What Is carrot cake recipe from scratch?
What Do I Need To Make this Carrot cake recipe from scratch?
- canola oil
- granulated sugar
- carrots
- eggs
- all purpose flour
- baking soda
- baking powder
- cinnamon
How Do I Make this Carrot cake recipe from scratch?
- Start by grating your carrots. Skip the pre-shredded ones – they are too dry. You’ll need 4 cups of carrots – about 4 carrots worth.
- In a large mixing bowl combine canola oil and sugar. Mix until well combined.
- Add eggs and mix until well blended.
- Toss in shredded carrots and stir until combined.
- Add flour, baking powder, baking soda, and cinnamon.
- Mix until well combined.
- Generously grease your baking pans.
- I’ve found that adding a piece of parchment to the bottom of your pan prevents sticking.
- Transfer batter to your greased pans. Bake at 350 degrees. Time will depend on your pan size. I’ll talk about that in a bit.
- After baking – let cake cool completely before frosting.
Let’s Talk About The Cream Cheese Frosting!
For the frosting you’ll need the following:
- salted butter
- cream cheese
- powdered sugar
- vanilla extract
How To Make Cream Cheese Frosting
- In a large mixing bowl combine butter and cream cheese. Whip until well combined and smooth.
- Add powdered sugar and vanilla extract.
- Mix until smooth and well combined.
- Use frosting to ice cooled cakes.
- If making a layered cake – frost layers and then stack.
- Frost the outside of the cake last.
Cake Size Options
- Here I have made a 3 layer cake with a 9 inch cake pans – the cook time for this is 25-30 minutes. Double your frosting for this option.
- Another option is to make a 3 layer cake with 6 inch cake pans. The cook time for these is 45-50 minutes because the cake layers are thicker.
- You could also make the cake in a 9×13 pan. The cook time is 45-50 minutes for this size.
- You could also do cupcakes. Bake them for 13-15 minutes.
What Can I Add To My Carrot Cake?
- chopped walnuts
- raisins
- shredded coconut
What Should I Garnish My Cake With?
- carrot ribbons (peel carrots with a peeler and then peel off ribbons)
- walnuts
- caramel
- fresh herbs
- fresh fruit
I prefer to serve my carrot cake cold – so after you frost it – chill it for a few hours before serving. You can serve it at room temp, but trust me on this one – a cold carrot cake is delicious!
Oil VS Butter
I Love Making Carrot Cake For Easter – Do You Have Other Easter Recipe Ideas?
WE WANT YOUR FEEDBACK!
This moist, spiced, carrot cake recipe from scratch is the most tender and delicious carrot cake you will ever make. Made from simple ingredients and easily assembled - this cake will be your new holiday favorite.
- 1.5 cups canola oil
- 2 cups granulated sugar
- 4 eggs
- 4 cups shredded carrots loosely packed (about 4 carrots)
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup chopped walnuts optional
- 8 oz cream cheese room temperature
- 1/2 cup butter room temperature
- 16 oz powdered sugar
- 1 tsp vanilla extract
-
Start by grating your carrots. Skip the pre-shredded ones - they are too dry. You'll need 4 cups of carrots - about 4 carrots worth.
-
In a large mixing bowl combine canola oil and sugar. Mix until well combined.
-
Add eggs and mix until well blended.
-
Toss in shredded carrots and stir until combined.
-
Add flour, baking powder, baking soda, and cinnamon.
-
Mix until well combined. Add nuts if desired and stir to combine.
-
Generously grease your baking pans. (See notes for pan size options.) I've found that adding a piece of parchment to the bottom of your pan prevents sticking.
-
Transfer batter to your greased pans. Bake at 350 degrees. Time will depend on your pan size. (See notes for baking time based on cake pan size.)
-
After baking - let cake cool completely before frosting.
-
In a large mixing bowl combine butter and cream cheese. Whip until well combined and smooth.
-
Add powdered sugar and vanilla extract.
-
Mix until smooth and well combined.
-
Use frosting to ice cooled cakes.
-
If making a layered cake - frost layers and then stack.
-
Frost the outside of the cake last.
- Here I have made a 3 layer cake with a 9 inch cake pans - the cook time for this is 25-30 minutes. Double the frosting recipe for this option - you'll need more frosting for this larger cake.
- Another option is to make a 3 layer cake with 6 inch cake pans. The cook time for these is 45-50 minutes because the cake layers are thicker.
- You could also make the cake in a 9x13 pan. The cook time is 45-50 minutes for this size.
- You could also do cupcakes. Bake them for 13-15 minutes.
With all of these options - you'll want to test your cake to make sure it is done. There are a couple of methods for this. My favorite is to press your finger lightly into the center of the cake. If it bounces back, the cake it done. It if leave and impression - the cake needs to cook longer.
The second option is to insert a toothpick into the center. If it comes out clean, the cake is done.
Every oven is different, so cooking times may be slightly off.
What Can I Add To My Carrot Cake?
- chopped walnuts
- raisins
- shredded coconut
Omg carrot cake is my favourite cake ever and this just takes it to a whole other level!
This really was the best carrot cake I’ve made! Simple, moist and the perfect balance of sweet cream cheese icing and cake. This will be my new go to recipe! I used pecans and it was delicious!