carrot cake

This is my favorite carrot cake because it is so simple to prepare, incredibly moist, and not too sweet. Carrot cake is one of my favorite cakes, and I love that this one packs in a bunch of vegetables and nuts for nutrition

What Does This Carrot Cake Taste Like?

This carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn’t overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush. If made ahead, the flavor intensifies and the cream cheese frosting seeps into the layers, creating an even more tender bite.

So if you’re looking for a make-ahead cake whose taste and texture won’t be compromised, make this! It’s a total classic and 1 taste converts everyone, even those silly people who “don’t like carrot cake”. Who ARE you people?! 😉

Does Carrot Cake Need to Be Refrigerated?

Yes, carrot cake should be refrigerated. Since it’s frosting with a fluffy cream cheese frosting, it shouldn’t sit at room temperature for more than two hours at a time.

How Long Does Carrot Cake Last?

Store the frosted cake cake in an airtight container in the refrigerator for up to one week.

Can You Freeze Carrot Cake?

You can freeze unfrosted carrot cake for up to three months. Simply wrap the cooled cake in at least one layer of storage wrap, then at least one layer of foil. Thaw in the fridge overnight and frost according to the recipe.

Ingredients

2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
1 and 1/2 cups (300g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
4 large eggs