Cake Recipes

The Best Carrot Cake Recipe

This cake is the best Carrot Cake Recipe ever! It is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Follow me on the guide to bake a unique carrot cake for your festive seasons.

I love cakes and cupcakes a lot and always want to bake at home for my family. 

 

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TIPS FOR THE BEST CARROT CAKE RECIPE

Make sure to grate carrots. This offers a perfectly uniform texture, cleaner slices and no large chunks of carrots.

It’s advisable to use  the freshest carrots if possible for best flavor.

Do not guess to measure ingredients, use measuring cups and spoons to calculate precise measurements measure ingredients.

Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy and may not rise as high.

Don’t forget to grease pan, line with parchment (or foil) and dust with flour. No risk of cake sticking and falling apart. Use proper cake pans

Feel free to use chopped walnuts or pecans in this carrot cake.

 

 

RECIPE INGREDIENTS

2 cups finely grated carrot

2  cups all-purpose flour, plus more

1 teaspoon ground cinnamon

1/2 cup  unsweetened applesauce, Optional

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon ginger

1/2 teaspoon baking soda

1/2 cup light brown sugar

1/4 cup granulated sugar

1 cup chopped pecans (optional)

2 large eggs, room temperature

1/4 cup vegetable oil

2 teaspoons vanilla extract

1 recipe Frosting

 

READ ALSO:   Chambord Layer Cake

 

DIRECTIONS ON HOW TO BAKE THE BEST CARROT CAKE

Preheat oven to 350 degrees.

Grease two 9″ round cake pans with butter/ oil, line with parchment paper. Dust parchment paper with flour, shake out excess.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

In a mixing bowl, using an electric mixer or whisk, blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar and vanilla.

Mix together dry ingredients into liquid ingredients until combined. Mix in grated carrots.

Divide the batter among the baking pans and slide the pans into the oven

Bake in preheat oven for 33 – 38 minutes until toothpick inserted into center comes out clean.

Transfer the pans to cooling racks, cool for 5 minutes, then run a knife around edges of cakes and invert into a wire rack to cool to room temperature

Cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 1 month; thaw before frosting.

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

BEST CARROT CAKE RECIPE

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 300 calories 10 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups finely grated carrot
  • 2  cups all-purpose flour, plus more
  • 1 teaspoon ground cinnamon
  • 1/2 cup  unsweetened applesauce, Optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 cup chopped pecans (optional)
  • 2 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 recipe Frosting

Instructions

  • Preheat oven to 350 degrees.
  • Grease two 9" round cake pans with butter/ oil, line with parchment paper. Dust parchment paper with flour, shake out excess.
  • Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  • In a mixing bowl, using an electric mixer or whisk, blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar and vanilla.
  • Mix together dry ingredients into liquid ingredients until combined. Mix in grated carrots.
  • Divide the batter among the baking pans and slide the pans into the oven
  • Bake in preheat oven for 33 - 38 minutes until toothpick inserted into center comes out clean.
  • Transfer the pans to cooling racks, cool for 5 minutes, then run a knife around edges of cakes and invert into a wire rack to cool to room temperature
  • Cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 1 month; thaw before frosting.

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