Are you a fan of the classic combination of carrots, spices, and cream cheese frosting? Do you have a sweet tooth that can’t resist the allure of moist, fluffy cake? Look no further! In this article, we’re sharing our top 20 carrot cake recipes to satisfy your cravings. From classic cheesecake-topped cakes to innovative cookie and muffin variations, we’ve got you covered for any occasion – whether it’s a birthday celebration, holiday gathering, or just a Tuesday.
Whether you’re a traditionalist or an adventurous eater, there’s something on this list for everyone. Get ready to indulge in the ultimate carrot cake extravaganza!
Classic Cream Cheese Frosted Carrot Cake
This beloved dessert is a staple of springtime celebrations and Easter gatherings. Moist carrot cake, topped with a tangy cream cheese frosting, will be the star of your next party or potluck.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1 cup chopped walnuts (optional)
– Cream cheese frosting ingredients: 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add butter, eggs, carrots, and walnuts (if using). Mix until just combined.
4. Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before frosting with cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined.
Cooking Time: Approximately 45 minutes (including cooling time)
Vegan Gluten-Free Carrot Cake
Moist and flavorful, this vegan gluten-free carrot cake is perfect for any celebration or everyday treat.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/2 cup grated carrots
– 1/4 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, combine grated carrots, applesauce, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in chopped walnuts (if using).
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 25-30 minutes
Spiced Maple Walnut Carrot Cake
Warm up with a slice of this moist and aromatic carrot cake, infused with the sweet and spicy flavors of maple syrup, cinnamon, and nutmeg.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup grated carrots
– 1/2 cup chopped walnuts
– 2 tablespoons maple syrup
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, carrots, walnuts, maple syrup, cinnamon, and nutmeg. Beat until well combined.
4. Add eggs one at a time, beating until smooth.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Mini Carrot Cake Cupcakes with Buttercream
Mini Carrot Cake Cupcakes with Buttercream
A delightful treat that’s perfect for any occasion, these mini carrot cake cupcakes are moist and flavorful, topped with a rich buttercream frosting. Perfectly sized for snacking or serving at your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup grated carrots
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts (optional)
– Buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until just combined.
4. Stir in grated carrots, vanilla extract, and chopped walnuts (if using).
5. Divide batter evenly among the muffin cups.
6. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
7. Allow to cool completely before frosting with buttercream.
Buttercream Frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Combine butter and powdered sugar in a bowl. Beat until smooth and creamy. Add vanilla extract and mix well. Use to frost cooled cupcakes.
Carrot Cake Cheesecake Swirl
Combine the moistness of carrot cake with the creamy richness of cheesecake for a unique dessert that’s sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup granulated sugar
– 1/2 cup grated carrot
– 1/2 cup chopped walnuts (optional)
– 1/4 cup brown sugar
– 1/2 cup sour cream
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add eggs one at a time, followed by vanilla extract.
4. Gradually add granulated sugar, beating until combined. Stir in grated carrot, chopped walnuts (if using), brown sugar, and sour cream.
5. Pour cheesecake batter into prepared crust.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Pineapple Coconut Carrot Cake
Moist and flavorful, this pineapple coconut carrot cake is a unique twist on the classic dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup grated carrots
– 1/2 cup chopped fresh pineapple
– 1/4 cup shredded coconut
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, grated carrots, chopped pineapple, shredded coconut, eggs, and vanilla extract. Mix until well combined.
4. Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Carrot Cake Cookies with White Chocolate Drizzle
These moist and flavorful cookies combine the warmth of carrot cake with the sweetness of white chocolate. Perfect for a sweet treat or dessert, they’re sure to be a hit!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 1 cup grated carrots
– 1 teaspoon vanilla extract
– White chocolate chips or chopped white chocolate (for drizzle)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture, followed by the grated carrots.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
White Chocolate Drizzle:
Melt white chocolate chips or chopped white chocolate in the microwave in 30-second increments, stirring between each interval, until smooth. Drizzle over cooled cookies.
Carrot Cake Pancakes with Cinnamon Glaze
Start your day off right with these moist and flavorful carrot cake pancakes, topped with a sweet and sticky cinnamon glaze.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/2 cup grated carrots
– 2 tablespoons melted butter
– Cinnamon glaze (see below)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the grated carrots to the wet ingredients and stir until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cinnamon Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons milk
– 1/4 teaspoon ground cinnamon
Whisk together until smooth and drizzle over pancakes while still warm.
