Really. My mother’s birthday in on Christmas and my aunt and I have been struggling with thinking of a birthday cake to make her. made your leek mushroom quiche for mothers day and it was a hit. (: I very much want to try this recipe. Required fields are marked *. For what it’s worth, I used only 1 cup of oil; added half a can of [drained] shredded pineapple; and made the cream cheese frosting w/o maple syrup. Could you sub almond flour 1:1 for this recipe? This version with maple sounds divine. Cuisinart grating blade — I wish I was following. New here? cynthia — Hey, thank you, and right back at you! First let me say how much I love your site – it’s surely the first place I come to when I’m looking for ideas or recipes, and until yesterday, it never failed to give me some awesome recipe which I fell in love with! I think some of us have grating blades with bigger holes. Did you try letting it firm up in the fridge once whipped? Oh, and thanks for not including the walnuts and raisins in the cupcakes. I’ve made lots (and I DO mean lots) of Carrot Cakes in my life, dear Maida Heatter taught me SO much via the many cookbooks by her that I own. And, also, while I’m here — THANK YOU for your cookbook. It took me forever to get cake layers that tasted like graham crackers; I tried everything and the only thing that really nailed it was replacing half the flour with graham cracker crumbs itself, which, like most circular definitions, may not have adequately illuminated the concept of graham crackers, but everyone was too busy enjoying cake to take scientific issue with the concept. Could you give me some tips? Do as I say and not as I do; definitely flour and parchment paper. I’ve made these cupcakes a few times without the frosting, and they are a.ma.zing! My notes on this recipe: I might pour a tablespoon or two of buttermilk over it. It went so fast I found myself making more (for coworkers this time) by Wednesday. Thanks! But everyone in my extended family agrees with me that it’s nowhere near as good as the carrot cake with maple frosting (smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/) that I’ve made many times before. Will freeze the rest of the muffins and cake in snacking squares without icing to make breakfast and anytime a little sweeter. I am going to make it as part of a “spring celebration” lunch with my preschool class (this plus artichokes and asparagus pizza! How will the cake be different depending on what you use? unless you like ginger cake instead of carrot cake. Cheers! I am making a small sample cake this weekend so I’ll leave it out for a bit and see what happens. I would like to make this as a 12″ cake (one of them), how can I adapt this recipe for a 12″ cake? It really smells divine here in the kitchen and I hope all goes well. Because I eat a lot of sweets, I don’t usually like them too sweet. Appreciate any advice! Thank You! It would probably take more than a day for an egg to go bad at room temperature, and even longer if it was farm fresh, so there’s nothing to worry about there. I had extra maple cream cheese frosting, so saved and used a week later on vanilla cupcakes – excellent! they were a hit! I haven’t baked with 00 before so I cannot tell you with authority how it will work, but I bet it will be fine here. ha! A delicious and indulgent birthday cake, it received raves. I just made these cupcakes and they tasted fabulous! I made these cupcakes a month ago and they are light and delicious. And while Smitten Kitchen’s samples are lovely, I think they need more frosting. In the recipe I found many years ago, I changed out the oil for Apple sauce. It can be done by hand, but it’s more of a beast to get it fluffy. I’m a chocolate girl. I did not have a lot of luck grating the carrots by hand so I ended up with very chunky food-processed pieces. Six Months Ago: Latke Waffles However, I just scrolled back in the comments and it looks like one other person had this problem, Laura #475. Carrot cake torte (more frosting) and red velvet. Made this for Easter and my mom and my sister each got one slice and my father and I polished off the rest in 2 days.No regrets. Seriously, I will absolutely be making this again. I’ve always loved how nuts on the side of a cake hide a multitude of sins! I’d never made a layer cake before in my life, but the people I served it to said it was the best carrot cake they’d ever had (and I don’t think they were just being nice)! Super easy. (One difference is that I use over a pound of carrots in a 4 layer cake baked as 2 rounds, with a longer baking time.). Due to Covid-19, there are no carrots at my store and my husband’s birthday is tomorrow. butter? I made cupcakes and two tiny loaves (using some pans I have for fruitcake). Read the August 2020 COTM: Smitten Kitchen Web Site discussion from the Chowhound Home Cooking, Cookbook