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Carrot Cake

Carrot Cake

This Carrot Cake is moist, flavorful and very easy to make, with a beautiful and tasty homemade cream cheese frosting to finish it off.

Having a slice of Carrot Cake, not just during Easter but all year round, is so heavenly with the beautiful homemade cream cheese frosting that just complete the taste in your mouth. It is perfect for Mother’s Day.

My mom is here with me, so baking a Carrot Cake is the perfect dessert for Mother’s Day. It’s been quite a few years since I have spent Mother’s Day with her, so I planned to make it all about her and not about me this year.

Carrot Cake with Cream Cheese frosting.

A good Carrot Cake recipe has to have lots of shredded carrots that should be visible in every slice. It doesn’t make sense you make one that has a bunch of stuff in it and you aren’t able to taste or even see the main ingredients…carrots.

I put some coconut flakes in the batter. You can put some nuts or even raisins in it also.

To decorate, I choose to put some chopped walnuts on the top and some toasted coconut flakes around the side of this Carrot Cake recipe.

Mixed Spice Blend

The Mixed Spice Blend is a combination of cinnamon, nutmeg, all spice, ginger and cloves. It is added to Christmas Cakes, Easter spice bun and other pastry. You can get it from any West Indies Supermarket or even Amazon.

You can choose to make your own like I did by combining 1 teaspoon of each item together.

If you aren’t able to get all the items to make the Mixed Spice Blend, then you can just mix together cinnamon, nutmeg and cloves.

You can try out my Jamaican Easter Bun, where I used the Mixed Spice Blend in it also.

Shredding the Carrots

When it comes to what to use to shred the carrots that I used in this recipe, I am very much old fashion. So I get my box grater and get down to business. You can use a food processor with the shredding attachment, to get some shredded carrots if you choose to.

Another option is to buy store bought grated carrots. Personally, I wouldn’t recommend the store bought option, because you need the carrots to be fresh. However, if you have to, then I won’t judge you.

Shredding the carrots with a box grater.

Mix-Ins Option

Okay so for every Carrot Cake, there has to be shredded carrots in it. Without shredded carrots, it wouldn’t be the best ever dessert.

Some people don’t want nothing else in it. However, there are some other mix-ins option that surely add some flavor and texture to it. These can be:

  • Crushed Pineapples
  • Raisins
  • Nuts

Can I make Cupcakes with this Carrot Cake batter?

Yes you can make some cupcake. Bake at 350 degrees Fahrenheit for about 20 to 25 minutes. This batter will make 24 cupcakes. To make 12 cupcakes, do

Can I freeze the cake?

Oh yes! Once the cake is cool completely, wrap each unfrosted cake with plastic wrap and put them in a freezer friendly Ziploc bag. Freeze for up to 1 to 2 months.

How to store Carrot Cake?

Each cake can be wrapped with plastic wrap or aluminum foil and store on the counter top for up to 3 days or in the refrigerator for up to a week.

How to make Carrot Cake?

This recipe is so easy to make. You are going to be smiling from ear to ear when you are finished baking and frosting this Carrot Cake. Looking at your accomplishment will fill your heart with joy and your family members will be asking for more. Better yet, you will be the go to pastry chef for the best Carrot Cake.

Firstly, whisk together all you dry ingredients in a large bowl. Set aside.

Secondly, in another bowl, mix the melted butter, oil, both types of sugar, vanilla extract and eggs to create the wet ingredients.

Thirdly, add the wet ingredients to the dry ingredients. Add the shredded carrots and coconut flakes to the batter.

Fourthly, bake for about 40 minutes or until a toothpick inserted into the center and it comes out clean. Let the cakes cool.

Finally, beat the cream cheese and butter. Add the vanilla extract and salt. Pour the powdered sugar one cup at a time. Decorate the cake and add the toasted coconut flakes and nuts of your choice. Enjoy.

Step by Step Pictures for Carrot cake Recipe

Ingredients to make the Carrot Cake batter.
Making the wet ingredients and dry ingredients.
Top Left Photo: brown sugar, granulated sugar, melted butter and vegetable oil.
Top Right Photo: adding one egg at a time.
Bottom Left Photo: flour, baking powder, baking soda, salt and mixed spice blend.
Bottom Right Photo: after whisking all the dry ingredients.
Combining the wet and dry ingredients to make the batter.
Top Left Photo: After mixing the the wet ingredients to the dry ingredients.
Top Right Photo: Adding the shredded carrot and coconut to mixture.
Bottom Left Photo: Carrot cake batter.
Bottom Right Photo: Batter in 2 nine inch round pans.
Making the cream cheese frosting.
Left Photo: Cream cheese, butter, vanilla extract and salt.
Middle Photo: Adding 1/2 cup of powdered sugar, one at a time.
Right Photo: The cream cheese frosting.

