What’s better than the comforting warmth of homemade carrot cake drifting through your kitchen? This delightful blend of spices and moist, tender cake brings a sense of nostalgia and celebration in every bite. Carrot cake is a perfect balance of sweet and spicy, often topped with luscious cream cheese frosting that elevates it to a true crowd-pleaser. The best part? This recipe is not only easy to follow, but it also allows you to sneak in some extra veggies, making it a delicious and slightly healthier treat.
Imagine serving this carrot cake to family and friends at your next gathering, and watch as smiles light up their faces with every slice. It’s a treat that fits a variety of occasions, from birthdays to casual get-togethers, and its make-ahead nature means less stress for you. Get ready to dive into the world of homemade carrot cake, and prepare for compliments galore!
Why Make This Recipe
Homemade carrot cake offers you the chance to impress your guests with minimal fuss. The flavors meld beautifully while baking, filling your home with a sweet, inviting aroma.
Not only does this cake appeal to the taste buds, but it also checks the health box with the addition of finely grated carrots and unsweetened applesauce.
When you indulge in the deliciousness of this cake, you are also creating lasting memories with friends and family, making every bite count even more.
How to Make Homemade Carrot Cake
Ingredients
- 2 cups (283 grams) all-purpose flour (scoop and level to measure)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 3/4 cup (175 ml) vegetable oil
- 1 cup (200 grams) granulated sugar
- 1/2 cup (130 grams) unsweetened applesauce
- 3/4 cup (150 grams) packed light brown sugar (break up any clumps)
- 3 cups (348 grams) finely grated carrots
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (optional)
- Cream Cheese Frosting
Helpful Notes:
- You can find finely grated carrots in the produce section of your grocery store, or you can easily make them at home using a box grater.
- If you can’t find unsweetened applesauce, regular applesauce works as well, just note the added sugar content.
- Ensure your eggs are at room temperature for optimal mixing and texture.
Directions
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by buttering them, lining with buttery parchment paper, sprinkling some flour, and shaking out the excess. If you have cake strips, don’t hesitate to use them for even baking.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk these dry ingredients together to ensure even distribution of the leavening agents and spices.
In a large mixing bowl, blend the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract using an electric mixer on medium speed until combined and smooth.
Slowly incorporate the dry ingredients into the wet mixture. Be careful not to over-mix; just enough to combine. Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Once combined, pour the batter evenly into the two prepared cake pans. Smooth out the tops with a spatula.
Bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them as they bake, the tops should look golden and slightly spring back when pressed.
After the cakes are done, let them cool in the pans for 10 minutes. Carefully invert them onto a wire rack to cool completely.
Once the cakes have cooled, frost them with the cream cheese frosting and, if using, sprinkle on the chopped pecans for an added crunch and presentation.
Store any leftover cake in an airtight container in the refrigerator.
How to Serve Homemade Carrot Cake
Homemade carrot cake is best enjoyed at room temperature, allowing the cream cheese frosting to soften slightly, enhancing the flavor and texture. For an impressive presentation, use a cake stand or a decorative platter.
This cake pairs wonderfully with a steaming cup of coffee or a refreshing glass of iced tea. For an elevated touch, add a few sprigs of mint or an additional sprinkle of freshly chopped pecans on top of the frosting to elevate the look even further. It’s a sure hit for birthday parties, holiday gatherings, or simply as an everyday treat.
How to Store Homemade Carrot Cake
To keep your homemade carrot cake fresh, store it in the refrigerator in an airtight container, where it will last for up to 5 days. If you want to freeze it, you can wrap individual slices in plastic wrap and then place them in a freezer-safe container. This method preserves flavor and moisture for up to 3 months.
When you’re ready to enjoy a slice, let it thaw in the refrigerator overnight, or set it out at room temperature for a couple of hours before serving. Reheating isn’t necessary but can be done briefly in the microwave if preferred. Always check for any signs of spoilage, such as an off smell or odd texture, before consuming leftovers.
