This carrot cake recipe is one you need to make a fluffy and moist homemade carrot cake with a luxurious cream cheese frosting and toasted pecans! Heaven in every bite!
Good news! Here is an incredibly fast way of becoming a professional cake maker. You do not need to have much skills to make a cake. In fact, not just a cake but a great carrot cake. At least, you won’t have to be dressing a cake here. It is worth trying on a weekend for your family and visiting friends. It is a very nice option for a dessert or picnic.
The Carrot cake, from its name, is a special cake consisting of fully grated carrot which gives it the unique sweetness, flavor and color. This is enhanced as it is also loaded with many other nutritious ingredients such as nuts, eggs and cheese. The Carrot cake is a one-stop food for a moist, well-spiced, and “nutted” cake experience. Perhaps you have been eating Carrot cakes at a friend’s place or where ever, I think it’s high time you tried this in your own kitchen. Nothing tastes better than a cake you made yourself.
Baking this cake is pretty easy all you need to do is follow the procedure, mix the ingredients orderly and in the right quantity. Of course, I want you to try this at home. So, I have made a simple Carrot cake recipe for you. You should have no tough time sourcing the ingredients. When it comes to preparation, all you need do is mix the ingredients, bake, spread the frosting and enjoy. So, what are you waiting for? Gather your tools and ingredients, and start baking.
Before you start baking your awesome Carrot cake, I’ve got some important tips for you. As much as it's pretty easy to bake, you won’t want to make something terrible.
Before frosting
The frosting is the last thing you will do before eating your carrot cake. The recipe here contains the procedure for a good cream frosting. Since the frosting is made of whipping cream and cream cheese, ensure the cake is almost cold before applying it. If the cake is still hot, the frosting will become liquid which will be bad for the cake.
Mixing the ingredients
Ensure you follow the procedure carefully. Wet ingredients must be mixed separately from the dry ones.
Avoiding dry cakes
A carrot cake is expected to be moist and fluffy. To avoid dry cakes, ensure that you follow the measurements as well as the procedure. Do not undermix or overmix the batter. A well-mixed cake will be uniformly consistent. An overmixed cake will look a little elastic. Do not overbeat the eggs or add too much sugar. Also, ensure that the oven is preheated before baking and never overbake the cake.
CARROT CAKE RECIPE
PrintCARROT CAKE RECIPE
- Total Time: 1 hour
- Yield: 6
Description
This carrot cake recipe is one you need to make fluffy and moist homemade carrot cake with a luxurious cream cheese frosting and toasted pecans! Heaven in every bite!
Ingredients
- FOR CARROT CAKE BATTER
- Pecan/ Walnuts ( finely chopped) -1 cup
- Carrots ( raw & finely grated) - 2 ½ cup or 350 gm
- All purpose flour - 2 cups
- Large eggs- 4
- Sugar- 1 ½ cup
- Vegetable oil( flavorless oil)- 1 cup
- Baking powder- 2 tsp.
- Ground cinnamon- 1 ½ tsp.
- Salt - ½ tsp.
- Vanilla extract- 2 tsp.
- For the Cream Cheese Frosting
- Whipping cream -800 ml or 3 ½ cup
- Cream cheese- 250 gm
- Icing sugar- 2 cups
- Vanilla extract- 2 tbsp.
- Lemon zest ( finely grated)- 1 tsp.
- For the Cake Adornments
- Walnuts ( toasted & finely grated)- 1 ½ cup, plus 10-15 walnuts for the topping
Instructions
- Preheat your oven to 180 C / 350 F with the rack in the center of the oven.
- Use the food processor to pulverize the walnuts/pecans*. Put them in a processor bowl and pulse until they are ground as you like.
- Grate the carrots using a food processor or grater.
- Butter two- 9 x 2 inch (23 x 5 cm) cake pans and line the bottom of each pan with a circle of parchment paper.
- In a large bowl whisk together the flour, salt, baking powder, and ground cinnamon.
- In another large bowl beat the eggs until frothy (about 1 minute), using a hand mixer**. Add the sugar and vanilla extract and beat until the batter is thick on high speed (about 3 - 4 minutes).
- Gradually add oil and flour mixture and beat just until incorporated.
- Fold in the grated carrots and chopped nuts. Divide the batter evenly*** between the two prepared pans, place in the oven and bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- In the meantime prepare cream cheese frosting. Pour cold cream, add sugar and vanilla extract in a chilled bowl of your stand mixer. Whip on medium-high speed until medium peaks form, about 3-4 minutes. Add the cream cheese, lemon zest and increase the speed once all the ingredients are incorporated into the cream. Whip until you get soft peaks.****
- Remove the cakes from oven and let cool on a wire rack. After 10-15 minutes invert the cakes onto the wire rack, remove the pans and parchment paper. Allow them to cool completely before frosting.
- Cut each cake layer in half to get 4 layers.
- Place 1 layer on your cake stand. Cover the top with frosting evenly. Top with 2nd layer, spread frosting, and then top with the 3rd layer, again spread frosting and top with the the 4th. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the ground nuts. Scatter some nuts on top. Refrigerate cake for at least 3-4 hours before serving.
- Enjoy!
Notes
* Before grinding nuts , make sure they are at room temperature, not too cold and not hot from toasting in the oven.
** You can use electric stand mixer, fitted with the paddle attachment.
*** About 780 gm batter in each pan
****Soft peaks: when you turn your whisk upside down, the peaks are just starting to hold.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Cake recipes
- Cuisine: International
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