Joanna Gaines Carrot Cake

This Joanna Gaines Carrot Cake recipe from the Magnolia Table Cookbook is truly one of the best and most moist carrot cake recipes ever. This moist homemade carrot cake is made with simple yet flavorful ingredients like all-purpose flour, ground cinnamon, and freshly grated carrots. It’s decorated with a creamy cream cheese frosting that adds the perfect touch of sweetness. 

This quick homemade recipe only takes about 1 hour and 5 minutes from start to finish and can be enjoyed in generous slices.

Carrot Cake Ingredients

For Carrot Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups canola or other vegetable oil
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups grated peeled carrots (5 to 6 medium carrots)
• 1 cup coarsely chopped pecans (optional)
• 1/2 cup raisins (optional)

For Creamy Frosting:

• 8 ounces of cream cheese, at room temperature
• 1 ¼ cups powdered sugar
• 1/3 cup cold heavy whipping cream
• 1/2 cup coarsely chopped pecans, for topping cake

How To Make Moist Carrot Cake With Cream Cheese Frosting 

1. Make the Batter: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottom with parchment paper. Whisk dry ingredients in one bowl and wet ingredients in another. Combine both.
2. Add Extras: Stir in the carrots, nuts, and raisins.
3. Bake the Cake: Divide the batter between the prepared cake pans. Bake for 35 to 45 minutes.
4. Cool the Cake: Let the cakes cool in the pans for 15 minutes, then transfer to cooling racks.
5. Prepare the Frosting: Beat the cream cheese, add powdered sugar, and then the whipping cream.
6. Assemble and Frost: Once the cake layers are cool, frost the top of one layer, place the second layer on top, and finish the frosting.

How To Decorate A Carrot Cake 

To decorate your carrot cake, first, make sure both layers are completely cool. Apply a generous layer of the creamy frosting on top of the first layer. Place the second layer on top and add the remaining frosting to the top of the cake. Use a butter knife or small spatula to swirl the frosting around for a rustic look. 

For a finishing touch, sprinkle a handful of coarsely chopped pecans on top.

Does Carrot Cake Need To Be Refrigerated 

Yes, you should refrigerate the carrot cake after cooking and decorating with cream cheese frosting for at least 3 hours before serving. This refrigerating time will help the cake to set properly and allow the flavors to meld, enhancing the overall taste and texture of both the cake and frosting.

How Long Does Carrot Cake Last In The Fridge 

Properly stored, carrot cake can last in the fridge for about 5 to 6 days. To store, simply wrap the cake in plastic wrap or aluminum foil, then place it in a cake glass container before refrigerating.

Can You Freeze Carrot Cake With Cream Cheese Frosting 

Yes, you can freeze carrot cake with cream cheese frosting for about 2 to 3 months. 

To thaw the frozen carrot cake, place it in the refrigerator for several hours or overnight.

Carrot Cake Nutrition Facts

• Calories: 535
• Total Fat: 33.4g
• Saturated Fat: 6.9g
• Cholesterol: 69.3mg
• Sodium: 315.9mg
• Carbohydrate: 56.4g
• Dietary Fiber: 2.4g
• Total Sugars: 40.5g
• Protein: 5.6g

Try More Recipes:

• Joanna Gaines Candied Pecans
• Joanna Gaines Cheesecake Recipe
• Joanna Gaines Pumpkin Pie Recipe
• Joanna Gaines Blueberry Puff