A delicious Homemade Carrot Cake. A simple traditional moist Cake made with the perfect spices . Finish it off with a creamy Cream Cheese Frosting. Everyone will ask for seconds!
Layered cakes are perfect not only for special occasions but also just because. Why not try a couple of our favourites, including this Classic Tiramisu Layer Cake and this easy Vanilla Cake!
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Homemade Carrot Cake
Homemade Carrot CakeThis is one of my favourite Cakes, and I can’t wait to share it with you. A delicious carrot cake recipe, because carrot cake is just too good not to be shared with everyone and this is the best carrot cake I have ever eaten.
This recipe was given to me 26 years ago, baked on a special occasion by my good friend’s mother. Naturally I had to ask for the recipe and I am so glad I did!
How to make Carrot Cake
- In a small bowl combine all the dry ingredients except for the sugar, carrots and pecans.
- In a large bowl beat the oil and sugar together for one minute.
- Add the eggs and beat together.
- Add the dry ingredients and beat to combine.
- Add the shredded carrots and chopped nuts(if using).
- Combining the ingredients together with a wooden spoon.
- Pour the batter into the prepared cake pans and bake for approximately 30 minutes.
- Let cool completely before frosting with the Cream Cheese Frosting. Top with chopped pecans if desired.
What nuts are best for a Carrot Cake?
Before I was able to get Pecans I would always use walnuts or hazelnuts in this recipe. But I have to admit Pecans are probably the tastiest. You can’t beat a Pecan! If you like raisin or currents you could add some of those too!
What are the Ingredients in a Carrot Cake?
I like the idea of a simple Carrot Cake, so you won’t find any pineapple in my cake, although you will find lots of shredded carrots (3 cups to be exact) and chopped Pecans or your favourite nuts of choice.
I also like a creamy not overly sweet Cream Cheese Frosting. Nothing that overpowers the cake, your frosting has to compliment the cake!
How to store it
The cake can keep covered unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will last up to four days in the fridge.
Just bring it to room temperature (for about an hour or so) before serving.
Can you Freeze Carrot Cake?
Yes, you can actually freeze Carrot Cake baked and frosted! It is best to refrigerate it for about 6-8 hours before freezing so the frosting firms up and you don’t ruin it.
Before placing it in the freezer, be sure to wrap it well in plastic wrap then either place it in an air tight bag or container. If you prefer to freeze the cakes before frosting that is fine too, just wrap it the same way.
The cake can be frozen for up to 4 months, if frosted its best to thaw in the fridge.
A little History about Carrot Cake
Apparently a type of cake, called Carrot Pudding was enjoyed in the Medieval Times. The traditional Cake recipe was invented in the early 1900s in England.
It was actually baked in a loaf pan as a sweet bread. Then in the middle 1900s the “carrot bread/cake” was brought to America, and was made popular by George C Page.
He hired bakers to find ways to use up the over abundance of canned carrots. By the 1970s carrot cake was all the rage, the new dessert was also considered “healthy”!
More Delicious Cake Recipes
Mascarpone Cake with Raspberry Cream
Homemade Carrot Cake
I love making dessert recipes for my Italian friends and family. But I have to say between this Homemade Carrot Cake and my Coconut Cake, I don’t know which is more popular.
In my opinion both are both amazing and both would make a perfect Birthday or Special Occasion Cake. Enjoy!
Homemade Carrot Cake
Ingredients
FOR THE CAKE
- 2 cups flour (all purpose or cake/pastry flour) (250 grams)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar (400 grams)
- 1 1/4 cups vegetable oil (250 grams)
- 4 large eggs (room temperature)*
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- 1/2 cup pecans (63 grams)
*remove from fridge 30-45 minutes before using.
FOR THE FROSTING
- 1/2 cup butter (softened)
- 5 ounces cream cheese (140 grams)
- 5 cups powdered sugar (600 grams)
- 1/2 teaspoon vanilla
- 1/4 cup half and half cream (60 grams)
EXTRAS
- 1/2 cup chopped pecans (63 grams)
Instructions
- Pre heat oven to 350 degrees (180 degrees celcius), Grease and flour 2 8 or 9 inch cake pans (20 or 23 cm)
- In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans.
