Best Martha Stewart's Carrot Cake Recipe Ever!
This spiced dessert is a moist, rich confection, laden with shredded carrots, warm spices, and often adorned with a tangy cream cheese frosting. Its balanced sweetness and earthy undertones make it a comforting treat, perfect for both casual gatherings and festive occasions.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Electric Mixer (handheld or stand mixer)
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Grater (for carrots)
- Wooden Skewer or Toothpick
- Wire Rack
Ingredients
- 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
- Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat and Prepare: Preheat the oven to 350F (175C). Grease and flour a 9x13 inch baking pan. This ensures the cake releases easily after baking.
- Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Thoroughly combine dry ingredients to distribute evenly.
- Step 3: Mix Wet Ingredients: In a separate bowl, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Ensure each egg is fully incorporated.
- Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; this can result in a tough cake.
- Step 5: Add Carrots and Nuts: Stir in the grated carrots and chopped walnuts or pecans until evenly distributed throughout the batter. Carrots and nuts add moisture and flavor.
- Step 6: Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness around 35 minutes.
- 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. Allow the cake to cool completely before frosting to prevent melting.
- Cream Cheese Frosting Instructions
- Step 1: Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Ensure the cream cheese and butter are at room temperature.
- Step 2: Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat until light and fluffy.
- Step 3: Add Vanilla: Stir in the vanilla extract.
- Step 4: Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Consider chilling the frosted cake briefly to set the frosting.
- Optional tips: Raisins or crushed pineapple may be added to the batter for extra moistness. Chopped coconut can also be added for additional texture and flavor. For a tangier frosting, a teaspoon of lemon juice may be added.
Notes
Variations
The recipe for carrot cake lends itself well to various adaptations, allowing for customization based on ingredient availability, dietary needs, or personal preferences.
- Ingredient Swaps: Unsweetened applesauce can replace a portion of the vegetable oil for a slightly lower-fat option. Spelt or whole wheat flour can substitute all-purpose flour for a nuttier flavor and increased fiber. Substituting brown sugar for granulated sugar gives the cake a deeper molasses-like flavor.
- Regional Twists: Pineapple chunks or shredded coconut can be added to the batter for a tropical twist. Spices like cardamom or cloves can be incorporated to create a more exotic flavor profile. A bourbon-infused cream cheese frosting adds a sophisticated touch.
- Dietary Adjustments: Gluten-free flour blends can be used for individuals with gluten sensitivities. Dairy-free cream cheese and butter alternatives can be used in the frosting for a vegan option. Reduced-sugar sweeteners, such as stevia or erythritol, can be substituted for sugar in both the cake and frosting, although the texture may be slightly altered.
Serving Suggestions
This versatile cake is suitable for a variety of occasions. It is well-suited as a dessert for holiday gatherings, potlucks, or birthday celebrations. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a more elegant presentation, consider garnishing individual slices with chopped nuts or a sprinkle of cinnamon. It also complements a cup of coffee or tea.
Storage Tips
To preserve freshness, carrot cake should be stored properly. The cake, whether frosted or unfrosted, should be wrapped tightly in plastic wrap or stored in an airtight container. When stored at room temperature, the cake will remain fresh for up to 3 days. For longer storage, the cake can be refrigerated for up to 1 week. If freezing, cut the cake into individual slices, wrap each slice tightly in plastic wrap, and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can the walnuts or pecans be omitted?
Answer: Yes, the nuts can be omitted without significantly altering the cake’s overall texture or flavor. - Question 2: Can the cream cheese frosting be made ahead of time?
Answer: The cream cheese frosting can be made up to 2 days in advance and stored in the refrigerator. Allow it to soften slightly before frosting the cake. - Question 3: Why did my cake turn out dry?
Answer: Overbaking, using too much flour, or not enough liquid can result in a dry cake. Ensure accurate measurements and monitor the cake closely during baking. - Question 4: Can I use pre-shredded carrots?
Answer: While pre-shredded carrots can be used, freshly grated carrots provide more moisture and flavor to the cake.