Carrot Cake Recipe – How To Make Carrot Cake Recipe

In this article, we will give information about how to make Carrot Cake Recipe. So read this article till the end to know about easy Carrot Cake recipes.

At least half the entries were classic carrot cakes made with flour, oil, eggs, sugar, carrots, and spices and topped with cream-cheese icing, a recipe that emerged in the United States in the late 1970s.

This carrot cake recipe isn’t overly spicy, and it’s made with grated carrots, shredded coconut, chopped nuts, and raisins. If your dried fruits feel dry, either thicken the fruit by steaming them for a few minutes; pouring boiling water over the fruit and then draining them; Or even simply running it under hot tap water.

Pat the fruits dry before use. There is enough frosting to fill the layers and cover the sides and top of the cake, but each layer is covered generously, so generously that when the next layer goes on the frosting leaves ripples around the edges. Then simply pipe the frosting on top, leaving the edges empty.

Carrot Cake Recipe is one of those classic recipes that work great for any celebration. Bright orange offset by creamy white frosting makes carrot cake the star of any dessert tray. As the name suggests, shredded carrots give this easy carrot cake recipe its bright color, but the flavor is subtle.

warm cinnamon And the vanilla helps create a faintly lingering flavor. One of the best parts of carrot cake is the famous Sweet and Sour Cream Cheese Frosting. Follow our homemade recipe, or save time, and opt for Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

What is a carrot?

Carrot is an orange root vegetable that grows underground. It has a green fuzzy top that clings to the soil. Carrots are crunchy vegetables and one of the most nutritious vegetables. Carrots contain high amounts of vitamin A and beta-carotene. These nutrients are good for your eyes and your skin. It also helps keep the cells that keep your mucus membranes healthy.

How To Make Carrot Cake Recipe

How to Make Carrot Cake recipe

You’ll find a detailed ingredients list and step-by-step instructions in the recipe below, but let’s stick to the basics:

These are the ingredients you’ll need to make this your new go-to carrot cake recipe:

  • Sugar: You’ll need white sugar for the cake and confectioners’ sugar for the frosting.
  • Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor.
  • Eggs: Four whole eggs add moisture and help bind the carrot cake batter together.
  • Vanilla: Two teaspoons of vanilla extract for cakes (and one teaspoon for frosting) adds flavor.
  • Flour: All-purpose flour creates structure and brings batter together.
  • Leaveners: Baking soda and baking powder act as leaveners, meaning they help the cake rise.
  • Cinnamon: Ground cinnamon adds that warm, comforting flavor you associate with carrot cake.
  • Salt: Salt enhances the flavor of other ingredients, but it will not make the cake taste salty.
  • Carrots: Of course, you’ll need grated carrots!
  • Pecans: Chopped pecans add a pleasant crunch to cakes and frostings.
  • Butter and Cream Cheese: Butter and cream cheese are the main ingredients of light and fluffy cream cheese frosting.

How to Make Carrot Cake Recipe Step-By-Step

Here’s a rundown of what you can expect when you make homemade carrot cake:

  1. Make Batter: Whisk together wet ingredients, then add to dry ingredients. Stir in carrots and fold in pecans.
  2. Bake the cake: Pour the batter into the prepared cake pan or pans. Bake in preheated oven until a toothpick comes out clean.
  3. Frost the Cake: Whisk together the frosting ingredients until smooth and creamy. Stir in pecans. Frost (completely cool) cake.


  • 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
  • 1 and 1/2 cups (300g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
  • 4 large eggs
  • 3/4 cup (133g) smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons of ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (260g) grated carrots (about 4 large)

Cream Cheese Frosting

  • 16 ounces (450 grams) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115 g) unsalted butter, softened at room temperature
  • 4 cups (480 g) of confectioners’ sugar.
  • 1 and 1/2 teaspoons of pure vanilla extract
  • pinch of salt, to taste


Make the Cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread chopped pecans on a sheet and toast for 7-8 minutes. Remove from oven and let cool for 10-15 minutes.

