Carrot Cake

There’s something about the aroma of freshly baked Carrot Cake that brings to mind warm, sunny afternoons spent in the kitchen. I remember the first time I made this delightful dessert; my grandmother handed me her well-worn recipe, and as I mixed the ingredients, her laughter echoed in my mind. The combination of finely grated carrots, cinnamon, and a touch of sweetness created a batter that was as vibrant as the season itself. This Carrot Cake not only filled the house with an irresistible scent but also offered a slice of nostalgia with every bite. I can’t help but smile whenever I serve it to friends and family, knowing that each slice carries a piece of my heart.

Everything You Need for Carrot Cake

This Carrot Cake is a reflection of the season with its vibrant ingredients. Each component plays a vital role, and together they create a symphony of flavors. You’ll find that the combination of wholesome carrots, fragrant spices, and creamy frosting works harmoniously to deliver a cake that is not only delicious but also satisfying.

• 1 cup of all-purpose flour – The base of our cake, providing structure and texture.
• 1 cup of granulated sugar – Adds sweetness and helps keep the cake moist.
• 1 teaspoon of baking powder – This leavening agent helps the cake rise.
• ½ teaspoon of ground cinnamon – Gives a warm, spicy flavor that complements the carrots.
• ¼ teaspoon of baking soda – Works with the acidic ingredients to create a fluffy texture.
• 2 large eggs – Binds the ingredients together and contributes to the cake’s richness.
• 1.5 cups of finely grated carrots – The star ingredient that adds flavor, moisture, and nutrition.
• ⅓ cup + 1 tablespoon of vegetable oil – Keeps the cake moist and tender.
• ½ teaspoon of pure vanilla extract – Enhances the overall flavor profile.
• 4 oz. of cream cheese – Used in the frosting, it adds richness and a tangy flavor.
• 4 tablespoons of unsalted butter – Gives a creamy texture to the frosting.
• 2 cups of powdered sugar – Sweetens the frosting while making it smooth and spreadable.
• ½ teaspoon of ground cinnamon – Adds depth to the frosting flavor, bringing warmth to every bite.

Making Carrot Cake

Creating your own Carrot Cake is a rewarding experience that fills your kitchen with delightful aromas. Let’s walk through the steps together, turning simple ingredients into a delicious masterpiece.

1. Begin by greasing and flouring a 9 inch round or square cake pan. This ensures that your cake releases easily after baking.
2. Next, preheat your oven to 350 degrees Fahrenheit. This temperature is perfect for baking the cake evenly.
3. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and cinnamon. This step is crucial for a uniform texture.
4. In another bowl, combine the eggs, oil, vanilla, and finely grated carrots. Whisk these together until well blended.
5. Slowly add the wet ingredients to the dry ones, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Pour the batter into your prepared pan, spreading it out evenly to ensure uniform baking.
7. Bake the cake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. This is the moment you want to look out for!
8. Once baked, let the cake cool in the pan for 10 to 15 minutes. This allows it to set a bit before you remove it.
9. After cooling, gently invert the cake onto a serving stand or plate. It’s crucial to let it cool completely before frosting.
10. In a medium mixing bowl, beat together the softened cream cheese and butter until smooth. This creates a creamy frosting that’s to die for.
11. Add in the vanilla, mixing well, followed by the sifted powdered sugar and cinnamon. Blend this mixture for 2 to 3 minutes until it’s light and fluffy.
12. Spread the frosting generously over the cooled cake, ensuring each slice will have that luscious cream cheese topping.
13. Slice and serve your beautiful Carrot Cake. Don’t forget to store any leftovers in a covered container in the fridge!

Expert Tips about Carrot Cake

Baking a perfect Carrot Cake can be as much about technique as it is about ingredients. Here are some tips to help you master this delightful dessert.

• Storage: Keep your Carrot Cake in an airtight container in the refrigerator. It stays fresh for up to a week, making it a great make-ahead dessert.
• Freezing: You can freeze the cake without frosting for up to three months. Just wrap it tightly in plastic wrap and aluminum foil.
• Variations: Try adding crushed pineapple or raisins for a different flavor profile. You can also mix in nuts for added crunch!
• Presentation: For an elegant touch, garnish with chopped nuts or a sprinkle of cinnamon on top of the frosting.
• Serving Temperature: Slightly chilled, the flavors of the Carrot Cake really come through. Serve it with a dollop of whipped cream or a scoop of ice cream for an indulgent treat.
• Layering: Consider making a layered cake by doubling the recipe and baking in two pans for a stunning presentation.

Serving Suggestions

When it comes to serving your Carrot Cake, there are endless possibilities to create a delightful dining experience.

• Pair it with Coffee: A slice of Carrot Cake pairs beautifully with a hot cup of coffee or tea, making it a perfect afternoon treat.
• Perfect for Celebrations: Whether it’s a birthday, a holiday gathering, or a casual get-together, this cake is sure to be the star of the dessert table.
• Accompany with Cream: Serve with a side of whipped cream or a scoop of vanilla ice cream for a luxurious dessert.
• Seasonal Fruits: Fresh fruits like strawberries or raspberries can add a refreshing balance to the rich cake.
• Store Properly: Keep any leftover cake in the fridge, well-wrapped, to maintain its moisture.
• Make It a Tradition: Consider making this Carrot Cake a family tradition during spring celebrations for a meaningful touch.

FAQ

Conclusion

This Carrot Cake is not just a recipe; it’s a heartfelt creation filled with flavors and memories. It’s a beautiful blend of carrots and spices topped with creamy frosting, making it an irresistible dessert for all occasions. I encourage you to try baking this cake and share it with your loved ones. You’ll find it brings joy to any gathering and creates lasting memories!

Carrot Cake

The ultimate comfort dessert, this Carrot Cake is moist, filled with fresh carrots, and topped with luscious cream cheese frosting. Easy to make and perfect for any occasion, this cake will have everyone craving more. Make it tonight and enjoy a slice of homemade goodness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 43 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• 2 large eggs
• 1.5 cups finely grated carrots about 6 medium carrots
• ⅓ cup vegetable oil
• ½ teaspoon pure vanilla extract
• 4 oz. cream cheese softened
• 4 tablespoons unsalted butter softened
• ½ teaspoon pure vanilla extract
• 2 cups powdered sugar
• ½ teaspoon ground cinnamon

Equipment

• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Grease and flour a 9 inch round or square cake pan. Set aside.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and cinnamon.
4. In another mixing bowl, whisk together eggs, oil, vanilla and grated carrots.
5. Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
6. Pour the batter into the prepared pan.
7. Bake the cake for 25 to 28 minutes OR until the toothpick inserted in the center of the cake comes out clean.
8. Cool the cake in the pan for 10 to 15 minutes. Invert gently onto a serving cake stand or plate.
9. Cool completely before frosting.
10. In a medium mixing bowl, beat together cream cheese and butter.
11. Add vanilla and mix well.
12. Add sifted powdered sugar and cinnamon and mix in well.
13. Beat the frosting for 2 to 3 minutes.
14. Spread over cooled cake.
15. Slice and serve.
16. Store any leftovers in a covered container in the fridge.

Notes

• Tip 1: I highly recommend grating the carrots on the fine side of the grater. It will prevent them from sinking and won't have long strings of carrots in the cake.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.