This is the ultimate carrot cake. It has a beautiful spice flavor, a moist crumb, and a velvety cream cheese frosting. For a deeper flavor, add brown sugar and toasted nuts.
It’s not carrot cake to me. It is my “birthday cake.” This tradition has been passed on to me. Each year, I make my carrot birthday cake. We can make it once a year. This is our Easter cake. I love to make it for spring brunches and baby showers.
This carrot cake recipe is so well-received that I’ve stopped asking people what they want for dessert. It’s always this!
What does this Carrot Cake taste like?
This carrot cake is the gold standard in carrot cakes. It is richly moist and stuffed with toasted pecans. It is mainly flavorful from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger gives the cake its most distinctive zing, but it’s not overwhelming. Although the cake is dense, each bite tastes delicious and moist. The cream cheese frosting can be spread into layers to create a tender bite.
This recipe is an excellent choice if you want a quick and easy cake that won’t lose its texture or taste. This is a classic recipe that everyone will love, even people who don’t like carrot cakes. Who are you, people?
Let’s make it!
This carrot cake is simple, but let’s go through it together.
Toast the pecans in the oven. Place them on a baking tray and bake for 8 minutes. Toasting nuts is an optional step, but it’s worth it. Pecans are a great way to get a deep, nutty taste. I also love them in my pecan pie cheesecake. After letting the nuts cool, make the carrot cake batter. Start with two mixing bowls. Mix the dry ingredients in one bowl. Then, combine the wet ingredients with the dry ingredients in another bowl. Mix the dry ingredients with the shredded carrots and add the toasted nuts. The cake batter doesn’t require a mixer!
How to make carrot cake moist
If it isn’t stick-to-the-back-of-your-fork moist, it’s just not worth it. So I created an extra moist carrot cake. These ingredients are essential:
Brown sugar: I have come across many carrot cake recipes that use mainly granulated sugar. Granulated sugar is excellent but doesn’t do much more than sweeten the cake. Brown sugar is not only sweetening, but it also adds flavor and moisture to the cake. It’s simple… the best!
