my husband likes spice cake so I added 1/2 teaspoon of cloves and 1/2 allspice I also added 1 cup rasins because I had them on hand but would be just as good without them. Thanks so great to hear Diana! Wow, this was fabulous! Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. Use toasted pecans, coconut, raisins, or even more shredded carrots to decorate! I made this for Easter and it was a big hit with the family. I had my taste testers do blind tests and every time they picked the version with the puree. I hope you enjoyed the cake! In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. The pineapple adds a lot of moisture, so decreasing the oil is ok. I found it to be dry compared to other Carrot Cakes I have had in the past. Keywords: carrot cake, carrot cake recipe, best carrot cake recipe, best carrot cake, easy carrot cake recipe, how to make carrot cake, homemade carrot cake, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Hey Sally! You need about 3-4 large carrots for this recipe. *. Additionally, the calorie count does NOT include the chopped pecans seen in the photos (used as a garnish). It would probably be too much batter for 6 inch pans, so you might want to reduce it. Preheat oven to 350°F (176°C). vanilla and 2 cups of confectioner's sugar. -terrific advice!!! Frost cake; top with walnuts if desired. Have a lovely day 🙂, Your email address will not be published. I used 2 9" baking pans and it made a pretty regular sized cake. People could not get enough. I’ve spent more time trying to decide which to do (to save time) than it would have to hand grate the entire 5 lb bag of carrots (lol). And with so many ways to make this recipe your own, it’s seriously the best carrot cake around! Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. This recipe was tested a ton, so it should bake as directed. Thank You for this recipe and more power to you. 🙂, I am in the uk and don’t use cups what are the lb and ounces measures. And then also make sure you’re fully creaming the butter and sugar. This carrot cake is delicious! I can say this-this carrot cake IS one which I've taken to our chapel for our Sunday morning coffee breaks &other occasions! Add the remaining powdered sugar and mix until well combined and smooth. When they are fork tender, add the carrots only (not the water used to steam them) to a food processor and puree them until smooth. Your daily values may be higher or lower depending on your calorie needs. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. i think next time i'll put 1 c of oil instead of 1 1/2c. Add a bit more sugar or cornstarch if you don’t want to sweeten it, but make it thicker! I have been a big fan of your recipes since I came across your chocolate cake recipe several months ago. Thanks! of vanilla to the cake batter. Make sure that the cream cheese and butter are soft when mixing. I found the frosting too runny though, but I think it’s probably my cream cheese, the ones we have in the UK has too much water in it. Divide the batter evenly into the prepared cake pans and bake for 30 to 35 minutes. One of the less common things this carrot cake contains is carrot puree. I don’t refrigerate the layers prior to frosting though. My family loves carrot cake so I’ve made this recipe many times since I first found it. I wouldn’t suggest using the shredded carrots from the store. But, Kim was concerned sour cream wouldn’t be enough to cut it. This cake benefits from the use of both butter and oil. Awesome! That’s it, your homemade moist carrot cake recipe is done! You’ll want to add the grated carrots, but then you can also add pineapple, coconut, pecans or walnuts, and/or raisins. Required fields are marked *. Many have strong opinions about what makes the perfect carrot cake, but there’s no doubt that it should be moist, simple to make and full of carrots. Once the cake is baked, frost it with the most classic frosting you can – cream cheese frosting. Kim even balanced the carrot cake icing to have just the right amount of sweetness. Also, shred the carrots. Cook's Tips and Recipe Variations: Carrot Cake with butter instead of oil: A fat is necessary to keep cakes moist and tender. It looks beautiful and I’m sure it will be delicious. Hi It’s hard to say what happened with the other person‘s cake. Directions. This is my go to recipe for carrot cake. Now, in the second bowl, combine the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla. Next, grab a large mixing bowl and a whisk to combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Frosting a cake is super simple. I’ve done it. What is the correct amount? Using the hand mixer is fine, but be mindful of the carrot pieces. Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends! On my blog we’ve made a few variations of carrot cake including pineapple carrot cake, coconut carrot cake cupcakes, cheesecake swirl carrot bundt cake, classic layered carrot cake, and today’s single layer carrot cake. Number 4 in the instructions mentions cooking temperature and it’s 350. I’m not sure how I missed your comment – I’m sorry! Taste testers all agreed this was the best! I tried to look for that info in your notes section but couldn’t find it. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar.