This is a deliciously moist Carrot Cake. A simple homemade traditional cake made with the perfect amount of spices . Finish it off with a creamy Classic 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 tasty Vanilla Cake!
This is one of my favourite Cakes, I hope so happy to be able to share it with you. This carrot cake 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!
Recipe Ingredients
For the Carrrot cake
- Flour – all purpose flour or cake/ pastry flour
- Salt
- Baking powder
- Baking soda
- Nutmeg – ground
- Cinnamon – ground
- Sugar – granulated sugar
- Vegetable oil – I use corn or sunflower oil
- Eggs – room temperature large eggs
- Carrots – shredded grated carrots
- Pecans – chopped pecans or walnuts optional
For the frosting
- Butter – softened butter
- Cream cheese – whole cream cheese
- Powdered sugar – also known as confectioners’ sugar or icing sugar
- Vanilla – vanilla extract
- Cream – any type of cream I used half and half
- Pecans – extra chopped pecans or walnuts for topping the finished cake.
How to Make homemade cake/pastry flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
How to make Carrot Cake
In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon excluding the vegetable oil, sugar, carrots and pecans.
In a large bowl beat the oil and sugar together, add the eggs and beat to combine, add the dry ingredients beating to combine.
Add the shredded carrots and half the chopped nuts if using, gently combining together with a wooden spoon or rubber spatula. Do not over mix.
Pour the cake batter into the prepared cake pans and bake in the pre-heated oven until done, 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 in the pans, then move to wire racks to cool completely before frosting.
To make the frosting
In a medium bowl or mixer beat together the butter and cream cheese on medium-high speed until creamy. Lower the speed to low/medium add the powdered sugar, 1 cup at a time, beat well after each addition. Add the cream and vanilla, beat until fluffy, about 3 minutes.
Let the cake cool completely then frost with the prepared icing. Top with chopped pecans if desired.
FAQs
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!
I like the idea of a simple Carrot Cake, so you won’t find any crushed 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.
Yes you certainly can make carrot cake cupcakes, this recipe will make 18-24 medium sized cupcakes. Cupcakes should take about 18-22 minutes to bake.
I usually use two 8 inch round pans because I like a taller cake, although two 9-inch round cake pans will also work. You can either spray, grease and flour or line the pans with parchment paper.
I like the idea of a simple Carrot Cake, so you won’t find any crushed 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”!
I love making dessert recipes for my Italian friends and family. But I have to say between this Carrot Cake my Coconut Cake, and this Old Fashioned Banana Cake, I don’t know which one is more popular.
In my we love them all and I think they would all 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)
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar
- 1¼ cups vegetable oil
- 4 large eggs (room temperature)*
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- ½ cup pecans coarsely chopped
*remove from fridge 30-45 minutes before using.
FOR THE FROSTING
- ½ cup butter softened
- 5 ounces cream cheese
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup half and half cream or whole milk
EXTRAS
- 1/2 cup chopped pecans
Instructions
- Pre heat oven to 350F (180C). Grease and flour, spray or line two 8 or 9 inch round cake pans (20 or 23 cm) with parchment paper.
- In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon excluding the vegetable oil, sugar, carrots and pecans.
- In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together for another minute, add the dry ingredients beating for one minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon or rubber spatula. Do not over mix.
- Pour the cake batter evenly into the prepared cake pans and bake 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 in the pans, then move to wire racks to cool completely before frosting.
FOR THE FROSTING
- In a medium bowl beat together the butter and cream cheese on medium/high speed until creamy approximately 1 minute. Lower the speed to low/medium and add the 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 frost with Cream cheese frosting. Top with chopped pecans if desired. Enjoy!
Notes
Nutrition
Updated all new from June 28, 2014.
Henry Wong says
Hi, great recipe! I’ve been making this for months and its wonderful every time!! Just wondering, if I was to make this in a rectangular tin, what size tin would I need? Thank you.
Rosemary says
Hi Henry, thanks so much, glad you like it. I would say a 9×13 inch / 23×33 cm rectangle pan. Hope that helps. Take and have a great weekend!