This is my favorite carrot cake recipe from Joanna Gaines. It is created entirely from scratch, is simple to prepare, can be used in a variety of ways, and tastes amazing. One of the most requested dishes from our collection! Just have a look at all the glowing reviews!
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Why You’ll Love This Joanna Gaines Carrot Cake Recipe
- This carrot cake can be whipped up in a flash, requires little effort, and will blow your mind with its flavor.
- This cake can be whipped up in a hurry and does not require a lot of specialized kitchenware.
- Not only does this carrot cake have the finest flavor we’ve ever made, but it’s also a breeze to put together.
What Is Carrot Cake?
Carrot cake is a type of cake that incorporates grated carrots into the batter of the cake. The majority of today’s carrot cake recipes call for a frosting made of white cream cheese. Spices such as cinnamon, ginger, and ground mixed spice may also be added to the cake mixture at various points. In certain cases, nuts such as walnuts or pecans may also be included.
Joanna Gaines Carrot Cake Recipe Ingredients
- All-purpose flour is my preferred type. However, you may replace some of the all-purpose flour with whole wheat or white whole wheat flour. You may make a gluten-free carrot cake by substituting your preferred gluten-free flour mix for the regular flour.
- Baking soda. The cake’s texture and height are both improved by the use of baking soda. Not only is it unnecessary, but we also exclude baking powder from the cake recipe.
- Salt, Cinnamon And Vanilla. Do everything you need to do so the cake tastes fantastic.
- Oli. Preferably a neutral-flavored one, is used to keep the cake moist. (Melted coconut oil can also be used, but the final product will have a subtle coconut taste.)
- Sugar. Sweetener contributes to a cake that is tender, fluffy, and savory. While I prefer to use a blend of white and brown sugar, any may be used well. Some of our readers have inquired whether we may lessen the amount of sugar used in the recipe since we first published it. You can, but the amount we recommend is what will make the cake the moistest.
- Eggs. A cake’s structure comes from eggs.
- Numerous Carrots. To perfectionize this carrot cake. To get the best texture, I shred my carrots by hand, but you can also use a food processor or purchase them already grated from the store. Since three cups of carrots seemed excessive when we initially tried the cake, we backed off to two cups. Even after baking and cooling, we weren’t entirely satisfied. If you’re cooking the cake and wondering if the amount of carrots in our recipe is too high, be assured that it is. You’ll want to use all three cups. In any case, it is a carrot cake.
- Pecans And Raisins. You don’t have to add pecans and raisins. I’m aware that some people find nuts and raisins to be an abomination in carrot cake, while others find them to be a welcome addition. You’re free to do whatever suits your fancy with these.
How To Make Joanna Gaines Carrot Cake Recipe?
- Cooking should be done on a rack placed in the center of the oven. Make preparations for baking by greasing and then lining two 9-inch round cake pans with parchment paper. You might also butter and flour both pans.
- Prepare an oven temperature of 350 degrees Fahrenheit (176C).
- In a larger basin, combine the flour, baking soda, salt, and cinnamon and whisk until smooth.
- To make the sugar syrup, combine the oil, granulated sugar, brown sugar, and vanilla in a separate dish and whisk until smooth.
- After each egg has been added, whisk the mixture again.
- Replace the metal spoon with a rubber one. Stir the dry ingredients into the wet components in three separate additions, making sure to scrape the bowl’s sides and bottom each time.
- Mix in the chopped nuts, dried fruit, and carrots.
- The cake mix should be evenly distributed across the pans.
- Bake for 35 to 45 minutes, or until the tops of the cake layers bounce back when lightly touched and a toothpick inserted into the center comes out clean.
- After 15 minutes, carefully remove the cakes from the pans and place them on cooling racks. After baking, take out the parchment paper and let the dish cool. For a cake layer that is stubbornly stuck to the bottom of the pan, simply invert the pan and let gravity do its thing.
- Cream cheese should be beaten for 1 minute at medium speed in a large bowl with a handheld mixer until smooth and creamy.
- Sprinkle in the powdered sugar a quarter cup at a time and beat until light and airy.
- Whip some cream and add it. For the best results, whisk the frosting on medium speed for at least two minutes, preferably three. The frosting here has a consistency not unlike that of whipped cream. Cover and refrigerate until you’re ready to decorate the cake.
- Once the cake layers have cooled fully, ice the top of one layer and stack the other on top.
