Carrot Cake Recipe

This Carrot Cake recipe is tried and true with a moist tender crumb topped with a cream cheese frosting. No raisins or pineapple in this version. This dessert is popular at Easter but is eaten year round because it’s that good!

CARROT CAKE RECIPE

This recipe comes from my friend Vedika from Hot Chocolate Hits. She has a new cookbook out 52 Weeks 52 Sweets. The book is filled with tried and true seasonal recipes with a recipe for each week of the year (52 recipes for 52 weeks).

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So I know carrot cake is known to be made at Easter but really it can be enjoyed all year long. This cake is so moist! The perfect blend of spices and carrots.

My sister is notorious for driving through the Kneaders drive-thru and asking if she can get a corner piece of their cheesecake. Then, she eats mostly the frosting with some of the cake!

Some people like raisins, pineapple, or nuts in their carrot cake. This version has nuts but if you’re looking for the pineapple version check out this Moist Carrot Cake.

fb image - Carrot Cake Recipe

NUTS OR NO NUTS

People are very passionate about either having nuts in or out of their carrot cake. I’m on team nut. I believe it adds texture and flavor.

fb image - Carrot Cake Recipe

OTHER CAKE RECIPES:

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Yield: 16 servings

2 2/3
cups
all-purpose flour (335 g)
1 1/2
teaspoons
baking powder
1 1/2
teaspoons
baking soda
1
teaspoon
salt
1-1/2
teaspoons
cinnamon
1
teaspoon
nutmeg
1/2
teaspoon
all-spice
4
cups
carrots, shredded – roughly 6-8 (500 g)
1/4
cup
lemon juice (50 mL)
2
cups
granulated sugar (400 g)
1 1/4
cups
flavorless oil (such as canola or vegetable)
300 mL
4
eggs
1 1/2
teaspoons
vanilla extract
1
cup
walnuts or pecans, chopped
(130 g)
other optional add-ins
1 cup of chocolate chips, raisins, ½ cup flaked coconut

FOR THE FROSTING:

1/2
cup
butter
softened
8
ounces
cream cheese at room temp
3 3/4
cups
powdered sugar
1.
lemon juiced
(about 2 tbsp)
1
teaspoon
vanilla extract

FOR THE TOPPING:

½
cup
walnuts or pecans
chopped

FOR THE CAKE:
Preheat the oven to 350 F, grease a 9×13 inch pan with butter and dust with flour. Do not skip this step! You can alternatively use three 9 inch pans.
In a small bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice) and set aside.
In another bowl, toss the carrots with the lemon juice and set aside.
In a large bowl, blend the sugar, oil, vanilla and eggs until smooth.
Add the flour mixture, stirring just to combine.
Fold in the carrot mixture and nuts. The nuts are optional, but I highly recommend adding them!
Pour the mixture into the prepared pan and bake for 45-60 minutes (if baking multiple layers, the baking time will need to be adjusted accordingly), or until a toothpick inserted comes out clean. Cool completely before frosting.
TO MAKE THE FROSTING:
To make the frosting, blend together the butter, cream cheese, vanilla and lemon juice.
Gradually add in the powdered sugar and beat until smooth and fluffy. The frosting should hold a soft peak when you lift up the whisk/beater.
I like to garnish the cake with some cinnamon and chopped nuts, but this is totally optional.