Pioneer Woman Carrot Cake Recipe – A Classic Delight

The Pioneer Woman Carrot Cake Recipe is a joyful, heartwarming experience. This cake is a moist, flavorful dessert that’s packed with fresh carrots, warm spices, and a rich cream cheese frosting.

Pioneer Woman Carrot Cake Recipe the kind of cake that feels like home, bringing a cozy and welcoming vibe to any occasion.

I’m baking Pioneer Woman Carrot Cake Recipe for my family, who absolutely love the combination of sweetness and spice in this classic dessert.

The process starts with grating the carrots and mixing the ingredients, while the kitchen fills with the sweet aroma of cinnamon and nutmeg.

As the Pioneer Woman Carrot Cake Recipe bakes, we chat and laugh together, sharing stories and making memories.

The final result is a beautifully layered cake that’s both delicious and comforting, perfect for sharing with loved ones.

Get ready to bake a Pioneer Woman Carrot Cake Recipe that’s as delightful to make as it is to eat!

Why You’ll Love This Carrot Cake Recipe

The Pioneer Woman Carrot Cake Recipe is celebrated for its rich, spiced flavor and creamy frosting. What sets it apart is its perfect balance of sweetness and spice, combined with the wholesome goodness of grated carrots and crushed pineapple.

This recipe ensures a tender crumb and a moist texture that will have everyone asking for seconds.

Pioneer Woman Carrot Cake Recipe
Pioneer Woman Carrot Cake Recipe

How To Prepare Pioneer Woman Carrot Cake Recipe?

Preparation Time: 25 minutes

Cooking Time: 35-40 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Grater (for carrots)
  • 9×13-inch baking pan or two 9-inch round cake pans
  • Spatula
  • Cooling racks
  • Measuring cups and spoons

Ingredients List

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 12 ounces cream cheese, softened
  • 1 ½ sticks (12 tablespoons) salted butter, softened
  • 1 ½ pounds powdered sugar (about 6 cups)
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans, toasted

How to Make Pioneer Woman Carrot Cake Recipe

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or two 9-inch round cake pans.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure all the dry ingredients are evenly combined.

3. Prepare the Wet Ingredients

In a separate bowl, beat eggs, vegetable oil, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients

Slowly mix the wet ingredients into the dry mixture until just combined. Be careful not to overmix.

5. Fold in Carrots, Pineapple, and Nuts

Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using. This will add moisture and texture to the cake.

6. Pour Batter into the Pan

Pour the batter evenly into the prepared baking pan(s).

7. Bake the Cake

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using two pans, the cakes may bake a bit faster, so start checking around 30 minutes.

8. Cool the Cake

Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely.

9. Make the Cream Cheese Frosting

While the cake cools, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting is fluffy. Beat in the vanilla extract.

10. Frost the Cake

Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. If using two layers, frost the middle layer before stacking and finishing the top and sides.

11. Add Toasted Pecans (Optional)

For a finishing touch, sprinkle the toasted pecans over the frosted cake.

Special Note:

If you plan to make this Pioneer Woman carrot cake recipe ahead of time, I recommend storing it in the fridge. The cream cheese frosting stays fresh longer when chilled, and the cake actually becomes more flavorful after resting for a day.

Just let the cake sit at room temperature for about 30 minutes before serving to allow the frosting to soften up.

Nutritional Amount Pioneer Woman Carrot Cake Recipe

NutritionAmount
Calories520
Fat28g
Carbohydrates64g
Protein5g
Fiber2g
Sugar46g

Serving Suggestions

1. Add a Sprinkle of Nuts

For added crunch and a rustic look, sprinkle chopped walnuts or pecans over the frosting just before serving. It adds both texture and a delightful nutty flavor.

2. Serve with Fresh Whipped Cream

For an extra indulgent experience, serve slices of this carrot cake with a dollop of freshly whipped cream on the side. The light cream complements the richness of the cake beautifully.

3. Pair with Coffee or Tea

This cake pairs perfectly with a cup of freshly brewed coffee or black tea. The robust flavors of the drink balance the sweetness of the cake.

Tips and Variations

1. Substitute Coconut

If you’re not a fan of coconut, feel free to omit it or replace it with more chopped nuts or raisins. The texture and taste of the cake will still be delicious.

