This carrot cake from The Pioneer Woman’s Easy Carrot Cake Recipe has all the qualities you’d want in a traditional carrot cake. It’s moist, thick, and flavored with toasty spices, and it’s topped with a classic whipped cream cheese frosting.

The minimum amount of time required to make this Easy Carrot Cake Recipe is 25 minutes. The cake is light and airy, with a little cinnamon and ginger flavor and typical whipped cream cheese icing.

Pioneer Woman Carrot Cake Ingredients

• Butter With Oil. The cake receives its abundant amount of moisture from a mix of unsalted butter and canola oil.
• Sugar. To sweeten the cake, you will be using both granulated sugar and brown sugar in equal parts.
• Eggs. Our binding agent assists in maintaining the cake’s form.
• Vanilla Extract. Contributes to the richness of the flavor.
• Buttermilk. It doesn’t matter what kind of milk you use. My preference is for buttermilk since I think that it results in a more soft crumb.
• Cinnamon And Ground Ginger. The traditional flavor of carrot cake may be attributed to a straightforward mix of sweet and spicy ingredients.
• Baking Soda And Baking Powder. Helps maintain the cake’s airy and light texture.
• Salt. Reduces the sweetness and highlights the other flavors in the dish.
• All-Purpose Flour. Fluffing and sifting your flour will produce the greatest possible outcomes. If it is crammed in too tightly, the measurement may be off, and the cake may turn out to be too dry.
• Grated Carrots. Use carrots that have been shredded very recently to get the most moisture and the best flavor.
• Pecans Or Walnuts; Or Both. The use of chopped nuts is completely optional but does provide the cake with a pleasant texture.
• Whipped Cream Cheese Frosting. Cream cheese, powdered sugar, whipped cream, and vanilla are the ingredients that go into making this dessert.

Can I Use This Recipe To Make Cupcakes?

Absolutely! Both options are viable. You should be able to get approximately 24 cupcakes out of this recipe; simply oil and fill muffin cups, then bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. You might alternatively put the batter into a 9-by-13-inch pan that has been greased. Bake for approximately 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.

How To Make Pioneer Woman Carrot Cake

• Preheat the oven to 350 degrees Fahrenheit. Spray three 8-inch round cake pans lightly with nonstick spray and sprinkle with flour if desired, tapping the pan to remove any excess flour.
• In a large mixing basin, cream butter with an electric mixer until creamy. Beat in the oil and sugars for 2-3 minutes.
• Beat in the eggs until entirely mixed.
• Beat in the vanilla and buttermilk on low speed until smooth.
• Mix in the baking powder, cinnamon, ginger, baking soda, and salt on low speed until smooth.
• Stir in the flour until no visible streaks of flour remain. If using, stir in the carrots and almonds.
• 18-20 minutes, or until a toothpick inserted into the middle comes out clean. Allow for a 10-minute rest before removing from the pan. Before icing, transfer the cake layers to a wire rack to cool fully.

Whipped Cream Cheese Frosting

• Cream cheese should be beaten until smooth in a medium mixing basin using an electric mixer.
• Mix in the powdered sugar until well blended.
• Beat in the cream and vanilla extract on low speed until combined. Increase the speed of the mixer to high and continue to beat until the mixture is light and fluffy and thickened (it should be spreadable). Sweetness can be adjusted to taste.
• To assemble, divide the cream cheese frosting among the cooled cake layers. Decorate with more chopped nuts if desired.

What To Serve With Carrot Cake?

• Boiled Potatoes and Butter
• Cheese and Crackers
• Onion Rings
• Egg Salad
• Steamed Broccoli
• A scoop of Vanilla Ice Cream
• Crème Brûlée

Why Did The Centre Of My Carrot Cake Sink?

If your carrot cake is sinking, it may be due to any of the following:

• The Baking Powder You Have Is Old. When baking, check the expiration date of your baking powder. Because of this, many cakes end up sunken or collapsing.
• Unfortunately, You’Ve Overmixed The Cake Batter. While this batter is forgiving, it is still important to not overmix the wet and dry components. You don’t need to beat the batter until it’s absolutely smooth; a few little lumps are OK.
• Too Soon You Opened The Oven Door. Do not open the oven door until at least three-quarters of the total baking time has elapsed. Here, the door of the oven shouldn’t be opened until after 35 to 40 minutes have passed.
• The Batter Sat On The Counter Top For Too Long Before Being Baked. Baking powder and other similar rising agents are most effective when added to cake mixes during the first hour. The cake’s rise may suffer if the batter is left out for more than one hour.

How To Store Carrot Cake?

• In The Fridge. Carrot cake with frosting may be stored uncut in the refrigerator for up to one week; however, after it has been cut, it will only keep for two to three days.
• In The Freezer. If you want to be able to freeze your carrot cake layers, wait until they are totally cooled before wrapping each one in a separate piece of plastic wrap and storing them in an airtight container. Keep for up to three months in the freezer after opening. Simply allow them to defrost in the refrigerator overnight before you want to frost and serve them, and you’ll be good to go! You may also freeze any slices that are left over! Simply wrap each piece separately or set them in a container that is appropriate for the freezer, and then freeze them for up to three months.

My Tips for the Perfect Carrot Cake

• Use carrots that have been freshly shredded rather than pre-shredded carrots since freshly shredded carrots have more moisture and a better flavor. The addition of more moisture results in a smoother consistency.
• It is a lot simpler to remove the layers from the baking pans if you first coat them with a thin layer of oil and then a dusting of flour.
• Before you begin to frost the cake, make sure it has had ample time to cool fully. If you have a warm cake, the icing will just melt!

Pioneer Woman Carrot Cake Nutrition Facts

Amount Per Serving

• Calories 577
• Total Fat 30g
• Saturated Fat 10g
• Trans Fat 0.7g
• Cholesterol 87mg
• Sodium 415mg
• Potassium 205mg
• Total Carbohydrate 73g
• Dietary Fiber 1.6g
• Sugars 51g
• Protein 6.6g
• Vitamin A 105%
• Vitamin C 3%
• Calcium 10%

Nutrition Facts Source: Source