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Frosted Carrot Cake Recipe

carrot cake recipe
Trying to pick the perfect dessert for your next gathering? We’ve got just the carrot cake recipe! Our friends at Grokker (remember, we’re affiliates) shared the video below, but we have to warn you before you watch — it’s gonna make you hungry. Also? The video has some great baking tips you might find useful for other recipes, too.
(And, if you like this, you might also dig some of our other video recipes!)

Frosted Carrot Cake Recipe

Frosted Carrot Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
 
This carrot cake recipe best suits an angel food cake tube pan with its flat sides, as opposed to a patterned Bundt pan.
Ingredients

  • Cake
  • 1 cup vegetable oil
  • 1 cup packed light brown sugar
  • ¼ cup apple cider or apple juice
  • 4 eggs
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 3 ½ cups loosely packed, coarsely grated carrots
  • 1 cup loosely packed, coarsely grated peeled tart apple (such as Granny Smith)
  • 1 cup walnut pieces
  • 2 tablespoons maple syrup

  • Frosting
  • ½ cup cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 ½ cups icing sugar, sifted
  • 1 ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375°F and grease an angel food cake pan.
  2. Whisk the oil, brown sugar, apple cider (or juice) and eggs until smooth. In a separate bowl, sift together the flour, baking powder, salt, cinnamon and allspice. Whisk this into the oil mixture, and then stir in the grated carrots and apple. Pour this into the prepared pan (it will only fill about halfway) and bake the cake for about 45 minutes, until a tester inserted into the centre of the cake comes out clean. Cool the cake for 40 minutes before turning it out onto a plate to cool completely.
  3. While the cake is cooling, prepare the maple walnuts. Toss the walnuts with the maple syrup and spread them onto a parchment-lined baking tray. Bake at 350°F for about 12 minutes, stirring once or twice, until the walnuts are a rich golden brown. Once cooled, they will have a crisp coating from the maple. Store in an airtight container until ready to use.
  4. To prepare the frosting, beat the cream cheese and butter together. Beat in the icing sugar until smooth and stir in the vanilla.
  5. To assemble, dollop and swirl (or pipe) the frosting onto the top of the cooled cake and sprinkle the maple walnuts on top. Chill until ready to serve.
  6. The cake will keep for 4 days, refrigerated.

Have you always been a carrot cake fan? I wasn’t as a kid, but I’ve sure changed my tune since then! Kristen

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!

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