Every great carrot cake has a delicious creamy frosting that you can’t get enough of. This frosting is creamy,...
Every great carrot cake has a delicious creamy frosting that you can’t get enough of. This frosting is creamy, flavorful and simple to make with Country Crock® buttery spread.
For the Cake
- 1 box (18.25 ounce) yellow pudding in the mix cake mix
- 2 Teaspoons ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon ground ginger (optional)
- 3/4 Cups Hellmann's or Best Foods Real Mayonnaise
- 3 eggs
- 2 Cups grated carrot
- 1 (8 ounces) crushed pineapple in natural juice, drained
- 1 Cup chopped walnuts [or pecans] (optional)
For the Frosting
- 1 package (3 ounces) cream cheese, softened
- 2 Cups confectioners sugar
- 1 Tablespoon Country Crock Spread
- 2 Teaspoons lemon juice
- 1 Teaspoon vanilla extract
How to Make Carrot Cake with Cream Cheese Frosting
Shred the carrots using a box grater.
Do not use pre shredded carrots as these are quite dry and will make your cake dry. The cake needs the moisture from the carrots.
Add the shredded carrots to a medium sized mixing bowl.
Crack in the eggs and measure out the remaining wet ingredients, the sugar, vanilla and oil.
Using a wooden spoon mix the ingredients together until well combined.
Place a sieve on top of a clean medium sized bowl. Measure out the flour, baking soda, salt and cinnamon.
Sieving the dry ingredients here just makes sure there are no lumps in the batter. Baking soda can be quite clumpy so if you don&rsquot have a sieve you can use a whisk instead.
Pour the wet ingredients into the bowl with the dry ingredients. Using the wooden spoon fold the cake batter together until you can no longer see any dry flour.
Be careful here to not over mix as this can make the cake dry and tough. Stop mixing as soon you stop seeing dry flour.
Pour the cake batter into an 8&Prime or 20cm cake pan and bake at 170C/340F for about 60 mins or until a toothpick inserted into the centre comes out clean.
Leave to cool in the cake pan for 20 minutes before removing and leaving on a wire rack.
While the carrot cake is cooling whip up the cream cheese frosting. You can find the full recipe here.
When the cake has cooled cut it in half through the center so you have two cakes. Alternatively you can leave it as one cake.
Place about 3/4 cup of cream cheese frosting on one cake and spread it evenly.
Cover with the second cake and decorate with the remaining cream cheese frosting.
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper cool cakes completely.
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
- Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome chill. Let stand at room temperature 30 minutes before serving.)
How to Make Carrot Cake Moist
If it isn’t stick-to-the-back-of-your-fork moist, it’s just not worth it. So I worked to create an EXTRA moist carrot cake. Don’t skip these ingredients:
- Brown Sugar: I’ve come across a lot of carrot cake recipes that are sweetened with mostly granulated sugar. That’s great, but granulated sugar doesn’t do much for the cake besides sweeten it. Brown sugar not only sweetens cake, it produces so much flavor and moisture. It’s just… the best!
- Oil: Cakes need fat to make them soft and tender. When preparing cakes without super strong flavors such as vanilla cake and white cake, I prefer to use butter as the fat. Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice.
- Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use crushed pineapple, too! These flavors pair beautifully with brown sugar and spices.
- Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are. That is PRIME moisture for your baked cake and you don’t want to skip it!
How to make Cream Cheese frosting
While the cake cools, make the cream cheese frosting. Combine the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until smooth and creamy.
Gradually add the confectioners’ sugar.
Once all of the confectioners’ sugar is added, beat on medium-high speed until light and fluffy.
Use an offset spatula to frost the cake.
Sprinkle nuts on top, if desired, and serve the cake directly from the pan.
Note: This cake can also be made as a 9-inch layer cake. You’ll have enough frosting for the middle and top of the cake just leave the sides bare — it’s pretty that way.
This cupcake recipe was developed at high altitude (6,000 feet). At a lower altitude you may need to try adding only 2 cups flour in the beginning to ensure your batter is not too thick and cupcakes are not too dry and dense. If batter is too loose and wet with 2 cups flour, add flour 1/4 cup at a time and incorporate to thicken. Test bake 1 cupcake to determine correct amount of flour for your altitude. If the cupcake sinks in the middle, add 1/4 cup more flour to the batter. At a lower altitude, cooking time may be longer than 20 minutes.
