Make The Perfect Carrot Cake

Make The Perfect Carrot Cake desserts A simple and delicious recipe for homemade carrot cake with a cream cheese frosting carrot cake, homemade carrot cake, cream cheese frosting, carrot cake frosting, homemade frosting, Pioneer Woman Carrot Cake Make The Perfect Carrot Cake cakes, carrots

Updated. Originally posted 24th March 2018

This very simple to make Carrot cake recipe yields a light, tender, moist texture carrot cake with a balanced hint of spice mainly cinnamon and not too much add ins. Save the raisins and pineapple for another cake (My hubby would pick each and every one of them out). This is my favourite staple, go-to, no fail simple carrot cake recipe. It is a great base recipe for carrot cake - one that you can easily adjust to taste when it comes to adding extra spices or add ins. It’s 100 percent made from scratch and so adaptable as well and hope it becomes one of you favourites too.

Carrot cake

This is I have tried several recipes but a few years ago I found a total winner courtesy of Ree Drummond (Sigrid’s Carrot Cake recipe) for a very simple basic and delicious carrot cake. No surprise, her recipes never disappoint. It’s great for dinner parties, and potlucks. It’s a crowd-pleaser for sure. The best part is that it’s easy to make, it comes out deliciously moist every time and hey, you get a little veg in your dessert to! Give it a try and tell me what you think and if you have a favorite recipe for this classic!

Carrot cake

A carrot cake made with basic pantry ingredients

This one in particular is so simple and comes out perfect every time. Just your basic flour, carrots, oil, eggs…..you get the picture. I’m a butter fan when it comes to baking but really it’s the oil that gives this cake and all cakes made with oil their moistness and keeps the cake light at the same time. That’s really what you want in a cake, otherwise it’s more like a bread. I love a recipe with ingredients that are easy to measure and remember like this one: 2 cups flour, sugar and grated carrots, 1 teaspoon each baking powder, baking soda and cinnamon, then all you have to remember is the 4 eggs, 1 tablespoon of vanilla and pinch of salt plus your frosting ingredients - but you get the point!

Carrot cake

Carrot cake

Easy Carrot Cake Ingredients

  • CARROTS: You will need 2 cups of grated carrots but feel free to increase amount by 1 cup if you prefer a really dense carrot cake - this cake is more light and fluffy with just the right amount of of moistness from the carrots. Grate/shred carrots yourself using a box grater or your food processor - I don’t recommend using pre-shredded carrots for this cake.
  • FLOUR: I use all purpose flour for this recipe but you can make it with a good gluten-free all purpose 1-1 flour too - the tester will be slightly different though.
  • EGGS: You will need 4 large eggs at room temperature
  • VEGETABLE OIL: You will need a neutral one like canola oil or even a light olive oil for a richer flavour
  • CINNAMON: The cake is lightly spiced but if you prefer to add more cinnamon feel free to adjust the amount to taste - and feel free to add more warming spices if desired like nutmeg, allspice, or ground ginger.
  • BAKING POWDER & BAKING SODA: Just 1 teaspoon of each - easy to remember.
  • SUGAR: Feel free to reduce amount to 1¾ cups if you prefer it a little less sweet but any more and it will affect the moisture levels in the cake. Feel free to do half granulated and half brown sugar if you like too
  • VANILLA: Pure vanilla extract is what I recommend.
  • SALT: Just a pinch for flavor.
  • CREAM CHEESE, BUTTER & POWDERED SUGAR: I use full flat cream cheese, unsalted butter and powdered sugar for the frosting.
  • EXTRA ADD INS: You can add up to 1 cup of add ins like chopped nuts like pecans or walnuts, or raisins and you can replace some of the grated carrots with crushed pineapple too if you prefer.

