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Carrot cake recipe
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5 from 1 vote

Utterly Moist & Delicious Carrot cake

Carrot cake  - a simple, fragrant, aromatic and super moist cake. Infused in velvety vanilla cream cheese frosting this carrot cake became utterly delicious.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake recipe, carrots recipe
Servings: 10
Calories: 776kcal
Author: Nata

Equipment

  • Bowl
  • hand blender
  • cake pan

Ingredients

  • 3 cup carrots grated
  • 2 ½ cup all purpose flour
  • 3 eggs
  • 2 tsp cinnamon powder
  • ½ tsp cloves ground
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 cup coconut oil
  • 1 cup pineapple canned, crushed
  • 1 cup walnuts baked and crushed

For the frosting:

  • 1 cup unsalted butter at room temperature
  • 12 oz cream cheese
  • 1 tsp vanila extract
  • 1 ½ cup icing sugar

For the garnish:

  • cup walnuts baked and crushed

Instructions

How to make Carrot cake layers:

  • Grate carrots on the small holes of a box grater.
  • In a large mixing bowl sift 2 ½ cups of all-purpose flour.  Then add spices: 2 tsp of ground cinnamon and ½ tsp of ground cloves, 1 tsp of salt, 1 tsp of baking powder, and ½ tsp of baking soda. Mix them together.
  • In a separate bowl, beat until just combined 3 eggs with 1 cup of brown sugar and ½ cup of granulated sugar. In a steady stream add 1 cup of coconut oil. Beat for about 1 minute until foamy. Now, lower the mixer speed, and slowly add the flour mixture.
  • With a rubber spatula fold in 3 cups of grated carrots, 1 cup of crushed pineapple and 1 cup of chopped walnuts.
  • Divide the batter evenly between 2 previously greased and lined with parchment paper pans. Bake in a preheated oven at 350˚F (180˚C) for 25-30 minutes.
  • After the cake layers passed the test of the toothbrushes, remove them from the oven. Set them aside to cool.

How to make Cream Cheese Frosting:

  • In a large bowl, whisk together 1 cup of unsalted butter, 12 oz of cream cheese,  1 ½ cups of icing sugar and 1 tsp of vanilla extract. Once combined, beat until you obtain smooth and fluffy cream.

How to Assemble the Best Carrot Cake:

  • When layers cooled enough, place the first layer on the plate or cake stand. Spread evenly ½ of frosting. Add the second layer on top and repeat. Decorate the top of the cake with chopped walnuts.
  • Refrigerate Carrot cake for at least 2-3 hours before serving.

Nutrition

Calories: 776kcal | Carbohydrates: 84g | Protein: 11g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 135mg | Sodium: 453mg | Potassium: 401mg | Fiber: 4g | Sugar: 54g | Vitamin A: 7520IU | Vitamin C: 10mg | Calcium: 124mg | Iron: 3mg