The Best Carrot Cake Recipe Ever

Recipe

Aunty M’s Best Carrot Cake Recipe (EVER)

Makes 12 serving

Indulge in the nostalgia of prairie life with the best Carrot Cake Recipe ever from Eat Alberta First by Karen Anderson. Picture tire swings and the joy of swinging on a farm in Alberta—the inspiration behind this delightful carrot cake. This isn’t just any carrot cake; it’s a celebration of memories, family, and the rich flavors of the prairies. Whether you’re a seasoned baker or a kitchen novice, this recipe promises to transport you to simpler times with each delicious bite. Dive into the heartwarming essence of Alberta with this triple-layered masterpiece, adorned with luscious icing, a true homage to the joy of family farms and the timeless pleasure of a classic carrot cake.

RECIPE

For the cake

3 cups grated carrots (about 12 large carrots)
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon 2 cups sugar
1¼ cups canola or sunflower oil 4 large eggs
1 teaspoon vanilla

For the cream cheese icing

8-ounce (226-gram) package cream cheese
½ cup unsalted butter
2 teaspoons vanilla extract 3–4 cups icing sugar

RECIPE

For the cake

  1. Preheat the oven to 350°F.
  2. Line the baking dish with parchment paper or butter three 9-inch round cake pans and then line the bottoms with parchment paper.
  3. Combine the carrots, flour, baking soda, and cinnamon in a large bowl and stir to coat all the carrots evenly. Set aside.
  4. Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until smooth.
  5. Add the eggs one at a time, beating until smooth and scraping down the sides of the mixer with a spatula between each addition.
  6. Add the vanilla, followed by the carrot mixture, and beat again until smooth.
  7. Pour the batter into the baking dish, or divide it among the 3 cake pans, and bake on the middle rack until a cake tester inserted in the middle comes out clean, about 45 minutes (if using the 3 cake pans, place them all on the middle rack and cook them for 35 to 40 minutes—you don’t need to rotate the pans during baking).
  8. Place the cake(s) in their pan(s) on racks to cool for 10 minutes, then lift the sheet cake using the parchment paper or remove the layer cakes from the pans by inverting them and peeling off the parchment paper.
  9. Let the cake(s) cool completely on the wire racks before icing.

For the cream cheese icing

  1. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until creamy and smooth.
  2. Add the vanilla, then slowly add the icing sugar in 3 or 4 additions, beating until smooth between each addition. (I use between 3 and 4 cups of icing sugar, but adapt the amount to suit your preferences.) Allow at least about 5 minutes for this.
  3. Ice the cake with generous swirls and twirls. There will be enough for the sheet pan or layer cake.

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Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.