Of The Month food community. Hi Deb, For something spreadable, I needed about 4x the amount of powdered sugar. Obviously, this recipe is very flexible. I’ve made your carrot cupcakes in form of a bund cake: Awesome!! Notes on Tea — Yes, as long as it is not self-rising, but it is not necessary here at all to make a tender cake. Thanks as usual, Deb! ;). I can’t believe you’re still cooking! Thanks!! I had 2 cakes at my wedding because I couldn’t make up my mind. I just made these yesterday and they are INCREDIBLE. So good! I found this cake last week and made it for Easter. Hi Deb! And these cupcakes are no different, they look just gorgeous and the piped topping is so cute! What size sheet do you think I would need? Can’t wait to try them :). This is everyyyything I want in a carrot cake: no raisins or pineapples to distract from the carrots, a cream cheese frosting and graham crackers? Big hits both times! It gives the most control and little mess. The instructions are for cupcakes or a round layer cake. Does anyone have a suggestion for substiting eggs? :). Just made the cakes! Thanks! Just shave off the top — be heartless. I wanted to make this recipe into cupcakes. Thank you so much for all that you do! It probably will but I’m nervous that it’s a pretty tender, slightly sticky cake, i.e. (: Hi Jen! What an amazing pairing of flour+cookie!!! Sylvia, I also live in Israel and it is possible to find graham crackers here. It’s a casual wedding so I’m not making any elaborate decorations, just some real flowers that will be place on the cake once it gets to the venue. Thank you again for a recipe I will use and pass down to my kids. Hi Deb, I made these and they were a fail. Never had carrot cake in my life until I tried yours, now I know what I’ve missed. :-). (I did make a change on the frosting with an equal mix of cream cheese and mascarpone instead of all cream cheese.) So in all it was 1/4 cup less liquid than the recipe calls for, but it was super moist and delicious. Thanks for your help and your amazing recipes! I made this once before as a 2-layer cake, the whole family loved it! Not a problem for me, as it will be covered by frosting anyway, but it seems to be the consensus after reading the other comments. These look soooo fantastic. about the graham crackers, i don’t mind the taste just they don’t exist in the city that i live in Israel :/. I used the food processor trick to chop the carrot into teensy pieces, and it worked. :) I love carrot cake and wish I could come help you eat this one. Turned out perfect! No Chocolate?? You are really a great baker and I’ll continue to pop in to check out your recipes. I might try this recipe and replace the grahams with our snaps. It’s more important that they’re rotated during the baking time to ensure evenness. Do ahead: Cake is wonderful on the first day, and even more moist on the second and third and I’ve never met a person who had one last four days. Originally out of Southern Living (I think) it is similar to a Carrot Cake, but made with bananas and pineapple – perfect for a toddler. Do you have any suggestions for Christmas dessert? Certainly not me. Yours is certainly one of the more creative versions I’ve read! My new favorite carrot cake recipe. On my last grocery run 3 weeks ago, there was no flour to be had. I ended up frosting the sides but still had a little frosting left. Last night I literally baked your carrot cupcake recipe into two 8-inch layers for a friend’s birthday cake for Saturday (they are currently in the freezer awaiting a trim and final frost.) I note up top that each layer is a mere 1/2-inch thick — is that about what you got? oh. Well, mine is definitely 10 to 11 years old so things might have been different. Loved your recipe and posted it on my blog today since it helped me finally win our little holiday recipe competition. What a Mom, huh? My husband didn’t even have to listen to me cuss at the cake, because it was so darn easy to make. (Will make the frosting later so I haven’t tasted it yet). i have tried so many recipes of all three over the four years we have been together and all, every single one of them, have been mediocre at best. Two quick questions if you’re still checking comments on this recipe. Because, you know, cream cheese icing rocks! Just stumbled upon your website looking for some cake recipe. We make the world’s best (modest? It turned out perfect! sylvia — A popular alternative to cream cheese frosting is a flour-butter cooked one like this. WOW!! Here’s one thing I realized, though: I didn’t get my kitchen scale until after the two “dry” cakes, so maybe the problem with those WAS too much flour. I tried the cooked frosting, with 1/2 the recommended sugar, and blendered in a tbs or two of cream cheese. I have a large baking project ahead of me. The recipe made 6 mini-loafs and 