Southern Carrot Cake Recipe is a beloved classic dessert, renowned for its moist texture, rich flavor, and comforting warmth.
Perfect for holidays, birthdays, or any special occasion, this Southern carrot cake recipe combines the natural sweetness of freshly grated carrots with a fragrant blend of cinnamon, vanilla, and a touch of salt.
The addition of chopped pecans (or walnuts) adds a delightful crunch, while the cream cheese frosting provides a creamy, tangy finish that perfectly complements the cake’s sweetness.
The result is a cake that’s not only decadent but also deeply satisfying, perfect for any occasion from family gatherings to holiday celebrations.
In this blog post, I’ll walk you through every step to bake a delicious Southern carrot cake recipe, complete with a creamy cream cheese frosting. Ready to get started?
Let’s dive into the details of making this classic Southern carrot cake recipe dessert.
Why This Southern Carrot Cake is a Must-Try
This Southern carrot cake recipe stands out because it strikes the perfect balance between sweet, spicy, and tangy. The cream cheese frosting provides a rich, smooth contrast to the moist, spiced cake.
Whether you’re a fan of carrot cake or new to this Southern classic, this recipe will have you coming back for more.
How To Make Southern Carrot Cake Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Southern American
Yield: 16 slices
Equipment Needed:
- Mixing bowls
- Measuring spoons and cups
- Electric mixer or whisk
- Grater (for carrots)
- 9×13 inch baking pan
- Cooling rack
- Spatula or butter knife
- Small bowl for frosting
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 1 (16 oz) box powdered sugar
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 4-5 large carrots)
- 1 ½ cups chopped pecans (or walnuts)
- 2 (8 oz) packages cream cheese (room temperature)
- 1 stick salted butter (room temperature)
- 1 teaspoon salt
Step-by-Step Making Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare the Dry Ingredients:
In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt. Whisk together until well mixed.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the vegetable oil, eggs, powdered sugar, and vanilla extract until smooth.
4. Combine:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Add the Carrots and Nuts:
Gently fold in the grated carrots and chopped pecans (or walnuts). Ensure everything is evenly distributed.
6. Bake:
Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
7. Prepare the Cream Cheese Frosting:
In a mixing bowl, beat the room temperature cream cheese and butter until smooth. Gradually add powdered sugar and continue to beat until fluffy. If desired, add a little more vanilla extract for flavor.
8. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Optionally, garnish with extra chopped pecans or walnuts.
9. Serve:
Slice and enjoy your delicious Southern Carrot Cake!
Special Note
Southern carrot cake is all about balancing the moistness of the cake with the richness of the cream cheese frosting.
If you want to elevate the flavor even further, feel free to add a pinch of allspice or cloves to the dry ingredients for extra warmth.
I personally love the addition of pineapple because it gives the cake an extra touch of sweetness and moisture, making every bite even more irresistible.
Also, if you’re not a fan of nuts or coconut, you can simply omit them. This recipe is flexible, so feel free to make it your own!
Nutritional Amount Southern Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Cholesterol | 70mg |
| Sodium | 200mg |
| Carbohydrates | 50g |
| Sugar | 30g |
| Protein | 5g |
Variations To Explore
1. Hummingbird Carrot Cake
Add mashed ripe bananas and chopped pecans to the batter for a twist on the traditional recipe. The bananas add sweetness and moisture while the pecans provide crunch.
2. Spiced Carrot Cake
Increase the amount of cinnamon, nutmeg, and ginger for a spicier version of the cake. This variation is perfect for those who enjoy a more pronounced spice flavor.
3. Citrus Carrot Cake
Add grated orange or lemon zest to the batter for a citrusy twist. The zest adds bright, refreshing notes that complement the sweetness of the carrots.
Tips For The Best Southern Carrot Cake Recipe
➤ Use Fresh Ingredients: Fresh carrots are key to getting that sweet, earthy flavor in your cake. Freshly grated carrots are always better than pre-grated ones, as they retain moisture and flavor.
➤ Don’t Overmix: When combining the dry and wet ingredients, stir until just incorporated. Overmixing can lead to a dense, heavy cake.
➤ Make Ahead: This cake actually gets better after a day or two as the flavors continue to meld together. You can bake the layers a day in advance, wrap them tightly in plastic wrap, and store them in the fridge until you’re ready to frost.
➤ Store Properly: Store any leftover cake in the refrigerator, especially because of the cream cheese frosting. It will stay fresh for up to 4-5 days.
Storing And Serving Southern Carrot Cake
Once you’ve baked and frosted your delicious Southern Carrot Cake, storing and serving it properly ensures it stays fresh and enjoyable:
1. Storing:
After allowing the cake to cool completely, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake, tightly covered, for up to 5 days.
You can also freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
2. Serving:
When ready to serve, bring the cake to room temperature if chilled. Slice with a sharp knife, wiping it clean between cuts for neat slices.
Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy this moist and flavorful cake with family and friends, celebrating every bite of its Southern charm and homemade goodness!
Conclusion
Mastering the Southern carrot cake recipe allows you to create a dessert that embodies the warmth and flavor of Southern hospitality.
With its moist crumb, rich spices, and decadent cream cheese frosting, this cake is sure to become a favorite for gatherings and celebrations alike.
Whether you follow the classic recipe or add your own twist with optional ingredients, the result is a deliciously satisfying treat that captures the essence of Southern baking traditions.
Enjoy the process of baking and sharing this beloved dessert with family and friends, knowing that each slice brings joy and nostalgia to all who indulge. Happy baking!
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Southern Carrot Cake Recipe
Equipment
- Mixing bowls
- Measuring spoons and cups
- Electric mixer or whisk
- Grater (for carrots)
- 9×13 inch baking pan
- Cooling rack
- Spatula or butter knife
- Small bowl for frosting
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 1 16 oz box powdered sugar
- 1 teaspoon vanilla extract
- 3 cups grated carrots about 4-5 large carrots
- 1 ½ cups chopped pecans or walnuts
- 2 8 oz packages cream cheese (room temperature)
- 1 stick salted butter room temperature
- 1 teaspoon salt
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt. Whisk together until well mixed.
Mix the Wet Ingredients:
- In a separate bowl, whisk together the vegetable oil, eggs, powdered sugar, and vanilla extract until smooth.
Combine:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Add the Carrots and Nuts:
- Gently fold in the grated carrots and chopped pecans (or walnuts). Ensure everything is evenly distributed.
Bake:
- Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat the room temperature cream cheese and butter until smooth. Gradually add powdered sugar and continue to beat until fluffy. If desired, add a little more vanilla extract for flavor.
Frost the Cake:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Optionally, garnish with extra chopped pecans or walnuts.
Serve:
- Slice and enjoy your delicious Southern Carrot Cake!