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Squares of carrot cake with frosting and pecan, on white paper

Simple Carrot Cake Recipe

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5 from 7 reviews

Whenever you crave a delicious, gingery carrot cake you can use this recipe. It's very straightforward, versatile with ingredients, can be adapted to different cake pans and spice mixes, and has a ginger frosting that complements it perfectly. And, it freezes wonderfully!

  • Total Time: 1 hour 20 minutes
  • Yield: 12 medium squares

Ingredients

Units

For substituting several of the ingredients see the Notes, below 

For the cake:

  • 1/2 cup + 1 tablespoon (130g) unsalted butter, at room temperature
  • 1 cup (200g) brown sugar
  • 2 eggs, at room temperature
  • 1/2 teaspoon vanilla extract or paste
  • 3/4 cup (100g) all-purpose or cake flour
  • 3/4 cup (100g) superfine whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground allspice
  • Pinch of ground nutmeg
  • 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon salt
  • 2 cups (about 2 medium or 170g) grated or shredded carrots
  • 1/4 cup (65g) milk

For the frosting:

  • 2/3 cup (160g) cream cheese, at room temperature
  • 2 tablespoons heavy or double cream
  • 1/2 cup (80g) powdered sugar
  • 1/4 teaspoon grated fresh ginger (optional)

Instructions

For the cake:

  1. Preheat the oven to 350°F/180°C.
  2. Butter or spray an 8-inch pan. You can line it with a piece of parchment paper as I do. It’s easier to remove after it’s baked. Or you can dust with fine breadcrumbs or flour.
  3. Beat butter with sugar in a large bowl at medium-high speed for 2-3 minutes, until creamy, smooth, and the sugar has partially dissolved. 
  4. Add eggs, one at a time, and beat well after each addition but no more than half a minute or so.
  5. Sift over this mixture the dry ingredients (flours, salt, and baking powder) with the spices. You can sift them apart or have them measured and do it directly.
  6. Beat at low or medium speed *just* until combined. Don't overmix at this point. 
  7. Add the grated carrots (it’s best to grate them at the last minute so they keep their moisture but don’t release liquid) and mix well. I do this with a rubber spatula.
  8. Add milk and vanilla and mix until well incorporated. 
  9. Pour batter into the prepared pan, smooth top and bake for about 35-40 minutes, until springy if you lightly touch the center and a cake tester or toothpick inserted in the middle comes out clean.
  10. Let cake cool on a wire rack until warm enough to handle and carefully remove from the pan onto the serving plate.

For the frosting:

  1. Mix all ingredients until smooth in a medium or small bowl. It will look like very thick honey. 
  2. Pour over the warm cake. 
  3. Keep at room temperature for 1 day and refrigerate leftovers, wrapped in plastic or cling film.

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Carrots: you can peel them or not, your choice. What works best for me is grating them in the food processor or processing them. They stay dry longer, even if refrigerated. 
  • Substitutions: 
    Flour - my favorite combination is all-purpose and whole wheat. But you can substitute the latter and only use white, regular flour (AP or cake flour).
    Spices - the only ones that are essential for a great flavor are cinnamon and ginger. I like to add nutmeg and allspice and some people love a dash of cloves. Adjust to your own palate. You can also add some orange zest, like 1/2 a teaspoon to the batter. 
    Cream - use double, whipping, or heavy cream. Or use the same amount of sour cream.
    Sugar - we use brown sugar which adds moisture and a wonderful caramel undertone, but this recipe works very well with white sugar if that's all you have.
    Add-ins - add a few gratings of fresh ginger and/or 2 tablespoons chopped nuts (pecans or walnuts) or raisins to the batter.
    Butter - you can use vegetable oil (sunflower, canola, coconut) instead of butter, the same amount in volume (that is cups or tablespoons). Even a light olive oil can work if you like to try something different. 
    Milk - you can use orange juice for the milk, the same amount, or half milk and half juice.
  • Pan sizes: this cake can be adjusted to several types of pans.
    Cake pans. This is a recipe that can be baked in an 8-inch square pan or 8-inch round springform pan. If you want to make two tall layers, I suggest you double the recipe unless you want more of a shorter cake and simply split the baked round cake in half. Or use three 8-inch round cake pans for a 3 layer cake. If making more than one layer, make sure you divide the batter as evenly as possible among the prepared pans. 
    Loaf pan. You'll need a loaf pan of about 4x11-inches. 
    Tube or bundt cake. Double the recipe and bake it in a 9-inch (10-12 cup capacity) tube or bundt pan. 
    Cupcakes. This recipe renders 10-12 regular cupcakes.
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 285
  • Sugar: 22.6 g
  • Sodium: 119.6 mg
  • Fat: 14.7 g
  • Carbohydrates: 36 g
  • Fiber: 1.5 g
  • Protein: 4.1 g
  • Cholesterol: 68.4 mg