Martha Stewart Carrot Cake​

This delicious and easy carrot cake recipe from Martha Stewart is a perfect treat for any occasion. With a moist, spiced cake and creamy cream cheese frosting, it’s simple to make and packed with flavor. You can even customize it with your favorite nuts or raisins for extra crunch!

Ingredients:

• 2 ½ cups all-purpose flour, plus more for pans
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¾ teaspoon coarse salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
• 1 cup packed light-brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup water
• 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 ¾ cups)
• 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
• Homemade Cream Cheese Frosting for Carrot Cake

How To Make Carrot Cake​?

1. Preheat Oven: Preheat the oven to 350°F (180°C). Butter three 9-inch (23 cm) round cake pans. Line the bottoms with parchment paper, butter the parchment, and dust with flour, tapping out the excess.
2. Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl.
3. Make Cake Batter: Beat the butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Continue beating for 3 minutes. Add vanilla, water, and shredded carrots, and beat for another 2 minutes. Reduce speed to low and gradually add the flour mixture and finely chopped pecans.
4. Bake: Divide the batter evenly between the prepared pans. Bake, rotating the pans halfway through, until golden and a toothpick inserted into the centers comes out clean, about 30 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes. Run a knife around the edges to loosen, then turn out the cakes onto the rack. Let them cool completely.
5. Assemble Cake: Using a serrated knife, trim the rounded tops off 2 cakes. Place one trimmed cake (cut side up) on a serving platter, and spread 1 cup of frosting over it. Top with the second trimmed cake (cut side down), then spread another cup of frosting. Add the final cake layer and cover the top and sides with the remaining frosting. Gently press the coarsely chopped pecans onto the sides.
6. Chill: Refrigerate the cake for 1 hour before serving to allow it to set.

Recipe Tips:

• Grate the Carrots Finely: Make sure to grate the carrots finely for a smoother batter and lighter cake texture. Large shreds can make the cake too dense.
• Room Temperature Ingredients: Let the butter and eggs come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake tough and less fluffy.
• Use Fresh Baking Powder and Soda: Make sure your baking powder and soda are fresh. Old leavening agents can result in a flat cake that doesn’t rise properly.
• Cool Cakes Completely Before Frosting: Let the cakes cool completely on a wire rack before frosting. If the cakes are warm, the frosting may melt and slide off.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover carrot cake cool to room temperature. Then, cover the cake tightly with plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 5 days.
• Freeze: After cooling, wrap the carrot cake tightly in plastic wrap, then place it in a freezer-safe container or bag. It will stay fresh in the freezer for up to 3 months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 220mg
• Potassium: 150mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 4g

Check out More Recipes:

• Martha Stewart Apple Pie Recipe
• Martha Stewart Pie Crust​
• Martha Stewart Chocolate Chip Cookies​
• Martha Stewart Pumpkin Pancakes​
• Martha Stewart Banana Bread​ Loaf