Few things compare to a slice of cake that somehow manages to be both rich and wonderfully light all at once.
My secret to this perfect Carrot Cake is using homemade puree alongside the shreds for a texture that stays fresh for days.
Why This Carrot Cake Will Become Your Go-To Recipe
The combination of butter and oil ensures the crumb remains tender while holding up to the rich cream cheese frosting.
You will appreciate how the warm spices like cinnamon and ginger balance the natural sweetness of the carrots and pineapple.
It is completely customizable, so you can easily swap the nuts or skip the raisins to suit your family’s preferences.
If you enjoyed this classic bake, you’ll want to try my The Best Fig Chocolate Babka next, plus the Savory Pecan Pie Cheesecake Recipe delivers the same bold flavors.
Everything You Need for Perfect Carrot Cake
Here’s what you’ll need to get started:
- Granulated white sugar: Adds sweetness and helps create a lighter texture in the cake crumb.
- Vegetable oil: Provides essential moisture to keep the cake soft for days after baking.
- Unsalted butter: Used in both the cake batter for richness and the frosting for structure.
- Light brown sugar: Adds moisture and a deep molasses flavor that pairs perfectly with the spices.
- Vanilla extract: Enhances all the other flavors in both the batter and the cream cheese frosting.
- Large eggs: Ensure these are at room temperature to emulsify properly with the oil and butter.
- Raw carrots: You will need some for grating and some to steam and puree for the batter.
- Egg white: Provides a little extra structure and lift to the cake layers.
- All-purpose flour: Forms the base of the cake; measure carefully using a scale or the spoon-and-level method.
- Baking powder: Helps the heavy batter rise effectively in the oven.
- Baking soda: Reacts with the brown sugar to help lift the cake.
- Salt: Balances the sweetness and amplifies the spice profile.
- Ground cinnamon: The primary spice that gives this dessert its classic warmth.
- Ground ginger: Adds a subtle zing that cuts through the richness of the frosting.
- Ground nutmeg: Provides a nutty, aromatic warmth to the spice blend.
- Ground cloves: A little goes a long way to add depth to the flavor profile.
- Drained crushed pineapple: An optional mix-in that adds incredible moisture and sweetness.
- Sweetened coconut flakes: Adds a chewy texture and subtle tropical flavor if desired.
- Chopped toasted pecans: brings a welcome crunch to contrast with the soft cake.
- Raisins: These plump up during baking and add bursts of sweetness.
- Cream cheese: Must be brick-style and at room temperature for a smooth frosting.
- Powdered sugar: Sweetens and thickens the frosting to a pipeable consistency.
My Method for Perfect Carrot Cake
Let’s get cooking!
- Begin by preparing your carrots, which is the secret to the moisture in this recipe. Peel all your carrots, then grate enough to measure exactly three and a half cups, setting them aside in the refrigerator covered. Take the remaining carrots, chop them roughly, and steam them in a basket over boiling water for about fifteen minutes until they are very tender. Transfer these hot carrots to a food processor and blend them until you have a smooth, thick puree, then set this aside to cool down while you prepare the batter.
- Preheat your oven to 350°F and prepare three 8-inch cake pans by greasing the sides and lining the bottoms with parchment paper circles. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until fully combined. In a separate large mixer bowl, beat the softened butter, vegetable oil, brown sugar, granulated sugar, and vanilla extract together for about two minutes until the mixture looks pale and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated, then mix in the egg white. Scrape down the sides of the bowl, then mix in half of the dry ingredients just until combined. Add the cooled carrot puree and mix again, followed by the remaining dry ingredients, being careful not to over-mix at this stage.
- Gently fold in the grated carrots along with any mix-ins you are using, such as the drained pineapple, coconut, toasted pecans, or raisins. Divide the batter evenly among the three prepared pans and bake for roughly 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for ten minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the room-temperature cream cheese and softened butter together in a large bowl until smooth and creamy. Gradually add half of the powdered sugar, mixing well, then add the vanilla extract followed by the remaining powdered sugar until you reach a spreadable consistency. If the frosting feels too soft, you can add a little more sugar, or if it is too stiff, a splash of milk helps.
- Assemble the Carrot Cake by trimming any domes off the cooled layers to make them flat. Place the first layer on a serving plate, spread a cup of frosting over it, and repeat with the second and third layers. Cover the top and sides with the remaining frosting, swirling it with an offset spatula for a beautiful finish, and press extra chopped pecans into the sides for decoration if desired.
My Best Tips for Perfect Carrot Cake
Taking the time to grate your own carrots instead of buying pre-shredded bags makes a massive difference in moisture.
Be sure to drain the crushed pineapple thoroughly so the Carrot Cake batter does not become too watery during baking.
I always let the cakes cool completely in the pans for a bit before moving them to a rack to prevent crumbling.
How to Serve This Carrot Cake
This dessert tastes even better the next day after the flavors have had time to meld together in the fridge.
I recommend letting the slices sit at room temperature for about twenty minutes before eating to soften the Carrot Cake frosting.
I love seeing what you create in the kitchen, so be sure to follow me on Pinterest for more tasty inspiration.
Print
Carrot Cake Recipe
- Total Time: 3 hr 15 min
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful homemade carrot cake made with a special carrot puree and loaded with warm spices.
Ingredients
- 2 1/3 lbs raw carrots (for grating and puree)
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 large egg white
- 1/2 cup drained crushed pineapple (optional)
- 1 1/4 cup sweetened coconut flakes (optional)
- 3/4 cup chopped toasted pecans (optional)
- 1/2 cup raisins (optional)
- 16 oz cream cheese, room temperature
- 3/4 cup unsalted butter, softened (for frosting)
- 10 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 1 1/2 cups chopped pecans (for decoration)
Instructions
- Peel carrots and grate 3.5 cups worth; chop and steam remaining carrots until tender, then puree in a food processor to get about 1.75 cups.
- Preheat oven to 350°F and prepare three 8-inch cake pans with parchment paper and grease.
- Whisk together flour, baking powder, baking soda, salt, and all spices in a medium bowl.
- Cream butter, oil, brown sugar, white sugar, and vanilla until fluffy, then beat in eggs and egg white.
- Mix in half the dry ingredients, then the carrot puree, then the remaining dry ingredients.
- Fold in grated carrots and any optional mix-ins like pineapple, coconut, or nuts.
- Bake for 28-33 minutes until a toothpick comes out clean; cool in pans for 10 minutes then transfer to racks.
- Beat cream cheese and butter for frosting, then mix in powdered sugar and vanilla until smooth.
- Assemble cake layers with frosting between each, then coat the exterior and decorate.
Notes
Ensure all dairy ingredients are at room temperature for the smoothest batter and frosting.
- Prep Time: 2 hr 25 min
- Cooling Time: 1 hr
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 880
- Sugar: 103g
- Sodium: 373mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 129g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg
Keywords: carrot cake, homemade dessert, spring baking, layer cake, cream cheese frosting