Carrot Cake Recipe With Butter
A Carrot Cake with Butter is a classic dessert that combines the natural sweetness of carrots with the rich flavor of butter, creating a moist and flavorful cake. This cake is perfect for any occasion, from family gatherings to festive celebrations.
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.
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.”