Carrot Cake

There’s something incredibly comforting about a slice of Carrot Cake. It takes me back to my grandmother’s kitchen, where the warm, sweet aroma of freshly baked cakes danced in the air. Every Sunday, we would gather around the table, and she would proudly unveil her famous cake, adorned with a luscious cream cheese frosting. The first bite was always a joyous experience, with the moist, tender layers bursting with flavors from the freshly grated carrots and hints of spice. This cake wasn’t just a dessert; it was a symbol of love and tradition, connecting generations over sweet bites. Whether it was a special occasion or simply a treat to brighten a weekday, Carrot Cake was always a hit. Sharing it with family and friends is a cherished memory that I hold dear, and I can’t wait for you to create your own!

Carrot Cake Ingredients

When it comes to baking a fantastic Carrot Cake, the ingredients play a crucial role in achieving that delightful balance of flavor and moisture. Each component complements the others, creating a harmonious blend that results in a cake that’s both tender and satisfying.

• Baking Spray: Essential for ensuring the cake doesn’t stick. A good spray helps in achieving smooth and intact layers.
• All-Purpose Flour: The backbone of the cake, providing structure and texture.
• Cinnamon: Adds warmth and depth, enhancing the natural sweetness of the carrots.
• Nutmeg: A hint of nutmeg elevates the spice profile, making the cake aromatic and inviting.
• Granulated Sugar: Sweetens the batter, balancing the flavor of the carrots and spices.
• Baking Soda: Helps the cake rise, contributing to its light texture.
• Baking Powder: Works alongside baking soda to ensure proper leavening.
• Salt: A pinch enhances the overall flavor, balancing the sweetness.
• Large Eggs: Provide moisture and act as a binding agent, contributing to the cake’s overall structure.
• Vegetable Oil: Keeps the cake moist and tender, that melt-in-your-mouth texture everyone loves.
• Buttermilk: Adds richness and a slight tang, enhancing moisture and flavor.
• White Distilled Vinegar: Works with the baking soda to create a perfect rise, keeping the cake fluffy.
• Vanilla Extract: Infuses a warm sweetness that complements the cake perfectly.
• Chopped Walnuts: Provide a lovely crunch and nutty flavor that pairs beautifully with the sweetness of the carrots.
• Shredded Carrots: The star of this cake, adding moisture and a subtle sweetness.
• Raisins: These plump gems add bursts of sweetness and chewiness throughout the cake.
• Cream Cheese Frosting: Essential for finishing touches, adding a deliciously creamy layer that makes every bite irresistible.
• Chopped Walnuts (for garnish): A lovely finishing touch that enhances appearance and texture.

Recipe Steps for Carrot Cake

Making a Carrot Cake is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps closely for a perfectly baked cake that will impress anyone!

1. Preheat your oven to 350 degrees F. This ensures a perfect baking environment from the get-go. It’s important to get your oven hot before the batter goes in, so it rises correctly.

2. Prepare your cake pans by spraying them with baking spray and lining the bottoms with parchment paper. This will help the cakes release easily after baking, preventing any heartbreak when you flip them out.

3. In a small bowl, add the raisins and cover them with boiling water. Let them sit for about 10 minutes to plump up, then drain them well, placing them on paper towels to remove excess moisture.

4. In a medium bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these together until combined, ensuring there are no clumps in your flour.

5. In a large mixing bowl, add the wet ingredients: eggs, vegetable oil, buttermilk, vinegar, and vanilla extract. Using a hand mixer or stand mixer, whisk on medium speed until everything is fully combined and creamy.

6. Reduce the mixer speed to low and gradually add the dry ingredients mixture. Stop occasionally to scrape the sides and bottom of the bowl. You want to combine everything just until there are no dry spots; overmixing can lead to a dense cake.

7. Once the batter is combined, carefully fold in the shredded carrots, chopped walnuts, and raisins. The mixture will be thick and should have flecks of orange and brown throughout.

8. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. This helps the cake layers bake evenly and rise properly.

9. Place the pans in the oven and bake, rotating them halfway through. A toothpick inserted in the center should come out clean after about 25 to 30 minutes. Keep an eye on them; you don’t want overbaking!

10. When done, remove the cakes from the oven and run a knife around the edges to loosen them. Let them cool in the pans for about 20 to 30 minutes before inverting them onto a cooling rack. Make sure they are round side up.

11. Allow the layers to cool completely before frosting. If you frost while warm, the cream cheese frosting will melt and slide off.

12. Prepare your cream cheese frosting following your favorite recipe. It’s the crowning glory of your Carrot Cake.

13. If the tops of your cakes have domed, use a serrated knife or cake leveler to slice them flat. This creates even layers and makes stacking easier.

