Pioneer Woman Carrot Cake

Pioneer Woman Carrot Cake is made with grated carrots, butter, cream cheese, and other essential ingredients. This classic carrot cake recipe creates a moist and flavorful dessert that takes about 1 hour to prepare and can serve up to 12 people.

Pioneer Woman Carrot Cake Ingredients

• 1 cup vegetable oil, plus additional for greasing pans
• 2 cups all-purpose flour, plus extra for dusting pans
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 cups grated carrots
• 1 1/2 sticks (12 tablespoons) salted butter, softened
• 12 ounces cream cheese, softened
• 1 1/2 pounds powdered sugar
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans, toasted

How To Make Pioneer Woman Carrot Cake

1. Prepare the oven and pans: Preheat your oven to 350°F (177°C). Grease two 8-inch round cake pans, line them with parchment paper, then grease the paper and dust the pans with flour.
2. Mix wet ingredients: In a large bowl, combine the vegetable oil, granulated sugar, and eggs. Stir these together until the mixture is well blended.
3. Sift dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt to mix them thoroughly.
4. Combine and fold in carrots: Add the dry ingredients to the wet mixture and stir until just combined. Then, fold in the grated carrots.
5. Bake the cakes: Pour the batter evenly into the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes: Allow the cakes to cool in the pans on a wire rack for 10 minutes. Then, use a knife to loosen the edges and turn the cakes out onto the rack to cool completely. Remove the parchment paper.
7. Make the frosting: In a large mixing bowl, beat together the softened butter and cream cheese on medium speed until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is fluffy and light.
8. Assemble the cake: Place one cake layer on a serving plate and spread frosting over the top. Add the second layer and apply frosting to the top and sides of the entire cake.
9. Garnish with pecans: Sprinkle the toasted pecans over the top of the frosted cake.

Recipe Tips

• Grate carrots finely: Ensure to grate the carrots finely for a smoother texture in the cake batter, allowing them to blend seamlessly into the mixture.
• Use room temperature ingredients: Allow ingredients like eggs, butter, and cream cheese to come to room temperature before mixing. This ensures a smooth and even batter.
• Don’t overmix the batter: Mix the batter until just combined after adding the dry ingredients. Overmixing can lead to a dense and tough cake texture.
• Check for doneness early: Start checking the cake for doneness a few minutes before the recommended baking time. It’s better to slightly underbake than overbake to retain moisture.
• Cool cakes completely before frosting: Let the cakes cool completely on a wire rack before frosting to prevent the frosting from melting and sliding off.

What To Serve With Carrot Cake

Serve your delightful Pioneer Woman Carrot Cake with creative sides like lemon-blueberry salad, coconut pineapple compote, gingered pear slices, cinnamon-spiced apples, and raspberry almond tartlets.

You can also pair it with refreshing mint-infused lemonade or a decadent chocolate hazelnut milkshake.

How To Store Leftovers Carrot Cake

Refrigerate: Store your Pioneer Woman Carrot Cake in an airtight container in the refrigerator for up to 5 days. Ensure it’s cooled completely before storing to maintain freshness and prevent moisture buildup.

Freeze: Carrot cake can be frozen for longer storage. Wrap individual slices tightly in plastic wrap and then foil before placing them in a freezer-safe bag or container. Freeze for up to 3 months to maintain quality.

How To Reheat Leftovers Carrot Cake

In The Oven: Preheat your oven to 325°F (163°C) and place the slices on a baking sheet. Heat for 10-15 minutes, or until warmed through. This method helps restore the cake’s texture and flavor.

In The Microwave: Place individual slices on a microwave-safe plate and heat on medium power for 20-30 seconds. Check for desired warmth, and repeat if needed. Avoid overheating to prevent drying out the cake.

In The Air Fryer: For a crispy exterior, place the slices in the air fryer basket and heat at 325°F (163°C) for 2-3 minutes. Keep an eye on them to prevent burning. Enjoy warm carrot cake in minutes!

Pioneer Woman Carrot Cake Nutrition Facts

Amount Per Serving (per 1 serving)

• Calories: 477
• Total Fat: 24g
• Saturated Fat: 2g
• Trans Fat: 1g
• Unsaturated Fat: 20g
• Cholesterol: 74mg
• Sodium: 282mg
• Carbohydrates: 62g
• Fiber: 1g
• Sugar: 41g
• Protein: 5g

Frequently Asked Questions

How do I prevent my carrot cake from sticking to the pans?

To prevent sticking, generously grease the cake pans with oil or butter and dust them with flour before pouring in the batter. You can also use parchment paper to line the bottom of the pans for added insurance.

Can I make this carrot cake ahead of time?

Yes, you can make the carrot cake ahead of time. Store the cooled, unfrosted cake layers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Frost the cake just before serving for the freshest taste.

How can I tell if my carrot cake is done baking?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready. Avoid overbaking to prevent a dry cake texture.

Try More Pioneer Woman Recipes:

• Pioneer Woman Ranger Cookies
• Pioneer Woman Chuck’s Fudge Recipe
• Pioneer Woman Banana Pudding Recipe