Carrot Cake

Carrot Cake

Cherry on top or carrot on the cake. This is definitely the best cake you will ever taste! Outstanding flavour, super moist crumb, and velvety cream cheese frosting to your Easter feast, a perfect ending.

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Best carrot cake recipe you will ever try!

Soft, spongy, sweet and simply the best carrot cake ever. You know we are really trying to create healthy and balanced recipes but sometimes we need to go ALL IN. Exactly that makes this cake THE best carrot cake.

Buy hey, at least we replaced butter with coconut oil, but not in the frosting. 🙂

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Oh yes, that sweet and perfect frosting. We’ve already tried, with low fat cream cheese, without butter but every time we could not get it that perfect. As I said, for some recipes you simply need to go all in.

Basti’s tipps for a successful cake

  1. Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil, then cut the circles. Grease the pan and the parchment paper. Parchment paper rounds guarantee the cakes won’t stick!
  2. Make it ahead. One of the BEST parts about carrot cake is that it gets better with time, even after 1 full day. The flavors mingle, the moisture prevails, and the cream cheese frosting sets into the layers. It’s ridiculously good! You can make and frost the cake 1 day in advance. Keep it covered in the refrigerator and bring to room temperature, if desired, before serving.
  3. Use freshly grated carrots. Grate them yourself.

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Easy to make, easy to bake and easy to enjoy this amazing cake. You should also try our Carrot Cake Cookies!

Hopefully you love this amazing carrot cake, as much as we do! If you make it, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!

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Carrot Cake

Definitely the best carrot cake you will ever taste! Outstanding flavour, super moist crumb, and velvety cream cheese frosting
5 from 1 vote
Print Pin Rate
Course: Cake, Dessert
Cuisine: American, German
Keyword: baking, cake, carrotcake, dessert
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 pieces
Calories: 417kcal

Ingredients

Cake

  • 120 g Almonds grounded
  • 300 g Brown Sugar
  • 100 g Sugar
  • 240 ml Coconut Oil melted or vegetable oil
  • 4 pcs Eggs
  • 130 g Apple Sauce
  • 1 tsp Vanilla Extract
  • 310 g All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • tsp Cinnamon Powder
  • 1 tsp Grounded Ginger
  • ¼ tsp Nutmeg
  • 260 g Carrots grated

Cream Cheese Frosting

  • 450 g Cream Cheese full fat & room temperature
  • 115 g Butter room temperature
  • 540 g Icing Sugar
  • 1 tbsp Milk
  • tsp Vanilla Extract
  • Pinch of Salt

Instructions

Cake

  • Preheat the oven to 170 °C. Grease two 24cm cake pans, line with parchment paper and grease the parchment paper. (Parchment paper helps the cakes seamlessly release from the pans)
  • In a big bowl, mix the brown sugar, sugar, oil, eggs, applesauce, and vanilla together until combined and no brown sugar lumps remain
  • In another large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together
  • Pour the wet ingredients into the dry ingredients and fold the ingredients together until just combined. (Tipp: Use a rubber spatula) 
  • Fold in the carrots and the almonds
  • Pour the batter evenly into the cake pans. Bake them for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. (Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling)

Cream Cheese Frosting

  • In a large bowl using a stand mixer with a whisk, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes
  • Add the icing sugar, milk, vanilla extract, and a pinch of salt
  • Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy (Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny)

Make the Cake

  • First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides
  • Decorate the cake however you like it. With some fresh nuts, grated carrots etc
  • Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting

Notes

Nuts: If desired, you can substitute the almonds with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.
Carrots: Our tipp for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry.
Cream Cheese: Use blocks of real cream cheese. Not cream cheese spread.

Nutrition

Calories: 417kcal
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

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