I’ve always loved baking, and one of my favorite recipes to make is this Carrot Cake Recipe with Butter. It all started when I wanted to make something special for a family gathering.
I carefully mixed together all the ingredients, starting with the rich unsalted butter and the warm spices like cinnamon and ginger.
The grated carrots and applesauce brought such moisture to the cake, making it soft and flavorful. As the this Carrot Cake Recipe with Butter baked, my kitchen filled with the sweet aroma of cinnamon and freshly grated carrots.
Once it cooled, I spread a generous layer of cream cheese frosting on top, making it even more irresistible. This this Carrot Cake Recipe with Butter has become a go-to dessert, loved by everyone who tries it!
Why This Recipe Is The Best?
This this Carrot Cake Recipe with Butter is the best because it strikes the perfect balance between moistness, flavor, and texture.
The combination of rich butter, warm spices like cinnamon and ginger, and the natural sweetness of grated carrots creates a truly delicious cake.
The addition of applesauce ensures moisture, while the nuts provide a delightful crunch.
Topped with smooth, tangy cream cheese frosting, this this Carrot Cake Recipe with Butter is a comforting, indulgent treat that’s sure to satisfy every craving. It’s simple yet impressive, making it perfect for any occasion!
How To Prepare Carrot Cake Recipe With Butter?
Recipe Breakdown
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes (plus cooling time)
Course: Dessert
Cuisine: American
Yield: Serves 12
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or whisk
- Grater (for carrots)
- 9-inch round cake pans or 9×13 baking dish
- Measuring cups and spoons
- Spatula
- Cooling rack (for cooling the cake)
- A small bowl (for frosting)
- Offset spatula or butter knife (for spreading frosting)
Ingredients
For the Carrot Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 2 cups firmly packed light brown sugar
- 3/4 cup finely chopped walnuts or pecans
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
How To Make Carrot Cake Recipe With Butter
1. Preheat Oven:
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottom with parchment paper to prevent the cake from sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Prepare Wet Ingredients:
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. Add in the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla extract, mixing until combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Be careful not to over-mix. Fold in the grated carrots and chopped walnuts (if using).
5. Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
6. Prepare the Cream Cheese Frosting
In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, cinnamon, and salt. Beat until the frosting is light and fluffy.
7. Frost the Cake:
Once the cakes have cooled completely, spread a layer of frosting on top of one of the cakes. Place the second cake on top, and then frost the entire cake with the remaining cream cheese frosting.
8. Serve:
Slice and enjoy your delicious homemade carrot cake! You can store leftovers in an airtight container for up to 3 days.
Personal Notes:
“I made this carrot cake as a treat for a family gathering. The warm spices and moist cake paired with the creamy frosting are absolutely irresistible. I opted for walnuts because I love the crunch, but you can also use pecans or skip the nuts altogether for a simpler version.”
Nutrition Facts Carrot Cake Recipe With Butter
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 40g |
| Sugar | 25g |
| Protein | 3g |
Best Serving Ideas To Enjoy
To serve this Carrot Cake Recipe with Butter, slice it into generous portions and place each slice on a plate.
If you’ve made the cream cheese frosting, be sure to spread a smooth layer over each slice for added indulgence.
It pairs wonderfully with a hot cup of coffee or tea, making it perfect for dessert or an afternoon treat. For extra flair, you can garnish with a few chopped walnuts or pecans on top.
This Carrot Cake Recipe with Butter is best served slightly chilled or at room temperature, allowing the flavors to shine.
Whether it’s for a special occasion or a casual gathering, this carrot cake is sure to impress and satisfy!
Variations
1. Carrot Cake with Pineapple: Add crushed pineapple to the batter for extra moisture and a hint of sweetness. It complements the spices perfectly and keeps the cake tender.
2. Carrot Cake with Coconut: Mix in shredded coconut for added texture and flavor. It gives the cake a tropical twist, making it even more irresistible.
3. Carrot Cake with Cream Cheese Swirl: Swirl a generous amount of cream cheese filling throughout the batter before baking for a rich, creamy texture in every bite.
4. Carrot Cake with Raisins: Stir in some raisins for an added burst of sweetness and chewiness, balancing the cake’s flavor profile.
5. Spiced Carrot Cake with Cardamom: Add ground cardamom along with the traditional spices for a unique, aromatic flavor that takes the carrot cake to a whole new level.
Storage & Make Ahead
For best storage, keep your Carrot Cake Recipe with Butter in an airtight container at room temperature for up to 3 days.
If you need to store it for longer, refrigerate it for up to a week, especially if you’ve added cream cheese frosting.
You can also freeze the cake (without frosting) for up to 3 months by wrapping it tightly in plastic wrap and aluminum foil.
To make ahead, prepare the cake and frosting a day or two in advance, then assemble and frost just before serving for the freshest taste.
I highly recommend making this cake ahead of time—like many baked goods, it often tastes even better the next day as the flavors meld together!
FAQs About Carrot Cake Recipe With Butter
Can I use margarine instead of butter in the recipe?
Yes, you can use margarine as a substitute for butter in the recipe.
How can I make a dairy-free version of this carrot cake using a butter substitute?
To make a dairy-free version of the carrot cake, you can use a dairy-free butter substitute like coconut oil or vegetable shortening.
What kind of butter is best for this carrot cake recipe – salted or unsalted?
Either salted or unsalted butter can be used in this carrot cake recipe, depending on your personal preference.
Can I add nuts or raisins to the batter to enhance the flavor and texture of the cake?
Adding nuts or raisins to the batter is a great idea to enhance the flavor and texture of the cake.
Conclusion
This carrot cake recipe with butter offers a delicious twist on a beloved dessert. The addition of butter creates a rich and velvety texture, enhancing the overall taste and indulgence of the cake.
With its moist crumb and flavourful spices, it’s sure to be a hit at any gathering or as a special treat for yourself.
So why not give this this Carrot Cake Recipe with Butter a try and elevate your carrot cake experience with the creamy goodness of butter?
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Carrot Cake Recipe With Butter
Equipment
- Mixing bowls
- Electric mixer or whisk
- Grater (for carrots)
- 9-inch round cake pans or 9×13 baking dish
- Measuring cups and spoons
- Spatula
- Cooling rack (for cooling the cake)
- A small bowl (for frosting)
- Offset spatula or butter knife (for spreading frosting)
Ingredients
For the Carrot Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 2 cups firmly packed light brown sugar
- 3/4 cup finely chopped walnuts or pecans
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottom with parchment paper to prevent the cake from sticking.
Mix Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Prepare Wet Ingredients:
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. Add in the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla extract, mixing until combined.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Be careful not to over-mix. Fold in the grated carrots and chopped walnuts (if using).
Bake the Cake:
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
Prepare the Cream Cheese Frosting
- In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, cinnamon, and salt. Beat until the frosting is light and fluffy.
Frost the Cake:
- Once the cakes have cooled completely, spread a layer of frosting on top of one of the cakes. Place the second cake on top, and then frost the entire cake with the remaining cream cheese frosting.
Serve:
- Slice and enjoy your delicious homemade carrot cake! You can store leftovers in an airtight container for up to 3 days.