Carrot Cake Recipe – Step by Step Guide

•  2 ½ cups all-purpose flour (315g)
•  1 cup granulated sugar (200g)
•  1 cup light or dark brown sugar¹ firmly packed (200g)
•  1 ½ teaspoon baking soda
•  1 teaspoon baking powder
•  1 teaspoon salt
•  2 teaspoons ground cinnamon
•  ½ teaspoon ground nutmeg
•  1 cup cooking oil use canola, avocado, or vegetable oil (235ml)
•  ½ cup unsalted butter melted (113g)
•  4 large eggs room temperature
•  1 Tablespoon vanilla extract
•  3 cups grated carrots² peel before grating (340g)
•  1 cup chopped walnuts or pecans optional (125g)

Cream Cheese Frosting

•  ½ cup (1 stick)unsalted butter softened (113g)
•  8 ozcream cheese softened (brick-style, not spreadable) (226g)
•  1 teaspoonvanilla extract
•  ¼ teaspoonsalt
•  4 cupspowdered sugar (500g)

Also See:

Loaded Baked Potato Soup Recipe

Mini Apple Pies – Learn with Experts

How to Make Carrot Cake

• Start by preheating the oven to 350F (175C) and preparing two 8-inch pans with parchment paper and lightly greasing and flouring the sides. Mix flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg in a large basin.
• Stir in the canola oil and melted butter (the batter will be stiff and thick; I use an electric mixer or stand mixer to incorporate everything). After adding each egg, mix well.
• Mix in vanilla. Add carrots and nuts (if using) and mix well. Divide carrot cake batter evenly into prepared baking pans and bake at 350F (175C) for 40 minutes.
• After 10 minutes, run a knife along the edges and invert cakes onto a cooling rack to finish cooling. Completely chill cake before topping with cream cheese.

Frosting: cream cheese

• Beat butter and cream cheese in a large bowl with an electric mixer until smooth and lump-free. Add vanilla and salt to the bowl and mix well.
• With mixer on low, slowly add powdered sugar until mixed (scrape bowl sides and bottom with spatula). Frost your cake after it cools.

Nutrition

• Serving: 1slice (calories calculated with frosting but without optional nuts)
• Calories: 533kcal
• Carbohydrates: 86g
• Protein: 7g
• Fat: 19g
• Saturated Fat: 8g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
•  Cholesterol: 88mg
• Sodium: 448mg
• Potassium: 195mg
• Fiber: 2g
• Sugar: 65g
• Vitamin A: 4283IU
• Vitamin C: 1mg
• Calcium: 84mg
• Iron: 2mg

FAQ

Q1. Can I use this carrot cake recipe for cupcakes?

You could, however I found this carrot cake recipe rather heavy for cupcakes. Instead, I prefer this carrot cake cupcake recipe. Flavorful and excellent, yet not so moist that you need a fork.
You can also try my carrot cake cookie recipe for extra options.

Q2. Can I add raisins to my cake?

One-Pot Spaghetti Recipe

Yes, you can. Add carrots and (optional) nuts and whisk in a heaping cup. Your choice, but a cup is good.

Q3. Why did my carrot cake turn green!?

Preventing green carrot cake requires peeling carrots before shredding. Skip this step and the peels may turn green after baking. This is harmless and the cake can be eaten, although it’s less appealing. Some sites say your cake may turn green if you use too much baking soda or don’t mix your dry ingredients thoroughly enough.