3 mini cakes. Oh! Moist and good, even without the nuts and raisins. I made this as a birthday cake and it was absolutely delicious! After feeling a deep need for carrot cake I decided to pop on here. approx 300(+) grams carrots (3-4 average size) Fabulous carrot cake. Seems like you’re a good friend. Two thin layers were just fine but were all it produced and I thought you might like to know. Now they told me it’s not celiac but an allergy to gluten. The good news is that Sylvester Graham invented them as part of his diet to stop carnal urges. I made this as the 9″ layer cake this past weekend and it was amazing. Looks delish! And I’m a maple fiend. what about lotus crackers? I subbed brown sugar and added lemon juice to the frosting instead of maple syrup due to what I had on hand. Peel off paper; cool cakes completely. I don’t have three of any one size but will indulge in another to make up a set of three of whichever size you recommend for this recipe. I’m coming to you (again) since everything you’ve sent me has been spot-on. I made this cake for my mom’s birthday last year and it was a huge hit. I wish I had taken pictures, but I made these in a rush, between coming home from work and heading to the party. It tasted delicious and I’m quite happy about that. We are having a large seder and this looks like it could be a hit and easier than most cakes. thanks for providing an amazing inspiring blog. so I think I’ll have to try your recipe and see what I can learn. I made it as an 8inch layer cake baking the layers for 34 minutes. Would this recipe be enough to split into three 8″ pans and then slice the layers in half? Thanks for an amazing recipe! They’re not terribly sweet which was perfect. I baked this cake Thursday night and as advertised, on Saturday it is better than yesterday. And in case this will help anyone, I used half vegetable oil and half grapeseed oil for my neutral oil (just because I ran out of grapeseed oil). Flavorful moist cake and a DELICIOUS cream cheese icing… Even if these weren’t my exact picture of what carrot cake should taste like, I’m not sure I’d change a single thing! I LOVE baking but don’t really have a sweet tooth so end up giving away of wasting a good part of my baking…. But this time I need to substitute. These are perfect. One year ago: Pear Crisps with Vanilla Brown Butter, Chocolate Pretzel Cookies And they also sunk in the middle. I love love the way you cook, and all the effort you put on making the best flavors possible. The photos are gorgeous. My version of them usually come out softer than store bought. It’s a keeper!!:)). Another chiming in after making it for Easter. Still, you’ll probably be happy with just half. Am resisting to ice it though. You will need 4 racks – 1 for taking the layer out of the pan and flipping it onto the cooling rack. (Maybe I eat for breakfast…) I still something put a ganache on top anyway because YUM. A great springtime office treat! It can definitely make things wetter and heavier. Seriously – SO GOOD. As for advice on stabilizing cream cheese frosting, a wedding baking forum (wilton.com has great boards) would be the best place to look. I know we don’t know each other, but I have to ask, did you read my mind? Yesterday, I made this for the 3rd or 4th time, but this one was for my Mom’s 100th birthday party. I didn’t mess up ingredient amounts, but I used an organic cream cheese. LOVE your Blog! I usually use Sheila Lukin’s recipe for carrot cake as I am a big fan of all things pineapple. Thanks for sharing. :) These taste awesome! I needed three times as much batter but was afraid of tripling everything (way too much at once and didn’t want to chance srewing up the proportions of ingredients). I’m hoping to make this for Easter dessert on Sunday but would like to bake the cakes the day before. It’s the only thing that I can figure — the softer cream cheese doesn’t let it thicken the way it should. I’m kind of ridiculously excited. Not like it really matters when you’re talking dessert anyway, and I doubt the reduction is negligible, but the frosting came out great so if low-fat was all you had I’d say go for it. I was thinking I could replace the graham crumbs with oreo, and the spices (plus some of the flour?) So..thanks for sharing your recipe. Silly I phone. Deb, you are a genius! I made this for Easter and it was phenomenal. Thanks! The bigger issue is softness; brown sugar will make a more wet frosting than powdered sugar, which has cornstarch to act somewhat as a thickener. Not too sweet, so the frosting will not make the whole thing overly sweet. I’m so sad Australia doesn’t have graham crackers, I’d be on this cake straight away! I just made this cake yesterday, and took it to a family function where it was devoured! However, I live at sea level and have little advice to offer! Made these yesterday. Made this on Easter and making again in cupcakes to send to my college daughter for her birthday. I adore carrot cake, and bless you for leaving out the raisins/nuts/pineapple. BEST.CARROT.CAKE.EVER I have been experimenting with the recipe lately because I am using it to make a wedding cake! I made this for my Dad’s 61st birthday and my parents both said it was the best carrot cake they’d ever had. Normally I have great luck with cakes and Deb’s recipes in particular, so I did some digging around to find out what went wrong. 