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With Easter this month I thought what a perfect time to make carrot cake! So for this month’s baking challenge we are making a carrot cake recipe!
What is the March Baking Challenge?
It’s a chance for you to test drive one of my recipes, take a picture (it doesn’t have to be pretty!), post a picture in my Facebook group, and enter to win a prize!
I find it is so helpful for me to see how my recipes turn out for you and to hear about what changes you made or would make. I love the great feedback and know how to make my recipes even better, and you get a chance to win!
Carrot Cake Recipes
How To Join The Baking Challenge:
- Recipe: Make a carrot cake recipe from the blog
- Bake. Bake up one of the carrot cake recipes above.
- Share. Take a photo and submit below in the entry form. There are multiple ways to enter!
For March 2024, I’m giving away A $100 USD Amazon gift card — so you can treat yourself to whatever your heart desires!
Rules and regulations:
Giveaway is open to any residents over the age of majority in their country of residence. Giveaway is open from the time of posting until March 31, 2024 at 11:59 pm EST.
Winner will be selected at random and notified within 72 hours of the contest ending. Facebook winner will be notified by a comment and tag. Winner must respond within 48 hours of initial comment by direct message or a new winner will be chosen.
Giveaway is sponsored by The Boston Girl Bakes and is in no way associated with Facebook, Paypal or Amazon and you release Facebook of all responsibility.
The prize will be sent by email directly from Amazon. The Boston Girl Bakes is not responsible for defective products or missed delivery.
Have fun!
If you have any questions about how this is going down, shoot me an email or leave me a comment on this post and I will respond as quickly as possible!
Carrot Layer Cake
Ingredients
For the cake:
- 2 1/2 cups (300 g) all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pound shredded carrots (about 6 to 7 medium carrots)
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (107 g) packed light brown sugar
- 4 large eggs room temperature
- 1 1/2 cups (360 ml) vegetable oil
For The Cream Cheese Frosting
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 16 ounces cream cheese softened
- 5 cups (568 grams) confectioners (icing) sugar
- 4 teaspoons vanilla extract
Instructions
- Prepare pans and oven. Adjust oven rack to middle position; heat oven to 350°F (177°C). Grease two 8 or 9-inch round pans) with nonstick cooking spray (or butter) and line with parchment paper on the bottom. Grease the parchment paper.
- Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl; set aside.
- Grate carrots. Grate 6-7 medium carrots by hand. (if using food processor, use a large hole grater so it doesn't turn the carrots to mush). Set aside.
- Combine wet ingredients. In a medium bowl, whisk together the oil, eggs, granulated sugar, and brown sugar until evenly combined.
- Add dry ingredients. Stir in dry ingredients, with a spatula, just until no flour remains. Do not overmix. Fold in the carrots.
- Bake. Divide the batter into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, about 35 to 40 minutes, rotating pans halfway through baking time. Remove from the oven and allow to cool the cakes in the pan for about 10 minutes, then invert onto a cooling rack to continue cooling to room temperature in pan on wire rack, about 2 hours.
- Make the cream cheese frosting. In a stand mixer with paddle attachment, or use a hand mixer in a large mixing bowl, cream together the butter and cream cheese until smooth and creamy. Add in the powdered sugar, 1/2 cup at a time, and beat to combine. Add in vanilla extract and beat to combine. Frost the cooled cake or store in the fridge for up to 5 days.
Video
Notes
- Storage/Make ahead: If it’s unfrosted, you can keep this cake on the counter for 2-3 days. Just make its covered. I like to wrap my layers in plastic wrap. If it’s frosted, then you should store in the fridge because of the cream cheese frosting. It should keep if it covered for 5-6 days as well, making this a great make ahead dessert for Easter!
- Freezing: Yes you can freeze the cake, or slices of it that are leftover, for up to 3 months. Wrap each piece of cake separately and then wrap again in tinfoil or place in a plastic bag. When ready to enjoy, let thaw overnight in the fridge and then unwrap and enjoy.
Christine Price says
This cake was moist and flavorful, and the cream cheese frosting paired perfectly (and colored so well!). It was the perfect touch for an Easter celebration.
Heather says
aw thank you Christine I’m so happy you loved it!
Patti Waldrup says
Mmm. The cake was great. Very moist. I did add 2tsp of black walnut flavoring. I will cut it down next time. I wanted to add walnuts but didn’t have any. The frosting came out so creamy. It was like silk.
Heather says
thanks Patti!! So glad you loved it!1
Claudia says
This is the best carrot cake I’ve eaten. I’ve been searching for an awsome carrot cake in my city because I tried one when I was on vacations and fell in love. So, I’ve ordered carrot cake in every bakery and restaurant, and so far none were so good.
This one is the best by far, better than the one that started my search.
The cake is moist and fluffy, the taste is amazing, and it’s really easy to make. I
Heather says
aw thank you so much Claudia! This comment just made my day! I posted this comment and the photo of your cake on my IG feed- be sure to check it out!