Before we dive into the carrot cake recipe, let’s think about what pairs well with this delightful dessert. A classic carrot cake goes hand-in-hand with many beverages and dishes. Picture this: enjoying a slice with a freshly brewed cup of coffee or a tall glass of cold milk. If you prefer something a bit fancier, a gently steeped herbal tea such as chamomile or a semi-sweet dessert wine would be divine.
Welcome to a journey with the timeless classic carrot cake recipe! As a registered dietitian, food blogger, and recipe writer, I’ve had the pleasure of perfecting this beloved dessert over the years. Whether you’re a seasoned baker or a newbie in the kitchen, this carrot cake promises to be a hit at any gathering. You’ll find it packed with flavor, thanks to the sweet carrots and spices, while the creamy cheese frosting adds a delightful contrast.
What is Classic Carrot Cake?
At its core, a classic carrot cake is a spice cake that includes grated carrots mixed into the batter. The carrots soften in the baking process, resulting in soft, moist cake layers. In this particular version, pecans and pineapple add a unique twist. It’s layered with cream cheese frosting which perfectly complements the spiced cake.
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Why This Recipe Works?
This recipe excels because it balances sweetness and spice while maintaining a perfect moist texture. The grated carrots provide moisture and natural sweetness. Ground cinnamon, ginger, and cloves lend a warm, comforting flavor. Meanwhile, the crushed pineapple adds a subtle fruity note without being overpowering. Finally, cream cheese frosting’s tangy richness rounds out the flavors, making each bite a sensory delight.
What You’ll Need to Make This Dish
For the carrot cake layers:
- 2 cups granulated sugar
- 1 teaspoon fine sea salt
- 4 large eggs
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/4 cups vegetable or sunflower oil
- 3 cups finely shredded carrots
- 1 cup chopped toasted pecans
- 1/2 cup well-drained crushed pineapple
- 1/2 teaspoon vanilla extract
For the cream cheese frosting:
- 8 cups powdered sugar
- 16 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 1/2 cup toasted chopped pecans
For the marzipan carrot decors:
- 8 oz. marzipan
- Orange gel food coloring
- 8 sprigs flat-leaf parsley with long stems
How to Make Classic Carrot Cake?
Short Answer: Begin with preparing the batter, then bake the cake layers. Next, mix the frosting ingredients and assemble the cake. Lastly, create the marzipan decorations if you wish.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Measure out the flour, sugar, spices, and baking agents. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, sea salt, baking powder, baking soda, cinnamon, ginger, and cloves until thoroughly combined.
Step 3: Grate Carrots and Prep Additions
Finely shred the carrots and set them aside. Toast the pecans until they are slightly brown and aromatic, then chop them finely. Drain and measure the pineapple, ensuring there’s no excess moisture.
Step 4: Combine Wet and Dry Ingredients
In another bowl, whisk together the eggs, oil, and vanilla extract. Gradually add this mixture to the dry ingredients and mix until just combined. Do not overmix. Carefully fold in the shredded carrots, chopped pecans, and drained pineapple.
Step 5: Pour Into Pans and Bake
Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Fold in the chopped pecans.
Step 7: Assemble the Cake
Place one cake layer on your serving platter. Spread the frosting evenly over the top. Add the second cake layer and frost it, covering the sides as well.
Step 8: Make Marzipan Carrots
Divide the marzipan into small pieces and tint them with orange gel food coloring. Shape into small carrot-like forms and use flat-leaf parsley for the greens.
Step 9: Decorate and Serve
Decorate the top of your cake with marzipan carrots. Optional: Sprinkle with additional chopped pecans. Serve and enjoy!
Tips
- Grate your own carrots: Pre-grated carrots are dry and won’t provide the same moisture.
- Don’t overmix: It can make the cake tough rather than tender.
- Use room temperature ingredients: This ensures everything blends more smoothly.
- Cool completely before frosting: Warm cake will melt the frosting.
- Tasting the frosting: Adjust the sweetness to your preference by adding more powdered sugar if needed.
How to Store Leftovers?
Store leftover carrot cake in an airtight container in the refrigerator. It will stay fresh for up to five days. If you want to keep it longer, you can freeze the cake. Wrap it in plastic wrap and aluminum foil, then place in a zip-top freezer bag. It freezes well for up to three months. Thaw overnight in the refrigerator before serving.
Nutrition Information
How Would I Recommend Serving Classic Carrot Cake Recipe?
