The Best Carrot Cake Recipe
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4.6
21 reviews
Excellent
The Best Carrot Cake Recipe
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The Best Carrot Cake Recipe - delicious moist cake bursting with carrots, nuts, raisins and spices, with a rich cream cheese frosting.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter melted and cooled
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 3 cups grated carrots
- 8 ounces canned crushed pineapple drained well
- 1 cup chopped walnuts divided
- ½ cup raisins
- For the cream cheese frosting:
- 16 ounces cream cheese softened
- 1 cup unsalted butter softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
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Instructions
- Preheat the oven to 350°F. Spray two 9-inch cake pans with baking spray. Take a pastry brush and brush the spray all over the inside of the pans to make sure they are evenly coated.
- Add a circle of parchment paper to the bottom of the pan, not up the sides. Spray with baking spray, set aside.
- In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- Place the butter and sugars in the body of a stand mixer with the paddle attachment or you can do this in a large bowl with an electric hand mixer, mix until smooth.
- Add the eggs one at a time until incorporated and add the vanilla.
- Add the dry ingredients to the wet and stir until just combined, scrape down the sides, and stir for about 30 seconds until everything is mixed in well.
- Add the carrots, pineapple, half of the walnuts, and the raisins, stir until everything is incorporated.
- Divide the batter between the two cake pans.
- Smooth out the top and bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean, a few crumbs hanging on is okay but no wet batter.
- Let cool for 10 minutes in the pans. Invert the pans and let cool completely on a wire rack.
- While the cakes cool, make the frosting by adding the cream cheese and butter to the body of a stand mixer with the paddle attachment.
- Whip on medium until smooth.
- Add the vanilla, powdered sugar, and cinnamon, mix to combine. Scrape down the sides as needed.
- Turn the mixer on to medium-high and whip until light and fluffy, 2 minutes.
- Once the cakes are cool, take the parchment paper off the bottoms.
- Place one of the cakes bottom side down onto your serving platter.
- There should be very little doming but if there is you can trim off a bit to make it more even. Add 1 & ½ cups of the frosting on top of the cake and smooth it out to the edge.
- Invert the second cake and place it bottom side up on top of the frosting. Add a crumb coat to the entire cake.
- Place cake in the fridge for at least 2 hours to set.
- Frost with the remaining cream cheese frosting.
- Add the walnuts along the bottom edge of the cake.
- Slice and serve!
Notes
- Any leftover cake needs to be store in the fridge covered with plastic wrap due to the cream cheese frosting.
- This is a recipe where you can add and subtract ingredients. The addition of the nutmeg and clove gives a nice warmth to the cake but you can leave it out and add more cinnamon in its place.
- Raisins, nuts, and pineapple are all optional. The raisins plump up nicely in the cake while baking and give a great texture.
Nutrition Information
Show Details
Serving
1g
Calories
889kcal
(44%)
Carbohydrates
101g
(34%)
Protein
9g
(18%)
Fat
53g
(82%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
21g
Cholesterol
168mg
(56%)
Sodium
366mg
(15%)
Fiber
3g
(12%)
Sugar
78g
(156%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 889kcal | 44% |
| Carbohydrates | 101g | 34% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 168mg | 56% |
| Sodium | 366mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 78g | 156% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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