Hamdi Saidani This Pioneer Woman Carrot Cake Recipe is a moist and classic recipe, which is made with fresh grated carrots and a rich cream cheese frosting. It’s the ultimate comfort food recipe, ready in about an hour and a half.
Pioneer Woman Carrot Cake Ingredients
For a perfectly spiced and moist cake.
For the Cake:
- 2 cups granulated sugar
- 1 cup vegetable oil, plus more for the pans
- 4 large eggs
- 2 cups all-purpose flour, plus more for the pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups grated carrots
For the Cream Cheese Frosting:
- ¾ cup (1 ½ sticks) salted butter, softened
- 12 ounces cream cheese, softened
- 1 ½ pounds (about 6 cups) powdered sugar
- 2 teaspoons vanilla extract
- ½ cup chopped pecans, toasted, for garnish
How To Make Pioneer Woman Carrot Cake
A step-by-step guide to the best carrot cake.
- Prep the Oven and Pans: Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment paper, grease the parchment, and then dust the pans with flour.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Make the Batter: Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over-mix. Fold in the grated carrots.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes. Then, run a knife around the edges and carefully invert the cakes onto the rack to cool completely. Peel off the parchment paper.
- Make the Frosting: In a large bowl, beat the softened butter and softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and beat until combined. Add the vanilla and beat until the frosting is light and fluffy.
- Assemble and Decorate: Place one cooled cake layer on a serving platter and spread a generous amount of frosting over the top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting. Garnish the top with toasted pecans.
Recipe Tips
For the most delicious carrot cake.
- How to properly grate carrots? For the best texture, use the medium holes of a standard box grater. Avoid using a food processor, as it can make the carrot pieces too fine and watery, which can affect the cake’s texture.
- Why use oil instead of butter? Oil-based cakes tend to be moister and stay that way for longer than butter-based cakes. The vegetable oil is key to this cake’s famously moist crumb.
- How to get smooth cream cheese frosting? Make sure your butter and cream cheese are fully softened to room temperature before mixing. This is the secret to a smooth, lump-free frosting.
- Can I add mix-ins? Certainly! Feel free to fold in about ½ cup of chopped pecans, walnuts, or raisins into the batter along with the carrots for extra texture and flavor.
What To Serve With Carrot Cake
The perfect accompaniments.
This rich and satisfying cake is perfect on its own but also pairs wonderfully with:
- A hot cup of coffee or a spiced chai latte
- A simple glass of cold milk
- A scoop of vanilla or butter pecan ice cream
How To Store Carrot Cake
Keeping it fresh and delicious.
- Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it with a cake dome or plastic wrap and it will keep for up to 5 days.
- Serve at Room Temperature: For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving.
Carrot Cake Nutrition Facts
An estimated guide per serving.
- Calories: 680 kcal
- Carbohydrates: 90 g
- Protein: 6 g
- Fat: 35 g
- Sugar: 65 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this carrot cake in a 9×13-inch pan?
Yes, this recipe works perfectly as a sheet cake. Grease and flour a 9×13-inch pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Then, just frost the top.
Do I have to toast the pecans?
Toasting the pecans is highly recommended! It only takes a few minutes in a dry skillet over medium heat, and it deepens their nutty flavor and makes them crunchier, which is a wonderful contrast to the soft cake and creamy frosting.
My frosting is too thin. How can I fix it?
If your frosting seems too runny, it’s likely your cream cheese or butter was too soft. You can fix this by chilling the frosting in the refrigerator for about 30 minutes to firm it up. If it’s still too thin, you can beat in more powdered sugar, a quarter cup at a time, until it reaches the desired consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Peach Dump Cake Recipe
- Pioneer Woman Chocolate Sheet Cake Recipe
- Pioneer Woman Tex-Mex Mac and Cheese Recipe
Pioneer Woman Carrot Cake Recipe
Description
A classic and incredibly moist carrot cake recipe, packed with fresh carrots and warm cinnamon, and covered in a luscious cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Grease, line, and flour two 8-inch round cake pans.
- Whisk sugar, oil, and eggs. In a separate bowl, combine dry ingredients.
- Add the dry ingredients to the wet, stirring to combine. Fold in the carrots.
- Divide batter between pans and bake for 30 minutes. Cool completely.
- To make the frosting, beat softened butter and cream cheese until smooth. Beat in powdered sugar and vanilla until fluffy.
- Assemble the cake by frosting between the layers and all over the top and sides.
- Garnish with toasted pecans.
Notes
- u003cliu003eEnsure butter and cream cheese are fully softened to room temperature for a smooth, non-lumpy frosting.u003c/liu003eu003cliu003eDo not over-mix the batter once you’ve added the flour; this keeps the cake tender.u003c/liu003eu003cliu003eLet the cake layers cool completely before frosting to prevent the frosting from melting and sliding off.u003c/liu003eu003cliu003eGrating your own carrots provides the best moisture and texture compared to pre-shredded carrots.u003c/liu003e
