Take your taste buds on a journey with this mouth-watering carrot cake recipe. Made with premium ingredients like brown sugar and toasted pecans, our cake is the perfect blend of rich and flavorful. Delight in the velvety cream cheese frosting that perfectly complements the super moist crumb.
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SIS Tip – Simple is Smart Tip
Toast the nuts for this recipe before you add them to the cake batter. Nuts are already good on their own, but they can be improved through toasting. This process brings out the natural oils in the nuts, which amplifies their distinct nutty flavor, enhances their color, and improves their texture by making them crunchier.
Neuro-Nutrition Nugget
Carrots are a fantastic source of beta-carotene, which the body converts into vitamin A. Research has shown that individuals who consume higher levels of vitamin A and other antioxidants over a prolonged period have significantly lower chances of developing Alzheimer’s disease. A single 7-1/2″ carrot provides 203% of the recommended daily intake of vitamin A.
While broccoli and other vegetables are also high in vitamin A, you would need to eat nearly nine broccoli spears to match the amount of vitamin A found in a single carrot. In addition to the benefits mentioned above, carrots can enhance brain health and memory by reducing oxidative stress in the brain, which can help prevent Alzheimer’s disease, boost memory, and combat cognitive decline.
Carrots are also great for maintaining healthy eyesight since they contain beta-carotene, a form of vitamin A that promotes good eyesight and prevents vision loss.
Ingredients for Carrot Cake
Carrot Cake Batter:
All-Purpose Flour: Weigh the flour for the best results when baking a cake.
Baking Soda: is a leavening agent that produces C02, a gas that helps the cake rise.
Baking Powder: is a second leavening agent that has both an alkali and acid component to it. When liquid is added CO2 is produced and the cake rises.
Sea Salt: Salt enhances the flavors of a sweet dessert.
Cinnamon, nutmeg, and ginger: These three spices pair well together and are often used in seasonal fall desserts.
Pecans: Toast them for extra flavor, color, and crunch. You can also use walnuts.
Carrots: Grate them fresh just before you add them to the batter.
Raisins: optional I like golden when I add them.
Vanilla: Flavors the cake batter.
Eggs: If you want to make a Vegan Cake use a cup of Just Eggs. Otherwise use four large eggs.
Vegetable oil: Used in place of butter to make the cake extra moist and help it last for days. It also gives you a dense cake.
Brown Sugar: adds depth of color to the batter and a slightly more robust flavor than white sugar.
Granulated Sugar: Sweetens the batter.
Frosting Ingredients for the Carrot Cake:
Cream Cheese: Use the block, don’t use whipped cream cheese.
Butter: Soften the butter at room temperature.
Confectioners Sugar: This is super fine white sugar. Sift the sugar to avoid lumps.
Vanilla; for flavor
Salt: enhances the flavor of the frosting.
Step by Step Instructions for the Carrot Cake:
Cake Batter
- Toast the pecans in a 300℉ oven for 7-8 minutes.
- Then turn up the temperature of the oven to 350℉ (180℃)
- Mix the flour, soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside
- In a large mixing bowl, add the four large eggs, vanilla, vegetable oil, brown and white sugar. Beat with a hand mixer to combine.
- Add the flour mixture and beat on low, or stir in until just combined.
- Add the carrots and toasted chopped toasted pecans and stir in.
- Line a 13 X 9-inch baking pan with a parchment sling.
- Pour the batter into the baking pan and bake in a 350-degree oven for 35 – 40 minutes until a cake tester inserted in the middle has a few moist crumbs clinging to it.
Make the Frosting
- Beat the butter and cream cheese together in a medium bowl.
- Add the vanilla and a pinch of salt.
- Beat in the confectioner’s sugar until the frosting is light and fluffy.
Storing and Freezing:
This Cake is a great keeper. Store it in the fridge for up to a week in an airtight container.
Freeze unfrosted and tightly wrapped for up to six months. Defrost in the fridge overnight, frost with the cream cheese frosting, and serve the next day.
For more cake recipes, try Rhubarb Pistachio Bundt Cake or Pound Cake with Lemon Streusel and Strawberries.
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Equipment
- One 9 X 13 inch pan
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Cake
- 2 cups all-purpose flour
- `1 tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. sea salt
- 2 tsp. cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 1 cup toasted chopped pecans
- 3 cups grated carrots
- ⅓ cup raisins (optional)
- 1 tsp. vanilla
- 4 large eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup white sugar
Cream Cheese Frosting
- 8 tbsp. butter (1 stick) room temp
- 12 oz. cream cheese room temp
- 3-4 cups confectioners sugar
- 2 tsp vanilla
- pinch salt
Instructions
Cake Batter
- Toast the pecans in a 300℉ oven for 7-8 minutes.
- Increase the temperature of the oven to 350℉ (180℃)
- Mix the flour, soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside
- In a large mixing bowl add the four large eggs, vanilla, vegetable oil, brown and white sugar. Beat with a hand mixer to combine.
- Add the flour mixture and beat on low, or stir in until just combined.
- Add the carrots and toasted chopped pecans and stir in.
- Line a 13 X 9-inch baking pan with parchment.
- Pour the batter into the baking pan and bake in a 350-degree oven for 35 - 40 minutes until a cake tester inserted in the middle has a few moist crumbs clinging to it.
Make the Frosting
- Beat the butter and cream cheese together in a medium bowl. Use a block of cream cheese not whipped cream cheese.
- Add the vanilla and a pinch of salt.
- Beat in the confectioner's sugar until the frosting is light and fluffy.
- Make sure the cake is completely cooled, and frost the cooled cake. I like to refrigerate the cake before I frost it.
Video
Notes
Nutrition
Sounds great, plan to try it sometime. I like the info about carrots. We should be eating more, and so simple to incorporate. Thank you.
When you try it please rate it. Stay healthy.
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This is a great carrot cake and the recipe is a generational favorite in my family.