- Check the consistency of the frosting and if it's too thin, add the remaining cup of sugar a little at a time until the desired consistency is achieved.
- Scoop the frosting onto the cooled cake and use an offset spatula to distribute evenly. Garnish with chopped nuts if desired, or add food coloring to frosting and pipe to decorate.
Notes
- Reduce oven temperature by 25°F for convection ovens and start checking doneness earlier.
- For a two-layer cake, divide batter equally between two 9-inch pans and start checking doneness around 20 minutes.
- Use pecans instead of walnuts if preferred and garnish the top with chopped nuts.
- Decorate with tinted frosting using food coloring piped through star tips for carrot motifs.
- Store leftover cake wrapped and refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 447kcal | 22% |
| Carbohydrates | 32.5g | 11% |
| Protein | 5.9g | 12% |
| Fat | 33.2g | 51% |
| Saturated Fat | 14.2g | 71% |
| Cholesterol | 86mg | 29% |
| Sodium | 185mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1.9g | 8% |
| Sugar | 18.4g | 37% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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