3 Best Carrot Cake Recipe to spice up Your Dessert Game

the carrot cake recipe is a classic dessert that has been enjoyed for generations. Made with fresh carrots, warm spices, and a sweet cream cheese frosting, this cake is a perfect combination of flavour and texture. 

While there are many variations in this classic recipe, a simple carrot cake is easy to make and requires only a handful of ingredients. Whether you’re looking for a dessert to bring to a potluck or simply want to satisfy your sweet tooth, a simple carrot cake is a delicious and satisfying choice.

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Ingredients for Carrot Cake Recipe

The ingredients you’ll need to make a simple carrot cake

• 230ml vegetable oil, plus extra for the tin
• 100g natural yoghurt
• 4 large eggs
• 1½ tsp vanilla extract
• ½ orange, zested
• 265g self-raising flour
• 335g light muscovado sugar
• 2½ tsp ground cinnamon
• ¼ fresh nutmeg, finely grated
• 265g carrots (about 3), grated
• 100g sultanas or raisins
• 100g walnuts or pecans, roughly chopped (optional

For the icing

• 100g slightly salted butter, softened
• 300g icing sugar
• 100g soft cheese

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Step-by-step instructions for making a Carrot Cake Recipe 

• Heat the oven to a 180C/160C fan/gas. Oil and line the base and sides of two 20cm cake tins with baking parchment. 
• In a medium bowl, Whisk together the oil, yoghurt, eggs, vanilla, and zest in a jug. 
• Mix the flour, sugar, cinnamon, and nutmeg in a bowl with a good pinch of salt. 

• Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry. Fold in the grated carrots and chopped nuts, if using, with a rubber spatula.
• Mix well to combine, then divide between the tins.

• Pour the batter into the prepared cake pans and smooth the surface with a spatula.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. 
• Let the cakes cool in the pans for 10 minutes before removing them and placing them on a wire rack to cool completely.
• To make the cream cheese frosting, beat the cream cheese and butter together in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
• Gradually add the powdered sugar and vanilla extract, beating on low speed until the sugar is fully incorporated and the frosting is smooth and creamy.
• Once the cakes have cooled completely, spread a layer of frosting on top of one cake and place the second cake on top. Spread frosting over the top and sides of the cake, smoothing it out with a spatula.
• Slice and serve the cake as desired.

Enjoy your delicious homemade simple carrot cake!

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Tips for baking Carrot Cake

Here are some tips for baking a perfect simple carrot cake:

1. Grate the carrots finely

The texture of your carrot cake will greatly depend on how finely you grate the carrots. Use a fine grater to create small, uniform pieces. This will help ensure the carrots cook evenly and blend well with the other ingredients.

2. Use room temperature ingredients

Make sure all of your ingredients are at room temperature before mixing them together. This will help them blend together more easily, resulting in a smoother, more evenly cooked cake.

3. Don’t overmix the batter

Mix the ingredients together just until they are incorporated. Overmixing can lead to a tough, dry cake.

4. Add the dry ingredients gradually

When adding the flour mixture to the wet ingredients, do so in batches. This will help ensure the dry ingredients are evenly distributed throughout the batter and prevent lumps from forming.

5. Use the right baking pan

Use a 9×13-inch baking pan for a thinner cake or an 8-inch round cake pan for a taller, more traditional cake. Make sure to grease the pan well to prevent the cake from sticking.

6. Test for doneness

Use a toothpick or cake tester to check if the cake is made. Insert it into the centre of the cake if it comes out clean, the cake is made.

7. Let it cool

Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and sliding off the cake.

By following these tips, you’ll be able to create a perfect simple carrot cake that’s moist, flavorful, and delicious!

