Classic Carrot Cake Recipe

I’m sitting in the warm sun listening to the kids play in this amazing Alabama weather. At the same time, I’m dreaming of carrot cake. Yes, I know that what you are thinking. Who dreams of anything with carrots in it?

Well, to give you a little background, Easter is one of my family’s favorite holidays. It’s a really BIG DEAL. Click here for a roundup of my best Easter recipes! This carrot cake recipe is an Easter essential at our house.

Carrot Cake has become one of my family's favorite cakes for just about any occasion, but especially birthdays!
Carrot Cake has become one of my family’s favorite cakes for just about any occasion, but especially birthdays!

Dreaming of Easter Menus – Especially the Dessert

In the South, people start planning what they and their children are going to wear to church on Easter months ahead. Menus start coming together, then menu items begin to be assigned to the various family members. My assignment for this year is dessert.

I really can’t think of any more appropriate dessert than carrot cake for Easter. To me, this traditional cake marks the change of seasons. I suppose that has to do with my dad not planting anything until after Good Friday. Once my garden is planted, I KNOW  spring is here.

""</p

A Classic Carrot Cake Recipe

There are many variations of carrot cake. Some bakers add raisins or coconut. Some include nutmeg and other spices along with the cinnamon. However, I never veer too far from the classic recipe that my granny and mother passed down to me. Why mess with perfection? This cake is light, beautiful, and topped with the perfect, not-too-sweet cream cheese icing.

Choosing sweet carrots is of utmost importance to the flavor of the cake, but if you can’t find them, don’t let that stop you from making this cake. The carrots in the one pound bags will work fine, too.

Be sure to shred carrots very finely for this cake. A fine shred will give it the perfect texture. My food processor fitted with the shredding disc is perfect for the job.

The Perfect Dessert for…Anytime!

This cake is perfect for just about any occasion. You can even use the recipe to make carrot cake cupcakes.

My son just had a birthday and his choice of cake for this year was this fabulous carrot cake. My 10-year-old daughter made it for him by herself from start to finish. It’s a pretty simple cake to make. I hope this recipe becomes an heirloom cake from my home to yours!

There are many variations of the "perfect" carrot cake. I don't like to deviate too far from the traditional cake my grandmother and her mother made on a regular basis.
There are many variations of the “perfect” carrot cake. I don’t like to deviate too far from the traditional cake my grandmother and her mother made on a regular basis.

The Nutritional Value of Carrots Makes This Cake a Healthy Dessert

Dessert is a sweet indulgence, but this one also packs nutritional value. Like many veggies, carrots provide an excellent source of antioxidants and vitamins. They’re packed with vitamin A, making them famous for being recommend by grandmothers all over as a surefire way to better your eyesight. Research has also linked carrots to lower cholesterol levels, and a carrot-rich diet can reduce the risk of many illnesses such as heart disease and cancer.

This root vegetable is naturally sweet, meaning you can add sweetness to your recipes without having to use sugar as you would otherwise. That natural sweetness is one reason why carrot cakes work so well and taste so good. (I also have a recipe for a delicious glazed baby carrot side dish.) For diabetics and those with low-glycemic diet restrictions, a carrot cake is a super smart and amazingly delicious option!

There are many variations of the "perfect" carrot cake. I don't like to deviate too far from the traditional cake my grandmother and her mother made on a regular basis.

Carrot Cake

There are many variations of carrot cake, but I never veer too far from the Classic Carrot Cake recipe that has been passed down to me. Why mess with perfection? This cake is light, beautiful, and topped with the perfect, not-too-sweet cream cheese icing.
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 2 1/4 teaspoons salt
  • 1 1/2 cups sugar
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups vegetable oil such as canola oil
  • 6 eggs , lightly beaten
  • 4 1/2 cups grated carrots (about 10 medium carrots)
  • 2 cups coarsely chopped pecans or walnuts

Cream Cheese Frosting

  • 2 cups cream cheese (two-8 ounce packages), softened
  • 6 tablespoons butter , softened
  • 5 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons orange juice (optional)

Instructions
 

  • To make the cake, pre-heat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  • In a medium bowl, mix flour, cinnamon, salt, and baking soda until incorporated. In a mixer fitted with the whisk attachment, combine the sugar and the oil on low speed in large bowl. Slowly add the eggs to the bowl mixing well on medium speed. At this point, you can’t overwork the batter. Make sure the eggs are completely incorporated. Remove the bowl from the mixer and stir in the dry ingredients in two batches. Mix until incorporated, but don't overwork the cake batter. Gently fold in the carrots and the nuts.
  • Bake at 350 degrees for 25 minutes or until the cakes are golden brown and begin to barely pull away from the sides of the pans. Place the pans on a wire rack for about 10 minutes, then turn the cakes onto cake racks to completely cool.
  • Meanwhile, combine the cream cheese and butter into the mixer fitted with the whisk attachment and mix at medium speed until mixture is light and fluffy, about 2 minutes. Add the confectioners’ sugar and the vanilla, and mix until completely incorporated. Add juice if it the frosting seems too thick.
  • Place one of the cake layers onto a cake stand, top side down (this creates an even surface for the icing). Cover the layer with icing, then add the next cake layer. Continue adding the icing and layers, then place icing over the entire cake. Put the cake in the refrigerator for about 20 minutes or until the frosting is set.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!

Happy Thanksgiving from Stacy Lyn!

Here are more of my top holiday recipes.

Stacy Lyn Best Thanksgiving Recipes & Tips

Similar Posts

13 Comments

  1. Kathi odom says:

    I am so Making this for Easter! Looks fabulous!!

    1. I am so glad Kathi!!! I think you will really like it. You can add raisins too, but my family likes it without. I have a great cake for Mother’s Day coming up too!! Thanks for letting me know you are making it!!

  2. Would butter work instead of the oil?

    1. Butter would work, Andrea, but I find that the my cake is more moist when I use the oil.

  3. Juli West Gardebring says:

    I noticed that the cake, which looks delicious, and is a favorite of my son’s, has a combined total of 8 cups of sugar between the cake and frosting ingredients! Have you ever made it by cutting back on the sugars? Please tell me!

    1. Hi Juli!! Yes, it does have a lot of sugar. We only make this for special occasions. It’s so delicious though. I usually only allow myself 1/2 a piece of a sliver, but personally I’d rather have it as it is. I’m sure you could fudge a little on the sugar without much textural problems and maybe without a huge change of flavor, but this was my Granny’s recipe, so I’m eating memories too. I will make some desserts though that I think you will like with less sugar. Thanks for giving me the idea!!

  4. I put pineapple and raisins in mine. I’ve also started making 4 layers and using pineapple preserves between n 2 of the layers.

  5. hi stacy. i made this cake on wednesday. it is awesome. first time i ever made a carrot cake.thank you for the recipe.

    1. That makes my day!!! I’m so glad. I’ll be making mine today!have a great Easter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating