This carrot cake is moist, warmly spiced, and loaded with grated carrots and toasted walnuts, then finished with a thick layer of tangy cream cheese frosting. It needs no mixer for the batter, so it is a great first layer cake. The dessert also has a surprisingly long history. In fact, an English recipe from 1591 already paired carrots with cream, eggs, raisins, and spices, and many food historians trace the modern cake back to medieval carrot puddings, when cooks used carrots to sweeten dishes because sugar was expensive (Wikipedia).
Key Takeaways
- Oil instead of butter keeps the crumb soft, even straight from the fridge.
- Finely grated carrots melt into the batter and add natural sweetness.
- Cool the layers completely before frosting, or the cream cheese will slide off.
What Is Carrot Cake?
Carrot cake is a spiced layer cake that gets its moisture and sweetness from freshly grated carrots. Most versions use vegetable oil rather than butter. As a result, the cake stays tender for days, even when you keep it in the refrigerator.
Traditionally, cinnamon and nutmeg flavor the batter, while walnuts or pecans add crunch. Finally, a rich cream cheese frosting balances the warm spices with a little tang.
Carrot Cake Ingredients
- Carrots: First, grate them on the fine side of a box grater so they soften while baking.
- Oil: In particular, a neutral oil such as canola or sunflower keeps the crumb moist.
- Sugars: Also, a mix of brown and white sugar gives a deeper, caramel-like flavor.
- Spices: Similarly, cinnamon and a pinch of nutmeg bring warmth without overpowering the carrots.
- Walnuts: Optionally, toast them first for extra flavor, or leave them out for a nut-free cake.
- Frosting: Finally, use full-fat block cream cheese and soft butter for a thick, pipeable frosting.
How to Make Carrot Cake
You will find the exact measurements in the recipe card at the end of this post. Meanwhile, here is an overview of the method.
1. Prepare the pans. First, heat the oven to 350°F (175°C). Then grease two 9-inch round pans and line them with parchment.
2. Mix the dry ingredients. Next, whisk the flour, baking powder, baking soda, spices, and salt in a bowl.
3. Mix the wet ingredients. In another bowl, whisk the eggs, both sugars, oil, and vanilla until smooth. After that, stir in the dry ingredients until just combined.
4. Add the carrots and nuts. Then fold in the grated carrots and walnuts, and divide the batter between the pans.
5. Bake and cool. Bake for 30 to 35 minutes, until a toothpick comes out clean. Afterwards, cool the layers in the pans for 15 minutes, then turn them out onto a rack.
6. Frost. Finally, beat the cream cheese, butter, powdered sugar, and vanilla until fluffy, then spread it between the layers and over the top.
Tips for the Best Carrot Cake
- Grate your own carrots. Pre-shredded carrots, by contrast, are dry and thick, so they stay crunchy.
- Do not overmix. Otherwise, the gluten develops and the cake turns dense.
- Soften the cream cheese. Above all, start with room-temperature cream cheese to avoid lumps.
- Chill before slicing. In addition, 30 minutes in the fridge gives you clean, neat slices.
Frequently Asked Questions
Can I add raisins or pineapple?
Yes. For example, fold in half a cup of raisins or well-drained crushed pineapple with the carrots. However, pat the pineapple dry first so the cake does not turn soggy.
How do I store carrot cake?
Because of the cream cheese frosting, keep it covered in the refrigerator for up to 5 days. Then let slices sit at room temperature for 20 minutes before serving.
Can I bake it in a sheet pan?
Absolutely. Simply use a 9×13-inch pan and bake for 35 to 40 minutes. Afterwards, frost the top only.
Final Thoughts
All in all, this carrot cake is soft, fragrant, and easy enough for a weekend bake, yet impressive enough for a birthday. Once you try the cream cheese frosting, you will want it on everything.
For more baking ideas, try our lemon blueberry poke cake or our chocolate lava cake.
AuthorEmma food bloggerDifficultyIntermediateTwo moist, spiced layers with grated carrots and walnuts, filled and topped with cream cheese frosting. Serves 12.
Cake
Cream Cheese Frosting
Prepare the pans. Heat the oven to 350°F (175°C). Grease two 9-inch round pans and line them with parchment.
Mix the dry ingredients. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Mix the wet ingredients. In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
Combine. Stir the dry ingredients into the wet mixture until just combined. Fold in the carrots and walnuts.
Bake. Divide the batter between the pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool for 15 minutes in the pans, then turn out onto a rack and cool completely.
Make the frosting. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.
Assemble. Spread frosting over one layer, top with the second layer, and frost the top and sides. Chill for 30 minutes before slicing.
12 servings
1 slice
- Amount per serving
- Calories680
- % Daily Value *
- Total Fat 40g52%
- Saturated Fat 11g56%
- Trans Fat 0g
- Cholesterol 103mg35%
- Sodium 366mg16%
- Total Carbohydrate 75g28%
- Dietary Fiber 2g8%
- Total Sugars 57g
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cake
Cream Cheese Frosting
Sources
- Wikipedia, History of the spiced carrot dessert