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Pineapple Carrot Cake Recipe with cream cheese frosting

Ingredients for pineapple carrot cake recipe

• 2 and ½ cups of all-purpose flour (spooned & levelled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 and ½  teaspoons of ground cinnamon
• ½  teaspoon each of ground clove, ground ginger, + ground nutmeg
• 1 cup canola or vegetable oil
• 1 and ¼ cups  packed light or dark brown sugar
• ⅓ cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups of shredded carrots (about 4 large peeled carrots)
• 1 cup (8 ounces) crushed pineapple, drained
• 1 cup of chopped walnuts

Cream Cheese Frosting

• 8 ounces full-fat block cream cheese, softened to room temperature
• ½ cup unsalted butter softened to room temperature
• 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon salt

Instructions

• Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
• Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is made when a toothpick inserted in the centre comes clean. 
• If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminium foil.
• Remove the cake from the oven and set it on a wire rack. Allow cooling completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• Make the frosting: In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

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Healthy Gluten-free Carrot Cake Recipe

Ingredients for Healthy Carrot Cake

Dry Ingredients:

• 2 cups packed super fine blanched almond flour 
• ½ cup coconut flour (do not pack)
• ½ cup unsweetened finely shredded coconut 
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/2 teaspoon salt

Wet ingredients:

• 4 large eggs at room temperature
• 3/4 cup pure maple syrup
• 1/3 cup drippy tahini
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/3 cup melted and cooled coconut oil
• 3 cups shredded carrots (medium grate)

Optional mix-ins:

• ½ cup raisins
• ½ cup chopped pecans or walnuts

Instructions 

• Preheat oven to 350 degrees F. 
• Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and the sides of the pan with nonstick cooking spray. Using parchment paper makes it less likely to stick.
• In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg, and salt together. Set aside.
• Whisk together the eggs, pure maple syrup, tahini, almond milk, and vanilla extract in a large bowl until smooth.
• Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots.

Note: It is important that your eggs are at room temperature; otherwise, the coconut oil with coagulate. The coconut oil should be melted, not HOT, but rather close to room temperature.

• Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts if using.

• Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in two 8-inch pans and 30-40 minutes in three 6-inch pans.

• Cakes are made when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool completely before frosting or removing it from the pans. 

• The cake should be at room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.

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Tips for making this gluten-free carrot cake recipe

• Use medium-grated carrots. You can grate the carrots in your food processor with the grating blade or use a hand grater.

• Pack the almond flour. You’ll want to make sure you pack the almond flour just like you would with brown sugar. Do not pack the coconut flour.

• Use room temp ingredients: be sure to let the eggs come to room temperature before using them in the recipe. Otherwise, the coconut oil will coagulate the batter. The coconut oil should be melted, not HOT, but closer to room temperature.

• Make it ahead of time. You can make this cake 1-2 days ahead of time, and it will still be absolutely delicious!

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How to make Mary Berry Carrot Cake Recipe

Ingredients

• 150ml Sunflower oil (plus extra for greasing)
• 250g Self-raising wholemeal flour
• 2 tsp Baking powder
• 150g Billington’s Unrefined Light Muscovado Sugar
• 60g  Walnuts (chopped)
• 125g Carrot(s) (grated)
• 2Banana(s) (ripe)
• 2 Egg(s) (free range)
• 1 tbsp Milk (whole)

For the cream cheese topping

• 250g Low-calorie cream cheese (at room temperature)
• 2 tsp Honey
• 1 tsp Juice of one whole lemon
•  Walnuts (chopped)
•  Pistachio nuts (finely chopped)

Instructions 

• Lightly grease an 18cm (7 inches) cake tin and line the bottom with baking parchment.
• Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
• Bake in a preheated oven at 180°C (fan 170°C, gas mark 4) for about 50 minutes until the cake has risen, is firm to the touch, and beginning to shrink away from the side of the tin.
• Leave to cool in the tin for a few minutes. Turn out onto a wire cooling rack, peel off the lining paper, and leave to cool completely.
• Mix the cheese, honey, and lemon juice to make the topping. Spread on top of the cake and sprinkle the walnuts and pistachio nuts over the top. Store in the refrigerator until ready to serve.

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Conclusion 

In conclusion, a simple carrot cake is a delicious and classic dessert that’s perfect for any occasion. With a handful of ingredients and some basic baking tips, you can create a moist and flavorful cake that’s sure to satisfy your sweet tooth.

Whether you stick to the traditional recipe or experiment with variations, such as adding nuts and fruit or changing the frosting, a simple carrot cake is a versatile dessert that’s easy to make and always delicious. So, the next time you’re in the mood for a sweet treat, consider baking a simple carrot cake. Your taste buds will thank you!

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