Bailey Fink is a devout home cook and assistant editor at Allrecipes. She has written over 200 stories covering everything from cooking methods and storage techniques to grocery shopping on a budget, how-to guides, product reviews, and important food-related news.
all recipes carrot cake
This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe
I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.
Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use one or the other. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe. You can, just keep in mind that the amount we specify will produce the moistest cake.
Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love.
When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). After baking, let the layers cool then frost with your favorite frosting.
Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.
Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup.
This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.
Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
ReplyAltheaFebruary 5, 2023, 7:12 amMade the carrot cake last night and it is delicious! My daughter and her friends love it. I used jaggery powder instead of brown sugar as I had jaggery and no brown sugar. Great recipe with amazing results!! Thanks for sharing!
ReplyJimJanuary 31, 2023, 1:25 amJust made this and its amazing, not a fan of nuts on cakes so used grated lime zest for the top to cut through the cream cheese and it was beautiful. Fabulous recipe.
Truly the best carrot cake recipe out there! I added raisins (orange liqueur soaked and drained) and some orange zest to the batter and icing to make it more seasonal/ spice cake-y. It was amazing and I always get compliments on it! Thanks so much!
Hey everyone! I have been making this Carrot Cake recipe for a while now, and it is such a great staple now in my baking. I was wanting to possibly make it a pumpkin carrot cake. Does anyone know if I could add some pumpkin to the cake batter, or would that mess up the texture of the cake? Thank you so much!
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This was a tricky bake off to analyze in terms of recipe composition because the mix ins affect the taste and texture of the actual cake quite a bit. Nevertheless, my best attempt at an explanation of some of the trends is below!
Stella incorporates whole wheat flour into her recipe (to help absorb excess moisture from the carrots) and uses all brown butter as the fat. Between toasting the pecans, browning the butter and making the elaborate pudding-based cream cheese frosting, this is quite a laborious recipe. Luckily, Stella has many tips for prepping ahead of time to cut down on work, but even the frosting is quite the project.
This recipe is similar proportionally to Southern Living but uses nearly 40% less sugar, omits the buttermilk glaze, and adds a generous amount of currants in lieu of pineapple, coconut, and nuts. I found the resulting cake to have quite a coarse, open, slightly chewy crumb with a flavor that was overwhelmed by slightly tart currants.
My personal picks (cake): Pappas Family (loaded style), Allison Robicelli (plain spice cake style)My personal picks (frosting): All Recipes or Pappas Family (sugary buttercream style), Grandbaby Cakes (brown butter frosting)
Hi Sheri! The recipe composition data shows the approx percentages of the main components of each recipe. It helps visualize some of the commentary (sometimes you can see trends like recipes with more fat do better than recipes with less, or more/less carrots etc.). I also have a section in the post about how I selected the recipe finalists, let me know if you still have further questions!
Easy classic carrot cake is one of those all time amazing desserts that tastes so good and makes a great statement piece when you serve it. Everyone should have a simple, delicious and moist carrot cake recipe like this so you can make it when the urge strikes. This easy carrot cake recipe is so simple to make and I will walk you through all the steps to make the absolute best carrot cake!
If you grew up eating carrot cake, you know how amazing it tastes and we can all agree the cream cheese frosting makes it. If you did not grow up eating carrot cake (or know someone who hasn't) then it may sound weird the whole idea of carrots and cake.
If you are skeptical about eating carrot cake, I promise you, you are not actually tasting the carrots. This is like a sugar cake of heavenly goodness and those carrots just blend right into the batter.
Then go ahead and pour the carrot cake batter into your prepared cake pans making sure there is an even amount in all of them. Remember to first prepare your cake pans by buttering and flouring the pans.
This cake is no exception. I used the naked cake frosting method for this carrot cake recipe. This method of decorating a cake is where you add the frosting all around the sides and then scrape most of it away, leaving an almost naked cake.
Now when making a classic carrot cake recipe, walnuts (or pecans) are usually found in the cake. I have some members of my family who don't like nuts in their cake so I leave them out of this recipe.
I like to decorate the outside of my carrot cake with them making it easier for those who dislike nuts, to pick them off. For us who like the nuts, we just leave them on top and take a little bit with each bite ?
Now no one loves cream cheese frosting that has been sitting in the fridge (well maybe some of you do) because it hardens back up and is not soft like we like it. When storing your carrot cake, you can keep it out for most of the day (the first day) but after that it does need to go in the fridge.
I usually do not have any leftover cake that does not get eaten by the second or third day but we are a family of four. If you are not able to eat an entire cake, you can freeze your cake very easily even with the frosting on it.
This cake was delicious. I baked it in three 8 inch pans. I topped it in the middle with chopped pecans. I put it in the refrigerator until the next day when I took it to a church social. It was excellent and all gone. It was pretty too. Thanks for the recipe.
Cooking in Breath of the Wild is extensive, but there's no in-game system to track recipes. You can find Breath of the Wild (BOTW) recipes throughout Hyrule on banners and learn them from various NPCs. While learning them this way is neat, sometimes you just need a guide to help turn Link into a master chef.
Make use of all the meat you've collected with these recipes. If you're having trouble finding Raw Whole Bird or Raw Bird Thighs, trying looking for the emu-like birds in the Eldin Canyon and around Death Mountain
Start by putting your first cake layer down. Add some of your frosting and spread a layer over the top of cake. Add a second cake layer on top, then spread another layer of frosting on this layer. Add the last cake layer, (I like to do the bottom of the cake on the up side so that the cake is flat across the top.)
Next comes the crumb coat. This is basically a thin layer of frosting over the whole cake that will help to keep the crumbs from coming through the rest of your icing. You simply spread a thin layer of the frosting over the entire cake. Once you have your crumb coat, you can place the cake in the refrigerator or freezer to set the crumb coat. 2ff7e9595c
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