Julie Chrisley Carrot Cake Recipe, a beloved figure from the reality series “Chrisley Knows Best,” has captured the hearts of viewers not only with her vibrant personality but also her passion for family and cooking.
Her kitchen is a hub of warmth and creativity, where cherished recipes come to life. One standout dish is her carrot cake, a recipe steeped in tradition and refined through generations.
This Julie Chrisley Carrot Cake Recipe embodies the essence of comfort food, combining rich flavors and textures that appeal to both young and old.
It served at family gatherings or holiday celebrations, Julie’s carrot cake is a reliable crowd-pleaser that brings everyone together, making it a true family favorite.
Why You Choose Julie Chrisley Carrot Cake Recipe?
Julie Chrisley, celebrated for her charming presence on “Chrisley Knows Best,” is known not just for her family-centric values but also her exceptional cooking skills.
Her cherished carrot cake recipe has been lovingly refined over time, making it a dependable choice for anyone eager to impress with a delicious dessert.
Julie Chrisley Carrot Cake Recipe stands out due to its perfect harmony of sweetness and spices. Fresh carrots contribute a subtle earthiness, while warm spices like cinnamon and nutmeg enrich the flavor.
How To Prepare Julie Chrisley Carrot Cake Recipe?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55-60 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 12 servings
Helpful Equipment and Tools
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Cooling racks
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 1 ¾ cups granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
Ingredient Notes:
- Use freshly grated carrots for the best texture. Pre-packaged grated carrots may be too dry.
- Crushed pineapple adds a touch of sweetness and moisture, making the cake tender and flavorful.
How to Make Julie Chrisley Carrot Cake Recipe
For The Cake
Step 1: Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for later.
Step 3: Combine the Wet Ingredients:
In a large mixing bowl, beat the vegetable oil and sugars (granulated and brown) together until well combined. Add the eggs one at a time, beating after each addition, and then stir in the vanilla extract.
Step 4: Add Carrots and Pineapple:
Fold the grated carrots and crushed pineapple into the wet mixture. If you’re adding nuts, now is the time to fold those in too.
Step 5: Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix, as this can make the cake dense.
Step 6: Bake the Cake:
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes:
Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Make Cream Cheese Frosting
Step 1: Beat the Cream Cheese and Butter:
In a large bowl, beat the softened cream cheese and butter together until light and creamy.
Step 2: Add Powdered Sugar and Vanilla:
Gradually add the powdered sugar, 1 cup at a time, while continuing to beat the mixture on low speed. Add the vanilla extract and a pinch of salt, then beat until smooth and fluffy.
Step 3: Frost the Cake:
Once the cakes are completely cooled, spread a generous layer of cream cheese frosting between the two cake layers. Then, frost the top and sides of the cake with the remaining frosting.
Amazing Decorating Tips
1. Smooth the Frosting: Use a bench scraper or an offset spatula to achieve a smooth finish on your frosting. Heat the spatula in warm water, then dry it before running it along the sides and top for a polished look.
2. Add Texture: Create visual interest by using different piping techniques. Try star tips for rosettes, or a leaf tip for elegant foliage. You can also use a fork to create a rustic texture on the frosting.
3. Fresh Fruit and Edible Flowers: Decorate your cake with fresh fruit or edible flowers for a pop of color and natural beauty. Place berries, citrus slices, or blooms on top or around the base for a fresh look.
4. Chocolate Shavings or Sprinkles: Add chocolate shavings or colorful sprinkles to the top of the cake. This adds a fun touch and can enhance the overall flavor, especially with chocolate cakes.
5. Use Cake Toppers: Consider using themed cake toppers to match your occasion, whether it’s a birthday, wedding, or celebration. Simple designs like flags or custom messages can add a personal touch without overwhelming the cake.
Tips And Variations
Tips:
- Grate Fresh Carrots: For the best flavor and texture, grate fresh carrots instead of using pre-packaged shredded carrots.
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for easier mixing.
- Test for Doneness: Use a toothpick to test the cakes; if it comes out clean, they are ready.
Variations:
- Spice It Up: Add a pinch of ginger or cloves for an extra layer of flavor.
- Add Raisins: Incorporate a cup of raisins for added sweetness and texture.
- Make Cupcakes: Use the same batter to make cupcakes. Adjust the baking time to about 18-20 minutes.
Storage Instructions
This carrot cake stays fresh for several days if stored properly:
✔Room Temperature: The frosted cake can be kept at room temperature for up to 2 days, covered.
✔Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5 days.
✔Freezer: You can also freeze the cake (unfrosted) for up to 3 months. Thaw it overnight in the refrigerator before frosting and serving.
FAQs About Julie Chrisley Carrot Cake Recipe
Can I make this carrot cake in advance?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator or freezer. Frost the cake closer to the time of serving for the freshest taste.
Can I substitute the vegetable oil with butter?
While butter adds flavor, vegetable oil keeps the cake extra moist. If you prefer butter, you can substitute it in equal amounts, but the texture may be slightly different.
How do I make the cake more moist?
The addition of pineapple and carrots already makes this cake super moist. You can also ensure the cake doesn’t dry out by not over-baking it and by using oil instead of butter.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 blend designed for baking.
What other frostings can I use?
While cream cheese frosting is the classic choice for carrot cake, you could also use a buttercream frosting or even a maple glaze for something different.
Conclusion
Julie Chrisley Carrot Cake Recipe is more than just a dessert; it’s a celebration of family, tradition, and the joy of baking.
With its perfect blend of sweetness, warmth, and moisture, this cake has a way of turning any occasion into a memorable gathering.
The simplicity of the recipe makes it accessible for bakers of all skill levels, inviting everyone to create their own slice of happiness.
So why not give it a try? I can’t wait for you to enjoy every scrumptious bite! Happy baking!
More Amazing Carrot Cake Recipes
Easy Carrot Cake Without Pineapple Recipe
Pioneer Woman Carrot Cake Recipe – A Classic Delight
Classic Spice Carrot Cake Recipe
Carrot Cake Pancakes Recipe – Healthy Morning
Julie Chrisley Carrot Cake Recipe
Equipment
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Cooling racks
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 1 ¾ cups granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3-4 cups powdered sugar adjust to taste
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
For The Cake
Step 1: Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for later.
Step 3: Combine the Wet Ingredients:
- In a large mixing bowl, beat the vegetable oil and sugars (granulated and brown) together until well combined. Add the eggs one at a time, beating after each addition, and then stir in the vanilla extract.
Step 4: Add Carrots and Pineapple:
- Fold the grated carrots and crushed pineapple into the wet mixture. If you’re adding nuts, now is the time to fold those in too.
Step 5: Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix, as this can make the cake dense.
Step 6: Bake the Cake:
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes:
- Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Make Cream Cheese Frosting
Step 1: Beat the Cream Cheese and Butter:
- In a large bowl, beat the softened cream cheese and butter together until light and creamy.
Step 2: Add Powdered Sugar and Vanilla:
- Gradually add the powdered sugar, 1 cup at a time, while continuing to beat the mixture on low speed. Add the vanilla extract and a pinch of salt, then beat until smooth and fluffy.
Step 3: Frost the Cake:
- Once the cakes are completely cooled, spread a generous layer of cream cheese frosting between the two cake layers. Then, frost the top and sides of the cake with the remaining frosting.