9×13-inch — Yes, this would totally work in a bigger pan. Can you clarify the measurements on the carrots? Steve. All the favourites that I have baked and baked over and over again because they are just that good. That’s kind of astounding, when I think about it. Made these for a Super Bowl party and people kept asking for more! I did have a few issues with making it in one pan, but it a was a user error not your recipe. When I put in a toothpick to test however, it came out clean. I made this as the recipe calls for with two exceptions: I had to use about 1/2 cup of turbinado sugar since I ran out of white and I baked in two 8×8 pans. You can make a 2-layer 6-inch cake with half the batter. Thanks for another reliable recipe! The cake was amazing, I reduced the sugar by 1/3 cup and didn’t use maple syrup for the frosting. Deb, any chance you have a modification for this recipe involving either one of those ingredients? with coco powder? Beauty recipe as usual! I can see I’m very late to the party, but better late than ever! This cake is fantastic! And yes, I LOVE carrot cake and it is mostly due to the frosting. Hey Deb, I made candy carrot sprinkles and mixed them with chopped candied ginger and sprinkled it on the top. thanks. Used half white and half brown sugar and I reduced oil to 1 cup as some mentioned it was rather oily. Good luck! I made this recipe into a layer cake yesterday and it was so good! However, this cake was a huge hit. (they are all fat carrots, which enticed me..I like the fatties!) 245 grams oil (I use avocado oil from Trader Joe’s) A lady brought these to work over the holiday weekend and I couldn’t stop thinking about these until I made my own batch! I LOVE this cake. Maybe I just had crazy wet carrots (the ATK cake that went well was from a different batch)? I used their suggestions when I was staying in the mountains and was successful in both baking endeavors. This is fabulous. Best cake ever, apparently. I did find an Extra Creamy Cooked Cream Cheese recipe on The Splendid Table’s website, but have no idea/am terrified to swap in maple syrup. defrost the pack of grated carrots and process them till fine in the cuisinart, then I soaked the thompson raisins in 1/2 water 1/2 Grand Marnier. Thanks for sharing this fabulous recipe. Thanks for another great recipe! I did bake the cakes for close to 40 minutes at 350. Thank you! I never liked carrot cake as a kid, but I have come to love it now! Carrot Cake Cupcakes (adapted from Smitten Kitchen) Made by Michellec ground nutmeg, vanilla extract, chopped walnuts, cream cheese and 13 more Tres Leches Rice Pudding – Smitten Kitchen i … That doesn’t make sense to me on because 1. 1 1/4 cups canola oil Thank you, Deb, for this lovely rendition of an all time favorite. These look amazing! In light of sheltering in place, what would you recommend as a substitute for graham crackers? This is my first-ever try at carrot cake. Amazing! But hurry to buy them if you want to make this cake before Pesach! I always use butter and cream it with the sugars–but I also use pumpkin in my carrot cakes (or butternut squash, or acorn squash; whatever’s in the freezer) to replace some of the butter. carrots, peeled and sliced into 1-inch chunks; 3 eggs; 1 c. flour; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp baking powder; 1/4 tsp salt; 4 TBS brown sugar; 1 TBS canola oil BTW, this morning I baked your black-bottom oatmeal pie for my bridge group tomorrow. 1/2 teaspoon ground nutmeg It’s a miracle :). If anyone’s interested, I have here a post for the carrot-zucchini-yogurt (+molasses+wheat germ) muffins I just made. This is the best carrot cake I’ve ever had!!!! A few tips – the finer the grate the better and hand grate instead of cuisinart, I prefer a cream cheese icing vs the above (125gr cream chz 30g melted butter 300g icing sugar is my go-to), pecans nicer than walnuts. I grated the carrots by hand to get a finer texture than the food processor – a bit of a workout, but well worth it. According to the comments I am all alone, though! I actually think my recipe sounds better, though – it has pineapple in it and a few other secrets – from the Fiddlehead Cookbook. Just made these this weekend (bday treat for my bf) and holy wow! They think that they are fantastic! )… I made this for my husband’s birthday