Carrot cake

How To Make This Easy Carrot Cake Recipe

This cake recipe makes two 8 or 9 inch cakes. I split the batter between the two pans and baking time is 25- 30 minutes depending on your pan size and oven, which is different from the original recipe using a bundt and baking for 50 minutes. Here are the simple steps to making this Easy Carrot Cake (detailed instructions in recipe card below):

  1. Grate Carrots: I use medium grate
  2. Prepare Pans: Grease and line pans with parchment paper
  3. Whisk Dry Ingredients: Flour, baking powder, baking soda, salt and spices
  4. Whisk Wet Ingredients: Eggs, sugar, oil, and vanilla until smooth (by hand or beat with an electric mixer)
  5. Combine Dry With Wet: Using a rubber spatula, wooden spoon or mixer
  6. Add Grated Carrots: Fold in with a spatula or combine with a mixer
  7. Transfer Batter to Pans: Distribute evenly between two pans as best as possible or feel free to use a scale for more accurate distribution
  8. Bake: Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out mostly clean.
  9. Cool: Cool cakes in pans for 10-15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely before placing on serving platter and icing.
  10. Frost & Serve: Make frosting spread it over and between layers, slice and serve (feel free to let the icing set in the fridge for a few minutes after spreading over the cake before slicing)

Carrot cake

Easy Carrot Cake Storage, Make Ahead & Freezing

  • STORAGE: This frosted cake can be stored wrapped tight in plastic wrap or in an airtight container for 3-4 days for. Keep at room temperature for no longer than 1 hour or so because of the cream cheese frosting. When serving you may want to take the cake out for a few minutes to get your slices to room temperature before serving - but that is optional because this cake tastes good cold too. If storing whole frosted cake in the fridge - I recommend chilling it uncovered for 15 minutes to harden the icing before wrapping. Refrigerating can draw moisture out of cakes so ensure proper wrapping to prevent the cake from drying out.
  • MAKE AHEAD: The cake layers can be made 1-2 days in advance. Once cool wrap tight with plastic wrap and store in the fridge. If planning to store longer I recommend freezing instead. The cream cheese frosting can be made ahead up to a week in advance store in an airtight container in the fridge. It will need to sit at room temperature for a little bit to soften so that it can be spread easily.
  • FREEZING: Frosted cake can be frozen 1-2 months wrapped tightly with plastic wrap and a layer of foil as well. I recommend placing it in the freezer unwrapped first to flash freeze the frosting then wrap tight and freeze. Let thaw in the fridge overnight. Preferably for the freshest tasting cake I recommend freezing the cakes unfrosted. Once cool wrap each layer tight with plastic wrap and a layer of foil and freeze 1-2 months. Leave wrapped to thaw in the fridge overnight then remove and frost.

Carrot cake

For more carrot inspired recipes and cakes you will love, make sure to check these out:



Recipe

Yields: two 8 or 9-inch round cake pans
Servings: 8-12
Prep Time: 20-30 mins
Bake Time: 25-35
Total Time: 1 hr 45 mins

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups packed grated carrots

For Cream Cheese Icing

  • 1 stick butter, room temperature and softened
  • 1 package (8 ounces) cream cheese, room temperature and softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup pecans, chopped finely for garnish

Directions

For the cake

  1. Preheat the oven to 350°F and prepare pans by greasing them generously with butter or cookings spray, lining with parchment paper and lightly grading the paper as well.
  2. In a medium size bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt.
  3. Whisk by hand or beat together the granulated sugar, oil, vanilla extract, and eggs in a large bowl with an electric hand mixer or stand mixer with paddle attachment.
  4. Add the flour mixture to the sugar mixture and beat until just combined. A few streaks of flour is fine.
  5. Then add the carrots and mix well to combine.
  6. Divide the cake batter between both prepared pans and bake in preheated oven for 25-30 mins for 9 inch pan, and 30-35 mins for 8 inch pan, or until toothpick inserted in to the centre comes out clean.
  7. Remove from oven once done and allow to cool on cooling rack 10-15 mins. Then run a knife or thin spatula around edges of pan and invert cakes onto rack, remove the parchment paper and allow to cool completely.
  8. Frost and assemble as desired.

For the icing

  1. In a large mixing bowl, cream the butter and cream cheese together until smooth.
  2. Add the vanilla and mix then the powdered sugar a little at a time until blended and smooth.
  3. Place first layer of cake on a plate or serving platter, spoon 1/3 of the frosting evenly over bottom layer. Place second cake layer overtop and gently press it into the frosting. Spread remaining frosting on top layer plus I used any extra to thinly cover the side of the cake layers for a naked cake look. But any extra you can also pipe around the edges if you wish.
  4. Sprinkle with chopped pecans as desired.

Recipe Note

  • How fine should I grate my carrots? I like to do medium grate - it sometimes I will do half medium and half fine but whatever you prefer is fine here (sorry for the unintentional puns)

Original recipe courtesy of Foodnetwork


Carrot cake