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Carrot Cake from Scratch Recipe

Carrot Cake from Scratch Recipe
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★★★★★

5 from 14 reviews

Indulge in the moist and flavorful delight of a classic Carrot Cake made entirely from scratch. This recipe combines the perfect blend of freshly grated carrots, nuts, sweetened coconut, and a luscious cream cheese frosting to create a decadent treat for any occasion.

Ingredients

Scale

Dry Ingredients:

  • 2 1/2 cups (325g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients:

  • 2 cups (400g) sugar
  • 4 large eggs
  • 1 cup vegetable oil (218g)
  • 1 teaspoon vanilla extract
  • 2 cups (180g) grated carrots
  • 3/4 cup (92g) chopped pecans
  • 3/4 cup (50g) sweetened coconut
  • 1 8 oz. can crushed pineapple

Cream Cheese Frosting:

  • 2 sticks (226g) unsalted butter
  • 16 oz cream cheese
  • 2 teaspoons (8g) vanilla extract
  • 1/2 teaspoon (2g) salt
  • 6 to 6 1/2 cups (690g to 747g) confectioners’ sugar

Instructions

  1. For the Carrot Cake – Preheat oven to 350℉. Line cake pans with parchment paper. Whisk dry ingredients and set aside. Mix wet ingredients, then add dry ingredients along with carrots, pecans, pineapple, and coconut. Bake at 350℉ for 35 minutes. Cool before frosting.
  2. For the Cream Cheese Frosting – Beat butter until smooth, add cream cheese, vanilla, and powdered sugar gradually. Mix until fluffy. Refrigerate if too soft. Use while chilled.

Notes

  • For best results, use freshly grated carrots as pre-shredded ones are too dry.
  • Do not overmix the cream cheese frosting to avoid it becoming too soft.
  • Frosting can be made in advance and refrigerated.

Nutrition

Keywords: Carrot Cake, Cream Cheese Frosting, Dessert Recipe

Find it online: https://lucabites.com/carrot-cake-from-scratch-recipe/