The Best Carrot Cake Recipe Ever
User Reviews
5
The Best Carrot Cake Recipe Ever
Description
The Best Carrot Cake Recipe Ever uses a combination of butter and coconut oil along with granulated and brown sugars beaten together before adding vanilla extract and eggs for a rich base. The dry ingredients include all-purpose flour, baking powder, baking soda, kosher salt, and warming spices such as cinnamon and ground ginger. Buttermilk is added for moisture before folding in grated carrots and toasted pecans to add texture and flavor. The batter is evenly divided into two prepared 8-inch pans and baked until a gentle spring back occurs when touched, ensuring a tender crumb. The cake is traditionally frosted with cream cheese frosting, which complements the spiced, moist cake layers with its slight tang and creamy texture.
Variations include adding coconut, raisins, walnuts, or pineapple as alternate mix-ins, but the total should not exceed one cup. The recipe recommends using soft winter wheat flour such as White Lily or cake flour for the best texture. The cake can be made ahead, with flavors melding further after refrigeration with frosting applied, and the layers can be frozen to store up to one month.
This carrot cake is a classic dessert offering warm spice and moist texture, suitable for celebrations or any occasion where a traditional carrot cake is desired.
Ingredients
- 4 tablespoons butter softened
- 5 tablespoons coconut oil vegetable oil, or canola oil
- 1/2 /2 cup granulated sugar
- 1 cup brown sugar packed
- 1 1/2 /2 teaspoons vanilla extract
- 3 large egg
- 2 large egg yolk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 /2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 /2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/3 /3 cup buttermilk
- 3 cups carrot about 6 medium, grated
- 1 1/2 /2 cups pecans divided (optional, roasted
- cream cheese frosting recipe
Instructions
- Preheat oven 350º F. Coat two 8-inch cake pans by brushing with homemade cake pan release (cake goop) or with butter or shortening and lightly dust with flour to prevent cake from sticking while baking. Alternately, coat well with baking spray.
- Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
- Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
- Fold in carrots, 1 cup of pecans and divide the batter between the two prepared cake pans.
- Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from the oven and allow to cool in the pans on a wire rack for about 5 minutes. Turn out of pans and allow to cool completely on a wire rack.
- Frost cake with cream cheese frosting.
Notes
- Use soft winter wheat flour like White Lily or cake flour for best texture if White Lily is unavailable.
- Additional mix-ins such as coconut, raisins, walnuts, or pineapple can be used but total mix-ins should not exceed one cup.
- About half of the cream cheese frosting recipe is sufficient for frosting the top only; sides can be left unfrosted.
- Make the cake in advance to allow flavors to meld; covered and refrigerated, the cake keeps well for 5 to 6 days.
- Freeze cooled cake layers wrapped well for up to one month; thaw in refrigerator before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 2795IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
