Easy Carrot Cake Recipe

Carrot cake is a timeless dessert that manages to be both incredibly rustic and perfectly elegant at the same time. This recipe focuses on a moist, spice-heavy sponge that relies on fresh vegetables and oil rather than butter for its soft texture.

It is a foolproof bake that yields a tall, impressive cake topped with a thick layer of tangy frosting.

Ingredients

This recipe makes 12 generous slices, which is enough for a large family gathering or a festive office party.

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots (about 5 to 6 medium carrots)
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tablespoon heavy cream

The Grate

The most important step in a top-notch carrot cake happens before you even turn on the oven. You must grate your own carrots using the fine side of a box grater. While you can buy pre-shredded carrots at the grocery store, they are often too dry and thick.

Freshly grated carrots release moisture as the cake bakes, which is exactly what gives this dessert its famous tender crum.

When you grate them yourself, you get a variety of sizes that melt into the batter differently. Some bits disappear into the sponge to provide sweetness, while others stay just whole enough to give the cake its classic look.

 If you use the thick, dry matchstick carrots from a bag, they will stay crunchy and hard, which ruins the soft experience of the cake. Taking ten minutes to do this by hand is the biggest secret to success.

Dry Whisk

Preheat your oven to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. It is important to whisk these thoroughly to ensure the leavening agents are distributed evenly.

If you have clumps of baking soda, you might end up with a bitter taste in certain bites of the cake.

Wet Blend

In a separate medium bowl, beat the eggs and then whisk in the vegetable oil and vanilla extract. We use oil instead of butter in carrot cake because oil stays liquid at room temperature.

This means your cake will feel moist and soft even if it has been sitting on the counter for a day. Butter cakes tend to firm up and feel dry more quickly, but an oil-based cake stays perfect for much longer.

Gentle Fold

Pour the wet ingredients into the dry ingredients. Use a large spatula to fold them together until just combined. Now, add the three cups of grated carrots and the chopped nuts. Stir them in gently. You want to avoid over-mixing the batter at this stage.

If you stir too much, the gluten in the flour will get tough, and your cake will turn out more like bread than a light sponge.

Even Bake

Divide the batter equally between your two prepared pans. Tap the pans on the counter a few times to release any large air bubbles. Bake for 30 to 35 minutes. You can check for doneness by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is ready.

Let the cakes cool in the pans for ten minutes before flipping them onto a wire rack.

Creamy Whip

While the cakes cool completely, make the frosting. Beat the softened cream cheese and butter together until the mixture is totally smooth. Add the powdered sugar one cup at a time, followed by the heavy cream.

Whip the frosting on high speed for two minutes until it looks like a thick, white cloud. If your kitchen is hot, put the frosting in the fridge for twenty minutes to help it firm up before you start decorating.

The Stack

Place one cake layer on your serving plate. Spread a thick layer of frosting over the top, then place the second cake layer on top of that. Use the remaining frosting to cover the top and the sides of the cake.

If you like a rustic look, you don’t need to make the frosting perfectly smooth. Use the back of a spoon to create swirls, and finish by pressing a few extra chopped nuts around the bottom edge.

Better Spice

To reach a “top-notch” level, consider the freshness of your spices. Cinnamon loses its punch after about six months in the cupboard. If your spice jar has been sitting there for years, treat yourself to a new one for this bake.

You can also add a 1/4 teaspoon of ground nutmeg or ginger if you want a deeper, more complex flavor. These warm spices are what make the cake smell so inviting as it comes out of the oven.

Another tip is to let the frosted cake sit in the fridge for at least two hours before serving. Cream cheese frosting is quite soft, and the flavors of the cake actually improve as they sit.

The moisture from the carrots and the fats from the oil continue to settle, making the cake even more fudgy and delicious on the second day.

Common Pitfalls

The biggest mistake is frosting a warm cake. Cream cheese frosting is essentially mostly fat; if it touches a warm surface, it will melt into a liquid and slide right off the sides.

You must wait until the cake is completely cool to the touch. If you are in a hurry, you can wrap the individual layers in plastic wrap and put them in the freezer for twenty minutes to speed up the process.

Another issue is the carrots being too wet. If your carrots are extremely juicy after grating, you might want to give them a very light squeeze with a paper towel.

You want moisture, but you don’t want a puddle of carrot juice at the bottom of your bowl. This helps maintain the structure of the cake so it doesn’t sink in the middle during the baking process.

Can I Add Pineapple Or Raisins To This Cake?

Yes, many people love adding 1/2 cup of crushed pineapple (drained well) or raisins to their carrot cake. These additions add bursts of sweetness and even more moisture. If you add pineapple, be sure to squeeze out as much juice as possible so the batter doesn’t become too thin.

If you use raisins, soaking them in warm water for ten minutes before adding them will keep them plump and juicy instead of tough. These “extras” are a great way to personalize the recipe to your specific taste.

How Do I Store This Cake Safely?

Because of the cream cheese frosting, this cake must be stored in the refrigerator. Use a cake dome or a large inverted bowl to cover it so the frosting doesn’t pick up any odors from the fridge. It will stay fresh and delicious for up to five days.

When you are ready for a slice, let it sit on the counter for about fifteen minutes to take the chill off. This allows the oil in the sponge to soften back up, giving you that perfect, moist texture again.