- Use a butter knife or a tiny spatula to swirl the remaining frosting on top of the carrot cake. It would look better if the cake’s edges weren’t covered in frosting. Top with some nuts and serve.
- Replace Frosting with Cream Cheese Frosting, Just Like the Old Days. For a couple of minutes, mix together 16 ounces of cream cheese and 1/2 cup of softened butter in a large bowl. Mix in 1 1/4 teaspoons vanilla essence, a pinch of salt, and 4 1/2 cups of powdered sugar. To make it extra creamy, beat for three minutes. Adding a tablespoon of cream or milk might thin out a sauce that’s excessively thick.
- Instructions for Baking Mini Carrot Cakes. Our recommended baking time for cupcakes is between 14 and 18 minutes (or until a tester inserted into the center of one comes out clean). After a few minutes, remove them from the pan and place them on a cooling rack to finish cooling completely. You may expect to get between 22 and 24 cupcakes out of the recipe.
- To make a bundt cake, you use a bundt pan. Although we have never tried it, a 10- or 12-cup Bundt pan should work just well for this recipe. If you’re using a 10-cup pan instead of a 12-cup pan, baking time will likely need to be increased by roughly 30 percent.
- Using a rectangular pan that is 9 inches by 13 inches. Put the entire batter in a rectangular pan and bake. There could be a minor increase in baking time.
What To Serve With Joanna Gaines Carrot Cake Recipe?
- Ice cream, of course.
- Whipped cream.
- Tea, hot or iced.
- Sparkling water.
How To Store Joanna Gaines Carrot Cake Recipe In The Fridge?
Keeping a cake with cream cheese frosting in the fridge is the safest bet, but if your kitchen isn’t too warm, most home and professional bakers will tell you it’s fine to leave a frosted cake out for a day or two. The cake can be stored for up to six days in the fridge.
How To Store Joanna Gaines Carrot Cake Recipe In The Freezer?
- Prep and frost your cake on a freezer-safe plate or tray.
- Freeze Carrot Cake until solid.
- Cover tightly in plastic wrap and repeat. Wrap securely with 1-2 foil layers to seal.
- Freeze plastic/foil-wrapped slices in a freezer bag. To avoid freezer burn, wrap the aluminum foil around the entire carrot cake with freezer tape.
- Carrot Cake may last 4 months. Cover and freeze unfrosted carrot cake layers to frost later.
- To defrost your baked Carrot Cake, take it out of the freezer and peel back the plastic and foil carefully. Thaw for four hours before serving.
Can I Make Carrot Cake Cupcakes Using This Recipe?
I would say that is true (and if you read through the comments, many of our readers have done just that). It’s best to bake cupcakes for 14–18 minutes if you want to make them instead of a cake (or until a tester inserted into the center of one comes out clean). Then, after a few minutes, remove them from the pan and set them on a cooling rack to finish cooling completely. The quantity of cupcakes yielded by the recipe should equal roughly 24.
Can I Make One Large Single-layer Cake?
You can, but you’ll need to adjust the baking time. A Bundt pan with 10 or 12 cups of space should work great for a bundt cake. If you’re using a 10-cup pan instead of a 12-cup pan, baking time will likely need to be increased by roughly 30 percent. A 9×13-inch pan can also be used, though you may need to remove some of the batter to prevent it from spilling over. (In case some of the batter leaks out of the pan while baking, I recommend using a sheet pan.)
Can I Add Pineapple To The Carrot Cake?
That’s correct, without a doubt. Use fresh pineapple or, if using canned, drain it well before adding it to the cake, since it will add even more moisture. No more than a single cup should be added.
Joanna Gaines Carrot Cake Recipe Nutrition Facts
Amount Per Serving
- Calories 577
- Total Fat 30g
- Saturated Fat 10g
- Cholesterol 87mg
- Sodium 415mg
- Potassium 205mg
- Total Carbohydrate 37g
- Dietary Fiber 1.5g
- Sugars 51g
- Protein 6.6g
- Vitamin A 105%
- Vitamin C 3%
- Calcium 7.3%
- Iron 9.2%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 577
- Calories from Fat 267
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 10g50%
- Trans Fat 0.7g
- Cholesterol 87mg29%
- Sodium 415mg18%
- Potassium 205mg6%
- Total Carbohydrate 73g25%
- Dietary Fiber 1.5g6%
- Sugars 51g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.