Carrot Cake Recipe
User Reviews
4.4
Carrot Cake Recipe
Description
The carrot cake batter includes all-purpose flour, baking powder, baking soda, salt, and cinnamon for leavening and warmth. Eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract create a moist and tender crumb. Grated carrot and crushed pineapple add moisture and sweetness, while finely chopped pecans, raisins, and shredded coconut contribute texture and bursts of flavor throughout the cake layers.
The cake is baked in three 9-inch pans, yielding layers that are then cooled before icing. The cream cheese frosting, made by beating room-temperature butter with powdered sugar, vanilla, salt, and chilled cream cheese, provides a smooth and slightly tangy finish. Garnishing with chopped pecans adds a crunchy contrast. This cake is suitable for slice serving at gatherings or special events.
The recipe includes practical notes for substitutions, baking in various pans, storage, make-ahead preparation, and freezing instructions, which help manage timing and maintain freshness. It advises using neutral oils for baking and provides tips to omit certain mix-ins without altering the base batter.
Ingredients
For the Carrot Cake
- 2½ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 4 egg
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 1½ cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrot peeled, grated
- 8 ounce crushed pineapple canned, drained
- 1 cup pecan finely chopped
- 1 cup raisins
- ½ cup coconut sweetened shredded
For the Cream Cheese Frosting
- 1 cup butter at room temperature, unsalted
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 16 ounces cream cheese chilled and cut into 16 pieces
To Garnish
- pecans chopped
Instructions
- Make the Carrot Cake: Preheat oven to 350 degrees F. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, then flour the pans and tap out the excess. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly combined and there are no lumps of brown sugar. Add the flour mixture and, with a rubber spatula, gently stir until mostly combined. Add the carrots, pineapple, pecans, raisins and coconut and fold together until thoroughly combined.
- Divide the batter evenly between the three prepared cake pans and bake until a toothpick inserted in the center comes out with clean, 22 to 28 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Cream Cheese Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.
- Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
- Assemble the Carrot Cake: Place one cake layer on a serving platter and spread with 1 cup of the cream cheese frosting. Top with a second cake layer and again spread with 1 cup of the cream cheese frosting. Place the final cake layer on top, top-side-down (so the bottom of the cake is actually facing up), then frost the top and sides with the remaining cream cheese frosting and garnish the sides with chopped pecans, if desired. Serve immediately or refrigerate, covered, until ready to serve. The cake can be made up to 1 day in advance and leftovers can be stored in the refrigerator, in an airtight container for up to 1 week.
Notes
- The recipe yields three 9-inch cakes baked for 22 to 28 minutes; adjust timing based on pan size and shape.
- Vegetable oil is recommended; avoid substituting butter for a similar texture. Canola or neutral oil works.
- You may omit coconut, pecans, or raisins, but monitor baking time as it may change.
- For different baking pans like 8-inch rounds, 9x13-inch pans, Bundt pans, or cupcakes, adjust baking times accordingly as noted in the recipe.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Make ahead by baking and cooling layers up to 2 days before assembling and frosting.
- Freeze baked layers wrapped well for up to 3 months; thaw in refrigerator before decorating.
- The assembled cake freezes well for up to 1 month; thaw slowly in refrigerator prior to serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 49g | 75% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 103mg | 34% |
| Sodium | 352mg | 15% |
| Potassium | 326mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 61g | 122% |
| Vitamin A | 4815IU | 96% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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