Learn how to make my best-ever carrot cake recipe. An ultimate Easter dessert idea that is easy and SO delicious!
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BETH’S ULTIMATE CARROT CAKE RECIPE
Serves 8-10
INGREDIENTS:
4 eggs
1 cup (240 ml) vegetable oil
1 1/2 cup (300 g) sugar
1 cup (150g) crushed pineapple, drained
¾ cup (180 ml) water
2 tsp (10 ml) vanilla
4 ¼ cups (540g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
3 tsp (15 ml) pumpkin pie spice or 2 tsp (10 ml) cinnamon and 1 tsp (5 ml) nutmeg
2 cups (300 g) grated carrots
1 cup (150 g) raisins
Garnish:
¼ cup (40g) unsweetened shredded coconut
¼ cup (30g) pecans, chopped
Frosting:
16 oz (460g) whipped cream cheese
2/3 cup (70g) powdered sugar
1 cup (240 ml) heavy cream
1 tsp (5 ml) vanilla
METHOD:
Pre-heat oven to 350F (175C).
In a large bowl add eggs, vegetable oil, sugar and whisk to combine. Then add pineapple, water and vanilla, whisk to combine and set aside.
In a medium size bowl combine flour, baking powder, salt and spice, whisk to combine. Slowly add the dry ingredients to the wet, in thirds, whisking until combined.
Add carrots and raisins, stir until combined.
Pour batter equally into two 9” (23cm) cake pans that have been greased and floured.
Bake 25 mins until a toothpick comes out clean. Allow to cool completely.
Meanwhile make frosting.
In the bowl of an electric mixer combined room temperature cream cheese with powdered sugar, beat until smooth. Add heavy cream and vanilla and beat on high for 5-7 mins until smooth volume has increased by one third.
Place 1 cake layer on a cake stand flat side up, frost top of cake only. Sprinkle 2 tbsp of coconut on top, and 2 tbsp of chopped pecans. Add second cake layer and repeat with remaining coconut and pecans.
Keep cake refrigerated uncovered, for at least 1-2 hours to “set up”
Slice and serve!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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View Comments (20)
Beautiful cake and an adorable puppy
This looks like a great recipe for my Easter party dessert station! How early in advance would you reckon I could prepare/refrigerate this?
Sorry beth. but this one looks terrible
Hi Beth! I love your videos! Quick question; when you referidgerate the cake, do you cover it? If so, how do you cover it? Thanks so much, and have a great day!
So delicious Beth!!!! I love the cream cheese frosting recipe! Nothing heavy. The cake looks so moist as well, nice texture.
This is one of my favourite cake.
Patricia.
I love your channel!! For some reason you remind me of Courtney Cox, during her Monica/Friends years lol! Just thought I would mention it ;) Thank you for sharing your wonderful recipes!
My mom loves carrot cake so I tend to make it every Easter, I usually follow Sam's famous Carrot Cake from Allrecipes but this year I will be making yours. =] I found it interesting that you drained the pineapple juice but then added water. I think when I make it, I'll add the pineapple juice to the mix and not add water.
Ohh! The frosting doesn't include butter–a great alternative to the more heavy cream cheese frosting :D
Beth I am new to your challenge I really like your way of talking. you sound so humble. Your recipes are out of the world. Lots of love hadia from Ireland
I've always been obsessed with your creamcheese frosting recipe, Beth! It's much lighter and balanced comparing to the traditional frosting, which can sometimes be overly sweet and heavy.