The Best Homemade Carrot Cake Recipe

Hey PBJ’s! I’m back, and this time with a dessert recipe: homemade carrot cake. I’ve been wanting to create a carrot cake recipe for a long time, but since I’m not really into sweets, I unintentionally put it off.

But today, I’ll be showing you how to make a delicious, one-of-a-kind carrot cake that you and your family will love. And although I haven’t been making carrot cake for long, I don’t think it can get any better than this.

My Mom’s Co-Workers Begged for a Carrot Cake

My mother’s co-workers begged me to make a carrot cake! They loved my Delicious Lemon Bundt Cake, so they asked my mother if I could bake another cake to bring into the job—this time, a carrot cake!

I’m diabetic, so I try to stay away from sweets. Whenever I create or experiment with a dessert recipe, I’ll just taste a little bit of it. If it’s good, my mom will take the rest to work so it doesn’t go to waste.

She sets the cake on the lunchroom table at her job, and all her co-workers devour it. Anyway, I had never made carrot cake, but it was always a recipe I wanted to post because I know a lot of people love it.

I’m not the biggest fan, personally, but after tasting the one I bought at my church, I developed a liking for it. Our church sells cakes, juices, and dinners in a side room out in the lobby after service on Sundays.

My mom bought this Bahamian lady’s famous carrot cake and fell in love with it. People from the church say it’s the best they’ve ever had, so you know, that inspired me to make one.

I said, well, it’s time to look into how to make carrot cake and create a fiya carrot cake recipe myself. So I did some research on Google to figure out the must-use ingredients and decide which other ones I wanted to include.

I even ordered some carrot cakes from a few stores just to get a feel for what a good one tastes like so I’d have a solid reference point.

I shared and gave a few pieces to some carrot cake lovers I know. They all seemed to love it and even asked for more, so I think this carrot cake is valid!

So I want you all to give my carrot cake recipe a shot and tell me what you think. Below are all the ingredients and tools you’ll need to make this recipe.

Recipe Ingredients:

Dry Ingredients & Spices

• White and Brown Sugar: The white sugar obviously sweetens the cake. The brown sugar provides sweetness, moisture, and a molasses flavor. Along with the spices, it also gives the carrot cake its classic light brown color.
• All-Purpose Flour: Flour is the main ingredient because it’s what the cake is made of. I tried using cake flour but didn’t like the texture of the crumb it produced.
• Baking Powder & Soda: Baking powder is a leavening agent that is responsible for making the cake rise. Baking soda is also a leavening agent. When it reacts with an acidic ingredient like buttermilk, it produces carbon dioxide, creating a light and fluffy cake.
• Salt: Salt enhances flavor! Salt is so important in making “baked goods.” Novices may think it’ll make the cake salty. Lol! It won’t because only a pinch is used.
• Cinnamon: Cinnamon is the one spice that you must use to give Carrot cake its traditional flavor and aroma. It also helps darken the flour to give the cake its traditional light brown color. You will almost always see Cinnamon as an ingredient in a Carrot cake recipe.
• Nutmeg: Nutmeg adds a much-needed flavor to the cake and is a commonly used spice in Carrot cake. Both Cinnamon and Nutmeg give the cake a traditional flavor, color, and aroma.
• Ginger: Ginger adds just the right amount of spice to the cake, but it’s not a common spice used in carrot cake. I only use a little, especially since ginger is pretty potent.
• Clove: I decided to be a little different and add ground clove to the batter, and people seem to like it. I didn’t use much of it because using it in carrot cake isn’t traditional.

Wet Ingredients and Add-ins

• Vegetable Oil: Vegetable oil is the most important ingredient when it comes to moisture, so it’s a must that we add some to our cake batter.
• Applesauce: Applesauce adds flavor and moisture. I use it as an alternative to more oil, which leaves the cake greasy.
• Buttermilk: Buttermilk is used to create gluten, add flavor and moisture, and loosen the cake batter.
• Butter: Butter adds flavor to the cake. I’m big on butter, as it makes every “sweet” and “baked good” taste better. Make sure you use unsalted butter because we’re already adding salt to the flour, and too much salt is a no-no.
• Eggs: Eggs are very important for cakes, pies, and many other “baked goods,” as they’re mainly responsible for their structure and also help the cake rise.
• Carrots: This is carrot cake, so you have to have carrots. Use fresh carrots and grate them.
• Vanilla: Vanilla extract is a MUST! It plays a MAJOR role in adding flavor to baked goods, and without it, your favorite cakes, muffins, and cobblers will taste incomplete. Use a good brand of vanilla extract like McCormick’s.

Baking Pan Ingredients

• Pam Cooking Spray: I’ve found that Pam spray and vegetable oil work better together than either does alone. So I use both to prevent the cake from sticking.
• Vegetable Oil: You’ll also need oil for the cake pans. It serves as a gluing agent to help the flour stick to the pan.
• All-Purpose Flour: The flour, in conjunction with the oil, serves as a barrier to prevent the cake from sticking. You want the cake pan to be lightly dusted with flour.

