Best Carrot Cake Recipe

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This carrot cake recipe is a perfectly moist and delicious two-layer classic carrot cake with a perfect blend of spices and cream cheese frosting. It is one of my family’s favorites and is always requested at Easter, family gatherings and birthdays.

Best Carrot Cake Recipe

Best Carrot Cake Recipe

Looking for that perfect Easter dessert? Or maybe your husband is just like mine and his idea of ​​the perfect birthday cake is carrot cake. Either way, I’ve got you covered with this carrot cake recipe. It’s reliable, delicious and moist and even the novice cook can handle this cake. The five-ingredient cream cheese filling comes together quickly and is thick enough to give edges if desired. This beautiful homemade carrot cake is sure to be the hit of your party.

Mom’s Best Carrot Cake

First, grate the carrots and chop the pecans. Next, in a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon, nutmeg, and cloves. Now in a large mixing bowl, whisk together the oil, eggs and vanilla extract. Then add the dry ingredients to the wet ingredients in about three increments, mixing with a spoon until just combined. Now stir in the carrots and pecans until blended.

Divide the batter between two greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean. Remove from the oven and cool for about 30 minutes before inverting. Allow to cool completely before making frosting.

Using a stand mixer with a paddle attachment on medium speed, beat the cream cheese and butter until smooth, creamy and free of lumps. Add the salt and vanilla extract and continue beating until combined. Add the powdered sugar one cup at a time while beating.

Now place one of the cooled baked carrot cake layers on the serving plate or cake stand. Use a little 3/4 cup frosting on the bottom layer and spread evenly. Now add the second layer and spread 1 cup on top. Use about 1 cup on the sides and reserve the rest for hem gathering if desired. Using your hands, carefully add the walnuts to the side of the cake. Refrigerate until ready to serve.

Best Ever Carrot Cake

To freeze just part of the cake, wrap each layer individually in plastic wrap, then carefully place in a large ziplock freezer bag. Refrigerate in a safe area where it won’t break. The cake will stay delicious for about 3 months. To thaw, remove it from the freezer a few hours before you are ready to work with it and only remove it from the freezer bag so there is no condensation between the bag and the cake. When it is almost completely melted, carefully remove it from the plastic wrap.

To frost the whole carrot cake frosting, place the cake in the refrigerator with nothing on it for at least two hours or until the outside of the cake is frosted enough to wrap. Then wrap twice with plastic wrap and then a single layer of heavy-duty aluminum foil. If possible, put it in a box and store it in the refrigerator for up to four months. Thaw in the refrigerator overnight.

A delicious and moist festive carrot cake with silky cream cheese frosting. For an extra special touch, side rings with chopped roasted pecans and piped rim.

Best Carrot Cake Recipe

Keywords: easy carrot cake, how to make carrot cake, juicy carrot cake, homemade carrot cake, carrot cake from scratch, This easy carrot cake recipe is packed with a sweet cream cheese frosting and just bursting with flavor! Walnuts, raisins, pineapple, coconut, and carrots transform this humble cake into a loaf-worthy creation that everyone will love!

The Very Best Carrot Cake • Freutcake

Do you like delicious homemade cream cheese desserts? Be sure to try this Banana Cake and my amazing Red Velvet Cake!

Everyone seems to have their favorite carrot cake, and when I asked readers on my Facebook page what ingredients made their carrot cake the best, there were so many different answers!

Next, I set out to make the best carrot cake on the planet and I succeeded! This moist and flavorful carrot cake has a cream cheese frosting and is completely packed with my favorite ingredients. But the best part is that you can customize it, so if you don’t like nuts or coconut,

This is an easy carrot cake recipe. Yes, there is a lot to it, but it is not difficult to do, and the results are worth it! With so much flavor and creamy, tangy custard, it really is the best carrot cake I’ve ever had. It’s the perfect cake to serve at Easter, birthdays, or whenever I want a cake that’s too good to pass up!

