Super Moist Carrot Cake with Cream Cheese Frosting
Carrot cakes have become one of my favourite cakes over the past decade, right after Red Velvet cakes. I order a slice whenever I see it on the menu at restaurants, but I find most of them to be so sweet that I can’t even finish the full slice. Recently I made a whole carrot cake and it was by far the best Carrot Cake I’ve ever had! Several family members tried it as well and gave it a 5-star rating!
I started with the carrot cake cupcake recipe as a base and adjusted the ingredients. This carrot cake is super moist, not overly sweet and leaves you wanting more!
A few recipe notes: I used ground flaxseed to substitute for 1 egg and add some Omega-3 to the cake. You could use all eggs instead or use more flaxseed substitute and use less eggs.
Prep time: 15-20 mins | Bake time: 30-35 mins | Servings: 12 slices
Cupcake Ingredients
1¼ cup chopped pecans
2 cups all-purpose flour (spooned & leveled)*
2 tsp ground cinnamon
2 tsp baking soda
1 tsp table salt
¾ cup packed dark brown sugar
½ cup granulated sugar
¾ cup canola oil
½ cup buttermilk
3 large eggs
1 tbsp ground flaxseed + 3 tbsp water mixed & rested (easy substitute: 1 large egg)
3 cups finely grated carrots
Frosting Ingredients
8 oz (250g) brick cream cheese
½ cup unsalted butter
soften both to room temperature
½ tsp pure vanilla extract
pinch of table salt
1½ to 1¾ cup icing sugar, sifted
Instructions
Heat oven to 350°F. Grease the bottom and sides of three 8" round cake pans.
Spread the pecans on a baking sheet and toast for 6-8 mins, turning once. (Easy substitute: walnuts)
Chop pecans into small pieces if required and put aside 1/4 cup to sprinkle on the frosting later.
Whisk the flour with the next 3 dry ingredients in a medium bowl.
Whisk the brown & white sugars with oil and buttermilk in a large bowl.
(Easy Buttermilk Substitute: mix ½ tbsp lemon juice + ½ cup whole milk and let rest for 5 mins.)
Add in the eggs and the flaxseed mixture until well mixed.
Add the flour mixture about half a cup at a time to the wet mixture and gently fold in with a spatula until evenly mixed (do not over-mix).
Add the carrots and mix until combined, then add the pecans.
Scoop batter evenly into the 3 cake pans and bake for 30-35 mins; rotate the pans after 15 mins.
Insert a toothpick in the center of the cake and if it comes out clean, then it's done!
Cool cakes in the pans for 10-15 mins, then turn over to a wire rack to cool completely before frosting.
Mix the room temperature butter with an electric mixer on medium-high speed for 2-3 mins until smooth and fluffy; add the cream cheese and mix on medium speed for 1 min until creamy (do NOT over-mix), then add vanilla and a pinch of salt, mix again.
Reduce mixer to low speed and gradually add the icing sugar (about a quarter cup at a time, increase to medium speed until smooth.
Trim off the top of the cake to make each layer flat, spread a small amount of frosting to fill and place the next layer and repeat. Frost the top and sides of the cake as desired! Scatter the pecans on top.
Recipe Notes
*Spoon & level method - do not scoop flour out of the bag/container with your measuring cup. Instead, use a spoon to scoop flour into your measuring cup and once full, use the back of a knife to level off the cup; do not tap the cup.
If you give this recipe a try, I’d love to know how it turns out.
Comment below or share a photo on IG and tag @emmaya.us.
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About Me
Hi there! I’m Tahmina - mom of two girls, an engineer, a passionate baker, a decent cook, and a creative event planner.
I’ve always enjoyed baking but became passionate about it after I had my first child. Now I combine my knowledge from working in the food industry and increased interest in food and nutrition to experiment with various ingredients and recipes.