Carrot Cake Recipe
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5.0
42 reviews
Excellent
Carrot Cake Recipe
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This isn’t just another Carrot Cake recipe. It’s the one I trust for a perfectly moist, warmly spiced cake made with shredded carrots, walnuts, and my homemade cream cheese frosting. It’s surprisingly simple to make and comes out perfect every time, whether I’m baking it for a holiday or just treating myself on a regular day.
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Ingredients
- Baking Spray for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1 1/2 cups white granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1 1/4 cups vegetable oil
- 1 cup buttermilk at room temperature
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
- 2 cups shredded carrots
- 1/2 cup raisins rinsed and drained
- Cream Cheese frosting
Garnish:
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F.
- Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper and spray again with baking spray. Use 3 pans for thinner layers. Set aside.
- Add raisins to a small bowl, top with boiling water, and let sit for 10 minutes. Drain well and place on paper towels to dry.
- In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine and aside.
- Add wet ingredients to a large bowl: eggs, oil, buttermilk, vinegar, vanilla extract. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
- Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
- Once combined, stir in shredded carrots, chopped walnuts, and raisins.
- Divide the batter equally into the prepared pans.
Bake:
- Bake, rotating the pans halfway through the cooking process. A toothpick inserted into the center of the cakes comes out clean, about after 25-30 minutes of baking.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the pans. Let it cool in the pans for about 20-30 minutes.
- Invert the cakes onto a plate and then re-invert them onto a cooling rack. Round side up. Cool completely before frosting.
Frost the Cake:
- Prepare the Cream Cheese Frosting according to recipe directions.
- If needed, use a serrated knife or cake leveler to slice the layer's top to make it flat.
- Add 1/4 cup of frosting onto the bottom of a cake stand.
- Place the first layer onto the cake stand. Add about 1 cup (or more if needed) of frosting to the cake layer, and using an offset spatula, spread the frosting evenly to create a 1/2-inch layer.
- Add another layer on top and repeat.
- Cover the entire cake with the remaining frosting. Use chopped walnuts to garnish the sides and top edges of the cake.
- Refrigerate for at least 2-3 hours, or until somewhat stiff before serving.
- Store in the refrigerator for up to 4-5 days, preferably in an airtight container.
Notes
- One of the best tips I can share for making this carrot cake taste elevated is soaking the raisins before mixing them in. Letting them sit in hot water for just 10 minutes makes them soft and plump, which keeps them from drying out the cake. It helps the texture stay moist and balanced, and the raisins blend right in with a naturally sweet taste.
- I use three 8-inch cake pans and love the size it gives the finished cake. It makes nice, even layers that are easy to stack and frost.
- I always measure the dry ingredients carefully and never pack the flour into the measuring cup. Too much flour can make the cake dry.
- Once I add the dry ingredients, I mix just until everything is combined. Overmixing can make the cake dense and heavy instead of soft and fluffy.
- I always grate the carrots myself instead of using pre-shredded ones. Freshly grated carrots are softer and blend better into the batter, which keeps the cake moist and tender.
- I let the cake cool fully on a wire rack before adding the cream cheese frosting. If the cake is warm, the frosting will melt and slide off.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
239mg
(10%)
Potassium
251mg
(7%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
3685IU
(74%)
Vitamin C
1.6mg
(2%)
Calcium
83mg
(8%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 239mg | 10% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 3685IU | 74% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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