Try Paula Deen’s Carrot Cake recipe for a delicious dessert that’s perfect for any occasion. Made with freshly grated carrots, chopped pecans, and a rich cream cheese frosting, this moist and flavorful cake is easy to make and sure to impress. Ideal for family gatherings, holidays, or just because, this classic carrot cake will quickly become a favorite.
Ingredients for Paula Deen’s Carrot Cake
For the Carrot Cake:
- 2 cups all-purpose flour, plus more for lining the pans
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans
For the Frosting:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup (1 stick) salted butter, room temperature
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Step-by-Step Instructions
1. Prepare Your Baking Pans
Preheat your oven to 350 degrees Fahrenheit. Grease three 9-inch round pans with baking spray, oil, or butter. Lightly dust each pan with flour, then line them with parchment paper to ensure the cakes don’t stick.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. Sifting helps to blend the ingredients thoroughly and adds air, which contributes to the lightness of the cake.
3. Incorporate the Wet Ingredients
Add the eggs and vegetable oil to the dry ingredients. Using an electric mixer, beat at medium speed until the mixture is smooth and well combined.
4. Add Carrots and Pecans
Gently fold in the grated carrots and chopped pecans using a rubber spatula. The carrots add moisture and sweetness, while the pecans provide a delightful crunch and a nutty flavor that complements the spices.
5. Bake the Cakes
Divide the batter evenly among the three prepared pans. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
While the cakes are cooling, it’s time to make the frosting. In a large bowl, beat the softened cream cheese and butter at medium speed until the mixture is light and fluffy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
7. Mix in Pecans
Fold the chopped pecans into the frosting using a rubber spatula. This will give the frosting a nice texture and a rich, nutty flavor.
8. Assemble the Cake
Place one of the cooled cakes on a serving plate. Spread a quarter of the frosting evenly over the top. Repeat this process with the remaining two cakes, stacking them and spreading another quarter of the frosting between each layer. Use the remaining frosting to cover the sides and top of the cake completely.
9. Chill and Serve
Refrigerate the assembled cake for at least 30 minutes before serving. This helps the frosting set and makes slicing the cake easier. Once chilled, slice and enjoy your homemade carrot cake!
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day ahead. Wrap them in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it.
2. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
3. Can I freeze the carrot cake?
Absolutely! You can freeze the unfrosted cakes wrapped in plastic wrap and foil for up to 3 months. Thaw them overnight in the refrigerator before frosting and serving.
4. Is this recipe suitable for cupcakes?
Yes, you can make carrot cake cupcakes using this recipe. Adjust the baking time to 20-25 minutes.
5. Can I use a different type of nut?
Certainly! Walnuts are a great alternative to pecans and provide a similar texture and flavor.
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