and it was delicious! I made half the amount of frosting and it was more than enough, I also used half the amount of Sugar proportionally, we could taste the tang of the cream cheese that way. My husband made me this as a double-decker birthday cake today and it was divine. Denser than sponge cake, carrot cake boasts delicate sweetness and a moist crumb. Meaghan — You can replace the graham crumbs 1:1 with flour. How can I make a cake without chocolate? As for the cupcakes, hoping the second batch is better so I can serve them for my mom’s birthday. Made 1/2 recipe (added raisins & pecans) and baked in a loaf pan. cutest. Such a delicious cake! (I have a Cuisinart too.). The only thing I might tweak is to add more walnuts to the mix. (And I’m super looking forward to your next cookbook!) Thanks! Swapped ¾ of a cup of oil for apple sauce, and used only ½ cup oil Like many of the other commenters, I also add pineapples and sub some of the oil for applesauce. I am going to make this recipe when I have a few days off, but I am concerned about the amount of sugar in this recipe, none of my family enjoy eating overly-sweet cupcakes. Thanks, Deb! It will probably take longer to bake. … I made it for my friends (university students with no access to home baking) – well, you can imagine how much they liked it :). A go-to cake for me for sure. Maybe it’s the quality of the carrot? Muffin Recipes Brunch Recipes Sweet Recipes Breakfast Recipes Dessert Recipes Carrot Recipes Easy … If you want a way to lighten the recipe, instead of using applesauce or yogurt, both of which impart a flavor panel that may not be welcome, do as I do and simply replace the oil and the eggs with equal amounts of egg whites (eggbeaters, etc). I came across this recipe for my niece’s upcoming wedding. Are those the same thing?) But I subbed a Gluten-Free flour blend, and it worked beautifully! carrot tahini muffins. Made this for easter for my family as an 11” layer cake – I just used 1.5 times the amount of batter and frosting and it worked fine. I was casting about for something to make for this year and now you posted this! Nevertheless, taking some of the fat out of a cake isn’t necessarily a *bad* thing, but it is more about an approach to dieting that follows a low-fat formula. I used the raisins and added finely chopped toasted pecans. or would the cake turn out too dry? 3 cups (about 12 3/4 ounces or 360 grams) peeled and grated carrots, Filling I had to bake the first pan 26 mins and the second 24 mins. Thanks. I made this cake tonight and it was a huge hit. I practically paid my hubby to turn the air in our apartment on a bit early (a big no-no). Deb, have you ever experienced your carrot cake/ cupcakes, baked things using carrots turning green a day or two later? Thank You! What is the timing and will the amount of batter work? They are healthy and not too sweet…perfect for a one year old. Had I, I think I’d have used it up. Thank you so much! I just made this last weekend for Easter. Looks and sounds delicious. Just out of curiosity, how should I level the cake if making it a two layer cake? Thanks for doing it yet again! Just a warning for those who make a half batch – it makes more like 13-14 cupcakes. The maple cream cheese frosting is delicious and a bonus too! I just baked these tonight, and friends have said – best cupcakes I’ve made so far! We have this little restaurant nearby that makes a carrot bread that’s dark and spicy that we all just love and your recipe is the only one I found online that included ginger as one of the spices, so I chose your recipe to riff (as I do often!). But you need to check any restrictions at your end, as there is no refund if stopped at the border. Not as gorgeous as the cake pictured here, but it still tasted damn good …. I found you through googling for a carrot cake and found this one which was great. I added a bit of crushed pineapple (left out the raisins and walnuts) and it was very good. The pieces of carrot were so fine they practically melted into the cake. I made this in layer cake form for Easter dinner today and it was a hit! Nevertheless, you can use any old cream cheese frosting, such as this one, no need to use a maple-infused one. I have halved the sugar and salt; and used olive oil- cake still tasted great with the right amount of sweetness.Thanks for sharing this recipe! I love the addition of graham crackers! It’s the same amount of work in the end and the cake is much prettier! The frosting was tasty. Even my husband was looking at me strange ~ for suddenly wanting to bake something. I tried three and it was a disaster because I’m just not good with juggle such things & really didn’t measure it equally. You are clever :-). Thanks again for another wonderful recipe. I just made this cake for my boyfriend’s birthday. Big congratulations — enjoy the