Recipe Notes

Below you will find tips and tricks to help achieve the best results possible.

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What Does Carrot Cake Taste Like?

Carrot cake has a rich, spiced flavor with a tender, moist crumb. The natural sweetness of the carrots comes through, but it's complemented by warm spices like cinnamon, which give it a cozy, comforting taste. The pineapple adds a slight tropical sweetness and juiciness that enhances the cake’s texture. The cream cheese frosting brings a tangy contrast to the sweetness of the cake, creating a perfect balance of flavors. Overall, it’s a delightful mix of sweet, spicy, and creamy.

Why Fresh Carrots Are Best for Carrot Cake

When making a recipe for a moist carrot cake, always use freshly grated carrots rather than pre-shredded store-bought carrots. Pre-shredded carrots, often found in bags at the grocery store, are cut thicker and tend to be drier because they’re processed for a longer shelf life. This means they won’t break down as well in the batter, resulting in a less moist cake with a slightly tougher texture. Freshly shredded carrots, on the other hand, release natural moisture into the cake as they bake, keeping the cake soft and tender.

Another reason fresh carrots make a difference is flavor. Pre-packaged shredded carrots can have a slightly bland or even bitter taste due to oxidation and drying. By grating your own carrots, you ensure they have their natural sweetness and fresh taste, which enhances the overall flavor of the cake. If you want a truly moist, flavorful carrot cake, taking the extra few minutes to shred fresh carrots is well worth it.

How to Measure Shredded Carrots?

Carrots are, of course, the key ingredient in carrot cake, but measuring them can be a bit tricky. This recipe calls for 3 cups of shredded carrots, but the actual amount can vary depending on how tightly or loosely they’re packed.

For accuracy, I recommend weighing the carrots. A good target is 120-130 grams per cup, meaning you’ll need 360-390 grams total. However, this recipe is forgiving—if you end up with slightly less, your cake will still turn out great. I wouldn’t recommend using more than 400g of carrots in total.

If you don’t want to weigh your carrots, the easiest method is to shred or grate a one-pound (16-ounce) bag of carrots. Using the entire bag will give you just the right amount, ensuring a moist but not overly wet cake. Adding much more than a pound may result in too much moisture.

Since shredding carrots can be time-consuming, I like to prep them a day ahead. Simply store the shredded carrots in an airtight Ziploc bag in the refrigerator to keep them from drying out. That way, they’re ready to go when it’s time to make the carrot cake batter.

What’s the Trick to a Moist Cake?

The secret to a moist carrot cake (or any cake) is using the right ingredients and baking techniques. Here are the key factors:

Use Fresh Ingredients: Freshly grated carrots are a must! Pre-shredded carrots often have less moisture, making the cake drier. Fresh carrots will release their natural moisture as they bake, keeping the cake soft and tender.

Incorporate Wet Ingredients: Ingredients like oil (vegetable or canola oil) help keep the cake moist, as they add moisture without drying out during baking. The crushed pineapple also adds moisture and sweetness, contributing to the cake’s overall texture.

Don’t Overmix the Batter: Overmixing the batter can lead to a tough cake. Stir just until the wet and dry ingredients are combined. This will result in a softer crumb and a moist texture.

Bake at the Right Temperature: Baking at a moderate temperature (325°F) ensures the cake bakes evenly, without drying out the edges or undercooking the center. Every oven is different, so it's a good idea to start checking the cake a little before the suggested baking time.

Cool Completely Before Frosting: Let the cake cool completely before frosting. If the cake is still warm, the frosting can melt, making it runny and less creamy. Once cooled, the frosting will stay on the cake and add to the overall moistness.

Ingredients

Carrots – As noted above, use fresh carrots that you grate or shred yourself for this recipe. Pre-shredded store-bought carrots tend to be too dry and don’t blend as well into the batter. I recommend peeling the carrots first before shredding them for the best texture.

Pineapple – Use drained crushed pineapple, as pineapple chunks will be too large for the batter. Be sure to drain it well to prevent excess moisture from affecting the cake’s texture.

Nuts (optional) – Nuts and raisins are optional in this recipe. I like to use walnuts, but pecans work just as well. Toasting the nuts before adding them to the batter enhances their flavor and crunch.

