When I was a little girl, I would always stare into bakery display cases (mostly because I was eye-level to them) and the carrot cake would always catch my eye. Maybe it was the concept of a vegetable cake that really caught my attention, but it was more likely that it caught my eye because I had a slight obsession with the colour orange and loved munching on baby carrots as a child. Either way, I do know that carrot cake is a timeless type of cake that’ll never let you down, despite the fact that there are so many different versions out there.
After years and years I finally have a recipe that has been tried and true and is my go-to for carrot cake. This cake is moist and delicate, spicy and sweet.
Truly a classic, especially when paired with cream cheese frosting, and I hope you try it and love it as much as I do!
I made this batter in a 13×18 inch baking tray and cut it in half to create a two layer rectangular cake. You can bake this batter in 2 8x3inch round baking trays as well.
Classic Carrot Cake
300g (about 3 medium carrots/ 2-3/4 cups) shredded carrots
280 g (2 cups) all-purpose flour
10g (2 tsp) ground cinnamon
4g (3/4 tsp) ground ginger
4g (3/4 tsp) ground nutmeg
4g (3/4 tsp) ground salt
9g (1-3/4 tsp) baking soda
4 large eggs
400g (2 cups) brown sugar
250mL (1 cup) canola oil, or any other neutral oil
5mL (1 tsp) vanilla extract
95g (3/4 cup) chopped and toasted walnuts
75g (1/2 cup) diced dried pineapple
Cream cheese frosting (recipe on the blog!)
100g (1 cup) toasted coconut
50g (1/4 cup) marzipan or fondant
Orange food colouring
Green food colouring
- Preheat your oven to 180C/350F, grease and line your cake pans or baking tray.
- Grate your carrots with a food processor or box grater and set aside.
- In a large bowl, combine all your dry ingredients (flour, cinnamon, ginger, nutmeg, salt, and baking soda) and set aside
- In a medium bowl, whisk your eggs and brown sugar until smooth. Add your oil, carrots, and vanilla extract.
- Make a well into the centre of your dry ingredients and pour your carrot mixture in. Whisk from the centre out until the ingredients are combined and smooth.
- Fold in the walnuts and pineapple.
- Pour into the cake pans or baking tray.
- Bake for 30 min in a cake pan, or 20 min in a baking tray or until a skewer inserted into the centre comes out clean.
- Mask the cooled cake with cream cheese frosting, and decorate using toasted coconut and marzipan or fondant carrots (optional)
Check out the video tutorial on how I put this carrot cake together! Enjoy!!!