Absolutely the BEST carrot cake recipe you will ever eat. It’s perfectly moist, perfectly sweet and so delicious!
This is the best carrot cake recipe I’ve ever made. In fact, it is so good, I’ve decided to make it for my wedding!
I don’t think I’ve mentioned this on the blog before, but I’m planning to bake my own wedding cake. Is that crazy? If it is, then I should also mention that I’m planning a full dessert table – all of my own dessert creations.
So far, I envision a two-tiered cake, a pie, a cheesecake, sugar cookies with royal icing, and cupcakes! I guess that does sound a little crazy. I think with a lot of organization, and a little luck, it will turn out ok – without me ripping my hair out. If it does work, I’ll definitely share what I learned on A Side of Sweet!
The rustic cake design is very simple. You can just dollop on cream cheese icing and spread it to make an even layer. You don’t need to level your cake layers, crumb coat, or do any piping! Check out the cake stand – Pat made if for me with a mug and plate we bought at Goodwill for about $2. You can easily do this at home – just get some strong epoxy glue and glue them together!
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Absolutely the BEST carrot cake recipe you will ever eat. It's perfectly moist, perfectly sweet and so delicious!
- 2 c. (250g) All Purpose Flour
- 1 1/2 c. (300g) Sugar
- 1/4 c. Brown Sugar, packed (dark or light)
- 1 1/2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/8 tsp. Ground Cloves
- 1/4 tsp. Ground Ginger
- 2 c. Finely Grated Peeled Carrot, packed
- 1 c. Sweetened Coconut Flakes
- 1 c. Raisins (Optional)
- 1 8 oz can Crushed Pineapple - reserve 1 T. of juice
- 1 1/2 cups walnuts or pecans, chopped
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 tablespoon finely grated fresh orange zest
- 3 eggs
- For the cream cheese frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 16 oz. cream cheese, softened (2 pkgs)
- 3 cup powdered sugar
- 4 teaspoon vanilla extract
- 1 small pinch salt
- Preheat oven to 350 degrees.
- Spray two 9 inch cake pans with non-stick cooking spray and line each with a parchment paper round. Spray another layer of cooking spray on top of the parchment paper. You can also use 20 jumbo cupcake liners in a muffin tin.
- In a large bowl combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and all spices.
- In your mixer bowl, combine peeled and grated carrots, orange peel, drained pineapple, raisins (optional), coconut flakes, and nuts and mix at low speed until combined.
- Add the vegetable oil, vanilla, and eggs one at a time, mixing well, then add 1 T. of the reserved pineapple juice and mix well, scraping down the bowl often.
- Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid on low speed for about 1 minute or until just combined. Do not over mix.
- Pour divided into prepared pans. To ensure even layers, I recommend weighing each layer.
- Bake at 350 degrees for 25-30 mins for cupcakes, 35-40 minutes for 9 inch layer cakes, or until a toothpick comes out clean. Rotate pans halfway through baking.
- Allow to cool completely in pan for 1-2 hrs. Remove from pan and ice with cream cheese icing (recipe below). before removing to ice with Cream Cheese Icing. Recipe below. Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.
- Cream the butter with a mixer for 2 minutes until pale and light.
- Add the cream cheese and cream for 2 minutes, until well mixed.
- Add the powdered sugar one cup at a time.
- Add the salt and vanilla and mix well. You can add more powdered sugar to if you want it sweeter.
- Place on cake layer on your cake stand with the flatter end up. Layer with about half the cream cheese icing, letting the frosting hang over the edge slightly.
- Place your second cake layer, flatter end up. Spread with the remaining cream cheese icing
- Decorate as you like!
Adapted from Cooking the Amazing