Best Carrot Cake

Nothing brings joy quite like a slice of homemade Best Carrot Cake. I remember the first time I baked this delightful treat; the sweet aroma of spices wafting through my kitchen made my heart sing. It was a chilly fall afternoon, and the leaves outside were turning vibrant shades of orange and gold. As I mixed together the ingredients, I felt a wave of nostalgia wash over me—this cake was my grandmother’s secret recipe, a staple at family gatherings. Each bite is a delicious blend of moist cake, crunchy walnuts, and creamy frosting, making it the perfect dessert for any occasion. Whether celebrating a birthday, enjoying a cozy family dinner, or simply indulging in a well-deserved treat, this Best Carrot Cake never fails to impress.

What to Gather for Best Carrot Cake

Gathering the right ingredients for your Best Carrot Cake is essential for achieving that perfect flavor and texture. Each component plays a crucial role in ensuring the cake is moist, flavorful, and utterly delightful. The combination of fresh carrots, various spices, and rich cream cheese creates a wonderfully balanced dessert that’ll have everyone reaching for seconds.

• All-purpose flour: The backbone of the cake, providing structure and stability.
• Baking soda: Helps the cake rise, contributing to its light and fluffy texture.
• Ground cinnamon: Adds warmth and depth to the flavor profile.
• Nutmeg: Offers a subtle spiciness that enhances the overall taste.
• Kosher salt: Balances the sweetness and elevates the other flavors.
• Ground ginger: Infuses a warm, zesty kick that complements the carrots beautifully.
• Unsalted butter: Adds richness and moisture to the cake.
• Neutral oil: Keeps the cake moist and tender.
• Granulated sugar: Sweetens the cake to perfection.
• Brown sugar: Provides a deeper sweetness and moisture.
• Large eggs: Binds the ingredients together and helps with leavening.
• Buttermilk: Contributes to a tender crumb and adds a subtle tang.
• Grated carrots: The star ingredient, providing sweetness, moisture, and health benefits.
• Chopped walnuts: Offers a delightful crunch and nutty flavor.
• Cream cheese: Essential for the frosting, adding richness and tanginess.
• Powdered sugar: Sweetens the frosting and gives it the perfect consistency.
• Heavy cream: Lightens the frosting, making it fluffy.

Step by Step Instructions for Best Carrot Cake

Making the Best Carrot Cake is a delightful process that fills your kitchen with a beautiful aroma. Follow these simple steps, and you’ll be rewarded with a cake that’s not only delicious but also looks stunning on any dessert table.

1. Preheat your oven to 350 degrees F (177 degrees C). Grease three 8-inch round baking pans, and for an extra layer of protection, consider lining them with parchment paper to prevent sticking.
2. In a medium-sized bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon freshly grated nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon ground ginger. This blend of dry ingredients will create the perfect flavor foundation for your cake.
3. In the bowl of a stand-up mixer, combine 1/2 cup unsalted butter (at room temperature), 1/2 cup neutral oil, 1 cup granulated sugar, and 1 cup brown sugar. Beat the mixture until it’s light and fluffy, which should take about 2 to 3 minutes. Add 4 large eggs, one at a time, mixing well after each addition.
4. Gradually add the dry mixture to the wet ingredients, alternating with 2/3 cup buttermilk. Mix until just combined, being careful not to overmix. Lastly, fold in 2 1/2 cups of grated carrots and 1 1/2 cups of roughly chopped walnuts.
5. Divide the batter evenly among the three prepared cake pans. If you want each layer to be equal, consider weighing each layer to approximately 569 grams.
6. Place the filled pans in the oven and bake for 30 to 45 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
7. Once baked, allow the cakes to cool in the pans for about 5 to 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
8. For the frosting, melt 3/4 cup unsalted butter in a small saucepan over medium heat. Cook until it starts to foam and bubble, then continue until you see lightly browned specks forming and a nutty aroma fills the air. Remove from heat and pour into a freezer-safe bowl to cool.
9. After about 10 minutes in the freezer, add 8 ounces of cream cheese (at room temperature) to the cooled butter. Beat until smooth, then gradually add 3 3/4 cups of powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and 1 1/2 tablespoons heavy cream. Beat for about 3 minutes until fluffy. If the frosting is too loose, chill it for an additional 10 minutes.
10. Once the cake layers are completely cool, place the first layer on a cake stand. Spread about 1/3 cup of frosting evenly on top. Add the second layer and repeat the frosting process. Place the final layer on top, covering the entire cake with the remaining frosting.
11. For decoration, pipe small carrots and stems on top of the cake using a piping bag fitted with a round tip. You can use food coloring for a pop of color if desired. Slice and serve your delicious Best Carrot Cake!

Customization Ideas

Don’t be afraid to get creative! The Best Carrot Cake is so versatile, and these customization ideas will help you put your own spin on this classic recipe.

• Storage: Keep leftover cake at room temperature for up to two days, or refrigerate for up to four days in an airtight container.
• Freezing: You can freeze the cake layers after baking. Wrap them tightly in plastic wrap and store them in the freezer for up to three months.
• Add coconut: If you enjoy coconut, feel free to mix in some shredded coconut for added texture and flavor.
• Using 9-inch cake pans: This recipe works well with 9-inch pans too. Just keep in mind the layers will be slightly thinner.
• Decorating tips: Use a Wilton #150 round tip for piping little carrots—just make a squiggly line for the body and two tiny lines for the stems.
• Buttermilk replacement: In a pinch, you can substitute buttermilk with milk and a tablespoon of lemon juice. Let the mixture sit for about 10 minutes until it curdles.

