Few things are better than a moist carrot cake swathed in a decadent, lusciously sweet cream cheese and butter frosting. This is one of my absolute favorite autumn seasonal desserts. Whether it’s the combination of carrots and nutmeg, or the warming combination of chocolate and cinnamon laced in vanilla, few desserts manage to ‘taste like the season’ quite like carrot cake.
Why You’ll Love Today’s Carrot Cake
1) Unrepentant Decadence. Today’s carrot cake cuts no corners, and makes no apologies for being a truly ‘decadent’ dessert, from the luscious frosting down to the moist interior. Today’s carrot cake will sate your sweet tooth and leave you feeling satisfied.
2) It keeps beautifully. If you make this on the weekend, you can enjoy it throughout the week. It keeps beautifully, remaining moist and delicious for days.
3) Only Basic Ingredients. Today we’re using no exotic or hard to find ingredients to bring today’s carrot cake together. Everything going into today’s recipe is ‘pantry friendly’ and available at your local grocery store.
4) The Ultimate Seasonal Dessert. As I mentioned above, few desserts taste quite like the autumn season like carrot cake, and few manage to do so with such levels of decadence.
Ingredient Notes and Tips
1) Ground Ginger as Opposed to Fresh. Fresher is better in most cases, but not all – and when it comes to baked goods, ground ginger is generally the way to go, and this is for two big reasons. First and foremost, fresh ginger is notoriously fibrous, and simply does ‘not’ break down under any amount of cooking. Thus, if you use fresh ginger in today’s recipe, you ‘will’ get stuck with ‘strands’ or ‘chunks’ of ginger speckled throughout the cake, and that’s really not at all palatable. Second off, taste. I love fresh ginger, but fresh ginger is quite ‘spicy’ whereas ground ginger is ‘warming’ and ‘pungent’ as opposed to spicy and sharp. This warmness melds beautifully with the overall flavor profile of the cake.
2) Nutmeg. The spice that ‘tastes like Christmas,’ nutmeg is beloved for its ‘warming’ and ever-so-slightly ‘sweet’ taste. However, in larger quantities nutmeg rapidly becomes sour or even astringent tasting, and since it’s quite strong this is one spice where ‘a little goes a long way.’ Useful in everything from baked goods to roasted potatoes, nutmeg also features prominently in various beef and pork spice mixes (in both dry rubs and marinades), as well as in stewed, grilled, and roasted vegetables, as well as in a variety of beverages both warm and cold, alcoholic and non-alcoholic alike, it’s safe to say that nutmeg is a blissfully versatile spice that’s worth learning how to use.
3) Olive Oil or Vegetable Oil? I’ve baked with both, but for around a year now I’ve been leaning towards cooking oil or vegetable oil for ‘most’ of my baking, as well as almost all of my frying. The rule of thumb is this – olive oil gives superior flavor and health benefits, but ‘only’ when cooking at lower temperatures of no more than around 350 degrees Fahrenheit, or when barbecuing over ‘gentle’ flames. Use vegetable oil for pretty much everything else. The reason is that most olive oils have a relatively low ‘smoke point,’ which is the temperature at which the olive oil begins to burn away, giving your food a rancid taste and sapping the oil’s nutrients. Curiously, the lower the quality your olive oil, the ‘higher’ its smoke point. In fact, ‘Light’ olive oil actually has a higher smoke point than vegetable oil, while Extra Virgin Cold Pressed olive oil will start to burn away at merely a ‘low simmer.’
Craving More Decadent Desserts?
1) Pecan Tartlets. More or less mini pecan pies, these tartlets are a crowd pleaser like few others, and pairing perfectly at virtually any occasion, formal or casual.
2) Candied Pecan and Dark Chocolate Cinnamon Rolls. Need a sweet bite for breakfast? These dark chocolate cinnamon rolls have got you covered. Dark chocolate, cinnamon, and flaky dough, what’s not to love?
3) Apple Crisp. A classic apple crisp recipe, this is a dessert that ever at home chef should have in their repertoire.
Print
Classic Carrot Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 layer cake 1x
Ingredients
- 3 cups flour
- ½ tsp. salt
- 2 tsp. baking soda
- 2 tsp. baking powder
- ½ cup sugar
- 3 eggs
- ¾ cup cooking oil
- 3 cups shredded carrots – (about 3 – 5 medium sized carrots)
- 1 cup brown sugar
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. nutmeg
- 1 tsp. vanilla
- ½ cup chopped walnuts
- 1 – (8 oz.) can of crushed pineapple – drained
- 1 cup raisins – chopped
- ½ cup of chocolate chips
For the Cream Cheese Frosting:
- 8 oz. block of cream cheese
- ½ cup unsalted butter
- 1 tbs. heavy cream
- 1 tsp. vanilla
- 3 ½ cups confectioner’s sugar
Instructions
For the Carrot Cake:
- Preheat Oven 350 degrees F.
- In a large bowl sift together the flour, salt, sugar, cinnamon, nutmeg, ground ginger, baking powder and baking soda and mix.
