Paula Deen Carrot Cake Recipe (2024)

Searching for the perfect carrot cake? Try this Paula Deen carrot cake recipe. A layered cake with loads of shredded carrots, warm spices, all baked and topped witha cream cheese frosting.

Paula Deen Carrot Cake Recipe (1)

Carrot cake is one of my favorites. The warm spices, nuts, carrot slivers. It all works and this Paula Deen recipe is a favorite. Also, check out these other 20 carrot cake desserts or carrot cake waffles for breakfast.

Paula Deen Carrot Cake

Birthday Carrot Cake, Easter, spring brunches, you bake it this cake makes a debut. It is also perfect for baby showers, or even a bake sale. Also, if you love Paula Deen recipes check out her famous banana pudding.

Why is it called carrot cake?

Carrot cake is a cake that has shredded carrots, raisins, nuts, and other warm spices in it. Olden days they would use other vegetables to shred and use in cakes as well. Carrot cake has adapted over the years and you will find so many types of recipes and variations to try out.

Paula Deen Carrot Cake Recipe (2)What Does Carrot Cake Taste Like

Carrot cake is a very moist and spice-filled cake. Similar to a spice cake but richer. Shredded carrots, pecans, and all the warm spices add tons of flavor to the cake.

Expert Tips For Making Carrot Cake

  • Spray pans then line the bottom with parchment paper.
  • Shave your own whole carrots. The shredded carrots you buy are dry. Shredding your own will provide moisture and the perfect texture.
  • Measure properly to prevent adding too much or too little of ingredients.
  • Watch the cake to ensure it doesn’t overcook. To know it’s done place a toothpick in the center and if it comes out free of cake batter, it’s done.

Paula Deen Carrot Cake Recipe (3)Storing

Refrigerate

You can store the carrot cake covered and in the refrigerator. Due to the cake ingredients and frosting, this cake requires refrigeration.

Freezing

If you run into where you have more than you plan to eat, toss it in the freezer. Place cake in the proper freezer container.

Carrot cake can freeze for up to 3 months. I recommend pushing it back so when you open and close the freezer it doesn’t affect the temperature changing.

Paula Deen Carrot Cake Recipe (4)Cream Cheese Frosting

Carrot cake is known for its cream cheese frosting. It is the perfect pairing with the warm spiced cake. You will love this recipe from the frosting to the last crumbs of cake on the plate.

Plus the presentation value of this carrot cake is exceptional and would be great for entertaining loved ones.

Paula Deen Carrot Cake Recipe (5)

Paula Deen Carrot Cake Recipe

Yield: 1 cake

Prep Time: 15 minutes

Total Time: 15 minutes

Paula Deen Carrot Cake Recipe is a rich and decadent carrot cake with a homemade cream cheese frosting on top. Add on some sprinkling of nuts and dive in to the best carrot cake you will ever have.

Ingredients

  • 2 cups plus more for pans all-purpose flour
  • 2 cups of sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 (8 oz) package room temperature cream cheese
  • 1 stick room temperature salted butter
  • 1 (16 oz) box powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups chopped, divided (optional) pecans

Instructions

  1. Preheat oven to 350 °F. Grease and flour 3 (9-inch) round pans;
    Line bottom of the pans with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and 1 1/2 cups pecans, if using.
  3. Pour into pans. Bake for approximately 32 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper, and allow to cool completely before frosting.
  4. For the frosting: Add cream cheese, butter, vanilla, and powdered sugar into a
    medium bowl and beat until fluffy using a hand mixer.
  5. Stir in 1/2 cup nuts. Put into a disposable piping bag and cut off the end of the piping bag, making sure it’s large enough to allow enough room for the pecans to go through.
  6. Pipe frosting neatly between the layers, spreading evenly with a knife between each layer. (You won’t use much between the layers, so there’s plenty left for the
    top.)
  7. Pipe dollops of frosting neatly on top. There is exactly enough for what
    you need. Lastly, sprinkle pecans on top, if desired. This is the easiest way
    to frost the top of a naked cake!!
Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 597Total Fat: 38gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 85mgSodium: 498mgCarbohydrates: 62gFiber: 1gSugar: 45gProtein: 5g

Paula Deen Carrot Cake Recipe (6)

Paula Deen Carrot Cake Recipe (2024)

FAQs

Why is my carrot cake not fluffy? ›

The key to a soft and fluffy carrot cake is to have the carrots bake into the crumb. If you coarsely grate the carrots, then they will not bake as quickly and will stay as threads through the cake which can get stuck in your teeth. For maximum flavor and the best texture, you'll need to grate them finely.

Why does my homemade carrot cake fall in the middle? ›

5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

Why is my carrot cake dense and heavy? ›

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

Why does carrot cake take so long to cook? ›

Carrot cakes mixtures are usually quite moist, and dense in texture. They probably take longer than some mixtures to cook in the center because of their content. You could try baking at a low temperature for a longer period.

What is the secret to a very fluffy cake? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

What is the secret to a fluffy cake? ›

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

What is the toothpick test on carrot cake? ›

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

Why is my cake dense instead of fluffy? ›

One of the key factors that can lead to dense cakes is the incorrect ratio of ingredients. Baking is a science, and even a small deviation from the recipe can have a big impact on the final texture of your cake. Too much flour or not enough leavening agents like baking powder can result in a dense cake.

Why is my cake flat and not fluffy? ›

If you end up with a flat cake, there are a few possible causes. Overbeating the flour will overwork its gluten, so fold in dry ingredients with a light hand. Remember to add the raising agent – self-raising flour already contains this, but if you use any other flour you need to mix in baking powder.

Why is my cake not moist and fluffy? ›

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

How do you make a cake rise and fluffy? ›

Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.

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