The best carrot cake recipe!

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Carrot cake is moist, rich in flavor and melts in your mouth! This delicious dessert is what everyone will be excited about!

This is truly one of the best carrot cake recipes just with carrot cake brownies, glazed carrot cake cookies, or carrot cake cupcakes. All of my carrot cake recipes are made with fresh carrots, the perfect blend of spices, and a sweet heavenly frosting!

The best carrot cake!

You can't go wrong with this BEST carrot cake! Filled with fresh carrots, sweet and salty spices, crunchy nuts with the creamiest cream cheese frosting. This cake will become your favorite cake for all things. Every part of this cake is made with true love and is SO delicious. It is decadent and tasty while having that touch of sweetness. Have a little slice of heaven on your plate with this delicious carrot cake!

There are several ingredients that make this cake individual and stand out above the rest. Applesauce is one of my favorite cake ingredients. Helps keep cake batter moist and flavorful at the same time. The classic spices are added together and adds that flavor boost too. Overall, this carrot cake recipe is one of the BEST cakes you will ever have. With the rich cream cheese frosting on the surface, create a tone for this cake. Enjoy this for special parties, Easter or just a spring dessert. It is a homemade favorite!

Carrot cake ingredients:

Individually, each ingredient has a special task to make this cake the best. Combined this carrot cake is so moist, fluffy with a sweet and salty taste. It is a tried and true favorite!

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  • Flour: Keep it simple with all-purpose flour is perfect for this carrot cake recipe!
  • Spices: Cinnamon, ginger and nutmeg mixed together add a tasty and sweet spice.
  • Baking soda and Baking powder: A little different to add both, but this helps immensely when baking.
  • Salt: Only a pinch will go a long way.
  • Vegetable oil: Helps bind ingredients together and keep them moist.
  • Sugars: White and brown sugar is added for a little extra sweetness.
  • Eggs: Egg yolk is the most important when baking.
  • Folly: Keeps the mixture moist and smooth.
  • Vanilla: Add that extra flavor
  • Carrots: Grate the carrots before adding them to the cake mix
  • Chopped nuts: Add a crispy flavor

Ingredients for the cream cheese frosting:

  • Cream cheese: The cream cheese block is the best, not the type to spread. Soften your cream cheese at room temperature.
  • Butter: Mix the butter
  • Vanilla: To flavor
  • Powdered sugar: Thicken the frosting and add a sweet texture.

Let's bake a cake!

I'm not much of a – compared to most recipe bloggers, but I love to enjoy it! I have high expectations in my recipes and I want each piece of my cake to taste as delicious as the other. When I bake a cake I know it will be perfect!

  1. Prepare cake pans: Preheat the oven to 350 degrees. Grease two 9 × 9-inch pans (or one 9 × 13-inch pan).
  2. Mix dry ingredients: In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
  3. Cake batter mix: In a medium bowl, mix together the vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to dry ingredients and combine.
  4. Add and bake: Fold the carrots and chopped walnuts. Divide the dough evenly across the baking dishes. Bake for 25-30 minutes or until golden brown and inserted toothpick come out clean. Let the cakes cool.
  5. Glazed cheese cream: Beat cream cheese and butter until smooth, add vanilla. Add powdered sugar one cup at a time until desired consistency is obtained. Frost on chilled cakes.

The Critic Pro Tip recipe:

It is best to freeze a cake when it is slightly cold. If you have time, put the cake in the refrigerator for about 20 to 30 minutes before freezing it for a clean frost.

Tried and true tips:

This carrot cake can't impress me enough! Each piece of this cake, by its appearance to taste, is AMAZING! It's delicious and heavenly, all in one bite!

  1. Preparation of cake pans: For a clean release with your cake, place parchment paper in the greased pan. Also, grease the parchment paper as well. It is easier to cut the parchment paper by tracing the paper under the cake pan. This will ensure that it fits snugly and does not overlap on the sides.
  2. Carrots: Grating fresh carrots can be done using a grater or food processor. Try not to use previously grated carrots, they tend to be tough and dry.
  3. Cream: When I'm ready to freeze the carrot cake, I've found that it's best to have the cake cold or cold before doing so. Place in the refrigerator for less than an hour or in the freezer for 10 to 15 minutes. This will prevent it from falling apart as you try to freeze the cake.
  4. Addition: Make your cake look cute with extra chopped nuts on the side or top. Even sprinkling spices or making carrots with frosting adds a sweet touch.
  5. Forward Carrot cake has a special feature about it. Ingredient flavoring continues to develop on top of each other and becomes stronger the longer it stays together. After the frosting and cake are complete, the frosting soaks each sangria and makes this cake even more heavenly. You can make this complete cake the day before. Cover it as best you can and keep it refrigerated. When you're ready to serve, enjoy it cold or at room temperature.

Replace it with these substitutions:

This homemade carrot cake already has the perfect touch! I recommend using the original recipe, but with these substitutions you can make this cake of yours.

  • Walnuts: Any kind of walnut is delicious in this homemade cake recipe. Replace it, leave it out, or add it along with the nuts.
  • Raisins: It is always a smooth and fun taste to taste when eating.
  • Coconut: Grated coconut is always popular
  • Folly: Try the crushed pineapple for a more tart flavor. Drain canned pineapple before adding to batter. Banana puree, sour cream, or yogurt will also work as a substitute.
  • Cream: Spice up your frosting with a pinch of cinnamon, ginger, and nutmeg. Mix directly into the frosting or sprinkle on top.

More favorite cake recipes:

The best carrot cake recipe!

Preparation time 15 minutes

Cook time 30 minutes

Total time 45 minutes

Servings 12 slices

Carrot cake is moist, rich in flavor and melts in your mouth! This delicious dessert is what everyone will be excited about!

  • 2 1/2 cups flour

  • 1 tablespoon cinnamon

  • 1 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup vegetable oil

  • 1 cup light brown sugar

  • 1/2 cup white sugar

  • 4 4 eggs

  • 1/2 cup nonsense

  • 2 teaspoons vanilla

  • 3 cups grated carrots

  • 1/2 cup chopped walnuts

Glazed cheese cream:

  • 2 8-ounce package softened cream cheese

  • 1 cup butter softened

  • 1 teaspoon vanilla

  • 4 4 cups powdered sugar

  1. Preheat the oven to 350 degrees. Grease two 9 × 9-inch trays (or one 9 × 13-inch skillet) In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.

  2. In a medium bowl, mix together the vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to dry ingredients and combine.

  3. Fold the carrots and chopped walnuts. Divide the dough evenly across the baking dishes. Bake for 25-30 minutes or until golden brown and inserted toothpick come out clean. Let the cakes cool.

To make the cream cheese frosting:

  1. To make the cream cheese frosting: Whip the cream cheese and butter until smooth, add the vanilla. Add powdered sugar one cup at a time until desired consistency is obtained. Frost on chilled cakes.

nutritional information

The best carrot cake recipe!

Amount per proportion

Calories 579 Calories from Fat 198

% Daily value*

Fat 22g3. 4%

Saturated Fat 12g60%

Cholesterol 95mg32%

Sodium 471mgtwenty%

Potassium 239mg7%

Carbohydrates 92g31%

3g fiber12%

Sugar 68g76%

Protein 5g10%

Vitamin A 5898IU118%

Vitamin C 2mg2%

Calcium 67mg7%

Iron 2mgeleven%

* Percent Daily Values ​​are based on a 2000 calorie diet.

Best Cake Recipe Carrot

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