Carrot Cake Recipe

OMG, this carrot cake recipe is my go-to because it’s literally like a warm hug in dessert form, with those cozy spices and sweet carrots making my taste buds do a happy dance. Plus, the option to add nuts and raisins means I can customize it to match my current mood, making it perfect for sharing with friends or savoring solo with a cup of coffee.

This is my absolute favorite recipe for carrot cake. It’s a great way to sneak some nutritious ingredients into a dessert.

Sure, there are loads of carrots in it, but even more surprising is the amount of hearts that were in this cake. Two kinds of sugar, and a not-too-shabby amount of spice, give it an unmistakably warm, sweet, inviting aroma.

On the taste buds, it’s an experience that’s equal parts sweet, decadent, and way more guilt-free than it ought to be.

Ingredients

Provides the structure and texture.

When most people think of flour, they think of all-purpose flour.

And why not? It’s the most versatile of the flours.

You can use it for anything from gravy to cake, and you don’t even have to know what you’re doing, really, because it always turns out okay.

But give it a try with the diets of the past—using it to thicken a sauce or make a dumpling.

And you realize that from our caveman origins, all the way to the early 20th century, when people lived almost exclusively on bread—which was, after all, just sauce with a mouth—flour has formed the basis of the Hyper Normal diet.

Sugar that is in granules: Infuses sweetness, magnifies flavor.

Brown sugar: Imparts moisture and a robust molasses flavor.

Carrots: Full of fiber, natural sugar, and moisture.

Moisture and tenderness come from vegetable oil in cake.

Cinnamon: Infuses warmth and depth; a rich aroma.

Eggs: Provide protein and fat, and bind the ingredients.

Pecans or walnuts: Add crunch, healthy fats, and protein.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 and 1/4 cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped pecans or walnuts (optional)
• 1/2 cup raisins (optional)

Instructions

1. Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

2. In a big bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, and whisk them together.

3. In yet another sizable mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract, and mix them together until they are well blended and homogeneous.

4. Slowly incorporate the dry ingredients into the wet ingredients and blend until only just mixed.

5. Incorporate the grated carrots, and if you’re using them, the chopped pecans or walnuts and raisins.

6. Evenly divide the batter between the two prepared cake pans.

7. Preheat the oven and bake for 25-30 minutes, or bake until a toothpick poked into the very middle comes out clean.

8. Let the cakes cool in the pans for approximately 10 minutes; then invert them onto a wire rack to cool completely.

9. Once they are cooled, you can frost the cakes using the cream cheese frosting of your choice.

10. The carrot cake can be served as a dessert or a treat, and its rich, spiced flavors are what’s really melting my heart when it comes to this cake.

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Measuring cups and spoons
4. Mixing bowls (at least two large ones)
5. Whisk
6. Mixing spoon or spatula
7. Grater (for carrots)
8. Wire rack
9. Toothpick (for testing doneness)

FAQ

• Can I substitute the vegetable oil?Certainly, the vegetable oil can be replaced with an equal amount of melted coconut oil or canola oil. If you prefer, you can use either of those oils instead of the vegetable oil.
• Is it necessary to include nuts and raisins?No, neither nuts nor raisins are required. You may omit them and replace them with other mix-ins of your choosing.
• How can I make the cake more moist?Do not overmix the batter and think about including an extra couple of tablespoons of oil or applesauce for added moisture.
• Can I use pre-shredded carrots?For the best moisture and flavor, grate the carrots fresh. Pre-shredded carrots are often too dry for this recipe.
• What is the best frosting to use?The classic cream cheese frosting is the ideal partner for the traditional carrot cake. Its smooth texture and slight tang balance the spices and sweetness of the cake beautifully.
• How should I store the carrot cake?Keep the cake in an airtight container in the fridge, where it can stay fresh for up to five days. If you want the best texture from this cake, let it come to room temperature before serving.

Substitutions and Variations

All-purpose flour: Substitute with 2 cups of whole wheat flour or 2 cups of gluten-free all-purpose flour for a different texture or dietary preference.
Replace vegetable oil with 1 and 1/4 cups of melted coconut oil or the same amount of canola oil for a subtle flavor change.
Sugar, in granulated form: Use coconut sugar, 1 cup, or substitute with maple syrup, 1 cup, for a profile of sweetness that’s different from granulated sugar.
Substitute with 1 cup of coconut sugar or 1 cup of additional granulated sugar mixed with 1 tablespoon of molasses.
Pecans or walnuts: For a nutty alternative, use 1 cup of chopped almonds or sunflower seeds.

Pro Tips

1. For enhanced flavor, toast the pecans or walnuts in the oven for about 5-7 minutes at 350°F before adding them to the batter. This will bring out their natural oils and add a deeper nutty flavor.

2. To prevent the grated carrots from making the cake too moist, gently blot them with paper towels to remove excess moisture before adding them to the batter.

3. If you prefer a cake with a denser texture, substitute half of the all-purpose flour with whole wheat flour. This will add more fiber and a subtle nutty flavor.

4. To ensure an evenly baked cake, rotate the pans in the oven halfway through the baking time. This helps with even cooking, especially if your oven has hot spots.

5. For a more pronounced spice flavor, consider adding a pinch of cloves or cardamom to the dry ingredients to complement the cinnamon, ginger, and nutmeg.