Hamdi Saidani This Carrot Cake Recipe is a moist and easy recipe, which is made with fresh carrots and plain yogurt. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes, plus cooling time.
Carrot Cake Recipe Ingredients
For the Cake:
- Unsalted butter, for the pan
- 12 ounces (approximately 2 1/2 cups) all-purpose flour, plus extra for pan
- 12 ounces grated carrots (approximately 6 medium)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces (approximately 1 1/3 cups) sugar
- 2 ounces (approximately 1/4 cup firmly packed) dark brown sugar
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
For the Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces (approximately 2 cups) powdered sugar, sifted
How To Make Carrot Cake Recipe
- Prep the oven and pan: Preheat the oven to 350°F. Generously butter and flour a 9-inch round cake pan that is at least 3 inches deep. Line the bottom with a circle of parchment paper.
- Combine dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt. Add the grated carrots and toss until they are well-coated with the flour mixture.
- Mix the wet ingredients: In a separate bowl (or a food processor), combine the sugar, brown sugar, eggs, and yogurt. With the mixer or processor running on low, slowly drizzle in the vegetable oil until everything is combined.
- Combine and bake: Pour the wet mixture into the carrot and flour mixture. Stir with a spatula until just combined, being careful not to overmix. Pour the batter into the prepared cake pan.
- Bake the cake: Bake on the middle rack for 45 minutes. Then, reduce the oven heat to 325°F and bake for another 20 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Make the frosting: While the cake bakes, combine the cream cheese and room temperature butter in the bowl of a stand mixer. Beat on medium speed until blended. Add the vanilla, then gradually add the sifted powdered sugar, beating until the frosting is smooth. Chill for 5-10 minutes before using.
- Cool and frost the cake: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Once the cake is completely cool, frost the top and sides with the cream cheese frosting.
Recipe Tips
- How to get a moist carrot cake? The combination of oil and yogurt is the secret to an incredibly moist crumb that stays fresh for days. Don’t be tempted to substitute with only butter.
- Can I add nuts or raisins? Absolutely. This is a classic addition. You can fold in 1 cup of chopped walnuts or pecans, or 1/2 cup of raisins, into the final batter before pouring it into the pan.
- Why did my cream cheese frosting get runny? This usually happens if the butter or cream cheese is too soft. They should be at room temperature, but not warm or melty. If your frosting is too thin, you can chill it in the refrigerator for 15-20 minutes to help it firm up.
- Do I have to grate my own carrots? For the best result, yes. Pre-shredded carrots from the store are often dry and thick. Grating your own fresh carrots on a medium box grater provides the best moisture and texture for the cake.
What To Serve With Carrot Cake
This cake is a rich and satisfying dessert that stands perfectly on its own.
- A hot cup of black coffee or tea
- A tall glass of cold milk
How To Store Carrot Cake
- Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it or place it in a cake carrier. It will stay fresh and moist for up to 5 days. Let it sit at room temperature for about 20 minutes before serving for the best flavor and texture.
Carrot Cake Nutrition Facts
- Calories: 580 kcal
- Carbohydrates: 75g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 12g
- Sodium: 380mg
- Fiber: 2g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe into cupcakes?
Yes, this batter works beautifully for cupcakes. Line a muffin tin with paper liners and fill them about two-thirds full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
Why did my cake sink in the middle?
A cake can sink for a few reasons: opening the oven door too early, which causes a sudden temperature drop; over-mixing the batter, which develops too much gluten; or not being fully cooked in the center.
Can I use a different type of oil?
Yes, any neutral-flavored oil will work. Canola, sunflower, or a light olive oil are all good substitutes for vegetable oil.
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Carrot Cake Recipe
Description
A classic, incredibly moist, and perfectly spiced carrot cake with a rich and tangy cream cheese frosting that comes together with ease.
Ingredients
Instructions
- Preheat oven to 350°F. Prep a 9-inch round cake pan.
- Toss all dry cake ingredients with the grated carrots in a large bowl.
- In a separate bowl, mix sugars, eggs, and yogurt. Drizzle in oil until combined.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Pour batter into the pan. Bake at 350°F for 45 mins, then at 325°F for 20 mins.
- Cool the cake completely before frosting.
- To make frosting, beat cream cheese and butter. Add vanilla, then gradually beat in powdered sugar until smooth.
Notes
- Using freshly grated carrots provides essential moisture for the cake.
- Do not overmix the batter once you combine the wet and dry ingredients, as this can lead to a tough cake.
- The cake must be completely cool to the touch before you apply the cream cheese frosting, otherwise it will melt.
- For the smoothest frosting, ensure your cream cheese and butter are at room temperature and your powdered sugar is sifted.
Carrot Cake Recipe
