Hello! This recipe is being posted on Easter, so happy Easter to all who celebrate! This is my favorite recipe for carrot cake I have tested so far, made with 3 layers of moist carrot cake and 3 layers of rich cream cheese frosting.
Similar to my carrot cake cheesecake, you can optionally add raisins, walnuts, pecans, etc.
If you do choose to add raisins, I highly recommend soaking them first. Simple add them to an equal quantity of hot water and let sit for 10-15 minutes. Drain, then spread out onto a plate or paper towel and pat dry with a paper towel.
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Carrot Cake
Difficulty: Medium12-16
SlicesThe best moist and decadent carrot cake layered with a rich cream cheese frosting!
Ingredients
1 3/4 cups + 2 tbsp (237g) all-purpose flour
3/4 cup (150g) granulated sugar
3/4 cup (150g) brown sugar
1 1/8 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tbsp ground cinnamon
1/4 + 1/8 tsp ground nutmeg
1/4 + 1/8 cup (74g) canola/vegetable oil
1/4 + 1/8 cup (96g) applesauce or canned pumpkin (or sub more oil)
6 tbsp (85g/0.75 stick) salted butter, melted
3 eggs
2 1/4 tsp vanilla extract
2 1/4 cups (255g) peeled and grated carrots
3/4 cup raisins, chopped pecans, chopped walnuts, etc. (optional)
Cream cheese frosting:
1/2 cup (113g/1 stick) salted butter, softened
1 8oz block (227g) full-fat cream cheese, softened
3 cups (340g) powdered sugar
1 tsp vanilla extract
1 pinch salt
1-2 tbsp heavy cream or milk
Directions
- Preheat your oven to 350F. Lightly grease and line the bottom of a 9″ round pan with parchment paper. Grate the carrots using the large holes of a box grater. In a large bowl combine the flour, both sugars, baking soda, baking powder, salt, cinnamon and nutmeg. Add the oil, butter and applesauce and mix until a thick cookie-dough like mixture is formed. Add in the eggs 1 at a time, mixing after each addition. Add the vanilla with the last egg, then stir in the carrots and any optional mix-ins.
- Smooth the batter into your prepared pan and bake for 38-44 minutes or until a toothpick comes out clean. Let cool for 15 minutes, then run a knife around the edge and remove to a wire rack if you have one. Cool completely, then wrap in plastic and chill for at least 2 hours.
- Once the cake is chilled, make the frosting; beat the butter in a medium bowl until light. Add the cream cheese and beat again until smooth. Add the powdered sugar in batches, followed by the vanilla, salt and cream/milk. Smear a small amount onto the bottom of the plate or turntable you want to serve the cake on.
- Cut off the top of the cake if desired, then slice into 3 total layers. Put the first cake layer down and spread a layer of frosting on around 1/3 inch thick. Place another cake layer on top, then top with another layer of frosting. Add the last layer on top with the parchment side up, then peel off the paper and cover the top with frosting. Optionally, pipe on stars or decoration of choice. Cover and chill for 30 minutes before slicing. Enjoy!
Recipe Video
Notes
- This cake will last 4-5 days in the fridge in an airtight container, or months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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