Tips to Make Homemade Carrot Cake
Grate Your Carrots Finely – This ensures they blend into the cake seamlessly and add moisture without making it too dense.
Upgrade Your Flour – Try incorporating whole wheat flour for a nutty flavor and a healthier profile without sacrificing texture.
Avoid Overmixing – Once you add the dry ingredients, mix just until combined for a light and fluffy cake texture.
Use Room Temperature Ingredients – Ensures thorough mixing and a smoother batter, which contributes to a more uniform bake.
Add a Pineapple Twist – For even more moisture and flavor, add 1/2 cup crushed pineapple, drained.
Experiment with Spices – Feel free to play with spices like cardamom or allspice for a unique flavor profile.
Use a Toothpick for Testing – Make sure it comes out clean but not overly dry; a few crumbs are ideal.
Incorporate Zest – Adding orange or lemon zest can brighten the cake and enhance flavors beautifully.
Store Extra Cream Cheese Frosting – Use any leftover frosting to spread on muffins or scones—no waste, just more deliciousness!
Repurpose Leftovers – Turn cake scraps into cake truffles by crumbling the leftover cake and mixing it with frosting, then rolling into balls.
Variations
Vegan Carrot Cake Delight
Swap out eggs with flax eggs and use almond milk in place of dairy. Vegan cream cheese works perfectly for frosting, ensuring no eggs or milk are needed.
Protein-Packed Carrot Cake
Add 1/2 cup of vanilla protein powder to the dry ingredients for a nutritious boost. This variation is perfect for a post-workout treat!
Gluten-Free Wonder
Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities. Make sure your baking powder is gluten-free to keep it safe.
Spicy Carrot Cake Extravaganza
Incorporate 1/2 teaspoon of cayenne pepper for a spicy kick that contrasts beautifully with the sweetness of the cake.
Tropical Carrot Cake
Infuse the cake with coconut by adding shredded coconut to the mix and topping it with coconut cream frosting for a beachy twist.
FAQs
Can I make this ahead of time?
Absolutely! You can bake the cakes ahead of time and store them in the refrigerator for up to a week before frosting. This is a great way to save time on the day of your event.
How do I store leftovers?
Store leftover carrot cake in an airtight container in the refrigerator. It will stay fresh for about 5 days; it can also be frozen for up to 3 months if wrapped properly.
Can I freeze this dish?
Yes! Wrap slices of carrot cake tightly in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator or at room temperature before serving.
What can I substitute for granulated sugar?
You can use coconut sugar or a sugar substitute that measures cup-for-cup similar to granulated sugar; keep in mind this may slightly alter flavor and texture.
How do I prevent the cake from sticking?
Ensuring the pans are well greased, lined with parchment paper, and dusted with flour minimizes the risk of sticking.
Is this recipe nut-free friendly?
You can simply omit the option of chopped pecans or substitute with sunflower seeds for a nut-free version without losing that delightful crunch.
How do I know when it’s done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake edges should also slightly pull away from the sides of the pan when finished.
Can I double/halve this recipe?
Certainly! Doubling is perfect for larger gatherings, and halving the recipe is great for a smaller dessert option. Just adjust the baking time accordingly if you use smaller or larger pans.
Enjoy creating your delicious homemade carrot cake, and watch as it becomes a beloved favorite in your home!
Homemade Carrot Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by buttering them, lining with buttery parchment paper, sprinkling some flour, and shaking out the excess. Use cake strips for even baking if available.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk these dry ingredients together for even distribution.
- In a large mixing bowl, blend the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract using an electric mixer on medium speed until smooth.
- Slowly incorporate the dry ingredients into the wet mixture. Mix just enough to combine. Gently fold in the grated carrots.
- Pour the batter evenly into the prepared cake pans. Smooth out the tops with a spatula.
- Bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then carefully invert onto a wire rack to cool completely.
- Once cooled, frost them with cream cheese frosting and sprinkle with chopped pecans if desired.