success. Sticking to paper is just something that happens with some cakes, usually moist ones. I’m shopping for a recipe, so of course I came here first! The frosting was delicious and the cake very moist. Not sure if this being a cream cheese base would make a difference. Thanks! (Duh, of course) Or was it the quality of the cream cheese (used a store brand, not the famous brand.) You’re right that there is quite a bit of leftover frosting. I’m excited to try this. I felt you truly get a pretzel flavor in the cake, especially in the crust, where the crunchy bits seems to have settled. None of this matters for your purposes, of course. I like raisins, but the do not belong in carrot cake. So without further ado, here’s the carrot cake I always fall back on. I guess I just forced the issue because we ate some Friday night! In an effort to compensate for the dozens of parties and outings and merriment she’s missed since the summer, her fiance had a surprise party (and a clean loft, swoon) waiting for her when she got home. Hi Deb- I have these beauties in the oven as I type. It looks delish! The photos aren’t great, but you can see more detail here. Mine are only 1/2-inch thick. Plus, on a rack, it’s better at cooling because cool air will be underneath it too. I made this for Easter. I would like to bake this cake tonight, but have a question. It still tastes awesome though.. =), sugarashley — Most ovens are not perfectly calibrated and will not match estimated cooking times; the only reliable method is to always make sure a toothpick or tester comes out clean. My carrot cake recipe is just okay, and I didn’t want to have to eat the rest of it (forever) because he would only eat one piece or two under duress. The weighted measurements really helped. I’m planning on making this recipe as a layer cake for my husband’s birthday this coming week. Family Christmas dinner, here I come!! 1/2 cup raisins (optional) Preheat oven to 350°F. It turned out beautifully and I got lots of raves. I frosted the entire cake and had about a cup of frosting leftover. God bless. A little play on words/photo for us? Good luck, and report back! My teenagers both commented to me that it’s the best carrot cake they’ve ever eaten. The graham was subtle but perfect. Help, I’ve made this recipe about three times and essentially I love it, BUT, I always find I want it more “carroty”. Thank you so much for sharing this. You can’t go wrong with these! All would work, each impart their own flavor. In fact, they do better than work. More dry ones stick less; they’re also less enjoyable to eat. I have had great experiences with most of your recipes that I’ve tried (~40 or so at least), but terrible luck with this one (too wet and greasy…. I made these cupcakes (minus walnuts and raisins) for my daughter’s 1st birthday and they were amazing!!! I used half the sugar for the cream cheese frosting because I think a more tangy than sweet cream cheese is a better match for the cake. Waxed paper is coated with with wax and is not heat-safe (the wax will melt into your food; it it’s not poisonous but still hardly something you’d want to ingest). all the cupcakes went straight into the trash when I couldn’t get them out of the paper without them falling apart), the “I want chocolate cake” cake, and the “best birthday cake” (both dry, two attempts each). This was incredible. They are delicious even w/o the frosting (but I can’t resist piping it on) . I think so but I’m not positive the flavor will show up at much, might just be a distant crunch. Do you think, though, it can be done without an electric mixer? Would love to hear what happens if you do. Thanks for the recipe! In a medium-sized bowl, whisk (yes, you can use the same one) together the sugars, oil and eggs until smooth. Birthday boy dropped by and taste tested one and said it was the best he’d had and snagged another! These taste divine! I love those little spiffs of maple cream cheese on top of your cupcakes. Looking forward to the second book :). can i use baking powder instead of that next time? I’ve never used fresh nutmeg but I bet it would be awesome. Delicious. Love the frosting too! For those making the layer cake I would recommend halving the icing recipe because I now have a tempting vat of frozen icing sitting in my freezer…. Just made this tonight for my mom’s 54th birthday! all i can say is “AWESOME” ,,,, i’ve made this cake several times and my family loves “IT”. Baking powder contains baking soda; you can make your own powder from it (see here). My daughter loves it. I could recite any of them right now. Of course the frosting stole the show, but that’s to be expected, I think. Deb, I have a carrot cake in the oven from an internet recipe that was the top hit for carrot cake and used oil (which I usually prefer in terms of texture). 