2. Make It Gluten-Free

You can easily make this carrot cake gluten-free by using a 1:1 gluten-free flour substitute. Just ensure the blend you choose includes xanthan gum for the best texture.

3. Add a Citrus Twist

For a fresh burst of flavor, add 1 teaspoon of orange zest to the cream cheese frosting. The subtle citrus notes work wonderfully with the spiced carrot cake.

Health Benefits

Carrot cake, while rich and decadent, can offer a few nutritional benefits:

1. High in Vitamin A

Carrots are naturally high in beta-carotene, which is converted into vitamin A in the body. This vitamin supports eye health and the immune system.

2. Boosts Fiber Intake

The carrots and any added nuts or coconut in the cake provide a decent amount of fiber, which can help regulate digestion and promote a healthy gut.

3. Contains Healthy Fats

The walnuts and vegetable oil used in this recipe contain heart-healthy fats that can aid in lowering bad cholesterol levels.

Conclusion

The Pioneer Woman carrot cake recipe is a sure winner for any gathering or special occasion. With its perfect balance of moist carrots, warm spices, and velvety cream cheese frosting, this cake is truly irresistible.

The Pioneer Woman carrot cake recipe turned out perfectly, with its moist texture and delicious cream cheese frosting.

It was the perfect treat to share with my family, and everyone absolutely loved it. The whole experience was filled with laughter and joy, making it even more memorable.

If you haven’t tried this recipe yet, you absolutely must! It’s a guaranteed crowd-pleaser and a wonderful way to bring people together over a slice of homemade goodness.

More Delicious Carrot Cake Recipes

Classic Spice Carrot Cake Recipe

Carrot Cake Pancakes Recipe – Healthy Morning

Moist Carrot Cake Buttermilk Recipe

Mini Carrot Cake Recipe || Cupcakes

Recipe for Carrot Cake with Applesauce (Healthy)

Pioneer Woman Carrot Cake Recipe

Pioneer Woman Carrot Cake Recipe

Lipia
The Pioneer Woman Carrot Cake recipe is a classic, moist, and flavorful dessert packed with shredded carrots, warm spices, and chopped nuts. It’s topped with a rich, creamy cream cheese frosting that perfectly complements the cake's sweetness. This easy-to-follow recipe results in a deliciously tender cake, ideal for special occasions, holidays, or simply indulging your sweet tooth.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American (Southern)
Servings 12 servings
Calories 520 kcal

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Grater (for carrots)
  • 9×13-inch baking pan or two 9-inch round cake pans
  • Spatula
  • Cooling racks
  • Measuring cups and spoons

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups finely grated carrots about 4 medium carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts or pecans optional

For the Cream Cheese Frosting:

  • 12 ounces cream cheese softened
  • 1 ½ sticks 12 tablespoons salted butter, softened
  • 1 ½ pounds powdered sugar about 6 cups
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans toasted

Instructions
 

Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or two 9-inch round cake pans.

Mix the Dry Ingredients

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure all the dry ingredients are evenly combined.

Prepare the Wet Ingredients

  • In a separate bowl, beat eggs, vegetable oil, and vanilla extract until smooth.

Combine Wet and Dry Ingredients

  • Slowly mix the wet ingredients into the dry mixture until just combined. Be careful not to overmix.

Fold in Carrots, Pineapple, and Nuts

  • Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using. This will add moisture and texture to the cake.

Pour Batter into the Pan

  • Pour the batter evenly into the prepared baking pan(s).

Bake the Cake

  • Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using two pans, the cakes may bake a bit faster, so start checking around 30 minutes.

Cool the Cake

  • Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Cream Cheese Frosting

  • While the cake cools, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting is fluffy. Beat in the vanilla extract.

Frost the Cake

  • Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. If using two layers, frost the middle layer before stacking and finishing the top and sides.

Add Toasted Pecans (Optional)

  • For a finishing touch, sprinkle the toasted pecans over the frosted cake.

Notes

If you plan to make this carrot cake ahead of time, I recommend storing it in the fridge. The cream cheese frosting stays fresh longer when chilled, and the cake actually becomes more flavorful after resting for a day.
Just let the cake sit at room temperature for about 30 minutes before serving to allow the frosting to soften up.
Keyword Pioneer Woman Carrot Cake Recipe

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