Best Carrot Cake: Martha Stewart's Recipe
This moist and warmly spiced cake, studded with sweet carrots and often adorned with a tangy cream cheese frosting, is a beloved dessert enjoyed year-round. The delightful balance of earthy sweetness and rich texture makes it a comforting and satisfying treat.
Equipment
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- Electric mixer (stand or hand mixer)
- Rubber Spatula
- Grater (for carrots)
- 9x13 inch Baking Pan or Two 9-inch Round Cake Pans
- Parchment Paper (optional, for lining pans)
- Wire Rack
- Toothpick or Skewer (for testing doneness)
- Offset spatula or knife (for frosting)
Ingredients
- For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans optional
- 1 cup raisins optional
- For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream optional, for consistency
Instructions
- Step 1: Preheat and Prepare: Preheat the oven to 350F (175C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans. This prevents the cake from sticking and ensures easy removal.
- Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisking ensures the spices are evenly distributed throughout the flour mixture.
- Step 3: Mix Wet Ingredients: In a separate bowl, combine the sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract. This creates a smooth and emulsified base for the cake batter.
- Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Step 5: Add Carrots, Nuts, and Raisins: Fold in the grated carrots, walnuts or pecans (if using), and raisins (if using). Ensure the ingredients are evenly distributed throughout the batter.
- Step 6: Bake the Cake: Pour the batter into the prepared pan(s) and bake for 30-35 minutes for round pans, or 35-40 minutes for a 9x13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Step 7: Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling prevents the cake from sticking and allows it to set properly.
- Step 8: Prepare the Frosting: While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Step 9: Add Sugar and Vanilla: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk or cream (if using) until the desired consistency is reached.
- Step 10: Frost the Cake: Once the cake is completely cool, frost the top and sides with the cream cheese frosting. Decorate as desired.
- Optional Tips: For a richer flavor, toast the walnuts or pecans before adding them to the batter. To add a tropical twist, substitute 1/2 cup of crushed pineapple for 1/2 cup of the grated carrots. A dash of lemon zest in the frosting brightens the flavor.
Notes
Variations
The recipe allows for numerous adaptations to suit individual preferences and dietary needs:
- Ingredient Swaps: Applesauce or mashed banana can replace a portion of the oil for a slightly healthier version. Spelt or whole wheat flour can be substituted for all-purpose flour, though the texture may be denser. Brown sugar can replace granulated sugar for a deeper molasses flavor.
- Regional Twists: Incorporating local spices like cardamom or star anise can add a unique flair. Candied ginger or dried cranberries can offer alternative flavor profiles. The addition of bourbon or rum to the frosting can provide an adult-oriented twist.
- Dietary Adjustments: Gluten-free carrot cake can be achieved by using a gluten-free flour blend. Sugar-free versions can be made with artificial sweeteners, bearing in mind that this may affect the cake’s texture. For a vegan option, eggs can be replaced with flax eggs or applesauce, and cream cheese frosting can be substituted with a vegan alternative.
Serving Suggestions
This cake is a versatile dessert suitable for various occasions. It serves as a delightful centerpiece for afternoon tea, a comforting treat after dinner, or a celebratory confection for birthdays and holidays. The recipe pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated presentation, consider dusting the frosted cake with cinnamon or garnishing it with candied walnuts or pecans. Serving slices slightly warmed enhances the cake’s flavors and aromas.
Storage Tips
To preserve freshness, the cake should be stored properly. Unfrosted cake can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. Frosted cake should be refrigerated. It’s best to store the cake in a cake carrier or loosely covered with plastic wrap to prevent the frosting from drying out. Refrigerated frosted cake will remain fresh for up to 5 days. The cake can also be frozen, either whole or in slices, for longer storage. Wrap tightly in plastic wrap and then in aluminum foil. Frozen cake can be thawed in the refrigerator overnight before serving.
Frequently Asked Questions
- Question 1: Can I make the cake ahead of time?
Yes, the cake can be baked a day ahead of time and frosted the next day. This allows the flavors to meld and makes for easier preparation. - Question 2: Why did my cake sink in the middle?
A sunken cake can be caused by several factors, including underbaking, using too much leavening, or opening the oven door too frequently during baking. Ensure accurate oven temperature and avoid opening the door until the cake is nearly done. - Question 3: Can I freeze the cream cheese frosting?
Freezing cream cheese frosting is not recommended, as it can change the texture and become grainy upon thawing. It’s best to make the frosting fresh. - Question 4: How can I prevent my nuts from sinking to the bottom of the cake?
Tossing the nuts with a tablespoon or two of flour before adding them to the batter can help prevent them from sinking.