Carrot Cake

They’ll be tempted to skip dinner and get right to dessert when you serve this moist carrot cake made from scratch covered in rich and creamy frosting. This easy recipe can be made in a 9 X 13 pan or layered.

This moist cake isn’t just for Easter and Mother’s Day. I’ve been making it year-round for over 30 years because my guests love it.

They always ask if they can take some home.

You’ll notice I don’t use any pineapple to keep it moist. It doesn’t need it.

I prefer to use it in pineapple upside-down cake, cherry dump cake, or even pineapple sheet cake.

This is one of the first recipes to be featured on Pear Tree Kitchen in 2016. It’s been updated to include new photos and expert tips.

CAKE INGREDIENTS

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CAKE INGREDIENT SUBSTITUTES AND NOTES

Carrots – Full-size carrots and baby carrots are both are fine in this recipe.  You will need 5 to 6 regular carrots.  If using baby carrots, you’ll need a little more than one pound.

I use the food processor for dicing. I have never had a problem with uncooked carrot pieces in my cakes.

They can be grated by hand using the large holes on a box grater.

Don’t use baby carrots if you plan to grate the carrots by hand. They are just too small and you risk cutting your fingers.

Flour – Use all-purpose flour.

Applesauce – I use plain sweetened applesauce.  Don’t use any kind that has been flavored. When using unsweetened, increase white sugar by 2 tablespoons.

The applesauce can be substituted with additional vegetable oil.

Oil – I use vegetable oil. Any light cooking oil like canola can be used.

Ginger and Cloves – these spices are optional. I use them because I think it adds just a little more spice.

FROSTING INGREDIENTS

CREAM CHEESE FROSTING INGREDIENT NOTES

Cream Cheese – You can use full-fat, reduced-fat, or non-fat.

Butter – I use salted butter. If using unsalted butter, add 1/4 teaspoon of salt.

Powdered Sugar – This may be called confectioners sugar or 10X sugar in your store.  3 1/2 cups are equal to one-pound.

DETAILED INSTRUCTIONS

Cake

1. Preheat an oven to 350⁰F.
2. Grate your carrots if not already done and set aside.
3. Prepare your baking pan(s) by spraying with a non-stick baking spray or by lightly coating with shortening.
4. Place 2 cups of all-purpose flour into a small bowl and add 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1 tablespoon of cinnamon, and optionally 1/2 teaspoon ground ginger and 1/2 teaspoon of cloves. (Photo 1)
5. Whisk to combine and set aside.
6. Add 4 large eggs, 3/4 cup of applesauce, 3/4 cup vegetable oil, 1 cup white granulated sugar, 1 cup of firmly packed brown sugar, and 1 teaspoon of vanilla to a large mixing bowl. (Photo 2)
7. Beat until well combined. (Photo 3)
8. Add the flour mixture to the wet ingredients in the mixing bowl. (Photo 4)
9. Mix just until combined. If using an electric mixer start slow to prevent the flour from flying all over. (Photo 5)
10. Add 3 cups of grated carrots. (Photo 6)
11. Stir to combine. Make sure to scrape the bottom of the bowl.  (Photo 7)
12. Pour the batter into the prepared pan(s) and spread the batter evenly.
13. Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes for a 9 X 13 pan, 30 to 35 minutes for two 8-inch pans, or until the cake is done.  Check the cake by sticking a toothpick or skewer into the center of the cake. If it comes back with no more than a few crumbs the cake is done.
14. Remove the cake from the oven and allow to cool completely before frosting the cake. (Photo 8)

Cream Cheese Frosting

1. Combine 1/2 cup softened salted butter, 8 ounces of softened cream cheese, and 1 teaspoon of vanilla in a medium mixing bowl and mix until smooth and creamy. (Photo 1 below)
2. Add 3 1/2 cups of powdered sugar. (Photo 2 below)
3. Mix until smooth and creamy. (Photo 3 below)
4. Add milk or heavy cream 1 tablespoon at a time if a thinner icing is desired.
5. Frost the cooled cake. (Photo 4 below)

PRO TIPS/RECIPE NOTES

• Use a food processor or large holes on a cheese grater for carrot pieces about twice the size of a grain of cooked rice.
• The cake can be baked in two 8-inch round or square cake pans and layered. Check the cake for doneness after 30 minutes of baking. More icing may be needed to cover a two-layer cake completely.
• A cake baked in a 9 X 13 pan can be cut into 3 equal 4 X 9-inch pieces then layered for a carrot bar. Save 1/3 of the frosting for the sides or coloring for a large carrot decoration on top.
• Ginger and cloves are optional. Nutmeg can be used in place of the cloves.
• 5 to 6 medium carrots or slightly more than one pound of baby carrots will be needed for 3 cups of grated or diced.
• For a thinner frosting, add milk or cream 1 tablespoon at a time until desired consistency is reached.
• Save about 1/2 cup of icing and add gel food coloring for piping designs on top of the iced cake 9 X 13 cake.

CAN I MAKE THIS CARROT CAKE WITH PINEAPPLE?

You can. Substitute the applesauce in the recipe for 8 ounces of crushed pineapple drained.

If you are adding pineapple to make it moist, you really don’t need it using my recipe.

CAN I USE BUTTERCREAM INSTEAD OF CREAM CHEESE FROSTING?

Yep! Replace the cream cheese with an additional 1/2 cup of softened butter for a simple buttercream frosting.

You may need to add a couple of teaspoons of milk to thin it out.

HOW TO STORE

This cake is best stored in the refrigerator because of the cream cheese frosting.

Use a cake pan with a lid to prevent the cake from drying out and picking up any off-flavors from other foods.

Store for up to 3 days. After that, the cake will start to dry out.

FREEZING

Wrap well-chilled individual slices of cake in plastic wrap, then place the slices into an air-tight freezer container.

If your frosting isn’t hard enough to wrap, place the cake into the freezer for 15 to 30 minutes to allow the frosting to set.

Use within 3 months for the best results.

To thaw, remove the cake from the container and remove the plastic wrap. Place in the refrigerator until thawed.

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