Introduction

This carrot cake is moist, flavorful, and packed with warm spices and rich cream cheese frosting. It includes optional ingredients like pineapple, coconut, and nuts for added texture and sweetness, making it a delightful treat for any occasion.

A three-layer carrot cake slice rests on a white, lace-edged plate placed on a green cloth over a white marbled surface. Each layer of the cake is a dense orange-brown crumb filled with visible bits of shredded carrot and dark raisins or nuts. Between each cake layer is a thick, creamy white frosting, which also coats the top and sides of the slice smoothly. The top of the frosting has a sprinkling of chopped nuts, adding texture. A few small carrot slices sit beside the cake on the plate. Nearby, out of focus, are small glass bowls holding more carrot slices and another yellow ingredient. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 lbs (1,060g) raw carrots
2 1/2 cups (325g) all purpose flour (measured properly)

2 tsp baking powder
1 tsp baking soda

1/2 tsp salt
2 tsp ground cinnamon

1 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 cup (225g) packed light brown sugar

1/2 cup (104g) granulated white sugar
1 tsp vanilla extract
3 large eggs

1 large egg white
1/2 cup (120g) drained crushed pineapple, optional
1 1/4 cup (91g) sweetened coconut flakes, optional

3/4 cup (80g) chopped toasted pecans or walnuts, optional
1/2 cup (75g) raisins, optional
16 oz (452g) cream cheese, room temperature

3/4 cup (172g) unsalted butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract

1 1/2 cups (165g) chopped pecans

Instructions

Step 1: Peel the carrots and grate just until you have 3 1/2 cups (350g). Cover and refrigerate.
Step 2: Chop remaining carrots into pieces small enough for a food processor. Steam in a basket over boiling water until very tender, about 10-15 minutes.

Step 3: Puree the warm steamed carrots in a food processor until thick, about 1 3/4 cups (420ml). Set aside to cool.
Step 4: Prepare three 8-inch cake pans with parchment paper circles and grease the sides. Preheat oven to 350°F (176°C).
Step 5: In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Set aside.

Step 6: In a large mixer bowl, beat butter, oil, sugars, and vanilla extract until light and fluffy, about 1 1/2 to 2 minutes.
Step 7: Add eggs one at a time, mixing after each, then add the egg white. Scrape sides to combine evenly.
Step 8: Add half the dry ingredients and mix until mostly combined.

Step 9: Mix in the carrot puree, warm or cold, until well combined.
Step 10: Add remaining dry ingredients and mix until combined. Avoid over mixing.
Step 11: Gently stir in grated carrots, pineapple, coconut, pecans, and raisins if using.

Step 12: Divide batter evenly between pans and bake 29-32 minutes, or until a toothpick comes out clean.
Step 13: Cool cakes in pans for 10 minutes, then remove to racks to cool completely.
Step 14: For frosting, beat cream cheese and butter in a large bowl until smooth.

Step 15: Add half the powdered sugar and beat until smooth, then add vanilla extract and mix well.
Step 16: Add remaining powdered sugar and beat until smooth. Adjust consistency with more or less sugar as needed.
Step 17: Level cake tops by trimming domes if necessary for flat layers.

Step 18: Place first cake layer on serving plate and spread about 1 cup frosting evenly over it.
Step 19: Add second cake layer and frost with another cup of frosting.
Step 20: Top with final layer and frost the outside smoothly.

Step 21: Use an offset spatula to create a spiral pattern on top by turning the cake and dragging the spatula outward.
Step 22: Press chopped pecans into the sides of the cake.
Step 23: Pipe frosting shells around the cake edge if desired.

Step 24: Refrigerate until ready to serve. Remove from fridge about 2 hours before serving.

Tips & Variations

For a tropical twist, include the pineapple and coconut; omit for a more traditional cake.
Use toasted pecans or walnuts for a nutty crunch inside the batter and on the sides.

Make sure not to overmix the batter to keep the cake tender.
The steaming and pureeing of carrots adds exceptional moisture and flavor compared to using raw grated carrots alone.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 3-4 days. Allow the chilled cake to sit at room temperature for about 2 hours before serving to soften the frosting and enhance the flavors.

How to Serve

This is a round cake with two main layers: the bottom half is covered in small chopped brown nuts, creating a rough texture, while the top half is smooth and white, covered in creamy white frosting. Around the top edge of the cake, there is a ring of white frosting swirls, each swirl thick and soft looking, with sprinkled nuts scattered on and around them. The cake sits on a white plate with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without nuts?

Yes, simply omit the pecans or walnuts in the batter and for decorating. The cake will still be moist and flavorful without them.

Is it necessary to steam the carrots?

Steaming the carrots softens them and adds moisture, resulting in a richer texture and better flavor. You can skip this step and use only grated raw carrots, but the cake may be less moist.