Introduction & Inspiration
This Carrot Cake, inspired by Sigrid’s recipe, is a moist, flavorful, and utterly classic dessert! I’ve always loved carrot cake. With its warm spices, tender crumb, and tangy cream cheese frosting.
The inspiration for sharing this particular version comes from its simplicity and deliciousness. It’s a straightforward recipe that consistently delivers excellent results. It’s perfect for both beginner and experienced bakers.
I wanted to provide a recipe that captured the essence of a truly great carrot cake. Without any unnecessary fuss or complicated techniques. This recipe achieves that perfectly.
This cake is perfect for any occasion, from a casual weeknight dessert to a special celebration. It’s a guaranteed crowd-pleaser. And it’s a testament to the enduring appeal of classic flavors.
Nostalgic Appeal (and the Quintessential Carrot Cake)
Carrot cake is a dessert that holds a special place in many hearts. It evokes a sense of nostalgia and comfort. It reminds me of family gatherings, holidays, and homemade goodness.
This recipe captures that classic carrot cake experience. With its moist, spiced cake layers and its rich, tangy cream cheese frosting. It’s a taste of tradition.
There’s something inherently satisfying about the combination of warm spices, sweet carrots, and creamy frosting. It’s a flavor and texture combination that’s both comforting and delightful. It is a true classic.
It’s the kind of cake that’s perfect for sharing with loved ones. Or for savoring all to yourself with a cup of coffee or tea. It’s a simple pleasure.
Homemade Focus (and the Superiority of Scratch Baking)
I’m a passionate advocate for homemade baked goods, and this Carrot Cake is a prime example of why. Making your own cake allows you to control the ingredients and the quality of the final product. It’s a labor of love.
Store-bought carrot cakes often lack the moistness, the fresh flavor, and the perfect balance of spices that you can achieve with homemade. When you bake from scratch, you can use high-quality ingredients.
This recipe is a testament to the fact that homemade doesn’t have to be intimidating. It requires a bit of time and effort. But the steps are relatively simple and straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the true flavors of carrot cake. And to enjoy the satisfaction of creating something delicious from scratch.
Flavor Goal
The flavor goal of this Carrot Cake is to achieve a perfect balance of moist, warmly spiced cake. With a generous amount of sweet carrots and a rich, tangy cream cheese frosting.
The cake itself, made with granulated sugar, vegetable oil, eggs, flour, baking powder, baking soda, cinnamon, and salt. Is tender, moist, and bursting with warm spice flavor. The grated carrots add sweetness.
The cream cheese frosting, made with butter, cream cheese, powdered sugar, and vanilla extract. It provides a tangy, creamy counterpoint to the spiced cake. It’s the perfect complement.
The toasted pecans on top add a delightful crunch and nutty flavor. The overall effect is a cake that’s both comforting and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Granulated sugar provides sweetness. Vegetable oil adds moisture and tenderness to the cake.
Large eggs add richness, structure, and help to bind the ingredients together. All-purpose flour forms the base of the cake.
Baking powder and baking soda are leavening agents that help the cake rise. Ground cinnamon provides warmth and spice.
Kosher salt enhances the flavors of the other ingredients. Grated carrots are the star of the show.
For the Frosting:
Salted butter, softened, forms the base of the frosting. Cream cheese, softened, adds tanginess and creaminess.
Powdered sugar provides sweetness and structure to the frosting. Vanilla extract enhances the flavor.
Finally, chopped pecans, toasted, are used for garnish, adding a nutty crunch and flavor.
Essential Equipment
You’ll need a few basic baking tools:
Two 8-inch round cake pans.
Parchment paper.
Large and medium bowls: for mixing.
A whisk.
A mixer (hand mixer or stand mixer) for making the frosting.
A grater: For the carrots.
An offset spatula (or a knife) for frosting the cake.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have two good-quality 8-inch round cake pans.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
Cake:
- 2 cups granulated sugar
- 1 cup vegetable oil, plus more for the pans
- 4 large eggs
- 2 cups all-purpose flour, plus more for the pans
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. kosher salt
- 2 cups grated carrots
Frosting:
- ¾ cup salted butter, softened
- 12 oz. cream cheese, softened
- 1 ½ lb. powdered sugar
- 2 tsp. vanilla extract
- ½ cup chopped pecans, toasted
These are the quantities provided.
Remember to use fresh, high-quality ingredients whenever possible. Especially the carrots, butter, and cream cheese.
Step-by-Step Instructions
Ready to bake a delicious Carrot Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pans and Oven:
Preheat the oven to 350°F (175°C).
Grease two 8-inch round cake pans with vegetable oil or cooking spray.
Line the bottoms of the pans with parchment paper rounds.
Grease the parchment paper.
Dust the pans with flour, tapping out any excess.
2. Combine Wet Ingredients (Cake): In a large bowl, whisk together the granulated sugar, oil, and eggs until well combined.
3. Combine Dry Ingredients (Cake):
In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
4. Combine Wet and Dry Ingredients:
Add the flour mixture to the egg mixture.
Stir to combine. Do not overmix.
5. Add Carrots: Add the grated carrots to the batter and mix well until evenly distributed.
6. Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted into the centers comes out clean, about 30 minutes.
7. Cool the Cake:
Let the cakes cool in the pans for 10 minutes on a wire rack.
Then, run a butter knife around the edges of the pans to loosen the cakes.
