Best carrot cake recipe – a cozy kitchen

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This is Best carrot cake It is moist, tender, filled with crunchy walnuts, fresh shaved carrots and hot spices. Topped with a juicy brown butter cream cheese frosting that adds a nutty flavor – just the ultimate carrot cake experience for Easter or any spring brunch.

Carrot cake on a cake rack with plates and spoons next to it.

I have been a lifelong lover of carrot cake. If you’ve ever made my carrot sheet cake, carrot cake cupcakes or my mini carrot cake sheet cake, this post is for you. So many of you asked me “how do I make these a layer cake.” Well, here it is!

Why do you have to make * this * cake

A rich and moist crumb. It is made with oil * and * butter that gives it a lot of flavor. Not greasy, but very moist and tasteful.
Perfect spice level. Cinnamon, nutmeg and ginger add flavor and depth, but they are not overpowered.
The frosting is life -changing. This frosting is adapted from my brown butter frosting from my pumpkin plate. But this has cream cheese and it’s just the next level!

Here is a review from an ACK reader that made the Mini -Charger Code:

“You have to try this !!! I have never written a review of a recipe, ever. I’ve made this recipe for lease half a dozen times and it’s always incredible.

And don’t let me start with the frosting. This recipe is perfect. “ – – Jules

Ingredients you need the best carrot cake

Ingredients for carrot cake on a counter labeled.

Carrots. I love to use a thicker carrot and use the big grate on a box. I think it adds good structure and moisture to the cake.
Spices. Earth spices such as cinnamon, ginger and nutmeg will really supplement the carrots.
Oil and butter. I think carrot cake should mostly be an oil -based cake. Mine has some butter for an extra wealth.
Cream cheese. We burn butter and whip it with cream cheese. The ultimate combination for frosting.
Walnuts. I am a pro-Walnut person in carrot cakes. Some people use pecans, but I favor this soft -secreted nut.

For the full list of ingredients, please refer to the recipe indoor map below!

Tips and tricks

To make this cake in front of. I love to freeze cakes. To do so, bake the cake layers, let them cool completely. And then wrap two sheets of plastic wrap. Stick in the refrigerator for up to 3 months. Defrosting the counter at room temperature overnight.
Add coconut. Sweetened or unsweetened striped coconut will be delicious; Add approx. 1/3 cup if you are a coconut lover!
Decoration tip. Here’s how to stir on carrots. I am using a Wilton #2 -round tip. I make a squiggly line, start bigger and then go less to mimic the shape of a carrot. Two small lines are the carrot stem. It doesn’t have to be perfect!
Precise even layer. I like that things are uniform. If you are like me, you will place the cake pan on the scale. Hit Tare. And then add enough dough until it reads 569 grams. Repeat with the remaining two cake pans.

Slice the carrot cake on a plate with a spoon and cloth next to it.

Recipe frequently asked questions

Can I use milk instead of meat milk in this carrot cake?

I know not everyone has meat milk, but I think it adds a nice ease to this cake. If you do not have it available, you can use 2/3 cup of milk and add 1 tablespoon lemon juice. Leave the milk for 10 minutes until it starts to curve and use as it is!

How is this carrot cake stored?

I like to keep it at room temperature for up to two days. I cover it with a cake rack lid or a doorstep. If longer, feel free to store in the refrigerator for up to 4 days in an airtight container.

How do carrots shred for carrot cake?

I like to use a box. And I specifically use the biggest holes on cashier. I find out that it gives you a good size grate of carrot that adds good structure

Can I make this in different pans?

Yes, absolutely! You can use three 9-inch pans and you have thinner layers. You can also make two 9-inch pans. This is probably dough for an sheet cake (see my carrot cake sheet cake) or 24 cupcakes (see my carrot cake cupcakes).