When incorporating confectioners' sugar to creamed butter and cream cheese, place a kitchen towel over the stand mixer before turning mixer on to prevent sugar dust from blowing all over. Once incorporated, you can remove the towel.
In place of vegetable oil, you may use any oil of your choice, such as canola or coconut oil.
If you like a lot of frosting on your cupcakes, double the frosting recipe.
Carrot Cake with Cream Cheese Icing
Preheat oven to 160ºC fanbake. Grease a 25cm-diameter loose-bottomed cake tin and line the base with baking paper.
Place oil, sugar and eggs in the bowl of a food processor and whizz to combine. Add both flours, salt, cinnamon, mixed spice, ginger and grated carrot and pulse again to just combine &ndash don&rsquot over-mix.
Dissolve baking soda in orange juice and pulse into cake mixture. Spread into prepared tin and bake until the top bounces back when pressed and a skewer inserted into the centre comes out clean (55&ndash60 minutes). Allow to cool before icing with Cream Cheese Icing.
To make the Cream Cheese Icing, place softened butter, cream cheese, lemon zest and juice and icing / confectioner's sugar in a food processor. Blend until smooth then spread over top and sides of cake. Garnish with orange zest.
The BEST Carrot Cake Recipe
I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe.
I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. Not only is this carrot cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece.
Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again.
To make this carrot cake, you’ll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour.
You want to avoid packing the flour into the measuring cup, otherwise, you’ll end up with too much in your recipe. Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement.
I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. They really take this cake from good to absolutely amazing, trust me.
For the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.
As always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. And of course, you’ll also be mixing in some grated carrots. I don’t like to skimp on the carrots when it comes to this recipe, so I use 3 cups of grated carrots.
I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. However, if you love either one (or both!) feel free to mix some into the batter.
Then it’s all topped off with my favorite cream cheese frosting. Have you tried it yet?! It’s so good and a few of you have already made it and loved it. The store-bought frosting doesn’t even compare to this homemade frosting recipe.
And speaking of the frosting, it makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest making a bit more. Enjoy!
Reviews ( 16 )
This recipe was fantastic. I did fold in some fresh grated ginger with the carrots and roasted pecans. I don't have an accurate measure for how much I added, but the flavor addition was nice.
Can anyone confirm the (ml)/(g) conversions they used for the 'cup' measurement? Twice I made this cake and it was amaaaazing, once I made it dry! I think I used different conversions and can't remember which was which? There is a slight difference between UK/European/Australian cups and US cups. Thank you!!
This cake is delicious! I used kosher salt and 1 cup of golden raisins (on request) that I let sit sprinkled with a about a tablespoon of flour for a while. I'd like to try it with 1/2 cinnamon and 1/2 ginger, and maybe play with the types of flour. Also, I shopped for the sweetest carrots I could find.
I have made this cake 3 times but it sank in the middle every time. This time I added the liquid and dry ingredients alternately in thirds. Voila! Even and flat. I think this built a better structure. This is now the best carrot cake recipe!!
Perfect in my 9 inch cake pans. I always baste my cakes with simple syrup to ensure it’s moist. Best carrot cake I have make yet!
Is it 1 tsp of kosher salt or 1tsp of table salt? I feel like this would make a big difference.
Used 9” cake pans. Overflowed and now hardly any cake batter in the pans. Grrrr. Why not adjust the recipe quantities so this isn’t a problem? Waste of good ingredients!
I thought that I didn't like carrot cake. Well, did this recipe prove me wrong! I used about 3/4 of the amount of carrots the recipe called for mostly because I sliced my knuckle on a grater and didn't want to bleed into the cake
I have made this cake about 10 times now and it is a huge hit. The texture is moist and soft, but it holds up well to be iced and decorated. The icing pipes OK if you chill it. The first 5-6 times I made it as-is, the last few I’ve done the following changes with success:omitted the nuts (my preference it’s amazing without them!)put sugared pecans between the 2 layers onlymade this in two 6 in pans (it then makes 12 cupcakes in addition). 6 in pans need about 30-35 min to bake cupcakes need about 20-25. added more confectioners sugar to a portion of the icing, which makes it easier to pipe decorative shapes swapped half the sugar for Swerve I think this is THE carrot cake recipe to beat. I’ve yet to find another that is this tasty. It is not too sweet or too cream-cheesy. Note- shred the carrots on a Medium microplane. Shredding in the food processor yields pieces that are too chunky.
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