Carrot cake is a classic dessert known for its moist texture and rich flavor. This recipe combines freshly shredded carrots with warm spices and a touch of nuts to create a delightful treat. Perfect for any occasion, this cake is sure to impress your family and friends. Let’s dive into this delicious recipe and learn how to make it step-by-step.
Ingredients
For the Cakes:
- 2 1/2 cups all-purpose flour, plus more for dusting pans
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. coarse salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for pans
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup water
- 1 lb. carrots (8-10 medium carrots), peeled and shredded, about 2 3/4 cups
- 2 cups pecans, divided (1 cup finely chopped, 1 cup coarsely chopped)
For the Cream Cheese Frosting:
- 2 (8 oz) packages cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tsp. vanilla extract
Instructions
Step 1: Prepare the Carrots and Pecans
- Shred the Carrots:
- Peel and shred the carrots using a box grater or a food processor. Measure out 2 3/4 cups and set aside.
- Toast the Pecans:
- Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast in the preheated oven for about 5-7 minutes, or until fragrant. Let them cool, then finely chop 1 cup and coarsely chop the other cup. Set aside.
Step 2: Prepare the Cake Batter
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, tapping out any excess flour.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, baking powder, baking soda, ground cinnamon, coarse salt, ground ginger, and ground nutmeg. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, beat the 3 sticks of unsalted butter with the packed brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of vanilla extract.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of water, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Carrots and Pecans:
- Gently fold in the shredded carrots and the finely chopped pecans until evenly distributed.
Step 3: Bake the Cakes
- Divide Batter:
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 4: Prepare the Cream Cheese Frosting
- Cream Cheese and Butter:
- In a large mixing bowl, beat the cream cheese and 1/2 cup of unsalted butter until smooth and creamy.
- Add Powdered Sugar and Vanilla:
- Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Mix in the 2 teaspoons of vanilla extract.
Step 5: Assemble the Cake
- Layer the Cakes:
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top.
- Add Second Layer:
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Decorate with Pecans:
- Press the coarsely chopped pecans around the sides of the cake for decoration.
Step 6: Serve
- Serve and Enjoy:
- Slice and serve the carrot cake. Enjoy this classic and delicious dessert with family and friends.
Cooking Notes and Tips
- Carrots: Freshly shred the carrots for the best texture and moisture. Pre-shredded carrots can be too dry.
- Butter: Make sure the butter is at room temperature to ensure it creams well with the sugars.
- Cooling: Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
Variations
Pineapple Carrot Cake
- Add Pineapple:
- Fold in 1 cup of drained crushed pineapple with the carrots for extra moisture and flavor.
Raisin Carrot Cake
- Add Raisins:
- Stir in 1 cup of raisins along with the carrots for added sweetness.
Coconut Carrot Cake
- Add Coconut:
- Mix in 1 cup of shredded coconut with the carrots for a tropical twist.
Serving Suggestions
Desserts
- With Ice Cream:
- Serve the carrot cake with a scoop of vanilla ice cream for a delightful dessert.
Coffee and Tea
- With Coffee:
- Enjoy a slice of carrot cake with a cup of hot coffee or tea for a perfect afternoon treat.
Parties
- Party Platter:
- Arrange slices of carrot cake on a platter for a beautiful and tasty party dessert.
FAQs
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers a day in advance and store them covered at room temperature. Frost and assemble the cake on the day of serving.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Q: Can I use a different type of nut? A: Yes, you can substitute pecans with walnuts or another type of nut you prefer.
Q: Can I make this cake gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free.
Carrot cake is a classic and delicious dessert that’s perfect for any occasion. With its moist texture, rich flavor, and creamy frosting, this cake is sure to impress. Whether you stick to the classic recipe or try one of the variations, this carrot cake is easy to make and always delightful. Enjoy making and sharing this tasty cake with your family and friends!
