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.
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Why this is the best carrot cake
- Most carrot cakes add thick shreds of carrot, coarsely chopped nuts and big raisins. The result is a cake with a chunky-lumpy texture.
- In this recipe the carrots are finely grated, just shy of becoming a puree. The pulverized carrots release lots of juice so the resulting cake is extra moist, extra flavorful and is beautiful deep orange color.
- Currants are much smaller than raisins and soaking them in warm water softens to the point that they almost blend into the cake. The pre-plumped currants won’t draw moisture from the batter.
- Finely grated walnuts (pecans would also be good) are distributed throughout the cake so the crumb remains soft and fine rather than coarse and chunky.
Carrot Cake Ingredients
Ingredient Notes
- Carrots – Obviously integral to a carrot cake. Grinding the carrots finely releases more carrot juice than shredding for a moister cake with gorgeous orange color.
- Currants – Are optional but add sweetness and moisture to the cake.
- Walnuts – Also optional, but the walnuts are finely ground to keep the fine texture of this cake. Pecans can be substituted.
- AP Flour – Medium protein flour has enough gluten to allow the moist batter to rise in the oven without collapsing, but not so much protein that the cake becomes tough.
- Oil – Coats the flour proteins better than than butter. A cake made with oil will be more tender than one made with butter.
- Lemon Extract – Sparks the flavor of the cake.
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.
Carrot Cake Recipe
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.
servings
Ingredients
Carrot Cake Batter
- 5 oz currants (1 cup)
- 1 pound carrots
- 4 oz walnuts (1 cup)
- 10 oz all purpose flour (2 cups, see note)
- 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).
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cake can be baked in two pans for thicker layers. The batter can also be baked as cupcakes.
The cakes can be baked several days before, wrapped and refrigerated. Or bake several weeks before and freeze.
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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
I have a nephew that is crazy for carrot cake. This is definitely one that I am going to bake for him. I will see if he likes grated carrot and chopped nuts or this ‘food processor’ version. Just seeing your photos of the cake, makes my mouth water!! Will definitely let you know how it goes.
Can pineapple be used in this recipe? If so how much would you recommend? Also can some butter be subbed for some of the oil?
Each of those changes would make quite a difference in the recipe and would have to be tested. I couldn’t give you a specific answer without rewriting and testing the recipe.
Trying your Carrot Cake recipe this week. Want to bake 1 (one) solid cake .
I’m thinking 8 or 9” spring form pan.
Any idea on time and temp?
Thanks
I would say a 9″ or 10″ pan. An 8″ round would be very full with the batter and might not bake up properly.
Hi Eleen
The recipe looks wonderful.
Several questions-
1. Can this be made as a bundt cake and then sliced into layers? What modifications should be made?
2. Could I use half AP flour and half whole wheat flour?
3. You say to use currants – are these black or red currants?
3a. Could I substitute golden raisins for the currants?
4. What type of vegetable oil do you suggest using.
5. Is the baking on conventional or convection setting in the oven?
Hi Nate – 1. I haven’t tried baking this in a Bundt pan, but I don’t see why it wouldn’t work. 2. Half and half ap/whole wheat might be a bit much. I would start with 3/4 ap and 1/4 whole wheat and see how that works. 3. Dried currents, found in the raisin aisle. 3a. Yes 4. Any vegetable oil is fine. 5. Unless specified the the temperature setting is for conventional. For convection, lower the temperature by 25 degrees. I bake almost every cake with convection.
“Some recipes through in some coconut or pineapple for added flavor”. I’m pretty sure you meant to write throw, not through.
The recipe does sound delicious. Sorry for nitpicking.
ha, ha, yes.