Joanna Gaines Carrot Cake

Joanna Gaines Carrot Cake

This delicious Joanna Gaines Carrot Cake is a quick and simple dessert that’s moist, flavorful, and topped with creamy whipped frosting. Packed with sweet carrots, crunchy pecans, and juicy raisins, it’s perfect for any occasion. You can easily use pantry staples to make this crowd-pleasing treat that’s sure to impress your family and friends!

Ingredients Needed:

For Carrot Cake

  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda, important to level the teaspoon, see tips
  • 1/2 teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups (295ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 cup (190g) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
  • 1 cup (120g) coarsely chopped pecans
  • 1/2 cup (70g) raisins

For Creamy Frosting

  • 8 ounces (225g) cream cheese, at room temperature
  • 2 teaspoons cornstarch, optional
  • 1 ¼ cups (140g) powdered sugar
  • 1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips
  • 1/2 cup (50g) coarsely chopped pecans, for topping cake

How To Make Carrot Cake Recipe?

  1. Preheat the oven and prepare pans: Preheat the oven to 176°C (350°F). Grease two 23cm (9-inch) round cake tins, line the bottoms with parchment paper, and grease the top, or grease and flour the bottom and sides.
  2. Mix the dry ingredients: In a medium bowl, whisk together 260g (2 cups) flour, 2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together 295ml (1 1/4 cups) vegetable oil, 200g (1 cup) granulated sugar, 190g (1 cup) brown sugar, and 1 tsp vanilla extract.
  4. Add eggs to the wet mixture: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Incorporate dry ingredients: Using a large rubber spatula, scrape down the bowl, then add the dry ingredients in three parts, gently stirring until the batter is smooth and free of lumps.
  6. Fold in carrots, nuts, and raisins: Stir in 300g (3 cups) grated carrots, 120g (1 cup) pecans, and 70g (1/2 cup) raisins until evenly distributed.
  7. Divide and bake: Evenly divide the batter between the prepared tins. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
  8. Cool the cakes: Cool the cakes in their tins for 15 minutes. Turn them out onto wire racks, remove parchment paper, and allow them to cool completely.
  9. Prepare the frosting: In a large bowl, beat 225g (8 ounces) cream cheese with a handheld mixer on medium speed until smooth and creamy (about 1 minute).
  10. Add sugar and cornstarch: Gradually beat in 140g (1 1/4 cups) powdered/icing sugar and 2 tsp cornstarch (if using).
  11. Whip the cream: Pour in 80ml (1/3 cup) heavy/double cream and beat on medium speed for 2–3 minutes until the frosting is whipped and creamy. Cover and chill until ready to frost.
  12. Assemble the cake: Spread frosting on top of one cake layer, then place the second layer on top. Spread the remaining frosting on the top layer, swirling with a spatula or knife.
  13. Decorate: Sprinkle 50g (1/2 cup) chopped pecans over the top. Leave the sides unfrosted for a rustic look.
  14. Serve: Chill the cake until ready to serve. Slice and enjoy this moist, spiced treat!
Joanna Gaines Carrot Cake
Joanna Gaines Carrot Cake

Recipe Tips:

  • Measure Ingredients Carefully: Always spoon and level your flour to avoid dense cake layers. Over-measuring can make your cake dry, so stick to the exact measurements for perfect results.
  • Use Room-Temperature Eggs: Room-temperature eggs blend more easily into the batter, creating a smoother texture. Take them out of the fridge 30 minutes before baking.
  • Grate Fresh Carrots: Use freshly grated carrots for maximum moisture and flavor. Avoid pre-shredded carrots, as they’re often too dry.
  • Don’t Overmix the Batter: Stir gently when combining the dry ingredients with the wet mixture. Overmixing can make the cake tough and less tender.
  • Chill the Frosting Before Use: For the perfect creamy consistency, chill the frosting after whipping. This makes it easier to spread and gives the cake a polished look.

How To Store Leftovers?

