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The Best Carrot Cake Recipe

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★★★★★

4.7 from 57 reviews

This Best Carrot Cake recipe is a moist, flavorful classic that combines grated and steamed pureed carrots with warm spices and optional mix-ins like pineapple, coconut, nuts, and raisins. It is topped with a creamy, tangy cream cheese frosting and decorated with chopped pecans for a perfect presentation. The cake is baked in three layers and features a smooth spiral frosting design, making it ideal for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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 (for decorating)

Instructions

  1. Prepare Carrots: Peel the carrots and grate just enough to measure 3 1/2 cups (350g). Cover and refrigerate. Chop the remaining carrots into small pieces suitable for a food processor or blender.
  2. Steam Carrots: Place the chopped carrots in a steamer basket or colander set over boiling water. Cover and steam until very tender, about 10-15 minutes.
  3. Puree Carrots: Transfer the warm steamed carrots to a food processor or blender and puree until thick, yielding about 1 3/4 cups (420ml). Set aside to cool.
  4. Prepare Cake Pans and Oven: Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper circles and grease the sides.
  5. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  6. Cream Butter and Sugars: In a large mixer bowl, beat the butter, vegetable oil, light brown sugar, granulated sugar, and vanilla extract until light and fluffy, about 1 1/2 to 2 minutes. Avoid over mixing.
  7. Add Eggs: Add the eggs one at a time, mixing after each addition until mostly incorporated, followed by the egg white. Scrape bowl sides to ensure even mixing.
  8. Combine Batter: Add half of the dry ingredients to the batter and mix until just combined. Then add the carrot puree and mix well. Add the remaining dry ingredients and mix until combined, avoiding over mixing.
  9. Add Mix-ins: Gently fold in the grated carrots, pineapple, coconut flakes, nuts, and raisins if using.
  10. Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 29-32 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool Layers: Let cakes cool in pans for 10 minutes before removing to wire racks to cool completely.
  12. Make Frosting: Beat cream cheese and butter in a large bowl until smooth and combined. Gradually add powdered sugar in two stages, mixing until smooth. Stir in vanilla extract. Adjust powdered sugar quantity for desired consistency.
  13. Level Cakes: Use a serrated knife to level the tops of the cakes so they are flat, trimming off domes if necessary.
  14. Assemble Cake: Place first cake layer on a serving plate. Spread about 1 cup of frosting evenly on top. Repeat with second layer. Add the final cake layer and frost the entire outside of the cake.
  15. Decorate Cake: Use a 9-inch offset spatula to create a spiral pattern on the frosting by rotating the cake and dragging the spatula outwards from the center. Press chopped pecans into the sides of the cake.
  16. Pipe Border: Pipe frosting shells around the cake’s outer edge using a piping bag fitted with Ateco tip 847.
  17. Chill and Serve: Refrigerate the cake until ready to serve. For best flavor, allow the cake to sit out at room temperature for about 2 hours before serving. Store in an airtight container and consume within 3-4 days.

Notes

  • If desired, the pineapple, coconut, nuts, and raisins can be omitted or substituted based on preference.
  • Do not add the steaming water to the carrot puree to maintain a thick consistency.
  • Creaming the butter and sugars thoroughly but not excessively is key to a light cake texture.
  • Leveling the cake layers ensures a stable and visually appealing layered cake.
  • The spiral frosting technique adds a professional-looking finish; practice may be needed.
  • Allowing the cake to come to room temperature before serving enhances flavors and frosting texture.
  • Use room temperature cream cheese and butter for smooth frosting without lumps.
  • Store the cake in an airtight container to keep it moist and fresh for up to 4 days.

Keywords: carrot cake, cream cheese frosting, layered cake, classic dessert, moist carrot cake, homemade carrot cake, easy carrot cake recipe

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