The Best Carrot Cake Recipe Ever

Name: The Best Carrot Cake Recipe Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 4 tbsp Unsalted Butter (4 tablespoons butter (softened)); 5 tbsp Coconut Oil (5 tablespoons coconut oil (vegetable oil, or canola oil)); ½ cup Granulated Sugar (1/2 cup granulated sugar); 1 cup Brown Sugar (1 cup packed brown sugar); 1 ½ tsp Vanilla (1 1/2 teaspoons vanilla extract); 3 pieces Egg (3 large eggs); 2 pieces Egg Yolks (2 large egg yolks); 2 cup All-Purpose Flour (2 cups all-purpose flour (spoon + level)); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 2 tsp Cinnamon (2 teaspoons ground cinnamon); ½ tsp Ginger (1/2 teaspoon ground ginger); 1 tsp Kosher Salt (1 teaspoon kosher salt); ⅓ cup Buttermilk (1/3 cup buttermilk); 3 cup Carrot (3 cups grated carrots (about 6 medium)); 1 ½ cup Pecans (1 1/2 cups roasted pecans (divided (optional))) — optional; 0 pieces Cream Cheese Frosting (Cream Cheese Frosting Recipe)

The Best Carrot Cake Recipe Ever - Dessert (American)

45 minAmerican

Servings24

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 24 servings

Unsalted Butter4 tbsp · 4 tablespoons butter (softened)
Coconut Oil5 tbsp · 5 tablespoons coconut oil (vegetable oil, or canola oil)
Granulated Sugar½ cup · 1/2 cup granulated sugar
Brown Sugar1 cup · 1 cup packed brown sugar
Vanilla1 ½ tsp · 1 1/2 teaspoons vanilla extract
Egg3 pieces · 3 large eggs
Egg Yolks2 pieces · 2 large egg yolks
All-Purpose Flour2 cup · 2 cups all-purpose flour (spoon + level)
Baking Powder2 tsp · 2 teaspoons baking powder
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Cinnamon2 tsp · 2 teaspoons ground cinnamon
Ginger½ tsp · 1/2 teaspoon ground ginger
Kosher Salt1 tsp · 1 teaspoon kosher salt
Buttermilk⅓ cup · 1/3 cup buttermilk
Carrot3 cup · 3 cups grated carrots (about 6 medium)
Pecans1 ½ cup · 1 1/2 cups roasted pecans (divided (optional)) · optional
Cream Cheese Frosting0 pieces · Cream Cheese Frosting Recipe

Make it mine in the app

Steps

1Preheat oven 350º F. Coat two 8-inch cake pans by brushing with homemade cake pan release (cake goop) or with butter or shortening and lightly dust with flour to prevent cake from sticking while baking. Alternately, coat well with baking spray.
2Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
3Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
4Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
5Fold in carrots, 1 cup of pecans and divide the batter between the two prepared cake pans.
6Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. You can follow my tips for how to tell when your cake is done.
7Remove from the oven and allow to cool in the pans on a wire rack for about 5 minutes. Turn out of pans and allow to cool completely on a wire rack.
8Frost cake with cream cheese frosting.