Cooking Time: 15-20 minutes (includes cooking time for both sides of the pancakes)
Carrot Cake Oatmeal Breakfast Bars
Start your day with a sweet and satisfying breakfast bar that combines the comforting warmth of oatmeal with the flavors of carrot cake. These easy-to-make bars are perfect for busy mornings when you need a nutritious boost to keep you going.
Ingredients:
– 2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup grated carrots
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine oats, flour, sugars, baking powder, cinnamon, nutmeg, and salt.
3. Add melted butter, eggs, grated carrots, and chopped walnuts (if using) to the dry ingredients. Mix until just combined.
4. Press mixture into prepared baking dish.
5. Bake for 25-30 minutes or until lightly golden brown.
6. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Carrot Cake French Toast Bake
Start your day with a sweet and satisfying breakfast twist – carrot cake meets French toast!
Ingredients:
– 4 slices of bread ( Challah or Brioche work well)
– 1/2 cup grated carrots
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– Chopped walnuts or pecans for topping (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, whisk together eggs, sugar, cinnamon, nutmeg, and salt until well combined.
3. Add grated carrots and whisk until smooth.
4. Dip each bread slice into the egg mixture, coating both sides evenly.
5. Place coated bread slices in a baking dish and drizzle with melted butter.
6. Bake for 25-30 minutes or until golden brown.
7. Serve warm with chopped nuts on top (if using).
Cooking Time: 25-30 minutes
Enjoy your delicious Carrot Cake French Toast Bake!
Carrot Cake Energy Bites
These bite-sized energy balls are packed with wholesome ingredients and the warm spices of carrot cake, perfect for a quick snack or post-workout refuel.
Ingredients:
– 2 cups rolled oats
– 1 cup dried carrots
– 1/2 cup creamy peanut butter
– 1/4 cup honey
– 1/4 cup chopped walnuts
– 1 teaspoon vanilla extract
– Pinch of cinnamon and nutmeg
Instructions:
1. In a large bowl, combine oats, carrots, and walnuts.
2. In a separate bowl, mix peanut butter and honey until smooth.
3. Add vanilla extract, cinnamon, and nutmeg to the peanut butter mixture and stir well.
4. Pour the wet ingredients into the dry ingredients and stir until everything is fully incorporated.
5. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
6. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: None! These no-bake bites are ready in just a few minutes of mixing and shaping.
Carrot Cake Smoothie Bowl
Get ready to experience the flavors of a classic carrot cake in a refreshing and healthy smoothie bowl!
Ingredients:
– 1 ripe banana
– 1/2 cup frozen carrots
– 1/4 cup unsweetened almond milk
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Pinch of cinnamon powder
– 1/2 cup Greek yogurt
– Chopped walnuts and shredded coconut for topping (optional)
Instructions:
1. In a blender, combine banana, carrots, almond milk, honey, vanilla extract, and cinnamon powder. Blend until smooth.
2. Add Greek yogurt and blend until well combined.
3. Pour the mixture into a bowl.
4. Top with chopped walnuts and shredded coconut, if desired.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Carrot Cake Tiramisu
A creative twist on the classic Italian dessert, this Carrot Cake Tiramisu combines the flavors of carrot cake with the creamy richness of tiramisu.
Ingredients:
– 12-16 ladyfingers
– 1 cup carrot cake crumbs (homemade or store-bought)
– 1/2 cup unsalted butter, softened
– 1 cup mascarpone cheese
– 1/2 cup heavy cream
– 2 tablespoons orange liqueur (optional)
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. In a large bowl, combine the carrot cake crumbs and softened butter until well mixed.
2. Dip each ladyfinger into the mixture, coating both sides evenly.
3. In a separate bowl, mix together the mascarpone cheese, heavy cream, orange liqueur (if using), and vanilla extract.
4. To assemble the tiramisu, start with a layer of ladyfingers in a serving dish. Top with a layer of the mascarpone mixture, then repeat until all ingredients are used.
5. Dust the top with confectioners’ sugar before refrigerating for at least 3 hours or overnight.
Cooking Time: None needed; simply assemble and chill.
Carrot Cake Ice Cream
Sweeten your summer with a unique dessert that combines the warm spices of carrot cake with creamy ice cream.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 tsp vanilla extract
– 1/2 cup grated carrots
– 1/4 cup chopped walnuts (optional)
– Pinch of ground cinnamon and nutmeg
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and brown sugar. Heat over medium heat, stirring occasionally, until the sugars have dissolved.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Once cooled, cover and refrigerate for at least 2 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add grated carrots, chopped walnuts (if using), cinnamon, and nutmeg.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None, as this is an ice cream recipe! Churning time will depend on your ice cream maker.
