Carrot Cake

Why You’ll Love This Recipe

This carrot cake stands out for its moistness and balanced sweetness. The addition of grated carrots provides natural sweetness and moisture, while the blend of cinnamon and vanilla adds a comforting warmth. Topped with a creamy frosting and a sprinkle of chopped pecans, it delivers a satisfying texture and flavor in every bite.

Ingredients

For the Cake:

• 2 cups white sugar
• 1¼ cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 3 cups grated carrots
• 1 cup chopped pecans

For the Frosting:

• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. Prepare the Batter: In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.

3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.

4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped pecans.

5. Bake: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Prepare the Frosting: In a medium bowl, beat together the softened butter, cream cheese, confectioners' sugar, and vanilla extract until smooth and creamy.

8. Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top and sides. Garnish with chopped pecans if desired.

Servings and Timing

• Servings: This recipe yields approximately 18 servings.
• Preparation Time: About 30 minutes.
• Baking Time: Approximately 40 minutes.
• Cooling Time: Allow at least 1 hour for the cake to cool completely before frosting.

Variations

• Add-ins: Incorporate raisins, shredded coconut, or crushed pineapple into the batter for added texture and flavor.
• Nuts: Substitute pecans with walnuts or omit them entirely if preferred.
• Spices: Enhance the flavor with a pinch of nutmeg or cloves.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: The cake can be frozen without frosting for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
• Reheating: Allow frozen cake to thaw in the refrigerator overnight before serving.

FAQs

How can I make the cake more moist?

Ensure the carrots are finely grated and consider adding a small amount of crushed pineapple to the batter for extra moisture.

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil or melted coconut oil.

Is it necessary to use both baking soda and baking powder?

Yes, both are used to ensure the cake rises properly and achieves the desired texture.

Can I make this recipe without nuts?

Absolutely, you can omit the nuts if you prefer a nut-free version.

How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly, or line it with parchment paper before pouring in the batter.

Can I use a different type of sugar?

While white sugar is recommended for this recipe, you can experiment with brown sugar for a different flavor profile.

How can I make the frosting less sweet?

Reduce the amount of confectioners' sugar to taste, but be aware that this may affect the frosting's consistency.

Can I make this recipe into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.

How can I make the frosting thicker?

Add more powdered sugar to the frosting until it reaches your desired consistency.

Can I use store-bought frosting?

While homemade frosting is recommended for the best flavor, you can use store-bought cream cheese frosting as a substitute.

Conclusion

Carrot Cake III is a timeless dessert that combines the natural sweetness of carrots with warm spices and a creamy frosting. Its moist texture and rich flavor make it a favorite for many. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this carrot cake is sure to delight.

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Carrot Cake III is a classic, moist dessert that combines the natural sweetness of grated carrots with warm spices and a rich cream cheese frosting. This easy carrot cake recipe is perfect for any occasion, offering delicious texture and flavor in every bite.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes (including cooling time)
• Yield: Approximately 18 servings
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake:

• 2 cups white sugar
• 1¼ cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 3 cups grated carrots
• 1 cup chopped pecans

For the Frosting:

• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

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Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped pecans.
• Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• For the frosting: Beat together the softened butter, cream cheese, confectioners' sugar, and vanilla extract until smooth and creamy.
• Once the cake has cooled, spread the frosting evenly over the top and sides. Garnish with chopped pecans if desired.

Notes

• If you prefer, you can add raisins, shredded coconut, or crushed pineapple to the batter for added texture and flavor.
• You can substitute pecans with walnuts or omit them entirely if preferred.
• To make the frosting less sweet, reduce the amount of confectioners' sugar.