Description
This delicious Joanna Gaines Carrot Cake is a quick and simple dessert that’s moist, flavorful, and topped with creamy whipped frosting. Packed with sweet carrots, crunchy pecans, and juicy raisins, it’s perfect for any occasion. You can easily use pantry staples to make this crowd-pleasing treat that’s sure to impress your family and friends!
Ingredients
For Carrot Cake:
- 2 cups (260g) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots (5 to 6 medium carrots)
- 1 cup (120g) coarsely chopped pecans
- 1/2 cup (70g) raisins
For Creamy Frosting:
- 8 ounces (225g) cream cheese, at room temperature
- 2 teaspoons cornstarch (optional)
- 1 ¼ cups (140g) powdered sugar
- 1/3 cup (80ml) cold heavy cream
- 1/2 cup (50g) coarsely chopped pecans, for topping cake
Instructions
1. Preheat the oven to 176°C (350°F). Grease two 23cm (9-inch) round cake tins, line the bottoms with parchment paper, and grease the top, or grease and flour the bottom and sides.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract.
4. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Using a large rubber spatula, scrape down the bowl, then add the dry ingredients in three parts, gently stirring until the batter is smooth and free of lumps.
6. Stir in the grated carrots, chopped pecans, and raisins until evenly distributed.
7. Evenly divide the batter between the prepared tins. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
8. Cool the cakes in their tins for 15 minutes. Turn them out onto wire racks, remove parchment paper, and allow them to cool completely.
9. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy (about 1 minute).
10. Gradually beat in the powdered sugar and cornstarch (if using).
11. Pour in the heavy cream and beat on medium speed for 2–3 minutes until the frosting is whipped and creamy. Cover and chill until ready to frost.
12. Spread frosting on top of one cake layer, then place the second layer on top. Spread the remaining frosting on the top layer, swirling with a spatula or knife.
13. Sprinkle chopped pecans over the top. Leave the sides unfrosted for a rustic look.
14. Chill the cake until ready to serve. Slice and enjoy.
Notes
Make sure the eggs and cream cheese are at room temperature for better mixing.
The cornstarch in the frosting helps to stabilize it but can be omitted.
The cake can be made a day in advance and chilled before serving.
Decorate with additional whole pecans or grated carrot for extra flair.