Carrot Cake Bread Pudding
Warm up with a sweet and comforting treat that combines the flavors of carrot cake with the warmth of bread pudding.
Ingredients:
– 2 cups stale carrot cake, crumbled
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, whisk together heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
3. Add the crumbled carrot cake and melted butter to the mixture; stir until well combined.
4. Pour the mixture into a 9×13-inch baking dish.
5. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Carrot Cake Whoopie Pies
These moist and flavorful whoopie pies combine the classic spices of carrot cake with a creamy frosting, all wrapped up in a soft and chewy package. Perfect for snacking or as a special treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup grated carrots
– 1 cup heavy cream
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine butter, carrots, and heavy cream. Mix until smooth.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 10-12 minutes or until tops are golden brown.
7. Allow to cool completely before filling with cream cheese frosting (recipe not included).
Cooking Time: 10-12 minutes
Carrot Cake Muffins with Streusel Topping
Moist carrot cake meets crunchy streusel topping in these scrumptious muffins, perfect for a sweet breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 cup unsalted butter, melted
– 1 cup grated carrots
– 1 cup plain Greek yogurt
– 2 large eggs
– 1/4 cup chopped walnuts (optional)
– Streusel Topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and baking soda.
3. In a large bowl, combine melted butter, grated carrots, Greek yogurt, eggs, and chopped walnuts (if using).
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Prepare Streusel Topping: Mix 1/2 cup brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with a pastry blender or fingers until crumbly.
Cooking Time: 20-25 minutes
Carrot Cake Donuts with Cream Cheese Glaze
Moist and flavorful carrot cake donuts topped with a tangy cream cheese glaze make for the perfect treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated carrots
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Cream cheese glaze (recipe below)
Donut Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, grated carrots, and vanilla extract. Whisk until smooth.
4. Drop by spoonfuls into hot oil. Cook for 2-3 minutes or until golden brown.
5. Remove donuts from oil with a slotted spoon and place on paper towels to drain excess oil.
Cream Cheese Glaze:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon milk
– 1 teaspoon vanilla extract
Whisk all ingredients until smooth. Drizzle over cooled donuts. Dust with confectioners’ sugar, if desired.
Cooking Time: 15-20 minutes (donut frying) + glaze preparation time
Carrot Cake Trifle with Whipped Cream
A layered dessert that combines the classic flavors of carrot cake with the richness of whipped cream, perfect for any special occasion.
Ingredients:
– 1 package carrot cake mix
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla extract
– 1 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F. Prepare the carrot cake according to package instructions and let it cool completely.
2. In a large mixing bowl, whip heavy whipping cream until soft peaks form. Add granulated sugar and vanilla extract; continue whipping until stiff peaks form.
3. Cut the cooled carrot cake into 1-inch cubes.
4. To assemble the trifle, place half of the whipped cream in the bottom of a large serving dish or individual glasses. Top with half of the carrot cake cubes, followed by half of the chopped walnuts (if using).
5. Repeat the layers, ending with a layer of whipped cream on top.
6. Refrigerate for at least 30 minutes to allow flavors to meld together.
7. Serve chilled and enjoy!
Cooking Time: None required, just assembly and refrigeration.
Carrot Cake Parfait with Yogurt and Granola
Carrot Cake Parfait with Yogurt and Granola
A sweet and satisfying dessert that’s easy to prepare!
Ingredients:
– 1 cup carrot cake cubes (homemade or store-bought)
– 1 cup plain Greek yogurt
– 1/2 cup granola
– 1 tablespoon honey
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a small bowl, mix together the yogurt and honey until well combined.
2. Cut the carrot cake into small cubes and place about 1/4 of them in the bottom of a glass or parfait dish.
3. Spoon half of the yogurt mixture over the cake cubes.
4. Sprinkle half of the granola over the yogurt layer.
5. Repeat the layers, starting with the cake, then the yogurt, and finally the remaining granola.
6. Top with additional carrot cake cubes if desired, or garnish with fresh mint leaves.
Cooking Time: 0 minutes ( assembly only!)
Summary
Get ready to indulge in a world of carrot cake delights! This collection of 20 decadent recipes offers something for every occasion. From classic cream cheese frosted cakes to vegan and gluten-free options, these mouthwatering treats are sure to satisfy your sweet tooth. Whether you’re looking for cupcakes, cookies, pancakes, or even breakfast bars, this article has got you covered. So go ahead, get creative, and treat yourself to a slice (or two!) of pure carrot cake bliss.