Raisins (optional) – Use dried seedless raisins if adding them to the cake. For softer, plumper raisins, soak them in warm water for 10 minutes before folding them into the batter. This keeps them from absorbing too much moisture from the cake.

Cream Cheese – For the best results, use full fat cream cheese. Be sure to let it come to room temperature for a smooth, lump-free frosting. Cold cream cheese can cause clumps and prevent the frosting from achieving a silky consistency. Do not use spreadable cream cheese, which you can purchase in a tub. Make sure to use cream cheese blocks.

Butter – Both salted and unsalted butter work well in this recipe. Just make sure the butter is softened to room temperature so it blends smoothly with the cream cheese for the perfect frosting texture.

Powdered sugar – Also known as confectioners' sugar, powdered sugar is key for achieving the right consistency. 4 cups (about 480g) are ideal, but a 1-pound box will work fine as well, though it may weigh slightly less. Either option won’t affect the final result too much.

Salt – Don’t skip the salt in the frosting. A pinch of salt helps balance the sweetness and adds depth of flavor to the frosting.

Vanilla extract – Vanilla extract adds a warm, aromatic sweetness that enhances the cream cheese frosting without overpowering it. Use pure vanilla extract, if available.

Supplies Needed

Food processor with a shredding blade or a box grater

Large mixing bowl

Hand mixer (cake batter)

Stand mixer or hand mixer (frosting)

Cake pans and parchment paper

Cake stand or large plate

Miscellaneous utensils such as spatulas, measuring cups (or a food scale), etc.

Tips and Tricks

Drain the Pineapple Well: If your recipe includes crushed pineapple, make sure to drain it thoroughly. You can press the pineapple down with a spoon to try and drain as much juice as possible. Excess moisture can throw off the batter’s consistency and result in a cake that’s too wet.

Don’t Overmix the Batter: Once the wet ingredients are added to the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake dense or tough instead of soft and tender.

Use Bake Even Strips: I find myself using Bake Even Strips from Wilton more often, and they really do help. These strips allow cakes to bake more evenly with a flat top instead of doming. They also prevent the edges from over-browning and allow you to fill your pans slightly more without the risk of overflowing. If you plan to bake more cakes, they’re worth trying!

Use Room Temperature Ingredients for the Frosting: It’s worth repeating: room temperature butter and cream cheese are essential for a smooth, lump-free frosting. Cold ingredients can create a gritty or clumpy consistency, so let them soften before mixing for the best texture.

Adjust the Frosting Consistency: If your frosting is too thick, add a tiny bit of milk or heavy cream, one teaspoon at a time, until you reach the desired consistency. If it’s too runny, add more powdered sugar to thicken it up.

Make It Ahead: This easy carrot cake recipe actually tastes even better the next day! Baking it a day in advance allows the flavors to meld, and the cake stays wonderfully moist. Store it in the fridge, then bring it to room temperature before serving for the best texture and flavor.

Variations

I will always choose the classic carrot cake recipe with nuts but no raisins. That is how I prefer my cake, but here are some variations if you want to mix things up!

Pineapple Coconut Carrot Cake: Add a tropical twist by mixing shredded coconut into the batter along with the pineapple. The coconut complements the carrot’s natural sweetness and adds texture to the cake. You could also top it with a coconut-flavored cream cheese frosting for extra flavor.

Carrot Cake with Maple Cream Cheese Frosting:  Swap out traditional cream cheese frosting for a maple-infused frosting. The subtle sweetness of maple syrup pairs wonderfully with the spices in the cake. For a more intense maple flavor, try adding a bit of maple extract to the batter, too.

Carrot Cake with Cream Cheese and White Chocolate Filling: For an indulgent treat, add a white chocolate ganache or filling between the layers of cake, in addition to the usual cream cheese frosting. This gives a rich, creamy texture and a touch of sweetness to each bite.

Spiced Carrot Cake with Ginger: Add some fresh ginger or ground ginger to the cake batter to amp up the spiciness. Ginger brings a unique zing that pairs perfectly with the cinnamon and nutmeg in traditional carrot cake. A little ginger goes a long way…so don’t be too heavy handed!

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Looking for another crowd-pleasing treat? Try my easy Coconut Cake recipe - it’s a light, tropical delight that pairs perfectly with any celebration.