Turn oven on to 350°F (177°C). Grease two or three 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper. The parchment paper helps the cake release smoothly from the pan. (If it’s helpful, check out this roundup of parchment paper for cake videos and posts.)

Whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla in a large bowl until no lumps of brown sugar remain. In another large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in carrots and 1 cup of toasted pecans. (The rest of the pecans are for garnish.)

Pour/spoon the batter evenly into the cake pan. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are cooked. If not, continue baking until cooked through. Don’t overbake. Let the cake cool completely in the pan set on a wire rack. The cake should be completely cool before frosting and assembling.

Pour/spoon the batter evenly into the cake pan. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are cooked. If not, continue baking until cooked through. Don’t overbake. Let the cake cool completely in the pan set on a wire rack. The cake should be completely cool before frosting and assembling.

Make Frosting: In a large bowl, using a handheld or stand mixer fitted with the whisk or paddle attachment, beat cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat until completely combined and creamy, 3 minutes. Add more confectioners’ sugar if the frosting is too thin, a little milk if the frosting is too thick, or an extra pinch of salt if the frosting is too sweet. Frosting should be soft, but not runny.

Assemble and Frost: First, using a large serrated knife or cake leveler, slice off the top of the cake to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Cover the top evenly with frosting. Top with a second layer, more frosting, and then top with a third layer. Spread the remaining frosting on top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate the cake for at least 15-20 minutes before slicing. This helps the cake to retain its shape when cut.

Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.


Make Ahead and Freezing Instructions: The cake layers can be baked, cooled, and stored tightly covered at room temperature overnight. Similarly, frosting can be prepared and then stored covered overnight. When ready to decorate, let the frosting soften slightly at room temperature for 15 minutes, then give it another mix with a mixer on medium speed for about 1 minute before frosting the cake. Frosted or unfrosted cake layers can be frozen for up to 2-3 months. Refrigerate overnight and bring to room temperature before garnishing/serving.

Special Equipment (affiliate link): Glass Mixing Bowl | Whisk | wooden spoon | Spatula | 9-Inch Round Cake Pan | Electric Mixer (Handheld or Stand) | cake turntable | Icing Spatula | cake carrier (for storage)

Nuts: You can replace the pecans with walnuts if you prefer. Or if you’d like a nut-free carrot cake, feel free to leave out the nuts. No other changes are required to the recipe.

Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple if you prefer. First drain the canned crushed pineapple lightly. You want it to be the consistency of applesauce—not too watery. You can also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.

Carrots: My #1 tip for carrot cake is to grate whole carrots at home. Don’t use packaged pre-shaved carrots because they tend to be hard and dry.

Oil: If using melted coconut oil, make sure all other cake batter ingredients (carrots included) are at room temperature. Otherwise, the melted coconut oil will start to solidify before the batter goes into the oven.

Cream Cheese: Use blocks of real cream cheese. Not cream cheese spread.

9×13 inch cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40-45 minutes or till a toothpick inserted in the center comes out clean.

Carrot Bundt Cakes: Use a 10- to 12-cup Bundt pan generously. Bake for 55-75 minutes. All ovens and Bundt pans are different, so bake times will vary. Keep a close eye on him.

Add-ins: If you want to add raisins or coconut, reduce pecans (or omit them) to 1/2 cup. Then, add 1 cup of raisins or grated coconut. Stick to about 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins.

Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 2 dozen. Or try my Carrot Cake Cupcakes recipe.