Frosting & Topping Ingredients

• Confectioners’ Sugar: Powdered sugar is great for frosting because it dissolves into the other ingredients. White granulated sugar won’t blend in well, and you might feel hard sugar crystals in the frosting, which we do not want.
• Pecan Syrup: We use simple syrup to smooth and thin out the frosting. This is completely optional.
• Cream Cheese: Cream cheese balances the overall cake and adds a bit of cheesiness to the frosting.
• Whole Milk: Whole milk helps bring the frosting together.
• Vanilla Extract: Vanilla just gives the frosting a boost of flavor like it does everything else.
• Crushed Walnuts or Pecans: Crushed walnuts or pecans can be used to decorate the top and sides of the cake.

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Equipment:

• Mixing Bowls: Make sure you have at least three big mixing bowls: one for the dry ingredients, one for the wet ingredients, and another for the frosting.
• Spatula: A spatula is good for pressing the batter that splashes on the sides of the bowl down into the center. We’ll also be using it to scrape up the dry batter that sits at the bottom of the bowl that your hand mixer misses.
• Measuring Cups: Measuring cups are a must when following a baked goods recipe because you have to use exact measurements for the cake to turn out right. You need measuring cups to accurately measure ingredients like the flour, sugar, and oil.
• Measuring Spoons: You need measuring spoons to accurately measure baking powder, soda, spices, and vanilla.
• Strainer: You need a strainer to sift the dry ingredients.
• Knife: A knife is good for leveling out the flour after scooping it into the measuring cup.
• Whisk: Use a whisk just to combine all the dry ingredients.
• Potato Peeler: Use a potato peeler to peel the skin of the carrots.
• Grater: A grater is necessary to create finely shredded carrots.
• Hand Mixer: Use a hand mixer to combine the dry and wet ingredients when making the cake batter.
• Cake Pans: You obviously need pans to bake the cake in, and since this is a 2-layer cake, you’ll need 2.
• Icing Spatula: An icing spatula is a heaven-sent tool. It makes the process of applying the icing/frosting so much easier.

Making a Moist Cake

Vegetable oil is the most important ingredient and the most effective at creating a moist cake. However, using too much can result in a greasy cake, and that’s a big no-no!

To get that super moist texture without going overboard on the oil, you can bring in other moisture-building ingredients like buttermilk, sour cream, or hot water.

Since this is a carrot cake, though, we’re using applesauce instead of sour cream. Applesauce is a classic for adding moisture, and its natural flavor pairs so well with all the warm spices in this recipe.

That combination of vegetable oil, buttermilk, and applesauce gives you a ridiculously moist cake. I rely mostly on vegetable oil since it’s the champ at holding moisture.

The buttermilk and applesauce bring in that extra depth of flavor, though.

Carrots and Alternatives

• Using baby carrots: If you’re using those small baby carrots that come in a bag, they’re way too small to shred by hand. Instead, pop them into a blender.
• Pre-shredded bag carrots: Pre-shredded carrots from the store are usually too dry and tough for a proper carrot cake. But if that’s all you’ve got and you want to use them, you’ll need to pulse them in a blender to break them down.
• Don’t over-blend: If you are blending bag carrots, keep a close eye on them. You do not want them to turn into carrot juice! Just a couple of quick pulses should do the job.

How to make homemade carrot cake

1. Sift the dry ingredients as you add them to a big mixing bowl, then whisk well.
2. Melt the butter in a skillet or microwave, then set it aside for a few minutes.
3. After it cools down, add it to a large mixing bowl with the buttermilk, oil, applesauce, eggs, and vanilla.
4. Blend well with a hand mixer on low speed.
5. Preheat the oven to 350°F.
6. Peel the carrots and shred them with a grater.
7. Add them to the wet ingredients and fold well.
8. Add the wet ingredients to the dry ingredients.
9. Blend well with a hand mixer on low speed just until everything is well incorporated.
10. Wipe some oil around all parts of the cake pans and lightly spray them with Pam spray.
11. Add the flour, shake the pans to ensure all parts are well-coated, then flip them upside down to remove excess flour.
12.  Pour the cake mix into the cake pans.
13. Lift the pans an inch above the table or counter and drop them; do this 3x.
14. Place the pans on the lower rack in the oven.
15. Bake for 30 to 35 minutes, then remove them and give them 30 minutes to chill.
16. FROSTING: Meanwhile, add all the frosting ingredients to a medium mixing bowl.
17. Combine with a hand mixer on low speed until nice and smooth.
18. Place a baking rack over the cake pans, then flip them upside down to remove the cake.
19. Place parchment paper under the baking rack to catch any dripping frosting.
20.  Add a generous, even layer of frosting to the top of the bottom cake layer using an icing spatula, then refrigerate.
21. After 30 minutes, or once the frosting hardens, remove it from the refrigerator.
22. Gently place the second layer of cake directly onto the bottom layer.
23. Add the remaining frosting to coat the top and sides of the assembled cake.
24. Put the walnuts in a blender and blend them until very fine.
25. Garnish the top and sides of the cake with the ground walnuts.
26. Lift the cake with a cake lifter, set it on the cake holder, and cover with a lid.