Carefully remove the cakes from the pans and transfer them to the wire rack to cool completely. Remove the parchment paper.
8. Make the Frosting:
While the cakes are cooling, make the frosting.
In a large bowl, beat the softened butter and softened cream cheese with a mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar and vanilla extract.
Beat until the frosting is light and fluffy.
9. Assemble and Frost the Cake:
Once the cake layers are completely cool, place one cake layer on a platter or cake stand.
Spread a layer of frosting evenly over the top of the first cake layer.
Top with the second cake layer.
Frost the top and sides of the cake with the remaining frosting.
10. Garnish and Serve:
Top the frosted cake with the toasted chopped pecans.
Serve and enjoy!
Troubleshooting
Here are a few potential issues and how to fix them:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Check it for doneness with a toothpick a few minutes before the recommended baking time. Also, make sure you’re using the correct amount of oil.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake. Also, make sure your baking powder and baking soda are fresh.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a little at a time, until it reaches your desired consistency.
Problem: The frosting is too sweet. Solution: You can balance it out by adding a pinch of salt.
Problem: The frosting is grainy. Solution: Make sure your butter and cream cheese are softened.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense carrot flavor, use freshly squeezed carrot juice instead of some of the oil in the cake batter.
Tip: If you don’t have parchment paper, you can grease and flour the cake pans thoroughly.
Tip: To toast the pecans, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
Variation: Add ½ cup of raisins or dried cranberries to the cake batter.
Variation: Add ½ cup of shredded coconut to the cake batter.
Variation: Use different types of nuts, such as walnuts or pistachios, instead of pecans.
Variation: Add a teaspoon of ground ginger or nutmeg to the cake batter for extra spice.
Variation: Make cupcakes instead of a layer cake.
Serving and Pairing Suggestions
This Carrot Cake is perfect for many situations:
Serving Suggestions:
Serve the cake at room temperature.
Serve it as a dessert for a special occasion, such as a birthday, holiday gathering, or potluck.
It’s also delicious for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of cream sherry.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 450-550
- Protein: 4-6 grams
- Fat: 25-35 grams (mostly from the butter, oil, cream cheese, and pecans)
- Carbohydrates: 50-60 grams
- Fiber: 2-3 grams
This is a general estimate. This Carrot Cake is a relatively rich and decadent dessert. Due to the butter, oil, sugar, cream cheese, and pecans.
It does provide some fiber and vitamins from the carrots. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter, oil, and cream cheese.
Print
Sigrid’s Carrot Cake
Description
This Carrot Cake, inspired by Sigrid’s recipe, is a moist, flavorful, and utterly classic dessert! I’ve always loved carrot cake. With its warm spices, tender crumb, and tangy cream cheese frosting
Ingredients
Cake:
- 2 cups granulated sugar
- 1 cup vegetable oil, plus more for the pans
- 4 large eggs
- 2 cups all-purpose flour, plus more for the pans
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. kosher salt
- 2 cups grated carrots
Frosting:
- ¾ cup salted butter, softened
- 12 oz. cream cheese, softened
- 1 ½ lb. powdered sugar
- 2 tsp. vanilla extract
- ½ cup chopped pecans, toasted
Instructions
1. Prepare the Pans and Oven:
Preheat the oven to 350°F (175°C).
Grease two 8-inch round cake pans with vegetable oil or cooking spray.
Line the bottoms of the pans with parchment paper rounds.
Grease the parchment paper.
Dust the pans with flour, tapping out any excess.
2. Combine Wet Ingredients (Cake): In a large bowl, whisk together the granulated sugar, oil, and eggs until well combined.
3. Combine Dry Ingredients (Cake):
In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
4. Combine Wet and Dry Ingredients:
Add the flour mixture to the egg mixture.
Stir to combine. Do not overmix.
5. Add Carrots: Add the grated carrots to the batter and mix well until evenly distributed.
6. Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted into the centers comes out clean, about 30 minutes.
7. Cool the Cake:
Let the cakes cool in the pans for 10 minutes on a wire rack.
Then, run a butter knife around the edges of the pans to loosen the cakes.
Carefully remove the cakes from the pans and transfer them to the wire rack to cool completely. Remove the parchment paper.
8. Make the Frosting:
While the cakes are cooling, make the frosting.
In a large bowl, beat the softened butter and softened cream cheese with a mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar and vanilla extract.
Beat until the frosting is light and fluffy.
9. Assemble and Frost the Cake:
Once the cake layers are completely cool, place one cake layer on a platter or cake stand.
Spread a layer of frosting evenly over the top of the first cake layer.
Top with the second cake layer.
Frost the top and sides of the cake with the remaining frosting.
10. Garnish and Serve:
Top the frosted cake with the toasted chopped pecans.
Serve and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Carrot Cake baking adventure! Here is the summary.
Summary: This Carrot Cake is a classic dessert made with layers of moist, spiced carrot cake and a rich, tangy cream cheese frosting, topped with toasted pecans. It’s perfect for any special occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Assemble the cake just before serving.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled and frosted cake, as the texture of the frosting may change upon thawing.
Q: I don’t like pecans. Can I use a different type of nut?
A: Yes, you can use walnuts, pistachios, or any other type of nut you prefer. You can also omit the nuts altogether.
Q: I’m allergic to dairy. Can I use substitutions? A: Yes, you can.
Q: Can I double this recipe? A: Yes, you can.