My big mama’s award winning carrot cake recipe is next level. Her mix of shredded carrots, pineapple, warm spices and roasted nuts is balanced perfectly with her cream cheese frosting. After testing several times, I added a slight remix by browning the butter to make that frosting pop even more, and let me tell ya, it’s an absolute hit!
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Carrot Cake Ingredients
- Self-Rising Flour: I use self-rising flour which has baking powder. It helps prevent too much gluten development so the cake stays tender and not dense. To make your own swap, add 3 3/4 teaspoons of baking powder and 3/4 teaspoon of salt to the 2 1/2 cups of flour (I like White Lily Baking Flour here). For a gluten free swap, I suggest starting with a measure for measure flour specific for baking then adding in the leavening and salt. The texture may change slightly but should turn out well.
- Granulated Sugar: You can replace with some homemade brown sugar to add a bit more depth.
- Spices: Cinnamon, cloves, nutmeg and allspice are all in the mix. Swapping in a tablespoon of apple pie spice or pumpkin pie spice instead.
- Vegetable Oil: Any neutral oil like canola will also work. Olive oil is too strong so don’t swap that in here.
- Grated Carrots: Freshly grate your carrots for a cleaner flavor. The finer, the better.
- Roasted Walnuts: Swap out the nuts completely if you don’t like them or replace with pecans or almonds.
- Crushed Pineapples: Provides sweetness and moisture. You can swap in apple sauce which will keep the cake moist and fruity as well.
- Cream Cheese: Full fat is best. Make sure it is room temp.
- Butter: I brown it to let that nuttiness add some depth to the frosting making it unlike anything you have ever tasted boos.
How to make Carrot Cake
Make the Cake Batter
Step 1: Sift flour, spices, and baking soda.
Step 2: In a stand mixer, combine sugar, oil, and vanilla.
Step 3: Next, add eggs, one at a time, blending after each addition.
Step 4: Next slow down the mixer to lowest speed and add flour mixture in increments.
Step 5: Fold in carrots, crushed pineapple if desired and walnuts if desired.
Bake your Layers
Step 6: Evenly pour batter into cake pans.
Step 7: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Make the Frosting
Step 8: In a small saucepan, add butter and melt over medium heat.
Step 9: Brown until it turns a nice amber color then pop in the fridge to get solid again.
Step 10: Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until thick and fluffy.
Step 11: Slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Step 12: Add salt and vanilla extract.
Step 13: Whip until nice and smooth.
Frost the Cake
Step 14: Add frosting to each layer and stack on each other.
Step 15: Frost the top of the cake then.
Step 16: Then finally frost the sides of the cake and get ready for the best carrot cake of your life. Sprinkle with nuts for a decorative touch.
Carrot Cake Recipe
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Ingredients
For the Cake
- 2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted here but if you want a bit more you can add 1/4 tsp of salt as well
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 2 cups granulated sugar
- 1 1/4 cups vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 3 cups grated carrots finely
- 1/2 cup crushed pineapple with juice
- 1 cup chopped roasted walnuts optional
For the Frosting
- 1/2 cup unsalted butter
- 16 oz cream cheese somewhat softened but still a little stiff/ 16 oz is 2 (8 oz) packages
- 3 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going up to 4 cups total
- pinch of salt
- 1 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 350 degrees.
- Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
- Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.
- In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.
- Next slow down the mixer to lowest speed and add flour mixture in increments.
- Fold in carrots, crushed pineapple if desired and walnuts if desired.
- Evenly pour batter into cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.
For the Frosting
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
- Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).
- Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
- Spread frosting between layers and around cake and serve.
Notes
How to store carrot cake
Keep your freshly baked Carrot Cake in a dry, cool area and cover with foil or plastic wrap to keep from drying out. At room temperature, the cake will last for 1-2 days.How long will it last in the fridge?
It will last up to a week in the fridge.Can I freeze carrot cake?
Absolutely boos, wrap it tightly in plastic wrap then place it in a heavy-duty freezer bag. The quality will stay great for 4-6 months.Nutrition
Recipe Tips
- Don’t Drain ALL the Pineapple: You want to keep that juice. It adds moisture and more flavor.
- Toast the Nuts Boos!: It really brings out more texture and richer flavors.
- Grate Finely: A food processor is a great tool to use to get those carrots small so they blend perfectly into the batter.
- Don’t Overmix: Overmixing makes a super tough and overly dense cake.
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I'll email this recipe to you, so you can come back to it later!
Recipe Tips
Absolutely boos! Bake the layers and wrap in plastic wrap tightly. You can keep them at room temp for about 2 days before frosting and serving up.
If your cream cheese frosting is too thin, add in more powdered sugar a tablespoon at a time until you reach the consistency. If it’s too thick, add a teaspoon of milk until it thins out to be spreadable.
Serving suggestions
- Southern Comfort: Get into these beef tips, baked macaroni and cheese, candied yams and Southern green beans. They are the perfect start before you diving into your carrot cake.
- Sunday Supper: Smothered pork chops, sour cream mashed potatoes, turnip greens and Jiffy cornbread make the perfect dinner to serve along with your cake.
- Spring Entertaining: Impress your guests with some crab stuffed salmon, creamed spinach and Jollof rice.
- Complete Easter Meal: Serve up my auntie’s deviled eggs, honey baked ham, glazed carrots and yeast rolls!
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Can I make this as a sheet cake? If yes, do you know the size?
Thank you in advance!
Diann C
Would like work if I used gluten free self raising flour????
I would suggest using a specific baking cup for cup flour instead like King Arthur that is prepared for baking as a substitute then I would add in the leavening. For instance you can try adding 1 1/2 tsp baking powder and 1/4 teaspoon for each cup you need. This will keep keep the texture better so it won’t be so gummy.
i thought self rising flour would not need the baking sodas,I definitely don’t want ruin this easter delight\
Don’t worry. If you follow the recipe as written (just check the comments), it will turn out great!
Happy Easter! This recipe looks amazing — I just had a couple of quick questions: would it be okay to leave out the pineapple, or would that mess with the texture too much? Is there something I should add to replace the missing liquid? Also, could this be baked in a sheet pan instead of round pans? I’m baking this for Easter and need to serve a bigger crowd, so I thought of doing it that way. Not sure if you’ve tried it like that, but thank you in advance!
Leaving out the pineapple will definitely adjust the texture and moisture. Some have tried replacing with apple sauce or adding additional oil so you could try that as well. Yes, this can also be baked in a sheet pan for sure.
With all these rave reviews I will definitely be making this cake for our Easter brunch! I am wondering if anyone has successfully subbed the vegetable oil with melted coconut oil?
I haven’t but I suggest going with another neutral oil like a canola instead. As those options were tested.