My dad is on some new diet, and keeps buying baby carrots. Like bags upon bags of baby carrots. And he NEVER EATS THEM!! We also had a bunch of full-sized carrots left over from when my mom made matzoh-ball soup a couple months ago, and every time I opened the fridge I would have this crazy craving for carrot cake! So I decided to scour the internet to find the best Carrot Cake recipe out there… but I just couldn’t find one that was perfect. So I made one myself. I have made this recipe 3 times in the past month, and each time I’ve altered it just slightly to try and get it perfect. And this last time, it was PERFECT!
Ultra Moist Carrot CakePrint This
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/6 cup honey
- 1/6 cup pure maple syrup
- 1 cup vegetable oil
- 2 whole eggs
- 1 cup liquid egg whites
- 3 cups finely grated carrots (approx. 5-6 carrots)
- 1 cup chopped pecans and walnuts
- Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 325°F.
- Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a small bowl.
- In another bowl, mix together granulated sugar, brown sugar, honey*, maple syrup*, vegetable oil, eggs, and egg whites.
- Add flour mixture gradually to liquids and blend together with mixer until all is combined and smooth.
- Add in finely grated carrots** and chopped pecans and walnuts and mix well.
- This recipe makes the perfect amount for an 8″ double-layered cake, but you could also make cupcakes or a bundt cake as well. Whatever you choose to use, make sure it is non-stick and greased well. I recommend lining the bottom of the pans with parchment paper, because it is a very moist cake and can be very difficult to remove from the pan.
- The length of time required for baking varies based on the pan you use. For two 8″ cake pans, bake for approximately 50 minutes. A bundt cake is more like an hour and 15 minutes, and though I haven’t tried making cupcakes with these, the timing would be considerably less. To check if the cake is done, stick a knife in the centre of the cake, and pull it out. It should come out clean.
Cream Cheese Frosting:
- Cream together butter, cream cheese and vanilla.
- Add powdered sugar 1/2 cup at a time and beat well.
*To get 1/6 of a cup of each of these, I use a 1/3 measuring cup and fill it half way with honey and the rest with maple syrup.
**I grate my carrots using a hand-held grater, that I think is actually meant for cheese. It makes the pieces super fine. Pre-grated carrots are cut too thick, and I would not recommend using them.