Carrot cake holds a special place in the world of desserts—a timeless classic that’s comforting, rich, and satisfying. This Perfect Carrot Cake recipe is here to elevate your baking game with its incredible flavor and texture. Imagine moist layers infused with warm spices, delicate hints of cinnamon and nutmeg, and sweet carrots. Topped with a luscious cream cheese frosting, it’s a dessert that’s as beautiful as it is delicious.
One of the best things about carrot cake is its versatility. Whether you’re celebrating a special occasion or indulging in a midweek treat, this cake suits every moment. The secret to its perfection? Finely grated organic carrots, a blend of aromatic spices, and a creamy frosting that ties everything together.
Decorated with charming frosting carrots and a sprinkle of chopped walnuts, this cake doesn’t just taste amazing; it looks like a showstopper too! Ready to bake this irresistible treat? Let’s get started.
Perfect Carrot Cake Recipe
This moist and flavorful carrot cake is spiced just right and smothered in cream cheese frosting. A treat that’s as satisfying as it is stunning!
Ingredients
Carrot Cake:
- 2 ½ cups (250g) peeled and finely grated organic carrots
- 2 cups (256g) all-purpose flour, spooned into the cups, then leveled
- 2 tsp baking soda
- ½ tsp kosher salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp clove
- 1 cup (225g) vegetable or canola oil (olive oil works too)
- ¾ cup (165g) light brown sugar, packed
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup (190g) sour cream or full-fat Greek yogurt
Decorations & Frosting:
- Cream Cheese Frosting
- Orange gel food coloring
- Green gel food coloring
- Brown gel food coloring
- ¼ cup finely chopped walnuts
Instructions
Step 1: Prepare the Carrot Cake Batter
Start by washing and peeling the carrots. Grate them finely using the smallest holes on a box grater, ensuring a soft texture. Measure out 2 ½ cups, loosely packed, and set aside.
Preheat your oven to 350°F (175°C). Grease three 6-inch round cake pans or two to three 8-inch pans. Line the bottoms with parchment paper and, if available, wrap the pans with damp cake sleeves for even baking.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove. Set the dry mix aside.
Step 2: Combine Wet Ingredients
4. In a large mixing bowl, whisk together the oil and sugars until well combined.
5. Add the eggs and vanilla extract, mixing thoroughly.
6. Fold in the grated carrots and sour cream, blending gently until smooth.
Step 3: Assemble and Bake
7. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
8. Divide the batter evenly between the prepared pans. For 6-inch pans, bake for 35-40 minutes; for 8-inch pans, bake for 30-35 minutes. Test doneness with a toothpick—it should come out with a few moist crumbs.
9. Allow the cakes to cool in their pans for about 15 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Frosting
10. While the cakes cool, prepare the cream cheese frosting. If it’s too thin, refrigerate for an hour to thicken.
Step 5: Assemble the Cake
11. Level the tops of each cake layer with a cake leveler for an even finish. Spread a thin, even layer of frosting between each layer.
12. Apply a crumb coat (a thin layer of frosting) to the entire cake and chill for 20 minutes. Then, frost the cake with a thick, smooth layer of frosting.
Step 6: Decorate
13. Divide a few spoonfuls of frosting into two bowls. Add orange gel coloring and a touch of brown to one bowl, and green gel coloring with a hint of brown to the other.
14. Transfer the colored frostings to separate piping bags with small round tips. Pipe tiny carrots around the cake, adding green stalks on top. Sprinkle with chopped walnuts for extra texture.
Step 7: Serve and Enjoy
15. Chill the decorated cake for an hour before serving to set the frosting. Slice and enjoy the perfect blend of moist cake and creamy frosting!
Notes
- Storage: Wrap leftover cake slices in plastic wrap and refrigerate for up to 3 days. Bring to room temperature before serving.
- Advance Prep: Bake the cake layers a day ahead, cool completely, and store them wrapped in plastic wrap in the fridge.
- This carrot cake is sure to impress with its rich flavors and delightful decorations. Perfect for any occasion or just because—you deserve it!