Martha Stewart Carrot Cake Recipe

Martha Stewart’s carrot cake has nine medium carrots and three sticks of butter in it, and nothing about this recipe is trying to be light. The layers come out spiced with cinnamon, ginger, and nutmeg, packed with pecans, and covered in a cream cheese frosting that could be dessert on its own.

I make this Martha Stewart carrot cake every fall and I have stopped apologizing for how much frosting I put on it. If you have tried other carrot cake recipes and they came out dry or bland, this is the one that fixed it for me.

Try More Dessert Recipes:

• Red Velvet Cake
• Hummingbird Cake
• Vanilla Cake

Why Does Martha Use Butter Instead Of Oil?

Most carrot cake recipes call for vegetable oil. Martha uses three full sticks of unsalted butter, and you can taste the difference the second the cake cools down.

Oil keeps a cake moist but the flavor stays flat. Butter gives these layers a richer taste and a firmer crumb that holds the frosting without going soggy, which is why this cake still eats right on day three.

Carrot Cake Ingredients

Martha keeps the spice blend simple: cinnamon, ginger, and nutmeg. No cloves, no allspice, nothing competing for attention.

I appreciate that because a lot of carrot cake recipes throw in everything and the cake ends up tasting like a candle.

• 2 1/2 cups all-purpose flour, plus more for pans
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup water
• 1 pound carrots (about 9 medium), peeled and shredded
• 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating)

For the cream cheese frosting:

• 1 1/2 pounds cream cheese, room temperature
• 2 sticks unsalted butter, softened
• 2 1/2 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract

How To Make Martha Stewart Carrot Cake

1. Preheat and prep the pans: Preheat the oven to 350°F. Butter two 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment, and dust with flour. Tap out the excess.
2. Whisk the dry ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg in a bowl.
3. Cream the butter and sugars: Beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat for 3 minutes total.
4. Add the wet ingredients and carrots: Add the vanilla, water, and shredded carrots. Beat until combined, about 2 minutes. Reduce speed to low and add the flour mixture, then fold in the finely chopped pecans.
5. Bake: Divide the batter evenly between the two pans. Bake at 350°F, rotating the pans halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
6. Cool completely: Let the cakes cool in the pans on a wire rack for 15 minutes. Run a knife around the edges to loosen, turn out onto the rack, and let cool completely.
7. Frost and assemble: Trim the rounded top off one cake layer with a serrated knife. Place it cut side up on a serving platter and spread about 1 cup of frosting over the top. Set the second layer on top, spread the remaining frosting over the top and sides, then press the coarsely chopped pecans onto the sides. Refrigerate 1 hour before serving.

Do You Have To Grate The Carrots Yourself?

Yes. Martha says to use a food processor with the fine shredding blade, or a box grater. I have tried both and the food processor is faster, but the grater works fine if you do not mind the arm workout.

I used store-bought pre-shredded carrots once and the pieces were too thick. They did not break down in the batter and the cake came out lumpy instead of smooth.

Can You Bake This In A Loaf Pan Instead?

You can. I have done it when I did not want to deal with layers and frosting for a weeknight dessert. Pour the batter into a buttered and floured 9×5 loaf pan instead of two rounds.

The bake time goes up to about 55 to 65 minutes since the batter is deeper. Check with a toothpick at 55 minutes.

I skip the frosting on the loaf version and just dust it with powdered sugar, which turns it into more of a breakfast cake.

Can You Use A Bundt Pan Instead?

A bundt pan works well with this recipe. Grease and flour the pan, pour all the batter in, and bake at 350°F for about 50 to 55 minutes until a toothpick comes out clean.

Skip the cream cheese frosting layer between cakes since there is only one piece. Instead, make a simple glaze with powdered sugar, a little cream cheese, and milk, then drizzle it over the top once the bundt cools. The shape does all the work for presentation.

What I Put On The Table With This

I usually make this for Thanksgiving or a birthday, so the cake is the whole point of the dessert table. If I am doing a full spread, I set out a bowl of whipped cream and some berries next to it, but honestly most people just want the cake.

For the meal before, I keep it simple. Something like green beans, scalloped potatoes, or cornbread on the side, nothing that fights the cake for attention.

How The Leftovers Hold Up

This cake refrigerates better than almost anything I bake. The cream cheese frosting firms up overnight and the layers stay moist because of all the butter and carrots, so day two slices are actually cleaner to cut than day one.

I wrap the whole thing tightly and keep it in the fridge for up to five days. Martha says you can freeze the unfrosted layers for up to three months if you double-wrap them in plastic and then foil, which I have done when baking ahead for holidays.

FAQs

• Can I use walnuts instead of pecans? Martha says walnuts work equally well. I have done it and the flavor is a little milder, but the texture holds up the same way. Use the same amounts.
• Why does the recipe call for water? The half cup of water loosens the batter just enough so the carrots distribute evenly through both layers. I was confused by it the first time too, but skipping it makes the batter too thick.
• Can I make this ahead of time? Yes. Martha says you can bake the layers, wrap them well, and refrigerate for up to two days before frosting. I usually bake on a Friday and frost on Sunday.

More Dessert Recipes:

• German Chocolate Cake
• Lemon Cake
• Yellow Cake

Nutrition Facts

(1 serving, serves 10)

• Calories: 820
• Total Fat: 52g
• Saturated Fat: 28g
• Cholesterol: 165mg
• Sodium: 480mg
• Total Carbohydrates: 82g
• Protein: 9g