Homemade Carrot Cake
User Reviews
4.9
156 reviews
Excellent
Homemade Carrot Cake
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The absolute best traditional carrot cake recipeyou will ever taste! Moist, simple with the perfect cream cheese frosting. Just try it.
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Ingredients
FOR THE CAKE
- 2 cups flour (all purpose or cake/pastry flour)
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar
- 1¼ cups vegetable oil
- 4 large eggs (room temperature)*
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- ½ cup pecans coarsely chopped
*remove from fridge 30-45 minutes before using.
FOR THE FROSTING
- ½ cup butter softened
- 5 ounces cream cheese
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup half and half cream or whole milk
EXTRAS
- 1/2 cup Chopped Pecans
Instructions
- Pre heat oven to 350F (180C). Grease and flour, spray or line two 8 or 9 inch round cake pans (20 or 23 cm) with parchment paper. (I used two 8 inch).
- In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon excluding the vegetable oil, sugar, carrots and pecans.
- In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together for another minute, add the dry ingredients beating for one minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon or rubber spatula. Do not over mix.
- Pour the cake batter evenly into the prepared cake pans and bake for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool in the pans, then move to wire racks to cool completely before frosting.
FOR THE FROSTING
- In a medium bowl beat together the butter and cream cheese on medium/high speed until creamy approximately 1 minute. Lower the speed to low/medium and add the powdered sugar, 1 cup at a time, beat well after each addition. Add the half and half and vanilla and beat until fluffy, about 3 minutes.
- Let the cake cool completely then frost with Cream cheese frosting. Top with chopped pecans if desired. Enjoy!
Notes
- To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- For room temperature ingredients remove from the fridge approximately one hour before using.
- Before I was able to get Pecans I would always use walnuts or hazelnuts in this recipe. But I have to admit Pecans are probably the tastiest. You can’t beat a Pecan! If you like raisins or currents you could add some of those too!
- You can make carrot cake cupcakes, this recipe will make 18-24 medium sized cupcakes. Cupcakes should take about 18-22 minutes to bake.
- The cake can keep covered unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will last up to four days in the fridge. Just bring it to room temperature (for about an hour or so) before serving.
- You can actually freeze Carrot Cake baked and frosted! It is best to refrigerate it for about 6-8 hours before freezing so the frosting firms up and you don’t ruin it.
- Before placing it in the freezer, be sure to wrap it well in plastic wrap then either place it in an air tight bag or container. If you prefer to freeze the cakes before frosting that is fine too, just wrap it the same way.
- The cake can be frozen for up to 4 months, if frosted its best to thaw in the fridge.
Nutrition Information
Show Details
Calories
614kcal
(31%)
Carbohydrates
105g
(35%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
96mg
(32%)
Sodium
340mg
(14%)
Potassium
279mg
(8%)
Fiber
2g
(8%)
Sugar
85g
(170%)
Vitamin A
5855IU
(117%)
Vitamin C
2mg
(2%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 105g | 35% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 340mg | 14% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 85g | 170% |
| Vitamin A | 5855IU | 117% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
156 reviews
Excellent
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