Flavorful Carrot Cake

Carrot cake remains a timeless dessert that never goes out of style. With its perfect blend of sweetness, spice and the bright flavor of carrots, it’s a tongue-pleaser that always disappears quickly. However, not all carrot cakes are equal – some can be dry, tasteless, or just lacking that flavor you desire.

Today, I’m excited to share my go-to recipe for a super moist carrot cake that is bursting with delicious flavor in every bite. This is the carrot cake recipe you’ll love to make for birthdays, holidays, or anytime you want a standout dessert.

Flavorful Carrot Cake

Recipe by Vernon AlstonCourse: DessertCuisine: British

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

682

kcal

What makes this carrot cake so special? A few key ingredients and tips:

Ingredients

• Cake:

• 2 cups (250g) all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 4 large eggs

• 1 1/4 cups (250g) granulated sugar

• 1 cup (240ml) vegetable or canola oil

• 3 cups (300g) grated carrots (about 8 medium carrots)

• 1 cup (120g) chopped pecans or walnuts (optional)

• Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (115g) unsalted butter, softened

• 4 cups (500g) powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Directions

• Preheat oven to 350°F (177°C). Grease a 9×13 inch baking pan and line with parchment paper. Grease the parchment paper or spray with nonstick cooking spray.
• Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together in a large bowl.
• In a separate bowl, whisk the eggs and granulated sugar together, then whisk in the oil. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots and nuts.
• Pour into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
• Make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla and salt and beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until thick and combined.
• Spread the frosting evenly over the cooled cake. Refrigerate for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.

Notes

• You can as well decorate the cake as you desire. The cake will stay fresh for 3-4 days covered tightly in the refrigerator. Bring slices to room temperature before serving for best flavor.

About Yummy Tips

• To make muffins, start by baking at 425°F for 5 minutes, then reduce the temperature to 350°F and continue until fully baked which is usually around 13-15 minutes in total.
• To enhance moisture levels, consider substituting half a cup of oil with apple sauce or crushed pineapple.
• For extra flavor, include one cup of raisins or chopped dates.
• For carrots; Opt for grating them yourself instead of using pre shredded ones from packages to ensure maximum moisture and sweet carrot flavor.
• For the spices; Mixing cinnamon, nutmeg, ginger and cloves creates a spice blend that perfectly complements the carrots in this cake.
• Buttermilk; It adds a tanginess and super moist texture that makes the cake tender.
• Crushed pineapple; While it may seem unusual, the addition of pineapple keeps the cake moister and adds a tropical hint, to it.
• Cream cheese frosting; Every carrot cake needs a layer of slightly tangy cream cheese frosting, to counterbalance the sweetness of the cake.
• Crunchy pecans; By toasting the pecans, their flavor is enhanced, which provides a crunch that contrasts beautifully with the softness of the cake.

Once you take your first bite of this flavorful, ultra-moist carrot cake, you’ll see why it’s worth making from scratch. The blend of spices, the bright carrot flavor, the tangy pineapple, and the velvety cream cheese frosting all come together for a slice of sweet perfection. Give this recipe a try for an Easter or spring celebration – or anytime you want to indulge in carrot cake bliss!

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.