- Yield: 1 spring release or two round pans
- Prep Time: 15 minutes
- Cook Time: 40-60 depending on your oven. minutes
- Serving: Family
Carrot Cake with Cream Cheese Frosting
Hi and Welcome to my website, thank you for stopping by and enjoy this delicious recipe.
I guess you are looking for a quick and easy recipe for homemade carrot cake, will look no further. I have a lovely recipe here that got lots of carrot, less sugar then more carrot cakes and made with butter not oil! The key to a moist carrot cake is all in the ingredients you choose, like if you are using butter you need more moist ingredients like apple sauce, crusted pineapples. But if you use oil it will only be the oil and carrots that will make it moist, so try this recipe first then tell me what you think.
I'm going to share picture steps for you to check out, sometimes that helps to bring it all together.
I'm going to share with you a link to my cookbook if you wish to check it out, or send me a message. https://www.bonitaskitchen.com
Please continue on to my recipe for Carrot Cake with Cream Cheese Frosting.
Ingredients
- Carrots - 3 or 4 cups, grated
- Flour - 2 cups, sifted
- Sugar of choice - 1 cup
- Baking soda - 2 tsp
- Baking powder - 1 tsp
- Cinnamon - 1 tsp
- Sea salt - 1 tsp
- Eggs - 4 large
- Pineapples - 1 8oz can, crusted drained.
- Butter or margarine - 1/2 cup
- Apple sauce - 1/2 cup
- Vanilla - 1 tsp
- Walnuts - 1 1/2 Cups ( extra for garnish )
- CREAM CHEESE FROSTING:
- Cream Cheese - 1 pack
- Butter - 1/2 cup
- Vanilla - 1 tsp
- Powdered Icing Sugar - 3 1/2 cups
Instructions
Pre-heat oven to 350ºF, grease two round pans or one spring release pan.
Method:
- In a medium bowl add, butter and sugar cream together, add grated carrots and vanilla continue folding together.
- Then add apple sauce, crushed pineapples and one cup nuts, folding together.
- Mix together eggs, one at a time, then sift in flour, sea salt, cinnamon, baking powder and baking soda mix together.
- In prepared pans equally spread batter in pans, then bake in your pre-heated oven for 40 minutes to 1 hour depending on your oven.
- Check cake with a toothpick or knife, then remove from oven and pan let cool on cooling rack.
Method for Frosting:
- In a medium bowl beat together room temperature cream cheese, then add butter.
- After mix in vanilla and slowly beat in powdered icing sugar with blender until all combined.
Icing Carrot Cake
- Place carrot cake on plate, spread frosting over top.
- Then put other piece of carrot cake on icing, evenly spread cream cheese icing over cake until all gone. Garnish the bottom layer of cake with chopped walnuts or nuts of choice.
BAKING TIPS:
- Sifting flour makes it like a cake flour and great for baking.
- Use a piece of parchment paper at the bottom of spring release pan, helps from burning. Place pan on cookie sheet to just incase pan licks.
- Drain juice from the crushed pineapples, only using the crushed pineapples in recipe.
Allergens
I love carrot cake and sharing this recipe with you make me happy, I also love sharing any of my recipes with you. This recipe is so easy to make and it taste so delicious, and so moist. I have a video tutorial you can watch to give you step by step instructions on how to make it, also a recipe you can follow.
Lots of carrots go in this recipe you can put less if you like but more is better, just wash your carrot don’t peel and grate in small pieces. Carrots are so good for you and eating them raw or baked it still gives you so much nutrition.
Look at how delicious this carrot cake is and I always say if I can make it so can you, follow my 10 minute video on how to make this delicious carrot cake and you will be so glad you did. If you can try to buy local carrots and you will be so glad you did the taste is so good, it do make a difference and the richness of the carrots being so fresh. Plus all you need to do is wash the carrot and don’t peel it and then shred the carrot right into the batter. You also so get the reward of helping your local farmer sell his/her vegetables.
Thank you so much for taking the time to read my blog and view my recipe and video to this delicious homemade carrot cake, please leave me a message before you go and I would love to answer any questions you may have about this recipe or any other recipe on my website, https://www.bonitaskitchen.com ” so from my kitchen to yours” have a wonderful day.
Looks delicious, going to make it today out of my own fresh carrots! Is the temperature 350 degrees? Thanks for sharing!
Hi Bev: Thank you once again for your message and I’m glad you are going to make this recipe. Your carrots are amazing and fresh right out of your garden, 🙂 350º is good and if it looks like the last 15 minutes or so it needs to be turned up will thats ok too. Everyones oven is a little different and some needs a higher temperature but you know your own oven. Share a picture after you make it and enjoy to the fullest. 🙂 Bonita
Hi Bonita – Two questions now that I have looked at your video and recipe printed. Is the 1 cup of crushed pineapple undrained? and is it 1 or 2 teaspoons of Baking Soda. Thanks. Lily
Hi Lily: Thank you so much for keeping me on my toes, and for pointing out these very important parts of the recipe. Drain your pineapple juice and if there is a small bit in there thats ok, 2 tsp of baking soda goes in this recipe. I’m so sorry you had to message me a couple of times to get the answers. Sometimes i’m working to midnight and more times I’m closed down by 7 pm. I would love to had an assistant to help with the data entry, but I guess I have no budget. 🙂 Have a wonderful weekend and please send me a picture of your carrot cake when you make it. Enjoy Bonita
Thanks so much for responding so quickly. This cake looks delicious. I will let you know how it turns out for me. Thanks for all the recipes. Appreciate your website. Lily
Hi Lily: You are very welcome. 🙂 Bonita
Bonita,
Love your channel and recipes. Question on the carrot cake. If I were using two pans, how long would the baking time be and what size pans ? Thanks and God Bless.
Hi Garry: Thank you for your message and for visiting my website, if you are going to use two pans I would go with the round cake pans. The time would stay the same but put your timer on for 45 minutes first and check your cakes, if they are baked remove them if not keep for another 15-20 minutes. I always say depending on your oven because they are all so different., Enjoy Bonita