Perfect Pairings for Best Carrot Cake

Serving the Best Carrot Cake can be just as enjoyable as baking it! Here are some delightful pairing suggestions to elevate your dessert experience:

• Fresh fruit: Serve slices of Best Carrot Cake with fresh berries or sliced citrus for a refreshing contrast.
• Tea or coffee: A warm cup of tea or coffee is a perfect complement to the rich flavors of the cake.
• Ice cream: Vanilla or cream cheese ice cream can take your dessert to the next level.
• Special occasions: This cake is perfect for birthdays, holidays, or any celebration. Its vibrant colors and flavors make it a festive choice.
• Storage tips: When storing uneaten cake, cover it to keep it fresh. If you have a layered cake, consider using a cake dome for optimal protection.
• Seasonal pairings: The warm spices in this cake make it an excellent choice for fall gatherings, but it’s a delightful treat year-round.

FAQ

Conclusion

The Best Carrot Cake is a delightful combination of flavors and textures that makes it a favorite for many. Whether you’re celebrating a special occasion or just treating yourself, this cake will not disappoint. I encourage you to try this recipe and share it with your loved ones. You won’t regret it—every bite is pure bliss!

Best Carrot Cake

Indulge in the ultimate comfort food with this homemade Best Carrot Cake. Moist, flavorful, and topped with creamy frosting, it’s the perfect dessert for any occasion. Treat yourself to a slice of this delightful cake tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups All-purpose flour
• 2 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• 1 teaspoon Freshly grated nutmeg
• 1 teaspoon Kosher salt
• 1/2 teaspoon Ground ginger
• 1/2 cup Unsalted butter at room temperature
• 1/2 cup Neutral oil (such as avocado, vegetable or canola oil)
• 2 teaspoons Pure vanilla extract (store-bought or homemade vanilla extract)
• 1 cup Granulated sugar
• 1 cup Brown sugar
• 4 large Eggs
• 2/3 cup Buttermilk shaken
• 2 1/2 cups Grated carrots (from 4 large carrots)
• 1 1/2 cups Roughly chopped walnuts
• 3/4 cup Unsalted butter straight from the fridge cut into cubes
• 8 ounces Cream cheese at room temperature
• 1 teaspoon Pure vanilla extract
• 1/2 teaspoon Kosher salt
• 3 3/4 cups Powdered sugar divided
• 1 1/2 tablespoons Heavy cream

Equipment

• 8-inch round cake pans
• Stand-up Mixer
• Silicon spatula
• Off-set spatula
• Piping bags
• Round piping tip

Method

 

1. Preheat your oven to 350 degrees F (177 degrees C). Grease three 8-inch round baking pans, and for an extra layer of protection, consider lining them with parchment paper to prevent sticking.
2. In a medium-sized bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon freshly grated nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon ground ginger. This blend of dry ingredients will create the perfect flavor foundation for your cake.
3. In the bowl of a stand-up mixer, combine 1/2 cup unsalted butter (at room temperature), 1/2 cup neutral oil, 1 cup granulated sugar, and 1 cup brown sugar. Beat the mixture until it’s light and fluffy, which should take about 2 to 3 minutes. Add 4 large eggs, one at a time, mixing well after each addition.
4. Gradually add the dry mixture to the wet ingredients, alternating with 2/3 cup buttermilk. Mix until just combined, being careful not to overmix. Lastly, fold in 2 1/2 cups of grated carrots and 1 1/2 cups of roughly chopped walnuts.
5. Divide the batter evenly among the three prepared cake pans. If you want each layer to be equal, consider weighing each layer to approximately 569 grams.
6. Place the filled pans in the oven and bake for 30 to 45 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
7. Once baked, allow the cakes to cool in the pans for about 5 to 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
8. For the frosting, melt 3/4 cup unsalted butter in a small saucepan over medium heat. Cook until it starts to foam and bubble, then continue until you see lightly browned specks forming and a nutty aroma fills the air. Remove from heat and pour into a freezer-safe bowl to cool.
9. After about 10 minutes in the freezer, add 8 ounces of cream cheese (at room temperature) to the cooled butter. Beat until smooth, then gradually add 3 3/4 cups of powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and 1 1/2 tablespoons heavy cream. Beat for about 3 minutes until fluffy. If the frosting is too loose, chill it for an additional 10 minutes.
10. Once the cake layers are completely cool, place the first layer on a cake stand. Spread about 1/3 cup of frosting evenly on top. Add the second layer and repeat the frosting process. Place the final layer on top, covering the entire cake with the remaining frosting.
11. For decoration, pipe small carrots and stems on top of the cake using a piping bag fitted with a round tip. You can use food coloring for a pop of color if desired. Slice and serve your delicious Best Carrot Cake!

Notes

• Tip 1: To freeze the cake layers, wrap them tightly in plastic wrap and store in the freezer for up to three months.
• Tip 2: If you enjoy coconut, feel free to mix in some shredded coconut for added texture and flavor.
• Tip 3: This recipe works well with 9-inch cake pans too, but keep in mind the layers will be slightly thinner.
• Tip 4: Use a Wilton #150 round tip for piping little carrots—just make a squiggly line for the body and two tiny lines for the stems.
• Tip 5: In a pinch, substitute buttermilk with milk and a tablespoon of lemon juice.

Previous PostChristmas Sugar Cookie Bars

Next Post Slow Cooker Kale and Sausage Soup

Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.