The Steps Drain pineapple reserving 2 tablespoons pineapple juice for the cake batter. In a large mixing bowl, combine shredded carrots, eggs, sugars, oil, crushed pineapple and pineapple juice. Beat with an electric mixer until well blended. In a separate bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into the wet mixture until blended. Stir in walnuts. Pour batter into a greased 13 x 9-inch baking pan.
This recipe has calories which mean 1 portion is about calories. Use a good recipe like this one. Make sure your initial batter is not too dry. My pro tip is to always make a little syrup and drizzle over the cake as soon as they come out of the oven. You waited too long before getting it into the oven. Use a thermometer and check that the temperature has risen above 90C. Alternatively, do it like a Neanderthal by sticking a toothpick into the centre until it comes out clean.
There is no short, correct or wrong answer here. Just enjoy it in moderation and all will be fine. Any cake can be frozen. Cakes should be stored in the fridge covered airtight to avoid spoilage. If left out of the fridge and decorated with cream cheese frosting, only 6 hours. For safety reasons. Best stored in the fridge covered airtight.
Like this, it will last for up to 4 days. For longer storage freeze. This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you.
By bookmarking these links you help support the upkeep of this site. If you found this post helpful or have learned something, comment, subscribe and follow me on social platforms for more tasty recipes. Interested in baking? Find your dream job with Jooble! By Far the best carrot cake recipe out there. Especially with the extra step of adding the orange syrup. Thanks for sharing. Josephine, Glad you liked it! Happy to share and I agree, that syrup makes all the difference. Also, love the texture the walnuts give!
I always booze mine up a bit with a bit of orange vodka or Cointreau. Try it. The best carrot cake recipe I've ever tried. I also added some homemade infused and sweetened orange and cardamom vodka. It was absolutely delish! Thanks for sharing such a wonderful recipe and making the effort to explain it all so well! Awesome feedback Stacey! You're Welcome!
Love the sound of that orange vodka in this. MAkes the best carrot cake even better. The cake part of this carrot cake is extremely light and fluffy and it has wonderful texture form the nuts. I used pecan nuts instead of walnuts just because I had them in my pantry. The frosting is standard but the syrup really makes the cake!
Thanks for the great feedback! I love using pecans too. If you want to make the frosting for this carrot cake stand out then scrape the seeds of a vanilla pod in with the mix while beating. I made this carrot cake twice now and then as soon as the pumpkins came out I used this recipe and substituted the carrots for grated pumpkin.
Came out perfect! Amazing carrot cake recipe and a truly useful base recipe for other flavours. Glad you did the pumpkin swap. You should be a chef Other root vegetables work well too like sweet potato and beetroot. Did this apple cake using same base recipe too. Super carrot cake recipe!! It was very easy to make and I love the syrup you put extra.
I had a slightly smaller cake pan so I ended up making some carrot cake cupcakes. Was delicious beyond words and so soft and moist. This recipe is a keeper. Im needing to make this cake vegan and dairy free. Mom is allergic. I see the replacements listed to do this but im not sure what the - coconut milk replaces?
It doesn't say what it is substituting…Or maybe I missed it. It replaces some of the moisture the egg adds. You can also use other vegan milks. Once the batter is mixed, bake a small amount of it in the oven for 10 minutes or microwave for a minute or two in 30 second bursts. If it needs add a bit more flour to the mix and carefully mix in.
The problem with alternative recipes are the types of replacements used vary wildly so, test a bit of the mix first then adjust if needed. Hope that helps. Shout if you need help. Instagram dm me for quicker response. An incredible carrot cake! The nuts give it such a unique texture contrast. Perfectly balanced. Not too sweet at all. Love the spiced light syrup. It sets this recipe apart from the rest imo. The confit carrot on top of that gorgeous velvety frosting is just out of this world.
It shows that this is a really well thought out carrot cake made by someone that knows their way around the kitchen. Will be following you closely for more amazing cake recipes.
Thank you so much! This is clearly a carrot cake recipe from someone who has spent their life cooking. The balance of sweetness, spices and texture is complete revelation.
This one is made for goldilocks. Just perfect. The light spiced orange drizzle along with the smooth cream cheese frosting and toppings are just soooooo delish! Thanks for sharing this wonderful carrot cake recipe chef. Truly the best carrot cake recipe. Super easy to make. Was very moist and fluffy. Carrot flavour is intense and really loved the cream cheese frosting with extra toppings. The extra effort to make the syrup and the toppers is setting this carrot cake apart from all the other recipes out there.
I made this for my wife's birthday. Baked only a few times in my life. The instructions helped me make the best cake I ever had. It's remarkably simple and I even made the toppings you suggested.
Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain. More reviews are in the comments section below. It is so hard to find one that is not dry — this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!
Here are the most common:. Can I make carrot cake cupcakes using this recipe? Yes, absolutely and if you read through the comments, many of our readers have done just that. Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. Can I make one large single-layer cake? Yes, but the baking time will change. For a bundt cake, a cup or cup Bundt pan should be fine.
The batter will also fit into a 9-inch by inch pan, but you might need to leave out a bit of the batter so it does not overflow. How do you store the carrot cake?
If you prefer to refrigerate the cake, it will last for 5 to 6 days. Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues. Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake.
We do not recommend adding more than 1 cup. Recipe updated, originally posted April Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor.
It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.
Heat the oven to degrees Fahrenheit C. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula.
Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted.
Scatter nuts on top. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!
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