Carrot Cake Recipe

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Carrot Cake Recipe

Recipe

Grandma’s Irresistible Carrot Cake: A Slice of Heaven

This moist and flavorful carrot cake is sure to be a crowd-pleaser! It’s packed with fresh carrots, warm spices, and a touch of applesauce for a tender crumb. Topped with a creamy dream of cream cheese frosting, it’s the perfect dessert for any occasion.

What Makes This Recipe Special?

This recipe goes beyond your average carrot cake. Here’s what sets it apart:

  • Moist and Flavorful: Applesauce keeps the cake incredibly moist, while the perfect blend of spices adds a delightful warmth.
  • Fresh Ingredients: Real grated carrots and a touch of vanilla extract ensure a fresh and delicious taste in every bite.
  • Creamy Dream Frosting: The homemade cream cheese frosting is rich and decadent, taking this cake over the top.

Baking with Love

I may not be a professional baker, but I put my heart into every recipe I create. This carrot cake is no exception. It’s a tried-and-true favorite that’s guaranteed to be delicious from the first bite to the last.

Ready to Bake? Let’s Get Started!

Ingredients:

  • For the Cake:
    • All-purpose flour
    • Cinnamon, ginger, nutmeg (for the warm spice blend)
    • Baking soda and baking powder (for a perfect rise)
    • Salt (a touch to enhance flavors)
    • Vegetable oil (to bind everything together)
    • Sugars (white and brown for sweetness)
    • Eggs
    • Applesauce (for moistness)
    • Vanilla extract
    • Freshly grated carrots
    • Chopped pecans (for a delightful crunch)
  • For the Cream Cheese Frosting:
    • Cream cheese (block, softened at room temperature)
    • Butter (softened)
    • Vanilla extract
    • Powdered sugar

Instructions:

  1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease and line two 9×9 inch pans (or one 9×13 inch pan) with parchment paper for easy removal.
  2. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, spices, baking soda, baking powder, and salt.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the oil, sugars, eggs, applesauce, and vanilla extract until well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix!
  5. Fold in the Goodies: Gently fold in the grated carrots and chopped pecans.
  6. Bake to Perfection: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
  7. Cream Cheese Frosting Heaven: Beat the softened cream cheese and butter until smooth. Add vanilla extract and then gradually incorporate the powdered sugar until you reach your desired frosting consistency.
  8. Frost That Cake! Once the cakes are cool, spread the frosting generously over the top and sides.

Tips for Success:

  • Fresher is Better: Use freshly grated carrots for the best flavor and texture. Pre-shredded carrots tend to be dry.
  • Chilling is Key: For a cleaner frost, chill the cake in the refrigerator for 20-30 minutes before frosting.
  • Frosting Magic: Make your cake look fancy with a sprinkle of chopped pecans, a dusting of spices, or even piped carrot shapes made from frosting.
  • Planning Ahead: Carrot cake actually gets better with time! The flavors meld together beautifully. Make the cake a day ahead, frost it, and store it covered in the refrigerator. Enjoy it chilled or at room temperature.

This carrot cake recipe is sure to become a favorite. So grab your mixing bowls and get ready to bake a slice of heaven!

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Carrot Cake Recipe

Carrot Cake Recipe


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  • Author: Mekar Official
  • Total Time: 45 minutes

Description

This moist and flavorful carrot cake is sure to be a crowd-pleaser! It’s packed with fresh carrots, warm spices, and a touch of applesauce for a tender crumb. Topped with a creamy dream of cream cheese frosting, it’s the perfect dessert for any occasion.


Ingredients

Scale

Dry:

  • 2 ½ cups flour
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Wet:

  • 1 cup vegetable oil
  • 1 cup light brown sugar
  • ½ cup white sugar
  • 4 eggs
  • ½ cup applesauce
  • 2 tsp vanilla extract

Other:

  • 3 cups grated carrots
  • ½ cup chopped pecans

Frosting:

  • 2 (8oz) packages cream cheese, softened
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9×9 inch pans or a 9×13 inch pan.
  2. Dry ingredients: In a large bowl, whisk flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
  3. Wet ingredients: In another bowl, whisk together oil, sugars, eggs, applesauce, and vanilla.
  4. Combine: Pour wet ingredients into the dry ingredients and mix until just combined.
  5. Fold-ins: Gently fold in the grated carrots and chopped pecans.
  6. Bake: Divide batter evenly between pans. Bake 25-30 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.
  7. Frosting: Beat softened cream cheese and butter until smooth. Add vanilla and powdered sugar one cup at a time until desired consistency is reached. Frost cooled cake(s).

Notes

  1. Shred carrots with the smaller holes of a box grater for finer texture.
  2. For a richer flavor, toast the pecans before chopping.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 579kcal
  • Sugar: 68g
  • Sodium: 471mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 92g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg

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