  • Refrigerate: Let the leftover carrot cake cool completely to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days to keep it fresh.
  • Freeze: Allow the cake to cool fully before wrapping each layer tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1/10 of a 9-inch cake)

  • Calories: 326 kcal
  • Total Fat: 16.7g
  • Saturated Fat: 3.08g
  • Cholesterol: 48mg
  • Sodium: 147mg
  • Potassium: 80mg
  • Total Carbohydrate: 42.37g
  • Dietary Fiber: 0.9g
  • Sugars: 31.3g
  • Protein: 3.09g

Try More Joanna Gaines Recipes:

Joanna Gaines Carrot Cake

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time:3 hours Total time:4 hours 5 minutesServings:12 servingsCalories:326 kcal Best Season:Suitable throughout the year

Description

This delicious Joanna Gaines Carrot Cake is a quick and simple dessert that’s moist, flavorful, and topped with creamy whipped frosting. Packed with sweet carrots, crunchy pecans, and juicy raisins, it’s perfect for any occasion. You can easily use pantry staples to make this crowd-pleasing treat that’s sure to impress your family and friends!

Ingredients

    For Carrot Cake

  • For Creamy Frosting

Instructions

  1. Preheat the oven and prepare pans: Preheat the oven to 176°C (350°F). Grease two 23cm (9-inch) round cake tins, line the bottoms with parchment paper, and grease the top, or grease and flour the bottom and sides.
  2. Mix the dry ingredients: In a medium bowl, whisk together 260g (2 cups) flour, 2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together 295ml (1 1/4 cups) vegetable oil, 200g (1 cup) granulated sugar, 190g (1 cup) brown sugar, and 1 tsp vanilla extract.
  4. Add eggs to the wet mixture: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Incorporate dry ingredients: Using a large rubber spatula, scrape down the bowl, then add the dry ingredients in three parts, gently stirring until the batter is smooth and free of lumps.
  6. Fold in carrots, nuts, and raisins: Stir in 300g (3 cups) grated carrots, 120g (1 cup) pecans, and 70g (1/2 cup) raisins until evenly distributed.
  7. Divide and bake: Evenly divide the batter between the prepared tins. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
  8. Cool the cakes: Cool the cakes in their tins for 15 minutes. Turn them out onto wire racks, remove parchment paper, and allow them to cool completely.
  9. Prepare the frosting: In a large bowl, beat 225g (8 ounces) cream cheese with a handheld mixer on medium speed until smooth and creamy (about 1 minute).
  10. Add sugar and cornstarch: Gradually beat in 140g (1 1/4 cups) powdered/icing sugar and 2 tsp cornstarch (if using).
  11. Whip the cream: Pour in 80ml (1/3 cup) heavy/double cream and beat on medium speed for 2–3 minutes until the frosting is whipped and creamy. Cover and chill until ready to frost.
  12. Assemble the cake: Spread frosting on top of one cake layer, then place the second layer on top. Spread the remaining frosting on the top layer, swirling with a spatula or knife.
  13. Decorate: Sprinkle 50g (1/2 cup) chopped pecans over the top. Leave the sides unfrosted for a rustic look.
  14. Serve: Chill the cake until ready to serve. Slice and enjoy this moist, spiced treat!

Notes

  • Measure Ingredients Carefully: Always spoon and level your flour to avoid dense cake layers. Over-measuring can make your cake dry, so stick to the exact measurements for perfect results.
  • Use Room-Temperature Eggs: Room-temperature eggs blend more easily into the batter, creating a smoother texture. Take them out of the fridge 30 minutes before baking.
  • Grate Fresh Carrots: Use freshly grated carrots for maximum moisture and flavor. Avoid pre-shredded carrots, as they’re often too dry.
  • Don’t Overmix the Batter: Stir gently when combining the dry ingredients with the wet mixture. Overmixing can make the cake tough and less tender.
  • Chill the Frosting Before Use: For the perfect creamy consistency, chill the frosting after whipping. This makes it easier to spread and gives the cake a polished look.
Keywords:Joanna Gaines Carrot Cake

Hamdi Saidani

Hamdi Saidani has been a food and recipe blogger for more than 5 years years. He specializes in creating and recreating recipes from top chefs, making them easy to follow and accessible for home cooks.

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