Carrot Cake Recipe

Ingredients for Carrot Cake Batter

  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 1/2 cups All Purpose Flour
  • 1 Tablespoon Mixed Spice blend
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 2 teaspoon Vanilla Extract
  • 1 cup Vegetable oil or Canola oil
  • 4 large Eggs
  • 1 cup Coconut Flakes
  • 2 1/2 cups freshly Shredded Carrots

Ingredients for the Cream Cheese Frosting

  • 1 8 oz Cream Cheese
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 3 to 4 cups Powdered Sugar

Ingredients for decoration

  • 1/2 cup chopped Walnuts, Pecans or you choice of nuts
  • 3/4 cup toasted Coconut Flakes

Instructions

To Make Carrot Cake Batter

  1. Preheat the oven to 350 degrees F. Spray a 9 x 13 pan or 2 9 inch round cake pans with some non-stick spray and set aside for later.
  2. In a large bowl, add the dry ingredients: flour, baking powder, baking soda, salt and mixed spice blend. Whisk together all the dry ingredients. Set aside.
  3. In a medium bowl, pour in the canola oil or vegetable oil, melted butter, granulated sugar, brown sugar, vanilla and mix together with a spatula. Add the eggs one at a time to the mixture, mixing well with a hand mixer.
  4. Add the wet ingredients to the dry ingredients and mix well. You can use a spatula first and then use a hand mixer, so everything is combined together. Be sure to scrape the sides.
  5. Gently fold the shredded carrots and coconuts flakes with a spatula.
  6. Pour the batter equally into the 2 round cake pans. Use a spatula to smooth the top of the batter in each cake pan.
  7. Bake for 40 minutes or until a toothpick is inserted and comes out clean. Once the cakes are finished baking, cool for about 15 minutes on a cooling rack.

To Make the Cream Cheese Frosting

  1. In a separate bowl, beat the softened cream cheese and butter until there are no clumps. Mix in the vanilla and salt.
  2. Add one cup of the powdered sugar at a time. If by any chance the frosting is too watery, add more powdered sugar.

To Assemble the Carrot Cake

  1. Exam each cake and see if it need to level off. If it needs to be leveled off, use a knife to cut off the unnecessary pieces.
  2. Put one of the cake on a cake stand. Use about 1/2 cup or less of the frosting on the top of that cake and smooth out it to one layer.
  3. Place the other cake on the top of the frosting. Do a thin layer of the frosting over the entire cake and allow to chill for atleast 1 hour. After it has been chilled, use the remaining frosting to frost the top of the cake and the sides also. Remember to smooth out in one layer.

To Decorate Carrot Cake

  1. Immediately after you frost the cake, gently spread the toasted coconuts on the side of the cake with your hand. You will make a mess, but that’s okay. It will be worth it after all. Sprinkle the 1/2 cups of chopped walnuts or any choice of nuts on the top of the cake.
  2. Allow to chill in the fridge for a while until you are ready to eat it. Slice and enjoy your Carrot Cake with cream cheese frosting.
Leveling off the cake before frosting it.
Leveling off the carrot cake.
A thin layer of frosting  on the Carrot Cake and then putting it in the fridge to chill for atleast an hour.
A thin layer of frosting and then putting it in the fridge to chill for atleast an hour.

To Toast the Coconut Flakes

  • Spread out the coconut flakes on a baking sheet.
  • Place it in a 350 degree F. oven and toast for about 4 to 7 minutes. Make sure to watch the coconut flakes so it doesn’t burn.
Toasted coconut flakes to use to decorate carrot cake.
Toasted coconut flakes to use to decorate carrot cake.

Notes:

  • Make sure to watch the shredded coconut flakes while they are toasting.
  • You can leave the cake in the refrigerator overnight before frosting it. This makes it much easier to decorate with the cream cheese frosting.
A slice of Carrot Cake.
Carrot cake

See it wasn’t too hard. Pat yourself on the shoulder. You should be very proud of yourself.

