We Tried 12 Different Carrot Cake Recipes | The Pancake Princess
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Recipes in this Video
9 recipes
Carrot cake has roots in medieval Europe, where carrots were used as a sweetener before sugar became widely available. It gained popularity in the United States during the 1960s and 70s as a healthier dessert option. Today, it is often served at celebrations and gatherings, celebrated for its moist texture and rich flavor, often topped with cream cheese frosting. Variations abound, with some incorporating coconut or raisins, showcasing its adaptability and enduring appeal.
Ingredients
- ●carrots
- ●all-purpose flour
- ●granulated sugar
- ●brown sugar
- ●eggs
- ●vegetable oil
- ●baking powder
- ●baking soda
- ●ground cinnamon
- ●vanilla extract
- ●salt
- ●cream cheese
- ●butter
- ●powdered sugar
- ●walnuts
- ●pineapple
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Grease and flour two round cake pans.
- 3In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- 4In another bowl, beat eggs, then mix in granulated sugar, brown sugar, and vegetable oil until well combined.
- 5Gradually add dry ingredients to wet ingredients, mixing until just combined.
- 6Fold in grated carrots, crushed pineapple, and chopped walnuts.
- 7Divide batter evenly between prepared pans.
- 8Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- 9Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- 10In a mixing bowl, beat cream cheese and butter until smooth.
- 11Gradually add powdered sugar and vanilla extract, mixing until creamy.
- 12Spread cream cheese frosting between the cooled cake layers and on top and sides of the cake.
Ingredient Alternatives
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.
Techniques
mixingbakingfolding
Equipment
mixing bowlswhiskspatulacake pansovenwire rack
🌶️🌶️🌶️Lownutsdairygluteneggs
Also Known As
Carrot Cake with Cream Cheese Frosting
Ingredients
- ●2 cups all-purpose flour
- ●2 cups granulated sugar
- ●1 tsp baking powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1 cup vegetable oil
- ●4 large eggs
- ●3 cups grated carrots
- ●1 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup raisins (optional)
- ●1 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Mix well.
- 5Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 6Fold in the walnuts and raisins if using.
- 7Divide the batter evenly between the prepared cake pans.
- 8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 10Once cooled, frost with cream cheese frosting if desired.
Equipment
2 9-inch round cake pansMixing bowlsWhiskSpatulaWire racks
Ingredients
- ●2 cups all-purpose flour
- ●2 cups granulated sugar
- ●1 teaspoon baking powder
- ●1 teaspoon baking soda
- ●1/2 teaspoon salt
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon ground nutmeg
- ●1 cup vegetable oil
- ●4 large eggs
- ●3 cups grated carrots
- ●1 cup crushed pineapple, drained
- ●1 cup chopped walnuts (optional)
- ●1 teaspoon vanilla extract
- ●1/2 cup cream cheese, softened
- ●1/4 cup unsalted butter, softened
- ●4 cups powdered sugar
- ●1 teaspoon vanilla extract (for frosting)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4In another bowl, mix the vegetable oil and eggs until well combined.
- 5Add the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract to the wet ingredients and stir until mixed.
- 6Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 7Divide the batter evenly between the prepared cake pans.
- 8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 10For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- 11Once the cakes are completely cool, spread frosting between the layers and on top of the cake.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire racks
Ingredients
- ●2 cups all-purpose flour
- ●1 1/2 tsp baking powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1 cup packed brown sugar
- ●4 large eggs
- ●2 cups grated carrots (about 4 medium carrots)
- ●1/2 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1 tsp vanilla extract
- ●1/2 cup cream cheese, softened
- ●1/4 cup unsalted butter, softened
- ●2 cups powdered sugar
- ●1 tsp vanilla extract (for frosting)
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 3In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Divide the batter evenly between the prepared cake pans and smooth the tops.
- 7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 9In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- 10Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Equipment
2 9-inch round cake pansmixing bowlswhiskelectric mixerspatulawire racks
Ingredients
- ●2 cups all-purpose flour
- ●2 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup vegetable oil
- ●1/2 cup unsweetened applesauce
- ●1 cup granulated sugar
- ●1/2 cup brown sugar
- ●4 large eggs
- ●2 cups grated carrots
- ●1/2 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup raisins (optional)
Instructions
- 1Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 3In a large bowl, combine the vegetable oil, applesauce, granulated sugar, and brown sugar. Mix until well combined.
- 4Add the eggs one at a time, mixing well after each addition.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the grated carrots, crushed pineapple, walnuts, and raisins if using.
- 7Divide the batter evenly between the prepared cake pans.
- 8Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 10Once cooled, frost with your favorite cream cheese frosting and serve.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire racks
Ingredients
- ●2 cups all-purpose flour
- ●2 cups granulated sugar
- ●1 teaspoon baking powder
- ●1 teaspoon baking soda
- ●1/2 teaspoon salt
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon ground nutmeg
- ●1 cup vegetable oil
- ●4 large eggs
- ●3 cups grated carrots
- ●1 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup raisins (optional)
- ●1 teaspoon vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
- 5Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the walnuts and raisins.
- 6Divide the batter evenly between the prepared cake pans.
- 7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 9Once cooled, frost with cream cheese frosting if desired, and serve.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire racks
This carrot cake recipe is inspired by traditional Southern baking, often featuring moist layers and rich cream cheese frosting.
Ingredients
- ●2 cups all-purpose flour
- ●2 cups granulated sugar
- ●1 teaspoon baking powder
- ●1 teaspoon baking soda
- ●1/2 teaspoon salt
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon ground nutmeg
- ●1 cup vegetable oil
- ●4 large eggs
- ●3 cups grated carrots
- ●1 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup raisins (optional)
- ●1 teaspoon vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, walnuts, raisins, and vanilla extract.
- 5Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 6Divide the batter evenly between the prepared cake pans.
- 7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 9Once cooled, frost with your favorite cream cheese frosting and serve.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire racks
Ingredients
- ●2 cups all-purpose flour
- ●2 cups granulated sugar
- ●1 tsp baking powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup vegetable oil
- ●4 large eggs
- ●2 cups grated carrots
- ●1 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup raisins (optional)
- ●1 tsp vanilla extract
- ●1/2 cup cream cheese, softened
- ●1/4 cup unsalted butter, softened
- ●2 cups powdered sugar
- ●1 tsp vanilla extract (for frosting)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4In another bowl, mix the oil, eggs, grated carrots, crushed pineapple, walnuts, raisins, and vanilla extract until well combined.
- 5Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 6Divide the batter evenly between the prepared cake pans.
- 7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 9In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- 10Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire racks
Ingredients
- ●2 cups all-purpose flour
- ●2 cups granulated sugar
- ●1 tsp baking powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup vegetable oil
- ●1/2 cup unsweetened applesauce
- ●4 large eggs
- ●3 cups grated carrots
- ●1 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup raisins (optional)
- ●1 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4In another bowl, mix the vegetable oil, applesauce, and eggs until well combined.
- 5Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 6Fold in the grated carrots, crushed pineapple, walnuts, raisins, and vanilla extract until evenly distributed.
- 7Divide the batter evenly between the prepared cake pans.
- 8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 10Once cooled, frost with cream cheese frosting if desired, and serve.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire racks
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