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

1. Heat oven to 350°F. Grease the bottom and sides of three 8" round cake pans.

2. Spread the pecans on a baking sheet and toast for 6-8 mins, turning once. (Easy substitute: walnuts)

3. Chop pecans into small pieces if required and put aside 1/4 cup to sprinkle on the frosting later.

4. Whisk the flour with the next 3 dry ingredients in a medium bowl.

5. 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.)

6. Add in the eggs and the flaxseed mixture until well mixed.

7. 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).

8. Add the carrots and mix until combined, then add the pecans.

9. Scoop batter evenly into the 3 cake pans and bake for 30-35 mins; rotate the pans after 15 mins.

10. Insert a toothpick in the center of the cake and if it comes out clean, then it's done!

11. Cool cakes in the pans for 10-15 mins, then turn over to a wire rack to cool completely before frosting.

12. 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.

13. Reduce mixer to low speed and gradually add the icing sugar (about a quarter cup at a time, increase to medium speed until smooth.

14. 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.