What can I say about this carrot cake? It’s sweet, moist, packed full of flavor and every bite has the perfect balance of bright carrot goodness and warm spices.
Carrot cake is traditionally served with a thick layer of cream cheese frosting, but don’t let tradition stop you from giving this option a try. There’s no need to hurry to the shop when you can make an absolutely delicious cake without cream cheese.
This carrot cake recipe is infinitely adaptable; I’ll provide several variations, but I believe this basic carrot cake slathered in a cream cheese frosting is the best. vanilla buttercream frosting will please any crowd.
Carrot Cake Ingredients and Instructions
To begin, preheat the oven to 350 and prepare two 6 inch cake pans with grease (such as butter or oil) and flour, or line with parchment paper. A 10 inch circular cake pan with high sides might also be used.
In a large mixing bowl combine the oil and both sugars. This may be done by hand or with an electric mixer.
For the oil in this recipe, I’ve used vegetable oil Nevertheless, any oil with a neutral flavor would suffice (you might try avocado or canola depending on what you have on hand).
Carrots may be bought pre-grated, grated rapidly in a food processor, or grated by hand. grated by hand as I have done here.
Combine the dry ingredients in a separate bowl: flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
Stir the dry ingredients into the wet components gradually. Be careful not to overmix!
Stir in the shredded carrots and any other ingredients you choose to use.
Distribute the batter evenly between the two prepared cake pans and set in the oven on the middle rack.
Bake for 35 minutes or until the center springs back with a gentle push with your finger. The top will have a great color overlay.
Vanilla Buttercream Ingredients and Instructions
In the bowl of a stand mixer beat together the butter, powdered sugar, salt and vanilla until the mixture looks like small crumbs. To get a uniform texture, scrape the bowl as you go. If the frosting is too thick, gently add extra milk until you get a thick yet spreadable frosting.
How To Assemble Frosting On A Cake
If your round cakes did not bake flat, make a fast slice across the top of each one. This process does not need any special cake utensils. By using a big serrated or sharp chef’s knife, you may cut two flat cakes for stacking.
Place one cake down, cover the top in frosting, and place the second on top. I propose that the second cake be placed. bottom up for the flattest surface.
Spread a thick layer of buttercream all over your two layers of cake. Make sure the sides and top are completely covered.
Next, in one motion around the whole cake, make a smooth spread Using your knife. Repeat over the top. You may need to repeat this process a few times to get the desired appearance.
I added a light sprinkle of chopped walnuts, cinnamon, and raw sugar to add some interest and edible decor to the final result.
The Best Cake Decorating Tools
There are a few things you can do to improve your cake design skills or just add ease. inexpensive tools you can purchase including:
- Turntable – Some might be pricey, but this turntable is low-profile and inexpensive.
- Scraper or Icing Comb – If you’re searching for diversity, these icing combs come in three distinct forms, allowing you to easily add varied textures to your cake.
- Cake Leveler – This is done to enable you to cut the cake evenly. This makes it appear really lovely! This basic cake leveler is an excellent option.
- Frosting Tips – With this 33-piece frosting tip set, you can create unique patterns with your icing.
Carrot Cake Mix-Ins
If you leave enough time for the cake to cool fully, you may finish all of the processes in one day, or you can stretch them out over two days.
I like to bake the cake one day, then wrap it securely in saran wrap and leave it in the refrigerator or freezer overnight.
If the cake is not entirely cold, the icing will melt and the final look will be messy.
Cold cake the easier it is to work with Frozen cake that has been partly thawed creates an excellent canvas for frost with little crumb.
Some optional add-ins for this carrot cake:
- Walnuts – or whatever nut you want, chopped finely – would be a great addition.
- Raisins or Craisins – A sweet and chewy choice that is often used in carrot cakes.
- Shredded Coconut – The coconut taste complements the spices and shredded carrot to create a more nuanced flavor.
- Pineapple or Mandarin Orange – To make carrot cake more tropical, add crushed canned fruit like pineapple or mandarin oranges.
This dish may be done in a variety of ways!
- Make a bigger or taller cake to feed a crowd.
- Bake in a large pan and serve these as carrot cake bars .
- Bake them in 12 muffin tins for cupcakes .
This cream cheese-free carrot cake is ideal for any occasion!
How To Make Carrot Cake Without Cream Cheese Frosting
Step 1: Gather your ingredients. Preheat the oven to 350°F.
Step 2: Grate the carrots. Set aside.
Step 3: Whisk together oil and sugars until combined. Add in the eggs and vanilla. Mix until smooth.
Step 4: In a separate bowl, whisk together the dry ingredients and mix with the wet ingredients including the grated carrot.
Step 5: Divide into two baking pans. Bake for 35 minutes. Wait for about 5 minutes before transferring the cakes to a wire cooling rack.
Step 6: Make the buttercream frosting. Beat together powdered sugar, butter, vanilla, and salt until completely combined.
Step 7: Frost the carrot cake in layers.
Step 8: Decorate the carrot cake and enjoy!
Carrot Cake Without Cream Cheese Frosting
This carrot cake is stacked with the most delicious buttercream icing we’ve ever had!
- ¾ cup canola oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3 eggs
- ½ tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ½ pound (about 3 large) carrots, shredded
- 1 cup (2 sticks) salted butter, room temperature
- ½ tablespoon vanilla extract
- ½ teaspoon fine sea salt
- 4 cups powdered sugar
Preheat the oven to 350 degrees Fahrenheit. Grease and flour, or line with parchment paper, two 6 inch round cake pans.
Whisk together the oil and both sugars in a large mixing bowl until mixed. Mix in the eggs and vanilla extract. Blend until smooth.
In a separate basin, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Stir the dry ingredients into the wet components gradually until smooth and consistent.
To uniformly distribute the shredded carrots, fold them in. If you would like to add any of the suggested additions, stir them in with the shredded carrot.
Spoon the batter into the prepared cake pans, dividing it equally between the two. Bake for 35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean, or the cake easily springs back when pressed with your finger.
After 5 minutes, transfer the cakes to a wire cooling rack. Let the cakes to cool fully before serving.
Meanwhile, make the buttercream frosting. Powdered sugar, butter, vanilla, and salt should be blended until entirely incorporated, but the texture should be more like a dry crumb than frosting.
While mixing, gradually add milk until the desired texture is attained. You want a thick firm frosting, but easily spreadable.
Plate and frost the cake as desired.
Serving Size: 1 slice
Amount Per Serving:
Calories: 316 12g total fat Saturated Fat: 2g 0g trans fat 10g Saturated Fat 37mg cholesterol Sodium content: 314mg 50g carbohydrates 1g fiber 39g of sugar 3g protein