Nutrition Facts

  • Calories575
  • Fat35g
  • Carbs64g
  • Protein5g

Nutrition Facts

  • Servings Per Recipe: 18
  • Calories: 575
  • Total Fat: 35g
  • Saturated Fat: 9g
  • Cholesterol: 69mg
  • Sodium: 347mg
  • Total Carbohydrate: 64g
  • Dietary Fiber: 2g
  • Total Sugars: 50g
  • Protein: 5g
  • Vitamin C: 1mg
  • Calcium: 75mg
  • Iron: 1mg
  • Potassium: 158mg

Benefits of Carrots

1. Help Promote Healthy Vision:

Vitamin A deficiency leads to a disease called dry eye, which affects normal vision and causes night blindness. The antioxidants lutein and zeaxanthin in carrots may also improve eye health. These two natural compounds protect the retina and lens. The American Journal of Ophthalmology found that women who ate more than two servings of carrots a week had a 64% lower risk of glaucoma than women who didn’t eat one serving of carrots.

2. Aids Weight Loss:

Carrots are the healthiest snack to eat! Remember, Bugs Bunny or our very own – Karamchand – Well it’s about time they followed their eating habits too. A cup of carrots provides a small number of calories but a cupful of nutrients, and these nutrients can actually help you feel fuller for longer and, in turn, reduce the amount of energy you consume. Are. If you are trying to lose weight, try adding some carrots to your meal schedule.

3. Improves Skin Health:

For those who want to improve their diet through skin products, carrots are a great snack. As we all know, they can treat acne, dermatitis, acne, rash and other skin diseases. In addition to antioxidant content, they also contain β-carotene. What role does it play in treatment? Marks and spots on the skin. Eat more of the ingredients to get the full nutritional benefits.

4. Helps Improve Immunity:

The vitamin C in carrots is important for supporting and healing the immune system. The vitamin A in vegetables also supports the immune system and plays an important role in the formation and protection of mucous membranes, which act as barriers to keep germs out of the body.

5. May Support Heart Health:

Studies have proved that consuming a weight loss plan rich in colorful vegetables like carrots reduces the chances of developing coronary heart disease. A Dutch study showed that eating only 25 grams of dark orange fruit can reduce the chances of coronary heart disease by 32%. Carrot also helps in controlling blood pressure. Potassium, a mineral found in carrots, helps balance sodium levels and flush it out of the body.

6. Digestive Health

Carrots are high in fiber and carotenoids, both of which are important for short-term and long-term digestive health. Carotenoids have been linked to colon cancer, making this one of the long-standing health benefits of carrots. Additionally, high-fiber diets have been shown to reduce the risk of colorectal cancer and improve gut health. Regular carrots can contain between 5%-7% of your daily fiber needs.

7. Diabetes Management

Carrots contain small amounts of natural sugars and when combined with their fiber content, this gives this vegetable a low glycemic index. The less likely the low-glycemic foods are to cause a blood sugar spike, the better for diabetics. In most cases, carrots are safe for diabetics while providing a nice natural sweet flavor that diabetics may miss.

8. May Help Bones

While carrots are not very high in calcium, phosphorus, and vitamin K, they contribute to the amount of these nutrients your body needs. These three nutrients are essential for the growth, development, and repair of healthy bones. A diet lacking in these vitamins and minerals can lead to loss of bone density. Carrots can be part of a natural, healthy, and balanced diet and can contribute to your intake of calcium and other bone-health nutrients.

How to use carrots?

An interesting feature of carrots is that their nutritional value changes during the cooking process. Carrots, like other vegetables, lose most of their nutritional value when cooked, while other vegetables are more beneficial when cooked. For example, carrots contain only 3% β-carotene. We can get it when we eat raw carrots. However, when we steam roast or boil carrots, the bioavailability of beta-carotene increases.

Carrot Cake Success Tips

  • Line your cake pan with parchment. Place your cake pan on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil, then cut out circles. Grease the pan and parchment paper. Parchment paper rounds guarantee the cake won’t stick!
  • forward it The best thing about carrot cake is that it gets better with age, even after 1 full day. Flavors mingle, moisture is retained, and the cream cheese frosting sets in layers. This is ridiculously good! You can make the cake a day in advance and frost it. Keep it covered in the refrigerator and bring it to room temperature, if desired, before serving.
  • Use freshly grated carrots. Carve them yourself.

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