The Perfect Carrot Cake
Carrot cake is just one of those recipes that shows up every year at Easter.
It’s the cake that feels a little more special than your everyday dessert, but still spimple enough that it belongs on a kitchen counter instead of behind glass at a bakery. And if I am being honest (because I always will be), I don’t have some big childhood memory tied to it or a long family tradition. I just know I really love a good carrot cake and I really love cream cheese frosting!
For me, it’s all about the balance. The cake itself should be soft, moist, and just spiced enough to feel warm without being heavy. And then that cream cheese frosting comes in-slightly tangy, not overly sweet-and pulls everything together. When it’s done right, it’s the kind of cake you go back for without even thinking about it. This one quickly became that cake for me.
The cake you make once and then suddenly you are asked to bring it to Easter every year. The one people expect and the one that disappears faster than anything else on the table.
I actually made this cake for a baby shower recently and it turned into one of those moments I’ll forget anytime soon. One of the serves working the event tried one at the party, she later approched me because she was so taken by how good the cake was. She told me it was hands down the best carrot cake she ever had and then tried to describe how moist and delicious it was but every other word was a “and it just ugh it was so mmm” and honestly it was a sweetest and most flattering compliment I have ever gotten over something I have baked. That is the goal right there and she has no idea that she did me a huge honor in that moment. Later she came back to me and asked if I could make her birthday cake and I don’t know-there is just something about that…it meant more to me than she realized. Honestly, moments like that feel like the whole reason I do it.
If you have been looking for a carrot cake to make your own-whether it is for Easter, a baby shower, a birthday, or just because you want something really, really good-this might be the one. And if you are starting to think about making desserts for events, or what goes into planning and pricing something like this…we’re getting into that next. I’ve got a post coming soon that breaks it down from both sides-the person baking and the person booking-because there’s a lot more to it than people think.
Carrot Cake
Yields: a Two layer 9” Cake or One 9 × 13
Ingredients:
300g Finely Grated Carrots (about 3 packed cups)
200g Granulated Sugar
150g Dark Brown Sugar
240g Neutral Oil
4 Lg Eggs, Room Temp
1T Vanilla Bean Paste
250g All Purpose Flour
2t Baking Powder
1t Baking Soda
1 1/2t Cinnamon
1/2t Ground Ginger
1/4t Nutmeg
3/4t Salt
120g Full Fat Greek Yogurt
120g Well Drained Crushed Pineapple
Optional: 100g Toasted Chopped Pecans or Walnuts
Instructions:
Prep: Preheat your over to 350 degrees and prepare your cake pans with parchment and pan spray
Step 1: In a large bowl whisk together oil, sugar, eggs, and vanilla until smooth and slightly thickened.
Step 2: Stir in greek yogurt until well combined.
Step 3: In a seperate bowl whisk flour, baking powder, baking soda, spices, and salt. Careful fold the dry mixture into the wet mixture until well combine with no flour pockets but being careful to not overmix.
Step 4: Fold in grated carrots, drained pineapple, and toasted nuts (if using).
Step 5: Fo 9 inch layer cake bake for 28-35 minutes; if baking a 9 × 13 cake, bake for 35-40 minutes.
Step 6: Cool completely before frosting.
Cream Cheese Frosting:
8oz Full Fat Cream Cheese, Softened
113g Unsalted Butter, Softened
120g Powdered Sugar (start here, add more if needed)
1T Vanilla Bean Paste
Pinch of Salt
2-3T Heavy Cream
Step 1: Beat butter alone for 2-3 minutes until light and fluffy.
Step 2: Add cream cheese and mix just until smooth, don’t overwhip
Step 3: Add powdered sugar, vanilla, and salt. Mix to combine.
Step 4: Add heavy cream gradually and whip until light and airy.
To Make It Gluten Free: Replace the flour with 1:1 gluten free baking flour that contain xanthan gum already. I recommend Bob’s Red Mill 1:1 Baking flour (blue bag) or King Arthur Gluten Free Measure for Measure; add an additional 1T oil or 1T milk. Let batter rest 15 - 20 mins in bowl before pour into pan so that the GF flour can take the time to absorb moisture - this prevents dryness and grittiness. Bake at same temp but you may need to add 5 mins to the bake time.
To Make It Dairy Free: Swap the butter out for a plant-based butter substitute, it behaves closest to butter, avoid tubs that say spread, anything that says “light” or coconut oil alone. Replace milk with oat milk at the same ratio. For the frosting, use a dairy free cream cheese, I recommend Violife cream cheese, but it is important to note that DF cream cheese is softer so chill the frosting for 20 -30 mins before spreading.
