Scratch Carrot Cake Recipe

Scratch Carrot Cake Recipe

Scratch Carrot Cake Recipe

This early Carrot Cake is my favorite cake, and one of our most popular recipes on the site! Carrot cake with pineapple, pecans, coconut and spices.

Scratch Carrot Cake Recipe


For Carrot Cake

  • 1 teaspoon of vanilla extract
  • 3/4 cup (50g) coconut (optional) (we use Maler Flake Baker sweet coconut)
  • 1/2 teaspoon salt
  • 2 cups (400g) of sugar
  • 1 (8 oz.) Can crush pineapple, put in a colander and let the liquid flow, I press with a fork to remove more liquid.
  • 2 1/2 cups (325g.) Wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoon of baking powder
  • 2 teaspoons of cinnamon powder
  • 4 large eggs
  • 1 cup of vegetable oil (218g)
  • 2 cups (180g) carrots (small pieces) carrots (don’t use shredded carrots because they’re too dry)
  • 3/4 cup (92 g) chopped pecans

For Cheese Cream Frosting

  • 1/2 teaspoon of salt (2g) optional – it will cut the sweetness, popcorn salt is best used because the salt is smoother and dissolves faster
  • 2 teaspoons (8 g) vanilla extract
  • 6 to 6 1/2 cups (690g to 747g) powdered sugar
  • 2 sticks, 1 cup, (226g) unsalted butter, slightly softened
  • 2 (8oz) cream cheese package (452g total weight) I use full fat cream cheese. Using reduced fat or cream cheese that can spread will cause freezing to be too soft. Softens very little.


For Carrot Cake

  1. Preheat the oven to 350 degrees
  2. Cover the bottom of a 3 (8 inch) or 2 (9 inch) round pan with wax paper or parchment, spread it by shortening and tilting the paper and pan to be easily removed when turning off … carrot cake has a tendency to stick so make sure to stick using paper.
  3. Beat together for 30 seconds flour, baking soda, baking powder, cinnamon, and salt. Put aside.
  4. In your mixer bowl, add 2 cups of sugar, 4 eggs, 1 cup of oil and 1 teaspoon. vanilla. Mix 2 to 3 minutes at medium speed until well blended and brightly colored.
  5. With a spoon, stir the flour until moist, then add carrots, crushed pineapple pecans and coconut.
  6. Bake 35 minutes at 350 degrees or until the toothpick inserted in the center comes out clean. Do not open the oven door or touch the middle of the cake to test its maturity until near the end of the baking time or it may cause the cake to sink a little in the middle.
  7. Make 6 1/2 cup dough
  8. Let the cake layer cool for 10 minutes on a wire rack then turn it on. Refrigerate completely before freezing.

For Cream Cheese Frosting

  1. Cut the butter into slices and add to your mixer bowl. Beat at low speed to medium until the butter is soft and smooth.
  2. Cut the cold cream cheese into pieces and add to the butter, beat at low to medium speed until added. If you use a hand mixer, you may need to soften the cream cheese slightly.
  3. Add vanilla. Gradually add beating powdered sugar at low speed until blended. Cover the bowl with a towel to keep the powdered sugar cloud.
  4. Increase the mixing speed and shake until fluffy. Don’t beat too much or it will become too soft. If it is too soft, let it cool for a moment to tighten it a little.
  5. These freezing pipes will be best if used while still cold. You can make it first, cool it and when ready to use, let it soften a little (not microwaved) and remixed.
  6. Will freeze the 3 inch 8 inch cake

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