The Best Carrot Cake

This is the Best Carrot Cake Recipe not because of the ingredients, but how they’re put together. If you think there’s nothing new to learn about good old carrot cake, think again! This cake is super moist with a lovely soft texture, and just look at that color!

One of my favorite things to do as a baker is to take a mediocre or even “pretty good” recipe and make it better. Often the smallest changes can make a huge difference in the outcome.

How you mix a recipe, and how you handle ingredients, can transform your baking. If you click on the Baking School tab in the main menu you’ll find a wealth of information about baking ingredients and techniques, including my favorite post about how to create the best cake recipes.

Carrot Cake Ingredients

How to make Carrot Cake

See the recipe card for detailed instructions and measurements.

• Plump currents in hot water before adding them to the batter.

• Finely grind the walnuts.

• Grind the carrots in a food processor until they are almost a chunky puree.

• Emulsify the oil, brown sugar granulated sugar and eggs for a smooth batter.

• Add the currants, walnuts and carrots to the egg mixture.
• Add the dry ingredients to the batter then divide the batter between two or three 8″ pans.
• The batter can also be baked into cupcakes.

• Bake the cake until the center springs back when lightly pressed.
• Cool completely before frosting.

• Fill the layers with half a batch of Cream Cheese frosting.
• Ice the cake with the remaining frosting.

You should also try this fabulous homemade Carrot Cake Ice Cream recipe. It’s outrageously delicious.

You might also want to try my Red Velvet Cake, Zucchini Cake and Dutch Breakfast Cake.

If you love this recipe as much as I do, please consider giving it a 5-star review.

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4.59 from 51 reviews

Carrot Cake Recipe

By: Eileen Gray

If you think there’s nothing new to learn about good old carrot cake, think again! This is A Better Carrot Cake Recipe not because of the ingredients, but how they’re put together.

Prep Time1 hr

Bake Time30 mins

Total Time1 hr 30 mins

16 servings

US CustomaryMetric

Cook ModePrevent your screen from going dark

Ingredients

Carrot Cake Batter

• 5 oz currants (1 cup)
• 1 pound carrots
• 4 oz walnuts (1 cup)
• 10 oz all purpose flour (2 cups)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 9 oz vegetable oil (1 ¼ cups)
• 8 oz granulated sugar (1 cup)
• 8 oz brown sugar (1 cup)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon extract

Assembly

• 1 recipe Cream Cheese Frosting
• 4 oz ground walnuts for decorating (optional)

Instructions

Cake Batter

• Preheat the oven to 350 °F. Line three 8"x3" round cake pans with parchment paper, or butter and flour the pans. (see note 1).
• Place 5 oz currants in a small bowl and pour enough hot water over to cover. Set aside for 20 minutes to plump. Grind 1 pound carrots in a food processor fitted with a blade until finely ground (see photo). Transfer the carrots to a medium bowl. Grind 4 oz walnuts in the food processor until finely ground (see photo). Add the walnuts to the bowl with the carrots.
• Sift together 10 oz all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamonn, 2 teaspoons ginger, ½ teaspoon nutmeg and ½ teaspoon salt Set aside.
• In the bowl of a stand mixer or in a mixing bowl combine 9 oz vegetable oil, 8 oz granulated sugar and 8 oz brown sugar and mix on low speed until it resembles applesauce. With the mixer running on low, add 4 large eggs, 1 tablespoon vanilla extract and 1 teaspoon lemon extract. Mix until the batter is smooth and emulsified.
• Add the ground carrots and the walnuts. Drain the water from the currents and add them to the batter. Add the dry ingredients in three batches, scraping the bowl in between. Mix until completely combined.
• Divide the batter evenly between the pans. Bake until the cake springs back when lightly pressed or a toothpick inserted in the center comes out clean, about 30 minutes. If you bake 2 layers they may take a little longer to bake.
• Turn the cakes out onto a cooling rack and cool completely (see note 2)

Assembly

• Set aside half the frosting to ice the cake. Place one cake layer, flat side down, on the serving platter. Spread 1/2 of the remaining frosting over the layer. Repeat with the 2nd layer. Place the third layer, flat side up, on top.
  1 recipe Cream Cheese Frosting
• Ice the cake with a very thin layer of frosting. This is called the "crumb coat". Refrigerate the cake to set the crumb coat.
• Ice the cake with a final coating. Press ground walnuts onto the sides of the cake. Chill to set the cake. (see note 3).

Equipment

My Book

Food Processor

KA Stand Mixer

Round Cake Pan, 8 x 3-Inch

Parchment Sheets

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Notes

Note 1: The cake can be baked in two pans for thicker layers. The batter can also be baked as cupcakes. 

Note 2: The cakes can be baked several days before, wrapped and refrigerated. Or bake several weeks before and freeze.

Note 3: I like to chill the assembled cake to set the layers. Leave the cake at room temperature for about 1 hour before serving to soften the frosting. Leftovers should be refrigerated or frozen because of the cream cheese in the frosting.

Nutrition

Serving: 1slice | Calories: 417kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 248mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4804IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!