The Best Homemade Carrot Cake

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This is the BEST homemade carrot cake recipe you will find! My son is obsessed with carrot cake so I use every opportunity to make him this specialty. I have used this quick and easy recipe many times and it has never failed me. The key is to use the kitchen aid to mix the ingredients slowly yet gently and to ensure that the cake layers cool very well before applying the icing! This recipe can be used for any festive day you wish because of the balanced sweetness and you can garnish it with a variety of flavors enough for a whole party!

Perfecting The Best Homemade Carrot Cake Ingredients

Here’s how to ensure you have the right ingredients to make the Best Homemade Carrot Cake…

Eggs: It’s best to always buy range-free and certified organic eggs. Purchasing your eggs this way is the freshest form and will ensure quality. It is comparable to if you had chickens on a farm, raised them, and produced the eggs. Indeed total quality!

Ground Cinnamon, Nutmeg, and Coriander: This is such a wonderful and magical combination and it really balances the sweet and savory factor in this recipe. I use my mortar to release all of the flavors within the three spices. Uniquely, it’s truly amazing!

Organic Applesauce: This is the lovely surprise in this recipe. Since it is organic applesauce make sure the consistency is just right and ultimately that it is not too watery.

Organic Carrots: Definitely use whole organic carrots and shred your carrots right before you need them in this recipe.

Cream Cheese: Philadelphia Cream Cheese is my go-to for this recipe. Please especially make sure that it is the block cream cheese and definitely at room temperature.

Variations of the Best Homemade Carrot Cake

Try variations of this carrot cake by adding pineapples to the wet ingredients or removing the nuts.

best homemade carrot cake

The Best Homemade Carrot Cake

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 2 hour Total Time 3 hrs Servings: 12 Best Season: Suitable throughout the year

Description

Finely shredded carrots in rich and moist homemade spice cake with velvety cream cheese frosting and garnished with toasted pecans and dried cranberries. 

Ingredients

Ingredients for Carrot Cake

Ingredients for Frosting

Instructions

  1. Preheat oven to 350 degrees. Mix all wet ingredients in a bowl. In a separate bowl mix all dry ingredients. Combine them together and use a spatula and mix gently.  Spray two cake pans with non-stick spray and pour batter in both cake pans leaving an inch and a half from the top of the cake pan to allow the cake to bake and rise well.  Place in oven and bake for 40-45  minutes. Use a tooth pick to test how well done and then, when ready, set cake layers in the refrigerator to cool and prepare the frosting.

    the best homemade carrot cake
  2. In a bowl mix all frosting ingredients together slowly yet very well to ensure that there are no clumps using a Kitchen Aid or hand held mixer.  Once the cake layers have cooled, lather the tops of both cake layers with icing and stack them on top of one another. Apply a very thin layer of frosting on the sides of the stacked cake layers and use the remaining of the icing for the very top of the cake, making it as thick as possible. Garnish with the pecan and cranberries. Serve with almond milk for the kiddos and mimosas for the adults! Enjoy!

    the best homemade carrot cake
Nutrition Facts

Serving Size 12

Servings 1


Amount Per Serving
Calories 227
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 3.9g20%
Cholesterol 50mg17%
Sodium 73mg4%
Potassium 186mg6%
Total Carbohydrate 36.6g13%
Dietary Fiber 1.4g6%
Sugars 24.5g
Protein 3.9g8%

Calcium 6%
Iron 6%
Vitamin D 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: The Best Homemade Carrot Cake

10 Comments

  1. Once again, thank you so much for the amazing recipe!  Carrot cake is so freaking delicious and I’m glad you have put up a recipe that is for both the cake and the frosting!  It looks amazing!  Is there any reason why you choose organic eggs?  Is it for taste or just kind of ethical reasons?

    1. Hi Jessie! I’m glad your enjoying reading about my Carrot Cake. Yes, it is so delicious and super easy to do. I choose to use certified organic and/or range free eggs because ethically, yes, it is so much better. These eggs don’t come from agitated chickens who “had” to produce a specific quantity of eggs. Definitely ethical for me…and I like standing for something. Jessie, when you make it, please share, I’d love to hear from you!

  2. Hi Ayoola, I love Carrot Cake and I absolutely love your recipe. It sounds really yummy. One thing I wanted to ask, is do you think it would work if I substitute some of the ingredients? I am a Paleo cook, so do not use wheat flours nor refined sugar. I would need to use a baking flour combining almond, coconut and cassava flours, and substitute coconut sugar and oil. You may not know the answer, and I’ll probably try it anyway. Regards, Jenni

    1. Hi Jenni! Welcome and Thank you! Yes, you absolutely can substitute ingredients to maintain your paleo diet. Almond flour is also a staple in my home and works very well. Coconut sugar will work fine and I believe most oils excluding grapeseed oil will be fine. Once you try the recipe, please share! Cheers!

  3. I’m a foodie myself and there’s no denying this is yummy!

    Just when you think you’ve seen it all and this recipe of a homemade carrot cake shows up. The way you’ve laid out here makes me feel like i’m a chef myself.

    I usually have less time to spend in the kitchen but i like cooking, may i know how long it takes from start to finish? 

    1. Hi Sebastian Ephraim! Thank you so much for your feedback! It takes 30 minutes to cook, and you’ll want to wait a couple of hours, at least, for the cake layers to cool so that you can add the icing! Please share when you make it! Cheers!

  4. I have come up with my own variation, and have made it for several months now (once a month, to have some sweet thing to eat once a while). This carrot cake has an intense carrot flavor with a delicious touch of spices. It indisputably reminds me of home and gathering we had in December. Come to think about it, that may be why I have been making it a lot lately.

    1. That is awesome! Thank you for sharing and thank you for your feedback! I say, make it for your loved ones, and don’t forget to share your results!

  5. So let me start off by saying that I’m not a baker by any stretch of the imagination, but after perusing your website, I’m tempted to try everything! I looooove the bright, large, colourful images, the simplicity of the recipes, the entire layout is simple and easy to navigate and I generally just enjoyed the whole look of the site. Great job in putting this together. I will definitely be revisiting!  

    Maria

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