Baking Tips for Success:

• Use fresh, high-quality ingredients: For best results, use fresh ingredients and stick to good, trusted brands for a higher quality of taste.
• Bring ingredients to room temperature: Take all your ingredients out of the fridge 20-30 minutes before you begin the recipe. You want everything at room temperature so they combine and blend together smoothly.
• Measure your flour right: Use a spoon to scoop the flour into a measuring cup. Shake the measuring cup to even it out, then level it off with a knife. Do this to ensure you’re not using more flour than what’s needed. That’s what can happen when you just scoop it out of the bag with a measuring cup.
• Keep your mixer on low: Keep your hand mixer on low when you’re combining the wet and dry ingredients. I keep it on low and combine everything slowly to avoid overworking the batter. This is a very common way folks ruin the texture of their cake.
• Don’t ditch the spatula: Your hand mixer can’t get every single speck, and dry flour is notorious for hiding right at the bottom of the bowl. Make sure to take a rubber spatula and scrape down the batter on the sides and bottom of the bowl. Do this so you don’t end up with hidden dry spots in the batter. We want to make sure everything is fully incorporated.
• Give the pans a tap: After you’ve poured your batter into the pans, lift them just an inch or so above your counter and drop them a few times. It sounds a little strange, but it pops any trapped air bubbles. This will prevent the gaps and holes you sometimes see in cakes.
• Even out the cakes: If the cake’s top is too high and not flat, use a large knife or icing spatula to slice it off and level it so it’s flat. Then, brush off any crumbs so that they won’t get caught in the frosting when you apply it.

Serving Suggestions

• Cold Cup of Milk: This cake tastes amazing with an ice-cold cup of milk as a late-night midnight snack. Just incredible!
• Hot Tea: My grandma used to always eat cake early in the afternoon on Sundays. If we made a cake, which the family often did, she’d tear it up with a nice hot cup of tea on the side.

Storage

• How to store a carrot cake? Store the cake covered in the refrigerator. For the best texture and flavor, take a slice out and let it sit at room temperature for about 15 to 20 minutes before serving. This will give the cream cheese and crumb time to soften back up.
• Can you freeze this cake? Yes! Place it in a Ziploc bag and ensure it’s tightly sealed to prevent freezer burn. It will last up to 3 months in the freezer.
• How to defrost it? To defrost it, just unwrap it and let it stand at room temperature for 3-4 hours.

 

Homemade Carrot Cake FAQs

• Should I use pre-shredded bag carrots or grate them fresh? Always grate them fresh! I know pre-shredded bag carrots save time, but they are dry and coated in preservatives that block out moisture. Just like a scratch-made cake beats a box mix every time, taking a few minutes to grate your own carrots gives you that true bakery-quality moisture that makes a carrot cake melt in your mouth.
• How do I get that rich cream cheese frosting just right? Taking your time with the texture is everything. Make sure your cream cheese and butter are fully softened before mixing so you don’t get lumps. Whip it up nice and smooth, and don’t rush it—it makes all the difference when spreading it thick between those layers.
• Why does my cake have a gummy texture or streaks? This usually happens when the cake is slightly underbaked or when you overmix the batter. Too much moisture can result in a gummy cake, as it prevents the flour from developing a drier, cake-like texture. When you overmix the batter, the gluten can become too strong and overdeveloped, also resulting in a tough, gummy texture. To prevent this, use the right liquid-to-flour ratio, and mix on low speed or with a big spoon just until everything is combined.
• Why do I see mushy patches of flour on my cake? This usually happens when you overgrease the pan with too much oil and cooking spray, leaving liquid puddles. This mixes with the flour to create a thick, wet layer that leaves mushy patches on the cake after baking. To prevent this, wipe away any excess oil or Pam spray with a paper towel. Then add a small amount of flour, toss and turn to fully coat the pan, and shake out any excess flour. The pan should be fully but lightly coated with flour before adding the batter.
• Why did my cake sink in the middle? There are a few common causes. Overmixing beats too much air into the batter, which weakens the structure. Opening the oven door too early lets a rush of cool air in. This causes a drop in temperature and shocks the batter, causing it to fall. Using expired baking powder or soda also loses its lifting power. To get the cake to rise tall, mix your ingredients just until incorporated, check your leavening dates, and keep the oven door shut!
• How to keep the cake moist? I keep my cakes on a cake holder, covered under a lid at room temperature. I don’t put my cake in the refrigerator because it dries it out. Sometimes I cover it and set it in the microwave, which also keeps it moist.

Other cake recipes you might like:

• How To Make Lemon Pound Cake And Homemade Lemon Frosting
• Otis’s Easy Moist Chocolate Cake Recipe (Made from scratch)

Alright, PBJ’s, that’s it for now! Give this recipe a shot because I really think you’ll enjoy this carrot cake. Also, make sure to subscribe to get email notifications whenever I post a new delicious recipe.

Enjoy, later!

PBJ~

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