There’s something enchanting about walking into a kitchen filled with the warm, inviting aroma of freshly baked carrot cake. Imagine that sweet scent mingling with the subtle spice of cinnamon, creating an atmosphere that beckons family and friends to gather. Carrot cake can evoke memories of cherished celebrations, making it a timeless favorite among people of all ages. This Joanna Gaines carrot cake recipe elevates your typical treat to a masterpiece with its moist texture, rich flavors, and luxurious cream cheese frosting.
What makes this recipe stand out is its combination of wholesome ingredients and delightful bursts of flavor from the carrots and nuts. It’s a crowd-pleaser that’s impressively easy to prepare, making it a reliable choice for birthday parties, potlucks, or just an indulgent dessert at home. Plus, you can easily make it ahead, allowing flavors to meld and intensify. Dive into this delicious carrot cake recipe, and watch it become a beloved addition to your dessert repertoire.
Why Make This Recipe
Embrace the charm of homemade baking with this irresistible carrot cake! The fusion of ingredients creates a sweet balance that leaves a lasting impression on your palate. It’s delightfully moist, thanks to the grated carrots and vegetable oil, ensuring every bite is a pleasure.
The preparation is straightforward; even novice bakers can master it without fuss. You’ll be amazed at how quickly it comes together, giving you more time to enjoy with loved ones or focus on other preparations. With a few pantry staples, this budget-friendly treat can serve a crowd, making it an all-around winner for any gathering.
Plus, combining cream cheese frosting with the spiced cake adds a luxurious touch, instantly elevating an ordinary dessert into something extraordinary. This Joanna Gaines carrot cake recipe is sure to become a go-to in your baking collection!
How to Make Joanna Gaines Carrot Cake Recipe
Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 2 teaspoons cornstarch
- 1 ¼ cups (140g) powdered sugar
- 1 ¼ cups (295ml) vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 ounces (225g) cream cheese
- ⅓ cup (80ml) cold heavy cream
- 3 cups (300g) grated peeled carrots
- 1 cup (120g) coarsely chopped pecans
- ½ cup (70g) raisins
- ½ cup (50g) coarsely chopped pecans (for topping cake)
Helpful notes:
- Look for fresh, firm carrots to ensure vibrant flavor and texture. If you have a food processor, it can make grating the carrots a breeze.
- For gluten-free options, substitute all-purpose flour with a gluten-free baking blend.
Directions
Prep the oven and cake pans: Preheat your oven to 176°C (350°F). Grease two 23cm (9-inch) round cake pans with cooking spray, line the bottoms with parchment paper, and lightly grease the parchment to prevent sticking.
Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking soda, sea salt, and cinnamon until thoroughly combined and aerated.
Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until you achieve a smooth and glossy consistency.
Add the eggs: Incorporate the eggs into the wet mixture, one at a time. Ensure each egg is fully mixed before adding the next, creating a uniform texture.
Fold in dry ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Stir minimally to avoid overmixing, which could affect the cake’s texture.
Add carrots, nuts, and raisins: Carefully fold in the grated carrots, chopped pecans, and raisins, ensuring they are evenly distributed in the batter.
Divide and bake: Distribute the batter evenly between the prepared cake pans, smoothing the top with a spatula. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when lightly touched.
Cool the cakes: Allow the cakes to rest in their pans for 15 minutes. Then carefully transfer them to wire racks, remove the parchment, and let them cool completely to room temperature.
Make the frosting: In a mixing bowl, beat the cream cheese until smooth, using a handheld mixer on medium speed for one minute. Gradually incorporate powdered sugar and cornstarch until the frosting becomes light and fluffy. Pour in the heavy cream, continuing to beat for 2-3 minutes until you achieve a whipped, airy consistency. Refrigerate until needed.
Assemble the cake: Place one cake layer on a serving plate and generously spread frosting on top. Carefully place the second layer on top, applying the remaining frosting to the surface and creating elegant swirls. Sprinkle chopped pecans over the top for a rustic finish.
Chill and serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set. Slice and serve this decadent, moisture-rich carrot cake chilled or at room temperature.
How to Serve Joanna Gaines Carrot Cake Recipe
This carrot cake is best enjoyed at room temperature or slightly chilled, allowing the frosting to stay creamy and the flavors to fully develop. For plating, consider using a cake stand to elevate your presentation, showcasing the beautiful layers.
Pair it with a cup of hot coffee, a glass of cold milk, or even a scoop of vanilla ice cream to add a delightful contrast in temperature and texture. Garnish each slice with additional pecans or a sprinkle of cinnamon for that extra touch. Whether it’s for a special occasion or a cozy family gathering, this cake is bound to impress!