14. Spread a thin layer of frosting onto the bottom layer of your cake stand. Place the first cake layer on top and press down gently.

15. Add around 1 cup of frosting to the top of the first layer, using an offset spatula to spread it evenly. Layer the second cake on top and repeat the frosting process.

16. Once all layers are stacked and frosted, use the remaining frosting to cover the edges and top. For an extra touch, sprinkle chopped walnuts around the edges.

17. Refrigerate the cake for at least 2 to 3 hours before serving. This allows the frosting to set and makes slicing easier. Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.

Helpful Notes about Carrot Cake

Baking a Carrot Cake can be a delightful process, but a few tips can help ensure your success. Here’s how to make it even better!

• Storage: Keep your cake in the refrigerator if you’re not serving it right away. It stays fresh and moist when stored in an airtight container.
• Freezing: You can freeze the cake layers without frosting for up to three months. Just wrap them tightly in plastic wrap and then place them in a freezer bag.
• Pairing: This cake pairs wonderfully with a cup of coffee or tea, making it a great afternoon treat.
• Layer Variations: Consider adding crushed pineapple or coconut to the batter for a tropical twist!
• Garnishing: A sprinkle of shredded coconut on top can add a nice decorative touch.

What to Serve Alongside Carrot Cake

When it comes to serving Carrot Cake, the options can be as varied as your imagination. Here are some delightful pairings and occasions:

• Afternoon Tea: Carrot Cake is a classic addition to any afternoon tea spread. Pair it with a warm cup of Earl Grey or chamomile.
• Holiday Celebrations: Ideal for Easter or spring gatherings, it brings a festive touch to your dessert table.
• Picnics: Slice it up for a picnic in the park; it travels well and is sure to be a crowd-pleaser.
• Family Gatherings: Serve it at family reunions and birthday parties; every bite is packed with nostalgia.
• Chocolate Pairing: Consider serving alongside chocolate desserts for a delightful contrast.
• Storing Tips: If you have leftovers, keep them in the fridge for up to five days. Just remember to cover it well to keep that frosting intact!

FAQ

Conclusion

This Carrot Cake is not just a dessert; it’s a delightful experience that combines warmth, nostalgia, and flavor in every bite. Whether you’re baking it for a special occasion or just to enjoy a slice at home, it’s sure to bring smiles and satisfaction. I encourage you to try this recipe and share it with your loved ones. I’m sure it will become a cherished part of your baking repertoire, just as it has in mine!

Carrot Cake

The ultimate comfort food! This Carrot Cake is moist, flavorful, and topped with a rich cream cheese frosting. It's perfect for any occasion, from birthdays to Easter celebrations. Make it tonight and share the joy!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 can Baking Spray
• 2.5 cups All-Purpose Flour
• 1.5 teaspoons Cinnamon
• 0.5 teaspoons Nutmeg
• 1.5 cups Granulated Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 0.5 teaspoons Salt
• 2 eggs Large Eggs at room temperature
• 1.25 cups Vegetable Oil
• 1 cup Buttermilk at room temperature
• 1 teaspoon White Distilled Vinegar
• 1 teaspoon Vanilla Extract
• 1 cup Chopped Walnuts
• 2 cups Shredded Carrots
• 0.5 cups Raisins rinsed and drained
• 1 cup Cream Cheese Frosting

Equipment

• Large Pot
• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees F.
2. Prepare your cake pans by spraying them with baking spray and lining the bottoms with parchment paper.
3. Add the raisins to a small bowl, cover with boiling water, and let sit for about 10 minutes. Drain well.
4. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
5. In a large bowl, mix together eggs, vegetable oil, buttermilk, vinegar, and vanilla extract.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Gently fold in the shredded carrots, chopped walnuts, and raisins.
8. Divide the batter evenly between the prepared pans.
9. Bake for about 25 to 30 minutes, or until a toothpick comes out clean.
10. Let the cakes cool for about 20-30 minutes before inverting onto a cooling rack to cool completely.
11. Prepare the cream cheese frosting and frost the cooled cake layers.
12. Refrigerate the cake for at least 2 to 3 hours before serving.

Notes

• Tip 1: I use three 8-inch cake pans and love the size it gives the finished cake.
• Tip 2: I always measure the dry ingredients carefully and never pack the flour into the measuring cup.
• Tip 3: Once I add the dry ingredients, I mix just until everything is combined.
• Tip 4: I always grate the carrots myself instead of using pre-shredded ones.
• Tip 5: I let the cake cool fully on a wire rack before adding the frosting.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.