- In a separate bowl combine the shredded carrots, crushed pineapple, vanilla, eggs, cooking oil, chopped raisins, chopped walnuts, chocolate chips and brown sugar. Mix this mixture together with a fork until well combined.
- Combine the wet ingredients with the dry ingredients and mix together until well incorporated.
- Prepare two 8 ½ inch round pans and pour half of the batter into each pan.
- Bake for 40 – 45 minutes or until the toothpick test comes out clean.
- Let the cakes cool a bit before removing from the pans.
- Let the cakes cool completely before frosting.
For the Cream Cheese Frosting:
- In a bowl of the mix-master with whisk attachment or with a hand-held beater, whip cream cheese and butter until smooth. Add vanilla and heavy cream, whip again until combined.
- Add the confectioner’s sugar and mix on low speed until the sugar is incorporated, gradually increasing the speed until the frosting is whipped and airy.
- When the cake is completely cooled frost.
- To store the cake, keep refrigerated.
Nutrition
- Serving Size: 8 slices of cake
If You Enjoyed Today’s Recipe…
Be sure to follow us on Instagram to stay up to date with all things Living the Gourmet, and for more great recipes, tips and tricks.
Did you make this recipe?
If so, let me know in the comments down below, or post a picture to Instagram, or to Pinterest, and I’ll give you a shoutout on Instagram, or post your pin to one of my Pinterest boards!
angiesrecipes says
That looks incredibly delicious and so inviting!
DAVID J MYERS says
Catherine, Carrot cake is probably my wife’s favorite cake! If I was really lucky she might let me have a bite… Just a beautiful cake! Stay Safe and Take Care, Big Daddy Dave
Catherine Pappas says
Thank you Dave. This cake always seems to please everyone. I hope that Laurie likes this cake if she gives it a try. I hope that you are feeling better. Have a beautiful and safe weekend.
Scarlet says
I love carrot cake. It tastes so good and this classic recipe is perfect!
Catherine Pappas says
Thank you for your kind words. Have a beautiful weekend. xo
Jessica Formicola says
You just can’t go wrong with a classic carrot cake, and this recipe is perfection! Thanks so much for sharing!
Catherine Pappas says
Thank you for your kind words Jessica. Have a beautiful day.
Tawnie says
This cake baked beautifully and was so flavorful, thank you for a keeper recipe!
Catherine Pappas says
Thank you for letting me know that you enjoyed this recipe. I am very grateful that you tried my recipe and let me know. Have a beautiful day. xo
Aimee Mars says
I love a good classic recipe, especially when it comes to cake. Carrot cake is my Dad’s favorite and since they’re coming to visit for Halloween I think I’ll make this for everyone.
Catherine Pappas says
Thank you Aimee, I hope that everyone enjoys this recipe if you give it a try. Have a wonderful day. xo
Jenn says
This is a delicious cake – it is easy, moist, and full of flavor. Your tips helped me make this stunning cake that everyone talked about!
Catherine Pappas says
Thank you for letting me know Jenn and for trying my recipe. It is so nice for you to let me know. Have a wonderful day. xo
Angela says
I love carrot cake. The addition of chocolate chips was a surprise but very tasty!
Catherine Pappas says
thank you Angela for letting me know that you tried my cake and enjoyed it. Have a wonderful day. xo
Anna says
Carrot cake is one of my favourite bakes! Your version looks utterly delicious, I just love that fluffy texture and creamy frosting! So tasty!
Denise says
Carrot Cake is one of my favorites! Such a classic recipe and delicious results. Thank you for sharing.
Marisa F. Stewart says
I love a good classic recipe and carrot cake is a classic as it gets. My neighbor has a birthday coming up and this is her favorite cake. I’m so excited to make it for her. There are plenty of spices in the cake that should please and the addition of the nuts and raisins are perfect. And of course every spice cake should be finished with a cream cheese topping. My mouth is watering just writing about it.
Erin says
“Unrepentant Decadence.” Haha. Love it! I love that it doesn’t call have any unusual ingredients. It looks absolutely amazing!
Paula Montenegro says
I totally agree about carrot cake being decadent and comfort food at the same time. This recipe looks incredibly tempting! And I strongly believe one can never have too many carrot cake recipes, so can’t wait to try it.
Chandice Probst says
I love this classic carrot cake! All the right flavors and delicious add ins for a perfect cake… Thank you!
Loreto and Nicoletta Nardelli says
If we have to choose a decadent Autumn cake, carrot cake is the choice! Yours has the right amount of spices, moistness, sweetness, and is truly luscious and delicious.
Moop Brown says
This cake looks super tasty and perfect for fall. Can’t wait to try making it!
kerri says
my husband’s birthday is this week and his favorite cake ever is carrot cake. i think i’m going to surprise him with this!
Jo says
Vintage recipe are gem! It never fails. I love carrot cake with or without cream cheese! Truly a delightful treat with tea on cold winter evening! That cake looks perfect!