How to Store Joanna Gaines Carrot Cake Recipe
To keep your carrot cake fresh, it’s best stored in an airtight container in the refrigerator where it will stay good for up to 5 days. If you have leftovers, you can also freeze the cake! Wrap it tightly in plastic wrap and place it in a freezer-safe container, where it can last up to 3 months. When you’re ready to enjoy again, simply thaw it overnight in the refrigerator or leave it out at room temperature for a few hours.
Reheat the cake in the oven at 175°C (350°F) for about 10-15 minutes to restore its tenderness. Always check for freshness by ensuring there’s no off smell or unusual texture before consuming any leftovers. Make-ahead options like baking the cake layers ahead of time can save you time when you need a dessert in a pinch!
Tips to Make Joanna Gaines Carrot Cake Recipe
Prep your ingredients: Gather and measure all ingredients beforehand to streamline the baking process.
Swap the sugars: Experiment with different sugar ratios – try coconut sugar for a more earthy sweetness.
Avoid drying out: Ensure your cake doesn’t dry out by not overbaking. A toothpick should come out clean but not dry.
Check oven temperature: Use an oven thermometer to confirm accurate heat, as some ovens may run hotter or cooler.
Batch baking: Consider making double batches to freeze one for later use, perfect for unexpected guests.
Adjust for texture: If the batter appears thicker than desired, add a tablespoon of milk to help it blend smoothly.
Enhance flavor: Add a bit of freshly grated orange zest for a citrusy brightness.
Use quality ingredients: Choose organic carrots for better taste and texture.
Layer it up: For an elevated version, add a layer of chocolate ganache between the cake layers.
Repurpose leftovers: Crumble leftover cake and mix with ice cream for a fantastic dessert parfait!
Variations
Vegan Delight: Substitute eggs with flax eggs, and replace dairy products with plant-based alternatives to create a delicious vegan carrot cake.
Protein Boost: Stir in a scoop of your favorite protein powder to the batter for a nutrient-packed version that still tastes amazing.
Gluten-Free Goodness: Swap all-purpose flour for a gluten-free blend, ensuring a light and fluffy texture without gluten.
Citrus Twist: Infuse your cake batter with lemon zest and a bit of orange juice for a refreshing take on traditional carrot cake.
Spiced-Up Carrot Cake: Add some nutmeg or ginger for an extra kick in flavor and complexity!
FAQs
Can I make this ahead of time?
Absolutely! You can bake the cake layers a day or two before the event. Just store them in the refrigerator and frost them shortly before serving to maintain the cake’s freshness and moisture.
How do I store leftovers?
Keep leftover cake in an airtight container in the fridge for up to 5 days. If freezing, wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. It should last up to 3 months.
Can I freeze this dish?
Yes! Freezing works wonderfully for this cake. Just ensure it’s wrapped well to prevent freezer burn. Thaw overnight in the fridge for the best texture.
What can I substitute for eggs?
For an egg substitute, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce (1/4 cup per egg). Both will work well without altering the flavor significantly.
How do I prevent overbaking?
Keep an eye on the cake while it bakes; start checking for doneness around the 35-minute mark. When a toothpick inserted comes out clean or with just a few moist crumbs, it’s perfect!
Is this gluten-free friendly?
Yes, simply replace the all-purpose flour with a gluten-free flour blend, making sure to monitor baking times as they may vary slightly.
Can I double this recipe?
Wonderfully, yes! Doubling the ingredients allows you to make larger layers or even three layers if you have the oven space and pans.
What if I don’t have round cake pans?
If round cake pans aren’t available, using a rectangular or square baking dish is perfectly fine! Just adjust the baking time slightly, as the cake might bake faster or slower depending on the dish’s size.
Joanna Gaines Carrot Cake
Ingredients
Method
- Preheat your oven to 176°C (350°F). Grease two 23cm (9-inch) round cake pans with cooking spray, line the bottoms with parchment paper, and lightly grease the parchment to prevent sticking.
- In a medium mixing bowl, whisk together the flour, baking soda, sea salt, and cinnamon until thoroughly combined.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until you achieve a smooth consistency.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Gently fold in the dry mixture into the wet ingredients using a rubber spatula.
- Carefully fold in the grated carrots, chopped pecans, and raisins until evenly distributed.
- Distribute the batter evenly between the prepared cake pans and bake for 35-45 minutes, or until a toothpick comes out clean.
- Let the cakes cool in their pans for 15 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add in powdered sugar and cornstarch until light and fluffy.
- Pour in the heavy cream and beat until whipped and airy. Refrigerate until needed.
- Spread frosting on top of the first cake layer and place the second layer on top. Frost the top and sprinkle with chopped pecans.
- Chill the cake for at least 30 minutes and serve at room temperature or slightly chilled.