Well, as for the frosting part, I ain’t no expert. My frosting wasn’t so perfect, but to me, it was beautiful.

Please let me know what you think about this Carrot Cake with cream cheese frosting recipe in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love, as you carry on, on your YouNique Journey!

A beautiful, perfectly moist and flavorful Carrot Cake.

Carrot Cake

Yield: 16 Slices
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 3 hours
Total Time: 4 hours 10 minutes

This Carrot Cake is moist, flavorful and very easy to make, with a beautiful and tasty homemade cream cheese frosting to finish it off.

Ingredients

  • INGREDIENTS FOR CARROT CAKE BATTER
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 1/2 cups All Purpose Flour
  • 1 Tablespoon Mixed Spice blend
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 2 teaspoon Vanilla Extract
  • 1 cup Vegetable oil or Canola oil
  • 4 large Eggs
  • 1 cup Shredded Coconut
  • 2 1/2 cups freshly Shredded Carrots
  • INGREDIENTS FOR CREAM CHEESE FROSTING
  • 1 8 oz Cream Cheese
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 3 to 4 cups Powdered Sugar
  • INGREDIENTS TO DECORATE CARROT CAKE
  • 1/2 cup chopped Walnuts, Pecans or you choice of nuts
  • 3/4 cup toasted Shredded Coconut

Instructions

    1. Preheat the oven to 350 degrees F. Spray a 9 x 13 pan or 2 9 inch round cake pans with some non-stick spray and set aside for later.
    2. In a large bowl, add the dry ingredients: flour, baking powder, baking soda, salt and mixed spice blend. Whisk together all the dry ingredients. Set aside.
    3. In a medium bowl, pour in the canola oil or vegetable oil, melted butter, granulated sugar, brown sugar, vanilla and mix together with a spatula. Add the eggs one at a time to the mixture, mixing well with a hand mixer.
    4. Add the wet ingredients to the dry ingredients and mix well. You can use a spatula first and then use a hand mixer, so everything is combined together. Be sure to scrape the sides.
    5. Mix in the shredded carrots and shredded coconuts with a spatula.
    6. Pour the batter equally into the 2 round cake pans. Use a spatula to smooth the top of the batter in each cake pan.
    7. Bake for 40 minutes or until a toothpick is inserted and comes out clean. Once the cakes are finished baking, cool for about 15 minutes on a cooling rack.

TO MAKE THE CREAM CHEESE FROSTING:

  1. In a separate bowl, beat the softened cream cheese and butter until there are no clumps. Mix in the vanilla and salt.
  2. Add one cup of the powdered sugar at a time. If by any chance the frosting is too watery, add more powdered sugar.

TO ASSEMBLE THE CARROT CAKE:

  1. Exam each cake and see if it need to level off. If it needs to be leveled off, use a knife to cut off the necessary pieces.
  2. Put one of the cake on a cake stand. Use about 1/2 cup or less of the frosting on the top of that cake and smooth out it to one layer.
  3. Place the other cake on the top of the frosting. Do a thin layer of the frosting over the entire cake and allow to chill for atleast 1 hour. After it has been chilled, use the remaining frosting to frost the top of the cake and the sides also. Remember to smooth out in one layer.

TO DECORATE CARROT CAKE:

  1. Immediately after you frost the cake, while the cake is on the cake plate, gently spread the toasted coconuts on the side of the cake with your hand. You will make a mess, but be sure to clean up afterwards. Sprinkle the 1/2 cups of chopped walnuts or any choice of nuts on the top of the cake.
  2. Allow to chill in the fridge for a while until you are ready to eat it. Slice and enjoy your Carrot Cake with cream cheese frosting.

TO TOAST THE SHREDDED COCONUTS

  1. Spread out the shredded coconut on a baking sheet.
  2. Place it in a 350 degree F. oven and toast for about 4 to 7 minutes. Make sure to watch the shredded coconut so it doesn't burn.

Notes

The additional time of 3 hours is for cooling and decorating the carrot cake. However, I have learned that leaving the cake in the refrigerator overnight before frosting it, makes it much easier to decorate with the cream cheese frosting.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 902Total Fat: 37gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 88mgSodium: 484mgCarbohydrates: 140gFiber: 3gSugar: 117gProtein: 7g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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