Let me start by saying that I did not always love carrot cake. I would eat it if I was somewhere where it was served because I’ve never in my life turned down a slice of cake, but there were definitely other kinds that I preferred to carrot cake. Then Kevin’s sister got married and her wedding cake was one of the best I have ever had. And guess what kind it was? It was actually a carrot zucchini cake but my goodness it was incredible and it made me realize why people like carrot cake so much.
I’ve been hesitant to test a layer cake for the blog because making a cake from scratch is a labor of love, even with a tried and true recipe. In developing this recipe, I tested it four times to make sure it was absolutely perfect, and I don’t think you’ll find a carrot cake that you like more. This, my friends, is delicious enough to be a wedding cake. It can be your birthday cake recipe for those who like carrot cake, and it’s the perfect dessert to make for Easter. As impressive as this carrot cake recipe is, it’s actually fairly simple to make. A few key tips will help you succeed, such as starting with all ingredients at room temperature and my carrot shredding tip that I explain below.
When testing this recipe, I tried a few methods for shredding the carrots. First, peel your carrots and chop them into large chunks. Then shred them using the shredding attachment on your food processor. Once you’ve shredded the carrots, put them in the body of food processor with the regular food processor blade. You may need to remove the shredded carrots, put the blade in, and return the carrots to the food processor. I know this is an extra step but it’s worth it! Press the “pulse” button a few times to shred the carrots into small pieces. Use a spatula to scrape down the sides of the food processor and pulse again. This will only take a few pulses, too much will give you carrot puree and we don’t want that! I know this shredding process requires more time, but I found that it gave the best results for both texture and flavor.
Some carrot cake recipes use raisins and/or nuts. This recipe has neither because I don’t care for either in my cake. What I did do to give you a delicious nutty flavor is substitute almond extract both in the cake and in the frosting for the more traditional vanilla extract. That small change takes this cake from good to extraordinary. Adding almond extract to baked goods is a tip that I find always takes them to the next level. Almond extract adds a subtle buttery and nutty flavor that elevates your recipes. Carrot cake is a traditional dessert for Easter, and you will find no better recipe than this to serve for the holiday. I’m so proud of this recipe after a lot of trial and error and I hope that it becomes a go-to for your family as well.
- 4 eggs, at room temperature
- 1½ cups granulated sugar
- ½ cup packed dark brown sugar
- 1¼ cup vegetable or canola oil
- 2 tsp. almond extract
- 2½ cups all-purpose flour
- 2 tsp. cinnamon
- ½ tsp. salt
- 2 tsp. baking soda
- 1 tsp. baking powder
- 3 cups shredded carrots*
- 12 oz. cream cheese, softened (1½ bricks of cream cheese, do not use whipped cream cheese)
- 8 oz. butter, softened
- 3½ cups powdered sugar
- 1 tsp. almond extract
- Preheat oven to 350 degrees Fahrenheit. Spray two 8 inch cake pans with nonstick cooking spray and line with parchment paper. I line both the bottoms and the sides of the pans. Even though this takes a few extra minutes, it ensures the cakes will be easier to remove.
- Using a stand mixer or a hand mixer, beat the eggs, granulated sugar, and brown sugar until smooth and creamy. Add oil and almond extract and mix to combine.
- In a medium bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in the carrots. Pour batter into prepared pans. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 5-10 minutes until removing the cakes from the pans and transferred to a wire rack to cool completely.
- Once cake is cooled, make the frosting. Using a stand mixer or a hand mixer, beat cream cheese and butter together until smooth. Add almond extract and mix again. Add powdered sugar gradually and mix until smooth.
- Frost and assemble your cake! Enjoy!
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