Carrot Cake – Make It With Only 13 Steps
Carrot cake is so popular and tasteful that people choose it than any other cakes in worldwide. A lot of people use it as a birthday cake also. It contains carrots mixed into the batter and most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts and fruits like pineapple, raisins, and shredded coconut can also be used to add a natural sweetness.
Let’s make the cake now!
- Peel the carrots and then grate them over the large holes of a box grater. Transfer the grated carrots to a large bowl and set them aside.
- Preheat oven to 350 degrees F and place oven rack in center of oven. Grease two – 9 x 2-inch cake pans and line the bottoms of the pans with a circle of parchment paper, grease the paper and then flour the pans, shaking off any excess flour. Set aside.
- Place the raisins in a small microwave-safe bowl and cover them with water. Microwave on high for about 1 minute, until the water is hot. Let the raisins soak in the hot water for about 10 minutes, until soft and plump. Drain and pat dry on paper towels. Set aside.
- In a medium bowl, add flour, baking soda, salt, cinnamon, and nutmeg. Whisk until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add the oil, sugar, and vanilla and mix until combined. Add the applesauce and mix thoroughly. Scrape the bottom and sides of the bowl with a rubber spatula.
- Crack the eggs into a small bowl or measuring cup and beat them lightly. With the mixer on low, gradually pour the beaten eggs into the oil, applesauce, and sugar mixture. Turn the mixer up to medium-high and beat for 3 minutes, until the mixture is pale yellow. Scrape the bottom and sides of the bowl at least once.
- With the mixer on low, add the dry ingredients and mix just until the flour begins to disappear. Use a large rubber spatula and scrape the sides and bottom of the bowl. Do not overmix.
- To the bowl of grated carrots, add the chopped walnuts (if using) and the softened raisins. Toss the mixture with your hands to thoroughly combine.
- Dump the carrot mixture into the batter. Using a large rubber spatula, gently fold the carrot mixture into the batter to combine. Do not stir or over mix.
- Divide the batter evenly between the cake pans. Bake for about 35-40 minutes or until a toothpick or tester inserted into the center of the cake comes out clean or the top of the cake springs back when touched gently.
- Set the pans on a wire rack to cool for 5 minutes and then run a knife around the edge of the pans to release. Turn the cakes out onto a wire rack to cool completely. Once cooled cakes can be frosted with cream cheese frosting.
- Make-Ahead – Storage: Unfrosted cakes can be wrapped in plastic wrap and refrigerated or stored at room temperature overnight. Freeze Carrot Cakes: Properly wrapped cakes can be stored in freezer bags and frozen for up to 2 months. Thaw carrot cakes in the refrigerator overnight, before frosting.
- Make Cream Cheese Frosting: Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer. Beat for about a minute, until smooth. Add the softened butter and mix on medium speed to combine. Scrape bowl as needed. Add the vanilla extract and mix until combined. With the mixer on low, gradually add the powdered sugar. Beat on medium speed until thoroughly mixed, smooth, and creamy, about 3 minutes. Add more powdered sugar if needed to reach desired consistency.
- Place a dab of frosting on the center of the cake stand or serving dish.
Remove the parchment paper from the first cake layer and place the cake onto your serving plate with the flat side up (the side that had the parchment paper on it).
- Tuck overlapping strips of parchment or wax paper under the edge of the cake to keep the serving dish clean while frosting.
- Place about 1/3 of the frosting onto the cake leaving some cake showing around the edge.
- Remove parchment paper from the second layer and place the cake onto the frosting.
- For best results, spread a thin layer of frosting over the top and sides of the cake and refrigerate uncovered for about 30 minutes until the frosting had firmed.
- Keep remaining frosting covered with plastic wrap. Once firm, frost the cake with the remaining cream cheese frosting.
- Garnish with additional chopped walnuts by gently patting them into the frosting around the sides of the cake with the palms of your hands, if desired.
- Pipe decorations on the cake for a bakery-style appearance for special occasions.
- If making ahead, refrigerate frosted carrot cake uncovered until frosting has firmed, and then cover carrot cake lightly with plastic wrap.
- Remove from refrigerator 30-60 minutes before serving. Cover and refrigerate any leftovers.
It’s ready! Enjoy!
- 2 ¼ cups flour – spooned and leveled – Do Not Scoop the flour! Too much flour = dry cake!
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 2 tsp. baking soda
- 1 tsp. salt
- 4 large eggs – room temperature
- 2 cups sugar
- 1 ¼ cups canola oil or vegetable oil
- ½ cup applesauce – room temperature
- 2 tsp. pure vanilla extract
- 3 cups peeled and grated carrots – almost 1 pound
- 1 cup golden raisins
- ¾ cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting
- 12 ounces cream cheese – softened
- ¾ cup (12 Tbsp) butter – softened
- 4 tsp. pure vanilla extract
- 5-6 cups powdered sugar (confectioners’ sugar, icing sugar)
Preparation Time: 15 Mins
Cook Time: 35-45 Mins
Total: 1 Hour