Get Martha Stewart's Ultimate Carrot Cake Recipe
This classic dessert features a moist, spiced crumb generously studded with shredded carrots, nuts, and often pineapple, crowned with a rich cream cheese frosting. The cake balances earthy sweetness with warm spices, delivering a comforting and satisfying treat.
Equipment
- Two 9-inch round cake pans
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand mixer)
- Whisk
- Spatula
- Grater or food processor (for carrots)
- Parchment paper (optional)
- Wire Cooling Rack
- 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 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans
- 1/2 cup raisins optional
- For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1 cup 2 sticks unsalted butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the Oven and Pans: Preheat the oven to 350F (175C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper for easy removal.
- Step 2: Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Ensure all ingredients are evenly distributed for a uniform flavor throughout the cake.
- Step 3: Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined. The mixture should appear smooth and slightly pale.
- Step 4: Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to a tough cake.
- Step 5: Fold in Carrots, Nuts, and Raisins: Gently fold in the grated carrots, chopped nuts, and raisins (if using) until evenly distributed throughout the batter.
- Step 6: Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 7: Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Step 8: Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners' sugar, beating until fully incorporated and the frosting is smooth. Stir in the vanilla extract and a pinch of salt.
- Step 9: Frost the Cake: Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top of the frosting and frost the entire cake with the remaining frosting.
- Step 10: Decorate (Optional): Decorate the cake with chopped nuts, carrot shavings, or other desired toppings.
- Optional Tips: Substitute applesauce for half of the oil for a slightly lighter cake. Toast the nuts for added flavor. For a richer frosting, use European-style butter.
Notes
Variations
The Martha Stewart Ultimate Carrot Cake lends itself well to various adaptations, allowing for personal preferences and dietary considerations:
- Ingredient Swaps: Applesauce can replace up to half the vegetable oil for a slightly lighter texture. Pecans or walnuts can be substituted for one another, or a mixture of both can be used. Golden raisins or dried cranberries can be used in place of regular raisins.
- Regional Twists: Adding a tablespoon of bourbon to the batter introduces a Southern-inspired flavor. Incorporating finely shredded coconut into the batter adds a tropical twist. Spicing can be adjusted to include cardamom or allspice for a unique flavor profile.
- Dietary Adjustments: Gluten-free all-purpose flour blends can be used for a gluten-free version, ensuring a close texture to the original. Sugar substitutes like erythritol or stevia can be used in moderation for a lower-sugar option. Vegan cream cheese alternatives and vegan butter can be used for a dairy-free variation.
Serving Suggestions
The Martha Stewart Ultimate Carrot Cake is a versatile dessert suitable for a variety of occasions. It can be served:
- As a centerpiece dessert for holidays, birthdays, or special celebrations.
- With a scoop of vanilla ice cream or a dollop of whipped cream for an added indulgence.
- Paired with a warm beverage like coffee, tea, or spiced cider.
- Lightly dusted with powdered sugar for a more elegant presentation.
Storage Tips
Proper storage ensures that the Martha Stewart Ultimate Carrot Cake remains fresh and flavorful:
- Preserving Freshness: Store frosted cake in an airtight container in the refrigerator to prevent drying and maintain frosting consistency.
- Shelf Life: The cake will remain fresh in the refrigerator for up to 5 days.
- Freezing: Individual slices or the entire unfrosted cake can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months. Thaw completely in the refrigerator before frosting and serving.
Frequently Asked Questions
- Question 1: Can the cake layers be made ahead of time?