More Spring Recipes

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Brown butter cream cheese frosting:

To make the carrot cake layers:

Preheat the oven to 350 degrees F. butter three 8-inch round baking pans. I also like to link my baking pan with a parchment just to make sure nothing clings.
Whisk together flour, baking powder, cinnamon, nutmeg, salt and ginger in a medium bowl. Set the dry mixture aside.
Add butter, neutral oil, white sugar, brown sugar and vanilla extract; Whip until neat and fluffy, approx. 2 to 3 minutes. Crack in the eggs; beat until combined.
Change between the meat milk and the dry mixture, add them to the butter/egg mixture until they are just combined. Finally, add the carrots and walnuts and mix until thoroughly distributed throughout the dough. Grab a spatula and scrape the bottom of the bowl just to make sure there are no meal pockets.
Divide the dough between the three prepared cake pans. If you want precise layers yourself, you will weigh each one out to 569 grams. Transfer the cake pans to the oven to bake for 30 to 45 minutes, or until a skewer inserted in the middle comes out clean.
Let it cool in the pan for about 5 to 10 minutes, then transfer to a cooling rack to cool before adding the frosting.

To produce frosting:

Add the cubed butter in a small saucepan over medium heat. Once melted, it will start to foam up and bubble a little. Let it cook until you start to look slightly browned spots that begin to form. Give it a stirring and cook until browned. You also need to start smelling its nutty aroma. Pour it into a freezer-safe bowl and stir to cool it.
Transfer it to the freezer to relax for approx. 10 minutes. We want it to be around room temperature butter. When it comes to the butter company in the room temperature (it may be a little softer-it is ok), transfer it to the bowl with a stand-up mixer (or bowl using an electric mixer). Add the cream cheese and beat until smooth.
Pour in the powdered sugar, add the vanilla extract, salt and heavy cream. Whip the frosting for approx. 3 minutes. Fluffiness from the heavy cream really lights up on this frosting, so be sure to beat it for the full 2 minutes. If the frosting is too loose, feel free to transfer it to the refrigerator to relax for approx. 10 minutes. Then hit it one last time.

To make mini carrots for decoration (optional):

Pour about three tablespoons of frosting and add it to a small bowl. Repeat this with another three tablespoons of frosting. You have two bowls of frosting.
Add 3 tablespoons powdered sugar to each bowl (a total of 6 tablespoons). And mix it in. This will get thicker up the frosting a little, so it is easier to stir.
Add two drops of orange food coloring to the first bowl. Mix. And then add two drops of green food color gel to the other bowl. Mix until thoroughly combined.
Divide the frostings between two pipe bags equipped with # 2 tube tip (a small round tip)

To collect the cake:

Place the first cake layer on a cake rack, cake space or serving plate. Add approx. 1/3 cup of frosting and spread it evenly. Top with the 2nd layer and add more frosting, and spread in an even layer. Add the last 3rd layer and top with frosting.
I made a curvature where I made a thin layer of frosting everywhere on the outside of the cake and then transferred it to the refrigerator for about 15 minutes. Then I added the remaining frosting from the outside. It doesn’t have to be perfect! I made little swimmers.
Then I stirred on small carrots and stems everywhere. See the blog post for photos of how I created them. They are super easy – anyone can do them! Cut and serve.

Tips and Tricks:

- To make this cake in front of. I love to freeze cakes. To do so, bake the cake layers, let them cool completely. And then wrap two sheets of plastic wrap. Stick in the refrigerator for up to 3 months. Defrosting the counter at room temperature overnight.

- Add coconut. Yes, feel free to add striped coconut to this cake if you want! Sweetened or unsweetened shredded coconut will be great.

- Decoration tip. Here’s how to stir on carrots. I use a Wilton #150 round tip. I make a squiggly line, start bigger and then go less to mimic the shape of a carrot. Two small lines are the carrot stem. It doesn’t have to be perfect!
- Buttermilk replacement. You can use 2/3 cup of milk and add 1 tablespoon lemon juice. Leave the milk for 10 minutes until it starts to curve and use as it is!
- How to Store: Hold at room temperature, covered, for up to two days. If longer, feel free to store in the refrigerator for up to 4 days in an airtight container.
- Using 9-inch cake pans. I love the look of 8-inch cake pans, but this recipe also works with 9-inch! You have slightly thinner layers, but it still looks amazing and delicious.