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The Best Carrot Cake recipe has layers of moist & flavorful carrot cake topped with a luscious whipped cream cheese frosting, and chopped pecans. No extra stuff inside the cake, just shredded carrots!
CARROT CAKE RECIPE
I feel like we should celebrate that this carrot cake recipe finally made it onto the blog. You see, I have tried for 3 years now to get it posted before Easter.
The first year I had just had a baby so no chance there.
The second year I forgot to add the eggs…. probably no need to explain what happened there, haha 🙂
And last but not least I dropped the baked and cooled carrot cakes onto the tile floor. The cakes were heavily wrapped in plastic and magically they were intact but the glass plate did not fare so well.
Come to find out when I went to frost them that there was glass chards EVERYWHERE stuck in the cake from the broken plate.
But finally this recipe for the best carrot cake ever is on the blog!
I make a lot of food so the recipes that I label as ‘the best’ are the ones that I make again and again. Or in this case, I make this carrot cake every single Easter and sometimes for my husbands birthday cause it’s his favorite cake ever.
I’ve never had this recipe fail me so fingers crossed that you all love it like I do.
There is lots of information below and tips & tricks, and what not to do. So take a minute and read below. I want it to turn out perfect for all of you 🙂
MY TIPS FOR MAKING THIS RECIPE
- It’s super important that you bake and cool the carrot cakes and then wrap them in plastic and let them refrigerate overnight. Or at the very least 6-8 hours. It’s much easier to frost a cold cake.
- This recipe can also be made into a 9×13 baking pan. Directions are with the recipe below.
- Do not use low-fat cream cheese or light sour cream. Trust me, you want the creaminess from the fat and plus it tastes better than the chemical ingredients they had to the “lite” stuff.
- 3 cups of shredded carrots is almost a 1lb bag. I use all the carrots in the bag except for 1 usually. Don’t try and add that extra carrot (trust me I’ve tried this) it will make the cake too wet.
- This cake gets better and better the longer it’s in the fridge. It’s not rare for us to still be eating this cake on day 3 and 4. Even with the chopped pecans on the frosting!
- I make the cake the night before I need it (cool completely) and then I wrap it in plastic wrap and put it in the fridge overnight. In the morning I make the frosting and frost the cake, and garnish with pecans. Loosely cover it with tin foil and put it in the fridge all day and pull it out that night when I need it. Obviously your timeline may be different, so plan accordingly.
- While frosting the cake the frosting may not seem thick enough, but that’s ok. As the frosted cake sits in the fridge it all hardens up nicely and comes together. That’s why it’s important to allow time for the frosted and decorated cake to be in the fridge. I would say at least 4 hours before serving. Even longer is fine too.
- Please DO NOT use the pre-shredded carrots you can buy in the produce section of the store. They are way too big of shreds for this cake. Shred your own carrots on the fine side of a cheese grater.
- To avoid lumps in the cream cheese frosting make sure it’s softened well. I place my unwrapped bar of cream cheese on a microwave-safe plate and cook for about 25-30 seconds.
TRY THESE OTHER CARROT CAKE RECIPES
- Sheet Pan Carrot Cake Bars
- Pineapple Pecan Carrot Cake
- Carrot Cake Cheesecake Whoopie Pies
- Tropical Carrot Cake with Pineapple Pudding Frosting