Classic Carrot Cake
If there’s a cake that really makes me feel all the warm and fuzzy Fall feelings…it’s carrot cake. I know what you’re thinking. What about pumpkin? Or apple? Carrot cake has all the Fall spices though, and it’s moist and so flavorful with every bite. You can add walnuts, or raisins, or not add anything at all. . . and it still turns out great! You don’t need cake flour, all purpose is just fine, and you don’t even need butter for the cake! So, without further ado, I think it’s time for an updated carrot cake recipe. I’m talking about the perfect carrot cake for making a nice layer cake. I have this recipe if you want a super tasty one layer easy peasy carrot cake. This one is perfectly moist, yet strong enough to make a four layer six inch cake, frosted and ready to go!
What You’ll Need . . .
carrots, grated
canola or vegetable oil
vanilla
eggs
sour cream
granulated sugar
brown sugar
flour
salt
baking soda
cinnamon
nutmeg
cloves
ginger
chopped walnuts (optional)
Wash and peel your carrots. Next grate them into a medium sized bowl, then set aside. Meanwhile butter or spray non stick spray into two six inch springform pans. I prefer to use these for easy removal. I also always cut a round piece of parchment paper to place on the bottom of each pan.
Next combine your oil, sugars, vanilla, and eggs in a stand mixer and mix with the paddle attachment. Add in the sour cream and continue mixing until smooth. In a separate bowl mix together your dry ingredients with a whisk. In three parts, mix your dry ingredients into your wet ingredients. Mix until combined. Next add in the carrots and mix in, followed by the walnuts or raisins if you prefer. You can also totally leave those out! Just make sure you add the carrots – since it is a carrot cake! Pour batter into your prepare pans and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool about 15 minutes. Remove from pans and let cool completely. Once cakes are totally cool, use a cake leveler (this is the one I use) to cut each cake into two layers, giving you a total of four layers. These are now ready to stack!
For this cake I went a little different and used chocolate frosting for the inside instead of cream cheese frosting, which is more traditional for carrot cake. My chocolate frosting recipe is here. Or if you prefer to go traditional, my cream cheese frosting recipe is here. Also, quick side note, but that blog post with the cream cheese frosting recipe is the FIRST blog I ever wrote! I still use that cream cheese frosting recipe to this day, and it is the absolute best. Gets all the compliments every time. However, I am aware I desperately need to do an updated post for my cream cheese frosting – don’t worry, it is sooo on the to-do list! The buttercream frosting I used for the outside of the cake is also in that same old blog post!
Some notes. . .
- This is an updated carrot cake recipe post, not a stacked cake tutorial. A cake assembly blog post is in the works too! If you guys are interested in the frosting and design of a flower cake, let me know in the comments!
- This cake tastes amazing without the addition of any nuts or raisins etc. which you find in many carrot cakes. It is perfectly moist and flavorful all on its own. However, those additions can only add to the richness of the flavor, so feel free to add those in!
If you liked this recipe, you might want to try. . .
Tried this Recipe?
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Classic Carrot Cake
Ingredients
- 3 large carrots grated
- 1¼ cup canola or vegetable oil
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 cup all purpose flour
- ½ tsp salt
- 2 tsp baking soda
- 2 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ⅛ tsp ginger
- ¾ cup chopped walnuts optional
Instructions
- Wash and peel the outer layer of your carrots. Next grate them into a medium sized bowl, then set aside. Meanwhile butter or spray non stick spray into two six inchspringform pans. I prefer to use these for easy removal. I also always cut around piece of parchment paper to place on the bottom of each pan. Preheat oven to 350F.
- Combine your oil, granulated and brown sugars, eggs, and vanilla in a stand mixer and mix with the paddle attachment. Add in the sour cream and continue mixing until smooth.
- In a separate bowl mix together your flour, baking soda, salt, and spices with a whisk. In three parts, mix the dry ingredients into the wet ingredients. Mix until combined.
- Next add in the carrots and mix in, followed by the walnuts or raisins if youprefer. You can also leave nuts or raisins out.
- Pour batter into your prepared pans and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool about 15 minutes. Remove from pans and let cool completely.
- Once cakes are completely cooled, use a cake leveler to cut each cake into two layers, giving you a total of four layers. These are now ready to stack!
- For this cake I used chocolate frosting for the inside instead of cream cheese frosting, which is more traditional for carrot cake. My chocolate frosting recipe is here. If you prefer to go traditional, my cream cheese frosting recipe is here. The buttercream frosting I used for the outside of the cake is also in that same link.