Classic Carrot Cake with Cream Cheese Frosting

If you’re like me, baking inspiration can come from pretty ordinary places.

You see a recipe, a friend mentions a craving, or, you know, there’s that half a bag of carrots staring at you every time you open the fridge.

This particular bag of veggies had gotten quite a lot of use already – a few went into the homemade chicken soup and toasty tartines I made, as well as some morning muffins, then another handful were peeled and chopped for snacks for the drive up to Chicago for Mom’s birthday.

And now, it seemed an obvious choice to put most of the remainder into a cake.

Blame my economical nature (or, ahem, what my family terms “cheap”) if you like, but I’m kind of partial to ingredients like these.

You know, the ones that are versatile enough to be part of entrees, easy road snacks, and then still key players in weekday desserts.

If only all good foods had so many uses!

I’ve made (and loved) other tried-and-tested versions of carrot cakes before this one, but just like with cookies, it’s still always fun to play with a classic.

My recipe has toasted pecans, golden raisins, and buttermilk. And it looks crazy gorgeous covered in thick cream cheese frosting on top of a cake stand.

Even on its own, this cake – dark and moist, fragrant and full of bright orange shreds – is a beautiful way to eat your vegetables.

So consider this your obvious inspiration: next time you find yourself with some carrots to use up (and honestly, they’re so cheap, why wouldn’t you?), this is what you need to do.

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Cooking by the Numbers…

Step 1 – Toast and Chop the Pecans

Preheat the oven to 325°F.

Place whole pecans on a small baking sheet pan. Toast in the oven until lightly browned and aromatic.

Let cool, and roughly chop them with a sharp knife and sturdy cutting board. Set aside, and leave the oven on.

Step 2 – Prep the Carrots

Peel the carrots with a vegetable peeler.

Roughly grate them to get small, coarse shreds. Set aside.

Step 3 – Mix the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, spices, and salt together.

We like using all-purpose flour rather than cake flour for this recipe – carrot cake should be a little dense and very moist!

We love the combination of warming spices like cinnamon, nutmeg, ginger, and allspice. If you want a fun flavor combo, you can even try using 1 1/2 teaspoons of our homemade pumpkin spice – it’s not just for pumpkin pie, believe it or not!

Step 4 – Mix the Liquid Ingredients

In a large bowl, whisk together the vegetable oil, buttermilk, pure vanilla extract, eggs, and both granulated and brown sugar.

Mix until all of the ingredients are completely incorporated, and the sugars have dissolved with the liquid ingredients.

Step 5 – Combine

Add the dry mixture into the wet mixture. Mix until just incorporated. Don’t overmix! You will continue to mix the batter when you add the other ingredients in the next step.

Step 6 – Add the Other Ingredients

Stir in the carrots, raisins, and pecans – stir just until mixed and everything is completely incorporated together.

Step 7 – Divide into Pans

Line the bottom of two 8-inch cake pans with parchment paper. Lightly grease the pans with cooking spray.

Pour the batter evenly into the prepared pans. For a stunning presentation, you can use a third cake pan – just be sure to evenly divide the batter, and reduce the bake time by about 5-8 minutes.

Step 8 – Bake

Bake the cake for 30 to 40 minutes, until springy and golden. You can insert a toothpick in the center, as well. If it comes out clean with just a few crumbs, it’s good to go.

Let the cake cool for a few minutes before inverting it onto a plate; then let it cool completely.

Step 9 – Make the Frosting

In a large bowl using a handheld mixer or a stand mixer fitted with a whisk or paddle attachment (either one works!), beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.

Add the confectioners’ sugar one cup at a time. Beat until thick and fluffy, about 5 minutes.

Add the heavy cream, vanilla, and salt. Beat on high for 2 full minutes.

Step 10 – Decorate and Serve

Decorate as you wish. But be sure to review our guides for cake decorating and decorating tools before you pick up that spatula!

I like using extra chopped pecans and shredded carrots for the garnish. How pretty! For another garnish idea that is lovely during the spring and summer months, consider decorating your dessert with an array of sugared flowers.

You can serve immediately, or place in the refrigerator for an hour to set the frosting before serving.

Enjoy!

Do I Have to Use Pecans and Raisins?

Of course not!

If you have a nut allergy, get rid of those nutty little creatures. Or, you can easily switch up pecans and golden raisins for your favorite nuts and dried fruits. Walnuts would be equally as tasty, and many dried or dehydrated fruits like cranberries, pineapple, or currants are all yummy subs.

I would love to know how you decorate the final design of this moist and delicious dessert! I used ground nuts and more shredded carrots – what will you choose to do?

Be sure to rate the recipe, and please feel free to leave me a message in the comment section below.