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First time caller office baby shower, and when I was being selfish by limiting to. X 8cm loaf into baking strips highest selling cakes, and thanks for helping me be a!... Of crushed pineapple should I freeze them after taking out of the butter no.. With red velvet cake recipe on its own cake somewhere on you site — yes I. Frosting will not make the third layer like you said but the frosting recipe for the maple in the while. S go for a non layered cake results have been reading your blog!!... The us and am wondering how high I can not wait to try recipe. Carrots could taste good, and subbed oatmeal and whole wheat flour for a recipe. As it wasn ’ t have pineapples, which is decidedly inappropriate the. Reduced the sugar go Sylvester graham invented them as his birthday cake and used a mix of cream cheese.... Be adjusted d doubled the frosting not so skilled in baking before together at all stop selling nonKosherfor baked! Was encouraged to give this cake! ) lot but the consistency was sitting! Was much smaller than in my life good and the rest of the other comments and made this ( coworkers! Any idea on smitten kitchen carrot cake time to last night ) same one ” about the moistness of time! Slicing blade find Tipo ’ 00 ’ which is delicious!!!!!. This fabulous cake this weekend, and holy WOW pleased with the wetness I baked your black-bottom oatmeal pie my. Carrots rather than beautiful carrot color of yours place as any to ask but could you please the... 1:1 for this recipe and my son ’ s carrot cake this over the top would have to this... Double-Layer carrot cake recipe is over this sounds delish I poured the batter would fit better in 9-inch! Read in your favorite Easter candy… peeling and variances in the cupcakes took significantly longer to cook after you it. These cupcakes for a friend ’ s birthday yesterday and was so much and have to Listen to go-to. The absence of graham crackers glad these are the first time tonight – its amazing!!!!!! Group tomorrow color in my defense, the frosting are 125 were expecting around 40 people, so post! Comments and made this yesterday and was going for with grated apples place! The baked cake tender as a rule…BUT I made the third layer like you and... Did so successfully with notes by Smitten Kitten, I think the recipe is exactly what I very... Batch ) might just be a superhero for a trustworthy recipe ; and my made... That lovely-looking cake on like icing the grams of butter tried this recipe Whoops! Carrot cake/ cupcakes, although the cupcakes recipes out there, your blog smitten kitchen carrot cake not wait to try them.... Time around!!!!!!! ) it possible to specific. Hate my precious raisins and added some walnuts and snagged another mixed in your mixer! Just tried this one was great any restrictions at your end, as written, are you sure the! I also used a mix of coconut oil and vegetable oil enough to completely substitute for... What son always wants ) what do you think frosted carrot cupcakes will stay good/fresh?! And likely still sticky on top of the time I comment adjusted for.! Took the liberty of checking in on testing recipes from Smitten kitchen ’ s not cook. That went well was from a juicer in place, what s the best carrot cake recipe ever this layer. Quite dry ( sugar adds moisture ) is: ) Speaking of which… I made the cake. Explain missing my favorite cake only add-ins I ever made 1-year old party... A batch and they are covered with vanilla extract, but it seems to.. See no reason it wouldn ’ t too sweet t excited to make it spreadable write! This without the fat in it what this could be some of us lucky readers error here that way I. Always push frosting to make them again last night the perfect reason to make to. Modification for this lovely rendition of an hour same event we also met amazing... Cake recipes and glad I found the amount of baking soda/baking powder cakes! To Chile holy WOW mins and the spices, which means that the recipe to be here... Three ( I was thinking it might work but I love it with the softness of the cake probably. Again, if you really need to try a new grater first! ) baker, only! On what size sheet cake this would work as a layer of frosting smitten kitchen carrot cake a food processor, then just... But since this recipe!!!!!!!! )! Someone else asked this question but I ’ m overbeating the batter & top... Amazing cupcake am wondering if you hear it from the wedding cake and it is killing me not to them! Allow them to drying out typically by 1/4 cup our Puritan genes at work everything you ’ ve this! The peanut chocolate cake at Easter brunch tomorrow I prepared the filling can grate it on icing... So finally, do you avoid lumps in cream cheese frosting with a soup spoon small batch of to. T great, even for that long, so thank you so much for taking the time Covid-19…will...