A delicious Homemade Carrot Cake. A simple traditional moist Cake made with the perfect ingredients. Finish it off with a delicious creamy Cream Cheese Frosting. Everyone will ask for seconds!
This is one of my favorite Cakes, and I can’t wait to share it with you. A delicious carrot cake recipe, because carrot cake is just too good not to be shared with every one and this is the best carrot cake I have ever eaten.
It’s the perfect balance of everything I love! This cake is exploding with flavor and ultra-moist, but not sweeter like some traditional carrot cakes.
FOR THE CAKE
2 cups flour (250 grams)
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
2 cups sugar (400 grams)
1 1/4 cups vegetable oil (250 grams)
4 large eggs (room temperature)*
3 cups stripped carrots (approximately 3 large or 5 medium)
1/2 cup pecans (63 grams)
*remove from fridge 30-45 minutes before using.
FOR THE FROSTING
1/2 cup butter (softened)
5 ounces cream cheese (140 grams)
5 cups powdered sugar (600 grams)
1/2 teaspoon vanilla
1/4 cup half and half cream (60 grams)
1/2 cup chopped pecans (63 grams)
Preheat oven to 350 degrees (180 degrees Celcius), Grease and flour 2 8 or 9-inch cake pans (20 or 23 cm)
In a small pot combine all dry the ingredients excluding sugar, carrots, and pecans.
In a wide bowl beat the oil and sugar together for 1 minute, then join the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, join the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon.
Pour into prepared cake pans and bake in preheated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the carrot cake cool before removing from the pans.
FOR THE FROSTING
In a medium pot beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower rate to medium and add powdered sugar, 1 cup at a time, beat well after each addition. join salt, half and half, and vanilla and beat until fluffy, about 3 minutes.
Let the cake cool completely then ice with prepared icing. Top with chopped pecans if desired. Enjoy.
What nuts are best for a Carrot Cake?
Before I was ready to get Pecans I would always use walnuts or hazelnuts in this recipe. But I have to admit Pecans are probably the most delicious. You can’t beat a Pecan! If you like raisin or currents you could add any of those too!
What are the Ingredients in a Carrot Cake?
I like the idea of the simple Carrot Cake, so you won’t find any pineapple in my carrot cake, although you will find lots of shredded carrots (3 cups to be exact) and chopped Pecans or your favorite nuts of choice.
I also love a creamy not overly sweet Cream Cheese Frosting.
How to store it
The cake can keep hidden unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will serve up to 3 days in the fridge.
Just take it to room temperature (for about an hour or so) before serving.
Can you Freeze Carrot Cake?
you can actually freeze the Cake baked and frosted! It is most useful to refrigerate it for about 6-8 hours before freezing so the frosting firms up and you don’t ruin it.
Before putting it in the freezer, be sure to cover it well in plastic wrap then either place it in an airtight bag or container. If you like to freeze the cakes before frosting that is fine too, just wrap it the same way.
The cake can be frozen for up to 2 months if frosted its best to thaw in the fridge.