Martha Stewart Carrot Cake

This Martha Stewart Carrot Cake is a moist and classic recipe, which includes fresh shredded carrots and pecans. It’s a restaurant-quality dessert, ready in about 2 hours and 5 minutes.

Martha Stewart Carrot Cake 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, peeled and shredded (about 2 ¾ cups)
• 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating)

Cream Cheese Frosting:

• 12 ounces cream cheese, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
• 1 1/2 pounds confectioners’ sugar, sifted

How To Make Martha Stewart Carrot Cake

1. Make the frosting base: Beat cream cheese and vanilla on medium speed until creamy.
2. Add the butter: Gradually add butter, beating until fully incorporated.
3. Finish the frosting: Reduce mixer speed to low and gradually add confectioners’ sugar. Beat until fluffy and smooth.
4. Prep the pans: Preheat oven to 350°F. Butter two 9-inch cake pans, line with parchment, butter again, then dust with flour.
5. Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
6. Beat butter and sugars: In a mixer, beat butter, brown sugar, and granulated sugar until pale and fluffy. Add eggs one at a time, beating well. Continue beating for 3 minutes.
7. Add carrots and pecans: Add vanilla, water, and shredded carrots; beat about 2 minutes. Reduce speed and mix in the flour mixture, then finely chopped pecans.
8. Bake the cakes: Divide batter evenly between pans. Bake 30 minutes or until golden and a toothpick comes out clean.
9. Cool completely: Cool in pans 15 minutes, loosen edges, invert onto racks, and cool completely.
10. Assemble the cake: Trim the rounded top of one cake. Place trimmed cake cut-side up on a platter and spread with 1 cup frosting. Top with second layer.
11. Frost and decorate: Frost the top and sides, then press coarsely chopped pecans onto the sides. Refrigerate 1 hour before serving.

Recipe Tips

• How to keep carrot cake moist: Use freshly shredded carrots—pre-shredded ones dry out.
• Can I add raisins or pineapple? Yes, but reduce added water slightly to maintain texture.
• How to prevent cake from sinking: Don’t overmix after adding the flour.
• Should I toast the pecans? Toasting enhances flavor and crunch.
• Why is my frosting too soft? Chill it for 10–15 minutes, then beat again.

What To Serve With Carrot Cake

This sweet, creamy cake pairs perfectly with:

• Hot tea or chai
• Fresh berries
• Vanilla ice cream
• A drizzle of caramel sauce

How To Store Carrot Cake

Refrigerate: Store covered in the refrigerator for up to 4 days.

Freeze: Freeze unfrosted cake layers up to 3 months. Freeze frosting separately.

Carrot Cake Nutrition Facts

• Calories: ~600 (estimate)
• Fat: ~35g
• Carbohydrates: ~65g
• Protein: ~6g
• Fiber: ~3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this carrot cake ahead of time?
Yes, the flavor improves after a day.

Why is my cake crumbly?
Overbaking or too much flour can cause dryness.

Can I use a different frosting?
Traditional cream cheese frosting is recommended, but buttercream works too.

Can I bake this as a sheet cake?
Yes—use a 9×13 pan and adjust bake time.

Try More Recipes:

• Martha Stewart Caramel Chocolate Cake
• Martha Stewart Caramel Cake
• Martha Stewart Caramel Apple Cake