Carrot cake is not a cake I make often, but when I do, my family goes crazy over it! They eat my batter, they eat my scraps, and they definitely eat most of my icing. I’m lucky to have a cake to ice, let alone icing to ice the cake! This carrot cake recipe is that good! Perfectly dense and moist, spiced just right, and packed with an abundance of carrots, you won’t be able to eat just one piece!
Raisins, pineapple, applesauce, coconut and walnuts or other frilly ingredients in my carrot cake is not my scene. I initially had a hard time with putting carrots in a cake! Vegetables in a cake? Who does that? (I know…I’m a picky eater!) Took me a while to acquire the taste, but I soon came to love it! Carrots dispersed in a perfectly spiced cake with no other ingredients is my perfect kind of carrot cake. Simple and flavorful! Walnuts are allowed, occasionally, but only as a garnish or decoration on the icing! To each their own though! Please mix in walnuts, raisins, coconut and pineapple if you so desire!
I love this cake! You have to put it on your list of desserts to make! Especially accompanied by a fluffy cream cheese icing! I have a great recipe you can make here. Make it for any occasion, or the best occasion – Just Because! Everyone needs a bit of cake in their life!
First, grate the carrots or place into a food processor. Make sure they’re pretty small in size so they’ll cook through. I don’t like raw, crunchy carrots in my cake! Set aside. Next, measure all of your dry ingredients and pour into your mixing bowl. Incorporate well.
Now, pour in your carrots. Mix into dry ingredients until coated thoroughly.
In a separate bowl, combine all wet ingredients. Mix together and pour into carrot mixture. Stir until all ingredients are combined.
Pour into two greased and parchment lined 8 inch cake pans. Bake at 350 degrees Fahrenheit for 30-45 minutes or until a toothpick inserted comes out clean.
Cool and decorate the cakes beautiful.
The Very Best Carrot Cake
A dense, moist spiced carrot cake with an abundance of carrots.
- 2 1/2 Cup All purpose flour
- 1 1/2 tsp Baking powder
- 1 tsp Baking Soda
- 1 1/2 Cups Granulated Sugar
- 1/2 tsp Salt
- 1 1/2 Tbsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Ground cloves
- 1/4 tsp Ground Ginger
- 3 Cups Grated carrots
- 3 Each Eggs Large
- 1/4 Cup Milk
- 1 tsp Vinegar
- 1 Cup Vegetable oil
- 1 Tbsp Vanilla
1. Grate carrots. Use grater or use a food processor. Set aside.
2. In a mixing bowl, add all dry ingredients. Flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, cloves and ginger. Mix until incorporated.
3. Add in the carrots. Mix into the dry ingredients thoroughly.
4. In a separate bowl mix together all wet ingredients. Oil, eggs, vanilla, vinegar and milk.
5. Add to dry ingredients and mix well.
6. Pour into parchment lined and greased 8” cake pans. Bake at 350 degrees Fahrenheit for 30-45 minutes or until toothpick comes out clean.
7. Cool, decorate and ENJOY!
However you’d like to ice your cake is up to you! Be creative! Personally, I made my delicious cream cheese icing to complement this cake. I layered the carrot cakes with the icing, as well, and then enrobed the whole cake in the delicious sweet cream cheese icing.
To decorate, I pressed toasted walnut pieces around the sides of the cake and piped an orange border. To finish, I garnished it with royal icing carrots I had made a day earlier.
- If you do decide to add walnuts, coconut or raisins, you may add 1/4 cup each to your batter.
- If you want to add pineapple (crushed pineapple), make sure to drain it well. Omit 1/2 cup of carrot and add 1/2 cup of drained pineapple.
- I love a lot of spices, and some people think it’s too much cinnamon, but you may increase, decrease depending on what you like.
Life is too short the skip the cake!
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