top of page
header-new-2.png

Homemade Carrot Cake

This moist (say it with me: "moist") carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of...

This moist (say it with me: "moist") carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.

ITEMS USED:


INGREDIENTS:

Cake Ingredients:

  • Oil Spray

  • Parchment paper

  • 2 cups (280 g) all-purpose flour

  • 1 cup (200 g) granulated white sugar

  • 1/2 cup (115 g) dark brown sugar

  • 1/2 cup (115 g) light brown sugar

  • 1 tsp (3 g) ground ginger

  • 2 tsp (5 g) ground cinnamon

  • 1 tsp (4 g) fine sea salt

  • 2 tsp (7 g) baking soda

  • 1/2 tsp (1 g) nutmeg, grated

  • 4 large eggs

  • 2 tsp (7 g) vanilla extract

  • 1.25 cup (295 ml) vegetable oil

  • 1/3 cup (55 g) golden raisins (optional)

  • 3 cups (250 g) carrots, grated

  • 1 cup (125 g) pecans or walnuts, lightly crushed


Frosting Ingredients:

  • 8 oz (225 g) full fat cream cheese

  • 1.75 cups (220 g) powdered sugar

  • 1/4 cup (60 ml) heavy cream

  • Pinch salt


INSTRUCTIONS:

Method:

  1. Start by greasing two 9” round cake pans and line the bottom with parchment.

  2. For the cake, whisk and combine all-purpose flour, dark brown sugar, light brown sugar, granulated sugar, ground ginger and cinnamon, fine sea salt, and baking soda. *Optional grated nutmeg*

  3. In a separate bowl, crack in the eggs and beat together. Whisk in vanilla extract and stream in vegetable oil while continuously whisking.

  4. Whisk in the wet ingredients into the dry ingredients until combined.

  5. Once combined add in golden raisins, grated carrots, and pecans (or walnuts). Mix until combined.

  6. Divide batter evenly into the cake pans and place into a 350F preheated oven. Bake for 35-45 minutes. Let cool before inverting onto a wire rack to cool completely.

  7. While cooling, beat cream cheese in a medium bowl until smooth then beat in powdered sugar until combined and smooth.

  8. Stream in heavy cream and a pinch of salt while beating on high speed until thoroughly combined. Cover and fridge until ready to use.

  9. Once cakes are room temperature, add half the frosting to the top of one cake and spread towards the edges but not all the way.

  10. Gently law the other cake on top and allow the weight to press the frosting out towards the edges.

  11. Add the rest of the frosting on top and spread evenly to the edges and top with crushed pecans.

30 Comments


Melonie Abravanel
Melonie Abravanel
Jul 20, 2023

I subbed out the heavy cream (didn't have it) for 1/4 cup of nonfat plain greek yogurt and thought this was delicious + the perfect consistency!

Like

Jeroen Wams
Jeroen Wams
May 11, 2023

I made this cake last year around mother's day and it was absolutely delicious, Caramel sauce and all. Problem is that my wife implied that this was now a mother's day tradition and the whole family needs another taste of the medicine. I thought I was making carrot cake not Crack cake. Thanks Josh!;) I bought the cookbook and the (key)lime pie is another hit. Can't wait for the new book!

Like

Juul Keesmaat
Juul Keesmaat
May 02, 2023

Is it alright if I halve the amount of sugar? It is often too sweet for me anyway.

Like
Drew Snydermann
Drew Snydermann
Mar 07
Replying to

I used 300 grams of sugar instead of the called for 430 gams and it was still too sweet for me, I'm using 200-250 grams next time. Otherwise a good cake.

Like

Brandusa Sorina
Brandusa Sorina
Apr 19, 2023

Tried it for Easter hollidays, and now it's my favorite cake! I'm not a big sweets fan, but i loved the texture, the flavors. Simple and very tasty. And the guests were impressed, as well.

Like

Nicholas Cullen
Nicholas Cullen
Mar 30, 2023

if I omit the nuts from the cake, what would be a good substitution if any?

Like
Jason Bond
Jason Bond
Apr 08, 2023
Replying to

As Soot said, you could just replace them with nothing. However, if you want something nut-free with a nice chew, you could consider using dates (deseeded), or any crystallised fruit such as stem ginger,

Like

Let's Get Cooking

Recent Recipes

bottom of page