THE BEST CARROT CAKE

This truly is the best carrot cake recipe! It's very moist and delicious, made with lots of fresh carrots, and topped with the most delicious heavenly cream cheese.

Oh hey ♡ Just thought I would leisurely shift this recipe here at the top of your feed on time for Easter. Because if you're looking for the best carrot cake recipe in the world to make this weekend - or a delicious day of the year - don't search anymore. Hundreds and hundreds of our readers have agreed over the years that this home-made carrot cake recipe is an easy winner!

I mean, I must immediately admit that I will be forever and always in Team Carrot when it comes to my favorite types of cakes, so I will always be extra-partial for carrot cakes in any form (including cupcakes). But because this is my favorite, I hold extra high standards in what is a perfect slice.

First of all, a perfect homemade carrot cake must always be tender and extra moist - no cookies are allowed. It must also be made with the warmest warm seasoning, but enough so that the aroma of fresh carrots can shine. And speaking of fresh carrots, a good carrot cake recipe should include many of them speckled on each slice. But most importantly, a good carrot cake recipe must be accompanied by rich cream cheese and butter that freezes in every bite. Because in my book, tasty moist carrot cake with cream cheese frosting is the best dessert made in heaven.

HOMEMADE CARROT CAKE:
Alright, let's make our shopping list! To make this homemade carrot cake recipe, you need to:

Oil: Any mild flavor oil can be used. I usually use avocado oil, but vegetable oil or canola oil can also be used.
Sugar: Both granular (white) and brown sugar.
Egg and vanilla extract: Because ... cake.
Flour: I always enjoy it here with classic multipurpose flour. But you can use white flour instead.
Seasoning: Cinnamon powder, nutmeg, and cloves.
Baking soda and baking powder: This recipe uses both.
Salt: I use fine sea salt. If you only have iodized (table) salt, I would recommend using a little salt.
Freshly grated carrots: Grate by hand with a box grater, use the grater attachment to the food processor, or save yourself a step and buy a grater.
(Optional add-in): Feel free to add chopped nuts (like pecans or walnuts), grated coconut, and/or raisins if you want.
Cream cheese frosting: Made easily with cream cheese, butter, salt, vanilla, and refined sugar.


HOW TO MAKE A CARROT CAKE:
To make this homemade carrot cake recipe, just enough:

• Prepare your baking sheet. Spread and 8 inches round three-pan flour. (Or save yourself a step and use cake spray, which includes flour.)
• Make cookie dough. Mix oil and sugar, followed by eggs and vanilla, then dry ingredients, and then grated carrots.
• Fill and bake. Place the dough evenly on all three of your trays. Bake for about 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool on the cake rack until it reaches room temperature. Meanwhile…
• Make the decoration. See the note below.
• Assemble and freeze the cake. After the cake has reached room temperature, * use a cake grinder or a bread knife to cut the top of the round cake so that it is completely flat on top. Place the first cake on your serving plate, add a large spoonful of frosting on top, and spread the frosting so that it covers the cake evenly and extends slightly at the edges. Repeat with the second and third layer cake. Then use the remaining frosting to freeze around the edges of the side of the cake.
• Serve and enjoy. Then after you are ready to serve the cake, cut it and enjoy it!

HOW TO MAKE CREAM CHEAP FROSTING:
This dream cream cheese frosting recipe can be made by hand in a bowl or stand mixer - you choose! Make sure the cream cheese and butter are both room temperature. (And if you want your freezing to be very smooth, I also recommend sorting powdered sugar first.)

To make the cream cheese freeze, simply stir in the cream cheese and butter with vanilla until it's completely smooth. Then add how much-powdered sugar you need to achieve the consistency you want - about six cups, more or less.

INGREDIENTS
CARROT CAKE:

• 1 1/2 cup s plus 2 tablespoons of avocado oil (or vegetable oil, or mild-flavored oil)
• 1 cup of granulated sugar
• 1 glass of brown sugar packed
• 6 eggs
• 1 tablespoon of vanilla extract
• 3 1/4 cups of all-purpose flour
• 1 tablespoon of cinnamon powder
• 2 teaspoons of baking soda
• 2 teaspoons of fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon of nutmeg powder
• 1/4 teaspoon clove powder
• 1 pound of finely shredded fresh carrots *
• Optional: 1 cup chopped nuts or 1/2 cup raisins

FROZEN CHEESE CREAM MATERIALS:

• 3 (8 ounces) cream cheese, room temperature
• 1 cup (2 sticks) salted butter, room temperature
• 1 tablespoon of vanilla extract
• 1/2 teaspoon of fine sea salt
• 6 cups powdered sugar (or more, if necessary to thicken)

INSTRUCTIONS

1. Preheat the oven to 350 ° F. Brush an 8-inch round three-flour flour. (Or to save steps, you can coat them with cake spray, which already contains flour.)
2. In a large bowl, mix together with oil, white sugar and brown sugar until evenly mixed and smooth. Add eggs and vanilla, and stir until smooth.
3. In a separate bowl, stir the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves) until mixed. Gradually add the mixture of dry ingredients to the egg mixture, and stir until smooth. Fold the grated carrots and stir until smooth. If you want to add nuts and/or raisins, stir this time too.
4. The dough section is evenly distributed on a baking sheet. Bake for 25-30 minutes, or until the toothpicks inserted in the center of the cupcakes comes out clean. Transfer the baking dish to a wire cooling rack and allow the cake to cool to room temperature.
5. Meanwhile, to make frozen cream cheese, combine the cream cheese, butter and vanilla in a large bowl and stir until smooth and smooth. (You can do this with a spatula, or with a hand or stand mixer.) Gradually stir in the powdered sugar and stir until it is completely combined. Feel free to add more / less powdered sugar to achieve the consistency you want.
6. After the cake has reached room temperature, * use a cake grinder or a bread knife to cut the top of the round cake so that it is completely flat on top. Place the first cake on your serving plate, add a large spoonful of frosting on top, and spread the frosting so that it covers the cake evenly and extends slightly at the edges. Repeat with the second and third layer cake. Then use the remaining frosting to freeze around the edges of the side of the cake.
7. Once you are ready to serve the cake, cut it and enjoy! Or cover and chill for up to 4 days.

This recipe is inspired by gimmesomeoven

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