This post is generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible! Carrot Cake is a popular dessert for the dinner table and I am so excited to share this recipe with you! This Easy Carrot Cake Recipe is ready with just 25 minutes of prep! The cake is perfectly moist and fluffy, flavoured with cinnamon and ginger, and layered with a classic whipped cream cheese frosting. I’m using 100% Canadian dairy products in this recipe, which helps give the cake and frosting the most incredible flavour. Look for the Blue Cow logo on your dairy products to know you’re buying dairy products made with 100% Canadian quality milk. Buying Canadian dairy is a great way to support your local dairy farmers throughout the year.
Ingredients Needed:
Butter and Oil: a combination of unsalted butter and canola oil adds so much moisture to the cake. Sugar: you’ll use both granulated and brown sugar to add sweetness to the cake. Eggs: our binding agent which helps the cake hold shape. Vanilla Extract: adds a depth of flavour. Buttermilk: any milk will work just fine. I choose buttermilk as I find it creates a more tender crumb. See my tips on making homemade buttermilk here. Cinnamon and Ground Ginger: a simple combination of sweet & spice that gives the carrot cake its classic flavour. Baking Soda and Baking Powder: keeps the cake light and fluffy. Salt: cuts the sweetness and brings out the flavours. All-Purpose Flour: for the best results, fluff and level off your flour. If it gets too packed in, it will be over-measured and the cake can be too dry. Grated Carrots: use freshly grated carrots for more moisture and better flavor. Walnuts or Pecans: chopped nuts are optional but give the soft cake a nice crunch. Whipped Cream Cheese Frosting: made with cream cheese, powdered sugar, whipping cream, and vanilla.
How to Make Carrot Cake
This carrot cake requires just 25 minutes of hands-on time. Then all that’s left is baking, cooling, and frosting!
Tips and Notes
Use freshly shredded carrots. Freshly shredded carrots have more moisture and better flavour than pre-shredded. The extra moisture makes for a better texture! Grease and dust the pans. A light layer of oil and a dusting of flour makes it so much easier to remove the layers from the baking pans. Cool the cake completely. Make sure the cake is completely cool before you frost it. A warm cake will just melt the frosting!
More Cake Recipes You’ll Love
Greek Yogurt Lemon Bundt Cake
Easy Pineapple Upside Down Cake
Strawberry Shortcake Recipe
Rhubarb Cake with Vanilla Sauce
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