With Coffee: The deep, roasted notes of a good cup of coffee beautifully complement the spices in the carrot cake.
Paired with Tea: Try it with a cup of chamomile or another herbal tea for a relaxing treat.
Simple Dessert Wine: Sip on a lightly sweet dessert wine to enhance the cake’s flavor profile.
For Breakfast: Believe it or not, a small slice with a bit of yogurt can make for a delicious and unique breakfast.
What Alternatives Can You Use for the Ingredients If Not Available?
Sunflower oil: Use canola or even melted coconut oil as a substitute.
Pecans: Walnuts can easily replace pecans if that’s what you have on hand or prefer.
All-purpose flour: You can use a gluten-free flour blend to cater to gluten-free diets.
Crushed pineapple: Applesauce can act as a moisture-rich substitute if pineapple isn’t available.
Equipment
- oven
- cake pans
- large bowl
Ingredients
Carrot Cake Layers
- 2 cups granulated sugar
- 1 teaspoon fine sea salt
- 4 large eggs
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/4 cups vegetable or sunflower oil
- 3 cups finely shredded carrots
- 1 cup chopped toasted pecans instead of walnuts for a different flavor
- 1/2 cup well-drained crushed pineapple
- 1/2 teaspoon vanilla extract added for extra depth of flavor
Cream Cheese Frosting
- 8 cups powdered sugar
- 16 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 2 teaspoons pure vanilla extract
- 1/2 cup toasted chopped pecans instead of walnuts for consistency with the cake
Marzipan Carrot Decors
- 8 oz. marzipan
- Orange gel food coloring
- 8 sprigs flat leaf parsley with long stems
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Measure out the flour, sugar, spices, and baking agents. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, sea salt, baking powder, baking soda, cinnamon, ginger, and cloves until thoroughly combined.
Step 3: Grate Carrots and Prep Additions
- Finely shred the carrots and set them aside. Toast the pecans until they are slightly brown and aromatic, then chop them finely. Drain and measure the pineapple, ensuring there’s no excess moisture.
Step 4: Combine Wet and Dry Ingredients
- In another bowl, whisk together the eggs, oil, and vanilla extract. Gradually add this mixture to the dry ingredients and mix until just combined. Do not overmix. Carefully fold in the shredded carrots, chopped pecans, and drained pineapple.
Step 5: Pour Into Pans and Bake
- Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Fold in the chopped pecans.
Step 7: Assemble the Cake
- Place one cake layer on your serving platter. Spread the frosting evenly over the top. Add the second cake layer and frost it, covering the sides as well.
Step 8: Make Marzipan Carrots
- Divide the marzipan into small pieces and tint them with orange gel food coloring. Shape into small carrot-like forms and use flat-leaf parsley for the greens.
Step 9: Decorate and Serve
- Decorate the top of your cake with marzipan carrots. Optional: Sprinkle with additional chopped pecans. Serve and enjoy!
Notes
- Grate your own carrots: Pre-grated carrots are dry and won’t provide the same moisture.
- Don’t overmix: It can make the cake tough rather than tender.
- Use room temperature ingredients: This ensures everything blends more smoothly.
- Cool completely before frosting: Warm cake will melt the frosting.
- Tasting the frosting: Adjust the sweetness to your preference by adding more powdered sugar if needed.
Nutrition
Frequently Asked Questions
Q1: Can I make carrot cake without nuts?
Absolutely! The nuts add a nice texture, but you can leave them out if you’re allergic or simply don’t like them.
Q2: How long does it take to prepare and bake the carrot cake?
From start to finish, it takes about 1 hour and 30 minutes, including preparation and baking time.
Q3: Can I use less sugar?
Yes, you can reduce the sugar in the cake slightly, but be cautious as it can alter the texture and moistness of the cake.
Q4: Is carrot cake suitable for diabetics?
Not typically, as it contains a lot of sugar. However, you can explore recipes specifically designed for diabetics that use sugar substitutes.
Q5: Can I make this cake vegan?
You can make it vegan by replacing eggs with flax eggs (mixing ground flaxseed with water) and using dairy-free substitutes for the cream cheese frosting.
Q6: What’s the best way to grate carrots for this recipe?
Using the fine side of a box grater works best to ensure the shreds are fine enough to blend seamlessly into the cake batter.
Conclusion
This classic carrot cake is a family favorite that never disappoints. It’s a lovely balance of flavors and textures, making it perfect for any occasion. With these tips and step-by-step instructions, baking this cake will be a breeze. Enjoy every bite, and happy baking!