Carrot Cake is a wonderfully moist and perfectly flavored cake recipe. This cake is surprisingly simple to make. Top everything off with my simple frosting and pecan nuts for what truly might be the perfect carrot cake. There’s something about its incredibly moist crumb and creamy frosting!
It’s sweet without being too sweet, with just the right amount of carrots –the flavor is so good that even my husband who’s not to keen on cakes reached for a second piece. He likes it even better than my Marble Cake, Lemon Yogurt Cake or Vanilla Cake! You can make this cake quickly and easily without lots of fancy equipment. Not only is this the best tasting carrot cake we’ve made, but it’s a cinch to make.
The ingredients needed for this cake are simple and I bet you have quite a few of them already in your kitchen! Ample amount of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. Pecans nuts are up to you! I know that some people love nuts in their cake, while others cannot stand to add them. These are completely optional, so go with what you suits you. I think you guys are going to love this one just as much as I do, so let’s dig in.
The secret ingredient is always LOVE
Tips for Carrot Cake
- If you fancy making cupcakes using this recipe, be my guest. To make cupcakes instead of a cake, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack.
- Refrigerating the cake will make it last for 5 to 6 days.
- 2 cups sugar
- 1 ¼ cup vegetable oil
- 4 large egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp cinnamon powder
- 1 tsp salt
- pinch of nutmeg (optional)
- 3 cups carrots (grated)
- 1 cup walnuts (optional)
- pecan nuts (garnish/optional)
- 2 cups whipping cream
- ½ cup powdered sugar
- 300 grams cream cheese
Making the Carrot Cake
- Prepare two 8-inch x 3-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (170°C).
- In a bowl. Add sugar, vegetable oil and whisk. Add eggs one by one while whisking until the mixture is light or pale in color. Set aside.
- In a different bowl, sift flour and add baking soda, cinnamon, and nutmeg. Set aside
- Add grated carrot in the wet ingredients (egg and oil mixture) and mix. Gradually add the dry ingredients in three batches while stirring carefully. Note: Do not overmix.
- Add chopped walnuts and fold into the batter.
- Transfer the batter into the cake pans and bake in the oven for 45 minutes or until a toothpick comes out clean.
- Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Making the frosting
- Using a stand mixer with the wire whisk attachment or hand mixer. Whisk whipping cream in a mixing bowl at medium speed until soft peak.
- Add cream cheese and whisk until stiff peak. Add powdered sugar and whisk until incorporated. Add more or less powdered sugar, as desired for consistency purposes. Set aside
Putting the cake together
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat if needed.
- Place the first cake on a serving plate or a round cardboard cake. Spread some of the frostings evenly on top of the cake.
- Top the cake with the remaining layer and frost the outside of the cake. Use the remaining frosting to pipe shells around the outer edge of the cake and garnish with pecan nuts.
- Refrigerate cake until ready to serve. Bon Appetit.