This fluffy carrot cake is packed with sweet grated carrots and warm spices, making it a tasty treat. Topped with creamy cream cheese frosting, it’s a perfect dessert for any gathering!
Who knew eating veggies could be this delicious? I like to add a few nuts for crunch and a sprinkle of cinnamon for extra flavor. It’s a happy little slice of cake on my plate! 🥕🍰
Key Ingredients & Substitutions
Carrots: Grated carrots give moisture and sweetness to the cake. If you’re short on fresh carrots, you might use pre-packaged pre-grated carrots. Alternatively, you can experiment with finely shredded zucchini for a similar texture.
Vegetable Oil: Vegetable oil keeps the cake moist. I’ve found that you could also use canola oil or melted coconut oil as good alternatives. If you’re looking for a healthier option, try unsweetened applesauce, but it may change the flavor slightly.
Unsalted Butter: In the frosting, using unsalted butter allows you to control the saltiness. If you only have salted butter, just reduce the added salt in the frosting. You can also substitute with vegan butter for a dairy-free option.
Walnuts and Raisins: These add flavor and texture. If nuts are a no-go for you, feel free to skip them or use pecans instead. For the raisins, dried cranberries are a yummy substitute!
How Do You Get the Cake to Rise Perfectly?
To achieve a beautifully fluffy carrot cake, ideally, you need to make sure your baking ingredients are fresh and the leavening agents, like baking powder and baking soda, are still active. Here are some tips:
- Combine wet and dry ingredients separately first, as this helps to activate the baking soda and powder.
- Don’t overmix the batter once you combine everything; mix just until you see no dry flour. This keeps the cake light!
- Ensure your oven is preheated. An oven thermometer can help check the right temperature for consistent baking.
Delicious Carrot Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup finely chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (as needed for consistency)
For Garnish:
- Additional chopped walnuts or crushed cake crumbs
- Grated carrots
How Much Time Will You Need?
This delightful carrot cake takes about 20 minutes to prepare and 30 minutes to bake. You’ll need additional time for cooling, which takes about 30 minutes. Altogether, plan for around 1 hour and 20 minutes to complete your cake from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour three 9-inch round cake pans to make sure your cake layers come out easily. This step is important for a successful bake!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Whisk everything together until it’s well mixed—this is the base of your delicious cake!
3. Blend the Wet Ingredients:
In another bowl, whisk together the vegetable oil and eggs until they’re well combined. This mixture adds moisture and richness to your cake.
4. Combine Wet and Dry Ingredients:
Gradually add the wet mixture to the dry ingredients. Gently mix them together until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Add the Fun Ingredients:
Now, it’s time to fold in the grated carrots, crushed pineapple, and if you’d like, the chopped walnuts and raisins. Gently mix until everything is evenly distributed. Your batter should be smelling really good now!
6. Fill the Pans:
Divide the batter equally among the three prepared cake pans. Use a spatula to smooth the tops if needed.
7. Bake the Cakes:
Pop the pans into your preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center—if it comes out clean, they’re ready! Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
8. Make the Cream Cheese Frosting:
While the cakes are cooling, prepare your frosting! In a bowl, beat together the softened cream cheese and butter until it’s creamy and smooth. Gradually add the powdered sugar, continuing to beat until well combined. Add the vanilla extract and some milk, mixing until your frosting is the desired consistency—it should be spreadable but firm!
9. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then add the next layer and repeat. Finish by topping the last layer with more frosting on the top and sides.
10. Garnish and Serve:
For a beautiful finish, sprinkle additional chopped walnuts, crushed cake crumbs, or grated carrots on top of the cake as garnish. Now slice, serve, and enjoy your truly scrumptious carrot cake!
Can I Use Almond Flour Instead of All-Purpose Flour?
Yes, you can substitute almond flour for all-purpose flour, but it will change the texture and moisture content of the cake. Use about 1 1/2 cups of almond flour for every 2 cups of all-purpose flour, and consider adding an extra egg to help bind the ingredients together since almond flour doesn’t absorb liquid as well.
How Can I Make This Recipe Vegan?
To make the cake vegan, you can replace the eggs with flaxseed meal or applesauce—use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. For the cream cheese frosting, use a vegan cream cheese alternative and dairy-free butter.
What’s the Best Way to Store Leftover Carrot Cake?
Store leftover carrot cake in an airtight container in the fridge for up to 4 days. You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 3 months. Just let them thaw in the fridge overnight before enjoying!
Can I Add Other Ingredients to the Cake?
Absolutely! Feel free to add in 1 cup of shredded coconut or diced apples for added flavor and moisture. Dark chocolate chips are also a delightful addition, but you may need to reduce the sugar slightly if you do!