- In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon.
- Pour into prepared cake pans and bake in pre heated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.
FOR THE FROSTING
- In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add the half and half and vanilla and beat until fluffy, about 3 minutes.
- Let the cake cool completely then ice with prepared icing. Top with chopped pecans if desired. Enjoy.
Notes
Nutrition
Updated all new from June 28, 2014.
Sheere says
Just finished making this Carrot Cake, so for smells really good, looks wonderful. I put it in a Bundt pan. Taking it to the Clubhouse tomorrow. Am sure they will enjoy it.
Rosemary says
Hi Sheere, thanks I hope they enjoyed it. Take care.
Kathryn says
Can the vegetable oil be substituted for coconut oil?
I love this cake, I’ve made it before and it’s delicious and easy to make!
Rosemary says
Hi Kathryn, yes you can use either vegetable or coconut oil (make sure the coconut oil is in liquid form). It is a one for one substitution. I hope you enjoy it. Take care.
Allison says
I need to make a 2 layer 12” cake. Do you know how much batter I will need?
Rosemary says
Hi Allison, I would personally 1 1/2 times the recipe. Double I think would be too much, although you could make cupcakes with the extra batter. And probably double the frosting. Apparently you will need about 7-8 cups of batter per layer. Hope that helps.
Val says
Just wondering if you can add pineapple to this
Rosemary says
Hi Val, some people have added pineapple to the recipe, but unfortunately I really don’t know how much because I have never made it with pineapple. Let me know if you try it.
Angelo says
The only carrot cake to bake. It easy with get directions. I add my own flavor items. Golden raisins 1/2 cup, didn’t have cream cheese so I used what I had.Goat milk, cheese, buttermilk great tangy taste to it all GREAT recipe
Also my favorite cake an as a bonus I am eating vegetables lol
Rosemary says
Hi Angelo, thanks so much, so glad you enjoyed it. And yes the best way to eat vegetables! Have a wonderful Sunday.
Angelina says
Sounds scrumptious. How long should I bake this in a bundt pan? I’m SO over making layer cakes. Thanks Rosemary.
Rosemary says
Hi Angelina, I think it would be best to use a 10 inch bundt pan and you should bake it for approximately 50-60 minutes (maybe a bit less or more depending on your oven). You can check it after 40 minutes with a toothpick and just continue to bake if needed. I hope that helps, and yes I totally understand, I love bundt cakes. Take care.
Krystie says
Hi Rosemary,
If I wanted to bake as cup cakes instead would anything change in the recipe?
Rosemary says
Hi Krystie, just the baking time would change. I would say about 20 minutes. Let me know how it goes.
Jane says
Hi Rosemary,
If I want to add crushed pineapple and shredded coconut, are there any adjustments to the recipe other than just adding the pineapple drained?
Thank you for your help,
Jane
Rosemary says
Hi Jane, I think it should be just fine as long as the pineapple is well drained. Let me know how it goes.
Rhonalynn says
I made the icing just as recipe said except I didn’t have half and half so I just added 1/8 cup of milk and it turned out perfect. Frosting kept it shape.
Rosemary says
Hi Rhonalynn, thanks for letting me know, glad you liked it. Take care.
Sarah says
Excellent recipe! It was a success!
A question though, can i substitute the half half cream with milk? Thanks!
Rosemary says
Hi Sarah, for the frosting? I wouldn’t because then you won’t get the same texture. 🙂
Danielle Shurley says
It doesn’t have salt measurement that I’m supposed to put in the frosting. Please let me know what it is. The cakes are made I’m ready to put the frosting on them excited to try this cake
Rosemary says
Hi Danielle, there isn’t any salt in the icing. 🙂
Rhonda says
It literally says, “add salt, half and half…”
Rosemary says
Hi Rhonda, sorry it has been corrected.
Monica says
Italian, too. Grazie
Zola says
Thank you very much. I will surely give it a try
Rosemary says
Thanks Zola, I hope you enjoy it.
Karen says
The most moist cake ever!! so yummy and a 10/10 recommened.
Rosemary says
Thanks Karen, glad you enjoyed it.