Simple Carrot Cake Recipe
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!
Servings 12 medium squares
Ingredients
- For substituting several of the ingredients see the Notes below
For the cake:
- ½ cup + 1 tablespoon unsalted butter at room temperature
- 1 cup light brown sugar
- 2 eggs at room temperature
- ¾ cup all-purpose or cake flour
- ¾ cup superfine whole wheat flour or use all all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of ground allspice
- pinch of ground nutmeg
- ½ teaspoon freshly grated ginger
- ¼ teaspoon salt
- 2 cups grated or shredded carrots about 2 medium
- ¼ cup milk
- ½ teaspoon vanilla extract
For the frosting:
- ⅔ cup regular cream cheese at room temperature
- 2 tablespoons heavy or double cream
- ½ cup powdered sugar
- ¼ teaspoon grated fresh ginger optional
Instructions
For the cake:
- Preheat the oven to 350°F (180°C).
- 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.
- Beat ½ cup + 1 tablespoon unsalted butter with 1 cup light brown sugar in a large bowl at medium-high speed for 2-3 minutes, until creamy, smooth, and the sugar has partially dissolved.
- Add 2 eggs, one at a time, and beat well after each addition but no more than half a minute or so.
- Sift over this mixture the dry ingredients (¾ cup all-purpose or cake flour, ¾ cup superfine whole wheat flour, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, pinch of ground allspice, pinch of ground nutmeg, ½ teaspoon freshly grated ginger and ¼ teaspoon salt. You can sift them beforehand in a bowl or have them measured and sift them directly over the batter.
- Beat at low or medium speed *just* until combined. Don't overmix at this point.
- Add 2 cups grated or shredded 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.
- Add ¼ cup milk and ½ teaspoon vanilla extract and mix until well incorporated.
- 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.
- 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:
- Mix ⅔ cup regular cream cheese, 2 tablespoons heavy or double cream and ½ cup powdered sugar until smooth in a medium or small bowl. It will look like very thick honey.
- Stir in ¼ teaspoon grated fresh ginger, mix well and pour over the warm cake.
- Keep at room temperature for 1 day and refrigerate leftovers wrapped in plastic or cling film.
Notes
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 inside the oven to check that your oven is at the right temperature. I recommend keeping 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 ½ 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. Storage:
Room temperature: This cake keeps well at room temperature for a day or two after it's baked. Always make sure it's wrapped or under a cake dome to prevent dryness.
Freezing: Carrot cake generally freezes wonderfully and this is no exception. After the cake is cooled, wrap it in plastic and then in foil or a Ziploc bag or something similar and freeze for a month or two.
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 ½ 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. Storage:
Room temperature: This cake keeps well at room temperature for a day or two after it's baked. Always make sure it's wrapped or under a cake dome to prevent dryness.
Freezing: Carrot cake generally freezes wonderfully and this is no exception. After the cake is cooled, wrap it in plastic and then in foil or a Ziploc bag or something similar and freeze for a month or two.
