Carrot cake – proof you can eat your cake and vegetables at the same time. In honor of National Carrot Cake Day which was February 3rd I thought I’d share my favorite carrot cake recipe. This recipe is from a sweet friend and the noni of the original Boule crew, Gerri Arakelian, RPh.
On our birthday Gerri would always make us a homemade birthday cake. My two favorite Gerri cakes are her chocolate cake with mocha whip cream frosting and her carrot cake with cream cheese frosting. Gerri has given me a few recipes over the years – she’s an amazing Italian cook and baker. After she retired I asked her for carrot cake recipe to add to my Food & Friends Cookbook. I’m not gonna lie, I was nervous making the frosting because my track record with frosting – isn’t really the best. I just recently mastered a no fail buttcream frosting. Now we’re talking cream cheese?! Well, I had a 50/50 chance of it coming out like Gerri’s and…it did!
Table of Contents
My Food & Friends Cookbook
My Food & Friends Cookbook is a beautiful collaboration of all the friends I met along the way in this journey of my life. In my mid-twenties I started collecting recipes from people I met in my life. I came across it recently as I was cleaning and wondered why I stopped. Some recipes were from people still in my life but many have moved on or are no longer among us. I never realized what a treasure I was creating. To be able run my fingers over my mother-in-laws handwritten recipe for Jamaican rice and beans brings tears to my eyes. To be able to cook something they all once enjoyed makes me feel connected to them. But enough about that…
What is Carrot Cake?
Let me state the obvious by saying carrot cake is a cake that contains a large amount of carrots. Then it is usually frosted with cream cheese frosting. The carrots add nutrition, fiber and texture to the cake but there is a good amount of sugar too. So some may say it eliminates the nutritional benefits. Others will argue that it’s balanced. You can decide for yourself.
How to make carrot cake from scratch
I’ve always been intimated to make a carrot cake. It seemed complicated but this recipe was everything but complicated. You can make this cake quickly. Not only is this the best-tasting carrot cake I’ve made, but you don’t need fancy equipment to make it.
Carrot Cake Ingredients
The ingredients used in this recipe are simple and most of them are probably already in your kitchen.
Flour – The recipe uses all-purpose flour but you can adapt the recipe to fit your dietary needs. You can use whole wheat flour, white whole wheat flour or for a gluten-free cake use your favorite gluten-free flour.
Baking soda – This is a leavening agent and helps the cake to rise.
Oil – Keeps the cake nice and moist. This recipe specifically called for Crisco oil but I used olive oil and it came out just fine. I think any oil that is subtle in flavor will work.
Sugar – makes the cake moist, light, and delicious. You can use all white sugar or a combination of white and brown sugar. The brown sugar would add a subtle taste of molasses that would compliment this cake very well.
Salt, cinnamon, and vanilla extract – These all add flavor to the cake and makes it taste amazing.
Eggs – Are binders and holds the cake together.
Pecans are optional – I don’t like nuts in my food except in carrot cake and salads. If you don’t like nuts or have a nut allergy you don’t have to add them. It’s totally optional and won’t alter your cake one way or the other so go with what you love.
Crushed pineapples – Adds moisture and flavor.
Lots of carrots – Lastly carrot cake has – you guessed it – CARROTS! Lots of carrots make this the best carrot cake. I like to take shortcuts whenever possible so I use alreadyt shredded carrots. You can shred yours on your own if you want but honestly I don’t think it makes a difference.
Making the Cake Batter
When making the cake batter use 2 bowls. A medium bowl for dry ingredients and a large bowl for wet ingredients. In the medium bowl add all you dry ingredients (except shredded coconut, carrots and nuts) and blend together. Using a whisk mix till the cinnamon is evenly distributed throughout. In the large bowl add your wet ingredients (except crushed pineapple) and whisk together.
Fold the dry and wet ingredients together – Add the dry ingredients to the bowl with the wet ingredients and fold into the wet ingredients.
Add Pineapple, coconut and carrots – Once you can no longer see flour add your pineapple, coconut, carrots and pecans until incorporated.
Frosting the Cake
If you don’t like frosting or don’t have all the ingredients you can skip it. The cake taste good on its own as well. It balances out the flavor of the cake. I love the frosting! It’s soft and creamy and only uses 4 ingredients: confectionary sugar, cream cheese, butter and vanilla.
Frequently Asked Questions
Can I make carrot cake cupcakes using this recipe?
Yes, but you will have to reduce the cooking time to 14-18 minutes or until you can stick a toothpick in the center and a few moist crumbles comes out. Let them cool for a few minutes in pan before transferring to cooling rack. It should make about 24 cupcakes.
Can I make a large single layer cake?
Yes, this recipe is for a 9 x 11 pan. I didn’t have that so I used two 8 inch rounds.
How to store Carrot Cake?
You can leave the cake out of the fridge for 1-2 days if your kitchen isn’t hot or in the fridge for 5-6 days.
Tried this recipe?
I would love to hear your thoughts about this recipe. If you try this recipe be sure to come back and leave a comment. It helps me stay motivated and helps other readers decide whether or not to make this recipe. Are you on Instagram? You can tag me @withlove_fromcatt I’d love to see pictures of your carrot cake.
Incredibly Moist Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 2 1/4 tsp baking soda
- 2 1/4 tsp cinnamon
- 3/4 tsp salt
- 1 cup oil
- 3 cups shredded carrots
- 3/4 tsp vanilla
- 3 eggs, beaten
- 1 cup shredded coconut
- 8 oz pineapples, crushed undrained
- 1/2 cup walnuts or pecans
- Cream Cheese Frosting
- 1 lb confectioner sugar (3 1/2 cups)
- 8 oz cream cheese
- 1 stick of butter
- 2 tsp vanilla
Instructions
- Mix dry ingredients in bowl (except cococonuts, nuts and carrots), mix well by hand
- in seperate larger bowl mix wet ingredients (except pineapples) beat until mixed well
- add dry ingredients in portions to bowl with wet ingredients, beat until mixed well
- add coconut, pineapple and nuts. Beat till fullyt mixed.
- Bake in 9x13 pan at 350 degrees Fahrenheit for 40-45 minutes
- Cream Cheese Frosting
- cream butter and cream cheese together
- add confectioner sugar in portions, mixing after every addition
- add vanilla