Carrot cake is more than just a dessert—it’s a celebration of warmth, flavor, and nostalgia. Among the countless variations of this beloved classic, the Pioneer Woman Carrot Cake Recipe stands out as a quintessential favorite.
Inspired by Ree Drummond’s down-to-earth yet delightful recipes, this carrot cake recipe embodies the perfect balance of sweetness, spice, and moisture that makes every bite a memorable experience.
With its rich blend of spices, tender crumb, and creamy cream cheese frosting, it’s no wonder that this recipe has become a cherished go-to for both special occasions and everyday indulgences.
Get ready to bake a cake 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.
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 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.
Nutritional Amount Pioneer Woman Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Fat | 28g |
| Carbohydrates | 64g |
| Protein | 5g |
| Fiber | 2g |
| Sugar | 46g |
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.
Whether you choose to add nuts, coconut, or keep it simple, this carrot cake will become a go-to recipe in your collection. Give it a try, and you’ll see why this cake has become a favorite for so many!
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
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.