Best Ever Carrot Cake {Never Fail Recipes}

December 27, 2014 · 9 comments

I love cake. (No secret there.)   As much as I hate to single out a favourite, because seriously they’re all my favourites, this one is it.   Carrot Cake and I have a long and well established relationship.  We’ve shared secrets,  comforted each other and met up in cafes all around the world.  You just cannot overlook the type of commitment that goes into a relationship like that.    A few year ago I put out a call over facebook looking for the best and easiest carrot cake recipe in all the land.  Luckily for me a friendly chef came up trumps and passed this gem of a recipe onto me.  (Thank-you Kristi).  I have made it a million plus times (I’ve even posted it before) and never, ever been disappointed.  It’s easy.  It tastes amazing and it never fails to impress.   (Hover over any image to pin to Pinterest.)

Best Ever Carrot Cake Recipe cazfilmer.com

 WHAT YOU WILL NEED:

Cake
4 eggs
1 1/4 cups of vegetable oil
2 cups of white sugar
2 tsp vanilla essences
2 cups plain flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp of salt
2 tsp ground cinnamon
3 cups grated  carrots
1 cup chopped walnuts, pecans or processed trail mix (optional)
 
Icing
1/2 cup of softened butter
250g cream cheese (softened)
4 cups icing sugar
1 tsp of vanilla
 
 
DIRECTIONS
Preheat oven to 175 degrees and get out all of the ingredients. 
 
Best Ever Carrot Cake Ingredients
 
Grease  and line the cooking tin in your chosen method.  I always trace the bottom of the cake tin onto baking paper, cut it out and put the circle of paper on the bottom of the inside of the pan.  It’s worth the extra effort as this stops you ever having problems with cakes sticking.  Run a knife around the edge, between the cake and the tin, and it guaranteed to slide straight out.
 
Cake pan
 
In a large bowl, beat together eggs, oil, sugar and vanilla.
 
Best Ever Carrot Cake Ingredients stage one
 
Mix in flour, baking soda and baking powder, salt and cinnamon.  
 
Best Ever Carrot Cake adding flour
 
Add the carrots and stir in.  I use my Bellini (thermocooker) to pulverize my carrots to save my arms from all the grating. 
  
Best Ever carrot Cake adding carrots
 
Fold in the nuts.  I used a trail mix of nuts, seeds and sultanas in this particular cake but you can use whatever makes you smile the most.  Pecans and walnuts are perfect – but don’t be scared to experiment.
 
Best Ever Carrot Cake adding nuts
 
Pour mixture into an appropriately sized cake tin. I use a 20cm round and 8cm high Fat-Daddios tin and find the mixture only just squeezes in.  (Always remember you only fill cake tins two-thirds full.)
 
Best Ever Carrot Cake ready in the cake tin.
 
Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.  I find the timing depends a lot of the depth of the pan you use.  In my oven it usually takes a little longer – but I begin checking at the 50 minute mark and then in ten minute intervals after that.  
 
Best Ever Carrot cake just out of the oven
 
Let cool in the pan for 10 minutes and turn out onto a wire rack to cool.  Doesn’t it look beautiful.
 
Best Ever carrot Cake out of the tin
 
Apart from the taste and texture of this cake the other great thing is how kid proof it is. I measure out the ingredients and then let the kids put them into the mixing bowl and mix to their heart’s content. …..and still it turns out beautifully!
 
cream cheese frosting recipes
 
Once cool ice with Cream Cheese frosting.   My favourite way to do this is with a 250g tub cream cheese.  Empty the tub into a mixing dish and then add 3 to 4 tubs of icing sugar.  Three for a soft icing and four for a stiff icing. I only used three in the above but I think it presents better with four.   Add vanilla  and half a cup of butter and beat until you reach a beautiful consistency.   This makes a good amount of icing.  Enough for the top, sides and a little extra. 
 
Best Ever Carrot Cake link to recipe
  
Ta-dah.  The finished product.  I made this one for Christmas 2014 for the Christmasly challenged in my family who  don’t eat trifle or chocolate mousse. (Yes these unicorns do exist.)     There is a full copy of the recipe below – much easier for printing.  Bake and enjoy or pin for later.   Love to hear how you go and if you enjoy your carrot cake as much as I do.
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Best Ever Carrot Cake
The Best Carrot Cake you will ever make.
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Ingredients
  1. CAKE
  2. 4 eggs
  3. 1 1/4 cups of vegetable oil
  4. 2 cups of white sugar
  5. 2 tsp Vanilla Essences
  6. 2 cups plain flour
  7. 2 tsp baking soda
  8. 2 tsp baking powder
  9. 1/2 tsp of salt
  10. 2 tsp ground cinnamon
  11. 3 cups grated carrots
  12. 1 cup chopped walnuts or pecans (optional)
  13. ICING
  14. 1/2 cup of softened butter
  15. 250g cream cheese (softened)
  16. 4 cups icing sugar
  17. 1 tsp of vanilla
Instructions
  1. Preheat oven to 175 degrees.
  2. Grease cooking tin.
  3. In a large bowl, beat together eggs, oil, sugar and vanilla.
  4. Mix in flour, baking soda and baking powder, salt and cinnamon.
  5. Stir in carrots.
  6. Fold in nuts.
  7. Pour into prepared cake tin
  8. Bake for 50 minutes or until a toothpick inserted comes out clean.
  9. Let cool in the pan for 10 minutes and turn out onto wire rack to cool.
  10. Frost with cream cheese icing
Notes
  1. See text of post for directions for making up the cream cheese icing.
Adapted from Caz Filmer
Adapted from Caz Filmer
Room For My Soul http://www.roomformysoul.com/

 

1 binki December 30, 2014 at 8:16 am

Oh wow. Looks yum. But I’m a crappie cook and could probably even ruin this. Maybe I will print it off and get my mum to make it. Hehe.

2 jenny field December 30, 2014 at 9:56 am

Seriously, you will be able to make this one…. give it a try!!!!

3 Caz December 30, 2014 at 11:04 am

Jenny is right Bin … you might surprise yourself here.

4 Shelly December 28, 2014 at 5:11 pm

This cake looks amazing. Just wanted to make sure the 175 degree oven was correct. Have never baked a cake at that low a temperature before. Thanks for posting.

5 Caz December 28, 2014 at 6:44 pm

Yes that’s the temp I use each time. I have other recipes as low 140 degrees …so it doesn’t seem so low to me. It works 🙂 Goodluck.

6 jenny field December 28, 2014 at 3:51 pm

That carrot cake looks good but I have a recipe for a beautiful cake that does not have oil in it, only butter. I can’t bring myself to add that much oil to anything!!! It’s moist and delicious and never fails!!! If anyone is interested I could supply the recipe!!!

7 Caz December 28, 2014 at 4:13 pm

Always interested in a new cake recipe jenny. Please hook me up. I use half olive oil and half coconut oil to lessen then impact. But butter is great too.

8 Susan Granger December 27, 2014 at 11:18 am

Shut up. Now I want cake.

9 Caz December 27, 2014 at 11:36 am

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