Carrot Cake Recipe
User Reviews
5
Carrot Cake Recipe
Description
The Carrot Cake Recipe combines all-purpose flour with baking soda, cinnamon, salt, and sugar to build a warmly spiced base for the shredded carrots that provide moisture and texture. The wet ingredients include eggs, vegetable oil, applesauce, and vanilla, which add richness and sweetness while keeping the crumb tender. Baking at 325°F in two 9-inch pans creates even, firm layers suitable for stacking and frosting. The accompanying cream cheese frosting blends softened cream cheese and butter with a large quantity of powdered sugar and vanilla to achieve a thick, sweet topping that contrasts the cake's subtle spice.
The carrot cake pairs well with coffee or tea and can be served at gatherings or dessert. Its moist texture and layered structure make it appropriate for celebrations where frosting decoration is desired. Optional use of nuts or raisins adds variation in texture. The recipe's cooling and frosting steps allow for assembly ahead of serving, aiding meal planning.
Due to the cream cheese frosting, the cake should be refrigerated to maintain freshness and safety. It stores well covered in the refrigerator for 4 to 5 days and may be frozen in an airtight container for up to three months. The frosting quantity is generous, enough for the layered cake and additional decorative piping if desired, but can be halved for a lighter topping.
Ingredients
Carrot Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 4 egg
- 1 1/2 cups vegetable oil you could use coconut oil or another oil if you prefer
- 1 cup applesauce
- 2 teaspoons vanilla extract
- 3 cups carrot shredded
Frosting
- 16 ounces cream cheese softened
- 1 cup butter softened
- 7 cups powdered sugar
- 4 teaspoons vanilla extract
- salt pinch
- 2 tablespoon whipping cream milk will also work
Instructions
Cake
- First, preheat oven to 325 degrees Fahrenheit. Next grease and flour two 9-inch round cake pans. If desired add parchment circles to the bottom of the pans for easy cake removal.
- In a large bowl mixing bowl, mix together flour, sugar, baking soda, cinnamon and salt.
- Using a separate bowl, beat eggs slightly. Add oil and vanilla extract to eggs. Stir to combine. Add shredded carrots and apple sauce to the mixture and stir to combine.
- Fold the wet mixture to dry mixture and stir until just combined. Do not over stir.
- Finally spoon batter into prepared pans and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool cake for approximately 10 minutes in pans, then transfer cake to wire racks to cool completely prior to frosting.
Frosting
- In a large mixing bowl, beat together softened cream cheese and butter until light and fluffy.
- Next, with the mixer on low, slowly add powdered sugar, mixing well. Add in vanilla, salt and whipping cream. Beat mixture on medium for approximately three minutes. If frosting is thicker than you prefer, you can add an additional tablespoon of cream or milk.
- Finally frost cake as desired. Store cake and frosting in refrigerator.
Notes
- Mix-ins like chopped walnuts, pecans, or raisins can be folded into the batter before baking, up to about 1 1/2 cups for added flavor and texture.
- The frosting recipe makes a large amount, suitable for the layer cake plus extra for decoration; reduce by half if less frosting is preferred.
- Store the finished carrot cake in the refrigerator, covered, to keep the cream cheese frosting fresh for 4-5 days.
- The cake can also be frozen in an airtight container for up to three months, protecting its flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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