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Best Carrot Cake Recipe

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★★★★★

4.7 from 150 reviews

This Best Carrot Cake recipe is a classic, moist, and flavorful dessert made with grated carrots, nuts, coconut, and raisins, layered with a luscious cream cheese frosting. Perfectly spiced with cinnamon and baked to golden perfection, this cake offers a delightful treat for any occasion.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3 cups grated carrots (grated with a food processor or by hand)
  • 1 cup coarsely chopped walnuts or pecans
  • 1 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup moist, plump raisins (dark or golden) or dried cranberries
  • 2 cups sugar
  • 1 cup canola or safflower oil
  • 4 large eggs

For the Frosting

  • 8 ounces cream cheese, at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 pound (3 3/4 cups) confectioners’ sugar
  • 1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
  • 1/2 cup shredded coconut, optional
  • Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Instructions

  1. Prepare the pans and oven: Position oven racks to divide the oven into thirds and preheat to 325°F. Butter and flour three 9-inch round, 2-inch deep cake pans, tapping out excess flour.
  2. Mix dry ingredients and mix-ins: Whisk together flour, cinnamon, baking powder, baking soda, and salt in one bowl. In another bowl, stir together grated carrots, chopped nuts, shredded coconut, and raisins.
  3. Make the batter: Using a mixer with paddle attachment or a whisk, beat sugar and oil until smooth. Add eggs one at a time, beating until smooth after each addition. Reduce mixer speed to low or switch to a rubber spatula, gently stir in the flour mixture until just combined. Fold in the carrot mixture gently to avoid overmixing.
  4. Bake the cake layers: Divide batter evenly into prepared pans. Bake for 40 to 50 minutes, rotating pans top to bottom and front to back halfway through baking. Cakes are done when a knife inserted in the center comes out clean and edges just start to pull away. Cool in pans 5 minutes, then turn out onto racks to cool completely. Cakes can be stored airtight at room temp overnight or frozen for up to 2 months once cool.
  5. Prepare the frosting: Beat cream cheese and butter using a mixer with paddle attachment until smooth and creamy. Gradually beat in confectioners’ sugar until smooth and velvety. Stir in lemon juice or extract. Optionally, mix shredded coconut into half of the frosting for coconut-flavored filling.
  6. Assemble the cake: Place the first cake layer right-side up on a cake plate or board. Spread half of the coconut frosting evenly over it. Top with the second layer, upside down, and spread remaining coconut frosting. Place the final layer right-side up on top. Use plain frosting to cover the top and sides of the cake. Decorate with frosting swirls and optionally sprinkle toasted nuts or coconut on top. Chill in refrigerator for 15 minutes to set the frosting.
  7. Serving: Serve the cake at room temperature in thick slices. It pairs well with whipped cream, vanilla ice cream, or lemon curd folded with whipped cream for extra flavor.
  8. Storing: Keep the cake covered at room temperature for 2 to 3 days. It can be frozen uncovered until firm, then wrapped airtight for up to 2 months. Thaw wrapped in refrigerator overnight before serving.

Notes

  • Use fresh grated carrots for best texture and flavor.
  • Option to substitute walnuts or pecans according to preference or use both.
  • Shredded coconut in frosting adds texture and flavor but is optional.
  • Rotate pans during baking for even cooking and browning.
  • Cake layers can be baked in advance and frozen before assembly.
  • For lemon flavor, fresh lemon juice offers a bright taste while lemon extract gives a more concentrated flavor.
  • Ensure cream cheese and butter are at room temperature for smooth frosting.
  • The cake tastes best when served at room temperature rather than straight from the fridge.

Keywords: carrot cake, cream cheese frosting, classic carrot cake, moist carrot cake, homemade carrot cake, nutty carrot cake

Find it online: https://thefoodrecipe.com/best-carrot-cake-recipe/