Favorite Carrot Cake Recipe

• Butter – It needs to be softened to room temperature.
• Coconut oil  – I love to use coconut oil in this recipe. You can also substitute it with vegetable oil or canola oil.
• Granulated sugar – I use both granulated and brown sugar in my recipe.
• Brown sugar – It deepens the flavor of this cake and makes it taste amazing.
• Vanilla extract – I love to use my homemade vanilla extract, but if using store-bought, be sure to use the highest quality you can. I don’t recommend using imitation vanilla flavoring, as it can leave a bitter aftertaste.
• Eggs – You’ll need 3 whole eggs plus 2 egg yolks.
• Flour – My recipe uses all-purpose flour. The flour that I use is light and lower in protein. You can also use cake flour.
• Baking powder – My recipe uses both baking powder and baking soda as leavening to help the cake rise properly.
• Baking soda – See the note above in baking powder.
• Spices – I use ground cinnamon and ground ginger to spice my carrot cake. They both add so much flavor and give my carrot cake its signature flavor.
• Salt – A little salt enhances and balances the sweetness.
• Buttermilk – You will need to use buttermilk in my recipe for the acid to help activate the leavening for the cake to rise. If you don’t already have buttermilk on hand, use my simple tip on how to make buttermilk substitute.
• Carrots – I prefer to grate my carrots for this cake rather than buying bags of grated carrots. I find that the texture of the cake is much better. You can grate them in your food processor or with a standard box or flat grater.
• Toasted pecans – The toasted pecans add depth of flavor and additional texture to the cake. You can omit pecans or nuts if you don’t care for them.
• Cream Cheese Frosting Recipe – THE signature frosting for carrot cake. It is a must for this recipe. ♡

Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next.

Add egg yolk, making sure well combined.

Whisk together the dry ingredients in a large bowl.

Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated.

Then, add buttermilk, beating until just combined before stirring in the remaining flour mixture.

Add the remaining dry ingredient mixture to the cake batter and stir until combined.

Fold in the grated carrots and 1 cup of the pecans, if using.

Divide the cake batter between two prepared cake pans. Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 – 40 minutes. You can follow my tips for how to tell when your cake is done.

Remove from the oven and allow to cool in the pans on a wire rack for about 5 minutes. Turn out of pans and allow to cool completely on a wire rack.

Storage Tips

I love to make this carrot cake in advance. The flavors seem to become even richer and the cream cheese frosting and the cake meld together for the most incredible cake.

To make ahead. Prepare the cake according to the recipe. Frost with the cream cheese frosting, cover, and store in the refrigerator for 5 to 6 days.

To freeze. Prepare the cake layers through baking and cooling. Allow the cake layers to cool completely, wrap them well in plastic wrap, and carefully place each layer into a gallon zip-top freezer bag. Place the layers flat in your freezer (I like to place them onto a sheet pan.) Freeze the cake layers for up to one month. To frost the cake, simply remove it from the freezer and allow it to thaw in the refrigerator with the wrapping intact. Then, frost the cake once it has completely thawed.