Best Carrot Cake
Welcome to my kitchen, where today I’m excited to share with you my all-time favorite recipe: the Best Ever Carrot Cake! This delightful dessert has been a staple in my baking repertoire for years, and I’m always looking for an excuse to whip up a batch. With its perfect blend of spices, abundance of carrots for extra moisture, and a creamy cream cheese frosting to top it off, this carrot cake is sure to become a favorite in your home too.
Who This Recipe Is For
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is perfect for anyone looking to indulge in a classic dessert with a twist. The Best Ever Carrot Cake is ideal for family gatherings, potlucks, birthdays, or simply as a sweet treat to enjoy with a cup of coffee or tea. With its moist and flavorful crumb, it’s guaranteed to impress even the most discerning dessert lovers.
Why It’s Great
What sets this carrot cake apart from the rest is its perfect balance of flavors and textures. The combination of spices, including cinnamon, nutmeg, and ginger, adds warmth and depth to every bite. The grated carrots not only add sweetness but also keep the cake incredibly moist. Plus, using a combination of vegetable oil and applesauce ensures that the cake is tender without being overly greasy.
And let’s not forget about the cream cheese frosting – it’s the proverbial icing on the cake! Creamy, tangy, and perfectly sweet, it pairs beautifully with the spiced cake and takes it to the next level of deliciousness.
Kitchen Equipment Needed
Before you dive into baking this scrumptious carrot cake, make sure you have the following kitchen equipment on hand:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
- Box grater (for grating the carrots)
- Spatula
How to Store Leftovers
If you’re lucky enough to have any leftovers (trust me, it’s hard to resist seconds!), store the carrot cake in an airtight container in the refrigerator. The cream cheese frosting acts as a preservative, keeping the cake moist and fresh for several days. Simply slice off a piece whenever you’re craving a sweet treat.
FAQ
Can I make this carrot cake ahead of time? Absolutely! You can bake the cake layers ahead of time and store them in the refrigerator for up to two days before frosting. This makes it convenient for planning ahead for special occasions or busy schedules.
Can I make this recipe gluten-free? Yes, you can easily make this carrot cake gluten-free by using a gluten-free all-purpose flour blend. Just be sure to check that all of your other ingredients, such as baking powder and spices, are also gluten-free.
Can I omit the nuts from the recipe? Of course! The chopped pecans are optional and can be omitted if you have nut allergies or simply prefer a nut-free carrot cake. The cake will still be delicious without them.
Conclusion
In conclusion, the Best Ever Carrot Cake is a must-try dessert that’s perfect for any occasion. With its irresistible blend of flavors and moist, tender crumb, it’s sure to become a favorite in your household. So why wait? Gather your ingredients, preheat your oven, and get ready to bake up a batch of this delicious carrot cake. Don’t forget to share the recipe with your friends and family, and be sure to subscribe to my blog for more mouthwatering recipes and baking tips. Happy baking!
BEST CARROT CAKE
Ingredients
- 2 cups 283g all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 4 eggs
- 3/4 cup 175ml vegetable oil
- 1/2 cup 130g unsweetened applesauce
- 1 cup 200g granulated sugar
- 3/4 cup 150g packed light brown sugar (break up any clumps)
- 2 tsp vanilla extract
- 3 cups 348g finely grated carrots**
- 1 cup chopped pecans optional
- 1 recipe Cream Cheese Frosting use amounts listed in notes for a 2-layer cake
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Butter two 9-inch round cake pans, line with parchment paper, and butter parchment paper. Dust parchment paper with flour and shake out excess. If available, line pans with water-soaked cake strips.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl using an electric mixer, blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla.
- Add dry ingredients to the wet mixture and mix until combined. Mix in grated carrots just until evenly distributed. Divide mixture evenly into the prepared cake pans.
- Bake in the preheated oven for 33 – 38 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool for 10 minutes in the cake pans. Then, run a knife around the edges of the cakes and invert them onto a wire rack to cool completely.
- Frost cakes with cream cheese frosting and finish with chopped pecans if desired. Store cake in an airtight container in the refrigerator.
Notes
Grate the carrots using the small holes of a box grater.
Nutrition estimate does not include pecans as they are optional. Cream cheese frosting is included.
Enjoy your delicious Best Carrot Cake!