Easy and delicious recipe for carrot cake
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Best Carrot Cake

This easy recipe is just the thing when you get a hankering for a moist carrot cake and need it fast! It’s s simple recipe with all of the important elements: spicy moist cake and fluffy cream cheese frosting.
Course Dessert
Cuisine American
Keyword carrot, carrot cake, cream cheese
Prep Time 2 hours 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings 12 people
Calories 502kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

CARROT CAKE:

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ½ teaspoon salt
  • 1 pound carrots peeled
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 4 large eggs
  • 1 ½ cups vegetable oil
  • 1 cup shredded sweetened coconut

CREAM CHEESE FROSTING:

  • 8 ounces cream cheese softened but still cool
  • 5 Tablespoons butter softened but still cool
  • 1 Tablespoon sour cream
  • ½ teaspoon vanilla extract
  • 1 ¼ cups powdered sugar

Instructions

FOR THE CAKE:

  • Move the oven rack to middle position and preheat oven to 350 degrees F. Spray a 13x9-inch pan with nonstick cooking spray; set aside.
  • In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
    Mix together the dry ingredients.
  • Using the large holes of a box grater, shred carrots (you should end up with about 3 cups); set aside.
    This is how you grate carrots with a box grater.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar, brown sugar, and eggs on medium-high until combined, about 45 seconds. Reduce the speed to low, and slowly pour in the oil. Increase the speed to high and mix until the mixture is light in color and well blended, about 60-90 seconds. Turn the mixer off and fold in the carrots, dry ingredients, and coconut by hand until the batter is evenly mixed and no streaks of flour remain.
    This Emergency Carrot Cake recipe is just the thing when you get a hankering for carrot cake and need it fast! It’s a simple recipe with all of the important elements: spicy moist cake and fluffy cream cheese frosting.
  • Pour the batter into the prepared pan and spread it into even layer. Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Place the cake on wire rack and cool to room temperature, about 2 hours.
    This Emergency Carrot Cake recipe is just the thing when you get a hankering for carrot cake and need it fast! It’s a simple recipe with all of the important elements: spicy moist cake and fluffy cream cheese frosting.

FOR THE CREAM CHEESE FROSTING:

  • Once the cake is cool make the frosting. Add the cream cheese, butter, sour cream, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Mix on high until combined, about 60 seconds, scraping down the sides of the bowl as needed. Add the powdered sugar and mix on high until nice and fluffy, about 1 minute.
    Beat together the butter and cream cheese.

FINISH THE CAKE:

  • Spread the frosting evenly over the cake using an offset spatula. Cut the carrot cake into 12 squares and serve.
    This Emergency Carrot Cake recipe is just the thing when you get a hankering for carrot cake and need it fast! It’s a simple recipe with all of the important elements: spicy moist cake and fluffy cream cheese frosting.

Video

[adthrive-in-post-video-player video-id="1Ww7srzb" upload-date="2017-03-15T19:13:47.000Z" name="Carrot Cake" description="This Emergency Carrot Cake recipe is just the thing when you get a hankering for carrot cake and need it fast! It’s a simple recipe with all of the important elements: spicy moist cake and fluffy cream cheese frosting."]

Nutrition

Serving: 1slice | Calories: 502kcal | Carbohydrates: 73g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 351mg | Potassium: 297mg | Fiber: 3g | Sugar: 49g | Vitamin A: 136.5% | Vitamin C: 2.8% | Calcium: 7.8% | Iron: 11.7%