Amazing Carrot Cake

Easy Naked Carrot Cake

This recipe for Carrot Cake is the absolute best no-frills version of the classic dessert.  We’ve skipped the nuts and raisins, focusing instead on making the most moist, perfectly spiced Carrot Cake we’ve ever tasted.  Paired with our homemade cream cheese frosting, this is truly the only Carrot Cake recipe you will ever need.

Of course, if you love raisins and nuts, by all means feel free to toss them into the cake batter.  You can also use this recipe to bake Carrot Cake Cupcakes, a single layer cake or even a bundt cake. 

As far how to decorate Carrot Cake, you can keep it basic or go all out with food coloring and piping tips.  No matter what, we guarantee it will be delicious.

Cream Cheese Frosting for Carrot Cake

• Cream Cheese – make sure your cream cheese is at room temperature.  If you forget, you can soften it gently in the microwave for about 10 seconds at a time.
• Butter – your butter should also be room temperature.
• Vanilla Extract – pure vanilla extract tastes best.
• Powdered Sugar – it’s always a good idea to sift your powdered sugar before using it.

How to Make Carrot Cake

1. Prepare your cake pans.  Spray (3) 9″ round nonstick cake pans with nonstick spray, and set aside.
2. Sift together the dry ingredients.  In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.  
3. Whisk together the wet ingredients.  In a separate large bowl, mix together the shredded carrots, sugar, brown sugar, eggs, and vegetable oil.  Whisk until the eggs are broken up and the ingredients are well-combined.
4. Combine and add to pans.  Add the dry ingredients to the wet ingredients and mix with a spatula until evenly combined.  Pour the batter into the prepared pans, making sure there is an even amount in each pan.
5. Bake.  Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Remove the cake from the oven and let cool to room temperature on a cooling rack.
6. Make cream cheese frosting.  Place room temperature butter into the bowl of a stand mixer.  Using the whisk attachment, whip until light and fluffy.  Add the room temperature cream cheese and whip again until light and fluffy.  Turn the mixer off and add the vanilla extract and half of the powdered sugar. Turn the mixer on low to combine, then add the remaining powdered sugar and increase to medium high speed.  Whip until light and fluffy – about 2 minutes.
7. Decorate and serve.  Frost and decorate cake as desired, then either serve immediately or cover and store in the fridge for up to 24 hours before serving.  Enjoy!

How to Decorate Carrot Cake

There are plenty Carrot Cake decoration options, but my personal favorite Carrot Cake decor is to pipe little carrot decorations over the top. You can save a small amount of frosting and use food coloring to color some of it orange and some of it green. You could also sprinkle chopped nuts over the top, or leave it as is!

How to Make Mini Carrots for a Cake Topper

• Use orange flavored tootsie rolls to use as the carrots. (Orange starbursts will work great too.)
• Unwrap the candy and place it on a paper plate. Microwave it for about 10 seconds or until it is pliable. (Be careful you don’t burn your hands)
• Roll the candy into the shape of a carrot and let it cool.
• Use a pairing knife to make small horizontal cuts in the carrots.
• Use a small craft paintbrush to dust the outside of each of the carrots with just a little cocoa powder.
• Place the carrots on top of the cake.
• Use green frosting as the carrot “leaves.”