Best Vegan Carrot Cake (oil Free!)

This classic homemade carrot cake recipe is loaded with walnuts, raisins, pineapple, and coconut, but feel free to adjust to your personal preferences.

I have been wanting to share a delicious carrot cake recipe here for a long time! The road block I kept running into was… what ingredients should go into the “perfect” carrot cake? I like my carrot cake to include walnuts, raisins, pineapple and coconut and that’s what this recipe has.

You will need grated or grated carrots for this carrot cake recipe. Don’t be tempted to cut the carrot because you need very thin slices of grated carrot to cook inside the cake. You need two cups of shredded carrots, so you’ll need 2 to 3 good-sized carrots.

Best Carrot Cake Recipe

My favorite way to grate carrots is with a box grater. Use the side with small or medium holes for finely grated carrots. Cut off the top of the carrot, then hold the thicker end of the carrot in a firm grip while grating it on a box grater.

Moist & Easy Carrot Cake With Cream Cheese Frosting

Begin by preheating your oven to 350°F and prepare a 9″x13″ cake pan, OR two 9″ round pans by lightly buttering or nonstick cooking spray and lining the bottoms with parchment paper .

How do I know when the cake is ready? The cake should be slightly domed and a toothpick inserted into the center will come out with moist crumbs.

This is the best cream cheese frosting ever for carrot cake and I love using an offset spatula for cream cakes. When your cake has cooled (let it cool completely, or your frosting will melt) spread the cream cheese frosting over the cake.

Try this delicious homemade carrot cake recipe and share it with the people you love. This cake “keeps” quite well and is even better the day after it is made.

Tropical Carrot Cake Recipe: How To Make It

This recipe makes a nice thick cake in a 9 x 13 inch pan, but this recipe can also be used for 8 or 9 inch round pans, jelly rolls, etc. Just be sure to adjust the cooking time as needed.

Absolutely not, but I think carrot cake is best when paired with a sweet cream cheese frosting.

This cake is even better the next day and I almost always make it the day before I want to serve it. Just keep the cake in an airtight container in the fridge (because of the dairy in the frosting) and it will keep for a good 3-4 days.

Best Carrot Cake Recipe

To Frost: You can also frost this carrot cake. Simply toss slices into freezer-safe containers and freeze for up to 3 months.

How To Make The Best Carrot Cake

This classic carrot cake recipe is filled with walnuts, raisins, coconut, and pineapple, then topped with a rich and delicious cream cheese frosting!

Ingredient Options – If you don’t mind adding walnuts, raisins or coconut, any of these items are optional and the rest of the recipe can remain the same. If you don’t care to add pineapple, you can leave it out, but I would suggest substituting 1/2 cup applesauce or 1/2 cup sour cream to keep the cake nice and moist.

Cake Sizes – This recipe will make a nice thick cake in a 9″x13″ pan and the baking time is marked for this size. You can also bake this cake in most any combination of pans (8″ round, 9″ round, 10″x15″ jelly roll pan, etc.), making sure to adjust the baking time as needed. The cake is lightly domed, looks baked on top and a toothpick inserted into the center of the cake comes out clean.

Storage Information – This cake is even better the next day, and I almost always make it the day before I want to serve it. Just keep the cake in an airtight container in the fridge (because of the dairy in the frosting) and it will keep for a good 3-4 days.

Chrissy Teigen Can’t Get Enough Of Our Best Carrot Cake

Calories: 620 kcal Carbohydrates: 79 g Protein: 6 g Fat: 33 g Saturated fat: 10 g Cholesterol: 73 mg Sodium: 401 mg Potassium: 240 mg Fiber: 3 g Sugar: 53 g Vitamin A: 3121 IU Vitamin C: 3 mg Calcium: 61 mg Iron: 2 mg Best Carrot Cake You’ll Ever Eat!! Made with an abundance of fresh carrots, sweet spices

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