Carrot Cake Recipe - How To Make Carrot Cake From Scratch - Ellen’s Homemade Delights 🥕🍰

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Prep 1 lb of carrots by cutting the tops and bottoms, peeling them, and grating them using a large grater.

Measure 2 1/2 cups of all-purpose flour, fluffing and leveling off each cup before adding to a bowl.

Add 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the flour and sift or whisk together.

In a large bowl with a paddle attachment, add 1 1/4 cups canola oil, 1 cup granulated sugar, 1 cup packed light brown sugar, and 1 1/2 teaspoons pure vanilla extract. Mix on medium speed until well combined.

Add 4 extra large eggs one at a time, mixing until well blended after each addition.

Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated and being careful not to overmix.

Fold in 3 cups of grated carrots, 1/2 cup raisins, 1 cup coarsely chopped toasted walnuts, and 1 (8 oz) can of crushed pineapple with juice into the batter.

Pour the batter into two 9-inch round cake pans that have been sprayed with baking spray, using a 1 cup measurement for even layers.

Shake and bang the pans to release air bubbles before placing them in a preheated oven at 350°F (175°C) to bake for 40 minutes.

After baking, let the cakes cool in the pans for 15 minutes before transferring them to parchment paper to cool completely.

In a stand mixer, combine 1 (8 oz) package of cream cheese and 1/2 cup (1 stick) of salted butter at room temperature. Add 1 teaspoon of pure vanilla extract and cream until fluffy.

Gradually add 1 (16 oz) box of powdered sugar, mixing until well incorporated.

Place one cake layer on a cake stand lined with wax paper, spread frosting on top, then add the second layer and frost the top and sides of the cake.

Sprinkle chopped walnuts and leftover shredded carrot peels on top of the frosted cake before removing the wax paper for a clean presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens