Carrot Cake

8 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
5.0/5 (3)
Carrot Cake
Carrot cakes are a very popular treat for family gatherings or holidays with cream cheese frosting, pecans, and coconut. How wonderful to get a sweet treat with your beta carotene and vitamin A! This moist, spiced cake is perfect for potlucks, celebrations, or whenever you need a dessert that pleases a crowd.

Ingredients

8 servings
  • Carrot cake:
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups cooking oil
  • 2 cups flour
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 3 cups grated carrots
  • Icing:
  • 8 ounces cream cheese
  • 1 stick butter or margarine
  • 1 tsp vanilla
  • 1 box (2 cups) powdered sugar
  • 1/2 cup chopped pecans
  • 8 ounces shredded coconut

Step-by-Step Instructions

  1. The Carrot Cake: Preheat oven to 325 degrees.
  2. In a large glass bowl cream the sugar and eggs. Add the cooking oil and blend thoroughly. Combine the flour, cinnamon, salt and soda. Add gradually to the mixture; mixing well. Finally, add the grated carrots to the mixture.
  3. For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 325F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
  4. For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
  5. For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.
  6. Icing for the cake: Blend the softened cream cheese, butter and vanilla with an electric mixer. Beat in the sugar, a little at a time. Add the coconut and chopped pecans and mix well. Frost your cake and enjoy! Goes great with good coffee and good company.

Common Problems and Solutions

Q: Why is my carrot cake dense or heavy?

A: Make sure you're measuring flour correctly (spoon and level, don't pack) and that your baking soda is fresh. Overmixing after adding flour can also make the cake tough—mix just until combined.

Q: Can I make this cake ahead of time?

A: Absolutely! This cake actually tastes better after a day as the flavors meld. Store frosted cake covered in the refrigerator for up to 5 days, or freeze unfrosted layers wrapped tightly for up to 3 months.

Q: Why did my cream cheese frosting turn out runny?

A: Make sure your cream cheese and butter are softened but not melted. If it's too soft, refrigerate the frosting for 15-20 minutes and beat again until it reaches spreading consistency.

Tips and Techniques

Grate carrots using the medium holes on a box grater for the best texture—not too fine, not too chunky. For extra moisture and flavor, you can add 1/2 cup crushed pineapple (well-drained) to the batter. Make sure all ingredients are at room temperature before mixing for the smoothest batter.

Ingredient Substitutions

  • cooking oil: melted coconut oil or vegetable oil
  • butter or margarine: all butter for best flavor
  • chopped pecans: walnuts or toasted almonds

Equipment Needed

  • Electric mixer or hand mixer
  • Large mixing bowl
  • 9-inch cake pans, 10-inch tube pan, or 9x13-inch pan
  • Box grater (for carrots)
  • Cake tester or toothpick

Historical Context

Carrot cake became popular in the American South during World War II when sugar was rationed and cooks relied on the natural sweetness of carrots. The classic cream cheese frosting became the standard topping in the 1960s and has been a Southern potluck favorite ever since.