Homemade Carrot Cake
User Reviews
4.9
Homemade Carrot Cake
Description
Homemade Carrot Cake blends shredded carrots and chopped pecans into a batter seasoned with cinnamon and nutmeg, creating a moist and tender crumb. The cake is leavened with baking powder and baking soda, ensuring a light texture after baking in prepared round pans. Once cooled, it is layered or topped with a cream cheese frosting made from butter, cream cheese, powdered sugar, vanilla, and cream or milk to reach a smooth consistency.
This carrot cake presents a balance of natural sweetness from the carrots and sugar, with the warmth of spices and the creaminess of the frosting. The chopped pecans add a crunchy contrast within the cake layers. It can be served sliced at room temperature, suitable for dessert or special occasions.
The recipe allows for making cupcakes by portioning the batter accordingly, reducing baking time. The cake can be stored unfrosted at room temperature for up to two days, or refrigerated for up to four days once frosted. It also freezes well, either frosted or unfrosted, when wrapped properly to preserve texture and flavor.
Ingredients
FOR THE CAKE
- 2 cups all-purpose flour 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 egg room temperature
- 3 cups carrot shredded (approximately 3 large or 5 medium
- ½ cup pecan 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 pecans chopped
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 flour, replace two tablespoons of all-purpose flour per cup with cornstarch and sift together for a finer crumb.
- Use room temperature eggs and oil for better mixing and texture, removing ingredients from the fridge about an hour before baking.
- Walnuts or hazelnuts can substitute for pecans, and raisins or currants may be added for extra sweetness and texture.
- The recipe can produce 18-24 medium cupcakes; reduce baking time to 18-22 minutes for cupcakes.
- Store unfrosted cake covered at room temperature for up to two days; frost and refrigerate for up to four days.
- For freezing, chill frosted cake for 6-8 hours first, then wrap well in plastic wrap and airtight packaging; frozen cake is best used within four months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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