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I’m excited to share my favorite homemade carrot cake recipe with you! This cake is moist and loved by all. It’s full of fresh carrots and the right spices. The cream cheese frosting makes it even better.
I use brown and white sugar for great flavor. Vegetable oil makes the cake moist. Don’t forget the spices like cinnamon, ginger, nutmeg, and cloves. Adding chopped pecans gives it a nice crunch.
This recipe is easy to make and can be done in different ways. You can use various pan sizes or even make cupcakes. Once you try this homemade carrot cake, you’ll prefer it over store-bought for sure!
5 Reasons You’ll Love This Recipe
I’ve tried many carrot cake recipes, but this one is the best! Here’s why I think you’ll love it too.
This homemade carrot cake is super moist. It’s thanks to fresh grated carrots and oil. You’ll never eat dry cake again!
The taste is amazing. I mix white and brown sugar for a deep flavor. It’s sweet but not too sweet.
This cake is versatile. You can make it as:
- A layered cake for special occasions
- A sheet cake for potlucks
- Cupcakes for individual servings
The cream cheese frosting is perfect. It’s creamy, tangy, and goes great with the cake. I could eat it all day!
This carrot cake is a hit with everyone. It’s perfect for birthdays, holidays, or just because. You’ll get lots of requests for it!
This carrot cake is so good, my family asks for it at every gathering now!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my carrot cake ingredients list with fellow baking enthusiasts. You’ll need 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon each of baking soda and salt. The spice mix includes 1 1/2 teaspoons of cinnamon, 1 teaspoon of ginger, and 1/4 teaspoon each of nutmeg and cloves.
The wet ingredients are 1 1/2 cups of vegetable oil, 1 cup each of brown and white sugar, 4 eggs, 3/4 cup of applesauce, and 2 teaspoons of vanilla extract. Don’t forget 3 cups of grated carrots and 1 cup of chopped pecans if you like.
For the cream cheese frosting, you’ll need 16 ounces of cream cheese, 1/2 cup of butter, 4 cups of powdered sugar, and 1 1/2 teaspoons of vanilla extract. Mix until it’s smooth and creamy.
Want to try something different? Use coconut oil instead of vegetable oil for a tropical taste. Replace applesauce with crushed pineapple for extra moisture. Or swap pecans for walnuts if you like. These simple changes can make your cake even more exciting.
“The secret to a great carrot cake lies in its perfectly balanced ingredients and the love you put into baking it.”
Instructions
Are you ready to make carrot cake? Let’s get started! I’ll show you how to do it step by step. First, heat your oven to 350°F. This is a top tip: always use a hot oven for carrot cake.
In a big bowl, mix your dry stuff. In another, mix the wet ingredients. Then, gently mix these together. Don’t mix too much! Add grated carrots and chopped nuts. Put the mix in pans and bake for 30-35 minutes.
While the cake bakes, make the cream cheese frosting. Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until it’s creamy. This frosting makes your cake amazing!
When the cakes cool, it’s time to put them together. Spread frosting between layers and on top. Add chopped pecans on top for extra flavor. And you’ve got a delicious carrot cake!
Baking is love made visible.
Remember, making carrot cake takes time. Be patient with each step. You’ll get a moist, tasty dessert that will impress everyone!
Tips, Tricks & Storing
I have some awesome baking tips for you. Use fresh carrots for the best taste and moisture. It really makes a difference!
Let your ingredients warm up before mixing. This makes the batter smooth. But don’t mix too much, or your cake might be tough.
Want a moist carrot cake? Try this trick: use parchment paper in your pans. It makes taking the cake out easy and keeps it moist. For neat slices, chill the cake first. A cake leveler helps with even layers.
Now, let’s talk about storing carrot cake. If it’s frosted, keep it in the fridge for up to 5 days. If you’re planning ahead, freeze unfrosted layers for 2 months. Just cover them well in plastic wrap and foil. With these tips, you’ll be a pro at making carrot cake!