Covered with plenty of tangy cream cheese frosting, our tried-and-true recipe is tender, perfectly spiced, with all the textures and flavors you’re looking for (no obnoxiously big chunks of carrot here đź™…). Regardless if you’re a fan of its moist, spiced flavor that makes it a standout against standards like vanilla and chocolate, or if you simply think of it as the ideal vehicle for cream cheese frosting (we feel you!), having a quality carrot cake recipe up your sleeve is a must. Whether you’re searching for a timeless spring dessert, the centerpiece to your Easter dinner, or the solution to that persistent carrot cake craving, this recipe is bound to be your new go-to. Read on for all our top tips to perfecting this classic cake:
The secret to moist and tender carrot cake:
The best way to guarantee your cake doesn’t turn out dry or crumbly is to swap butter for vegetable oil in the cake batter. Why are we swapping butter for oil? Well, consider the ingredient on its own: Vegetable oil is liquid at room temperature, while butter is solid, meaning this cake will stay soft long after it’s been baked.Â
How to make the best carrot cake:
— The carrots. Although it’s very tempting, please do not buy pre-shredded carrots. We recommend using the large holes on a box grater for the best texture and size, but if you’re pressed for time, you can use the grater attachment on your food processor if you’ve got one.
— Can I leave the nuts and raisins out? Absolutely! Not a fan of pecans? Sub in walnuts or pistachios, or leave the nuts out entirely. Want to skip the raisins? Feel free to, or switch them out for dried cranberries, cherries, or any other dried fruit you want.
— Can I add pineapple? Sure thing—simply add ½ cup canned pineapple (drained well!) to the batter along with the carrots, raisins, and pecans.
— Do I have to make a layered cake? Nope—you can bake this in a 13″-by-9″ pan if you prefer. Just keep in mind that your cake will be slightly thinner and will bake more quickly. We recommend checking after 35 minutes to see if it’s done: If a toothpick comes out clean, it’s good to go.
Storage & make-ahead tips:
While we’d recommend waiting to frost your cake until the day you want to eat it, you can bake the cake layers ahead of time. After baking, let the cakes cool completely before wrapping each layer separately in plastic wrap. If you’re going to use them within 5 days, you can just refrigerate them; if freezing, wrap in a double layer of plastic wrap and freeze for up to 3 months. The night before you want to frost, thaw them in the refrigerator, then stack and frost them while they’re still cold.
As for the frosting, resist the urge to make it ahead of time. Carrot cake is all about the frosting, after all, and making it day-of guarantees it will be the best it can be (and that you won’t have to wait for it to defrost to a spreadable consistency). That said, you can bake, let cool, and then decorate this cake up to 5 days in advance of serving—just make sure to keep it in the fridge in an airtight container.
If you love this cake as much as we do, don’t forget to leave a comment and rate it below!Â