Paula Deen Carrot Cake Recipe

This Paula Deen Carrot Cake is a moist and flavorful recipe, which is made with freshly grated carrots, pecans, and a light and creamy cream cheese frosting. It’s a classic, foolproof dessert, ready in about 1 hour and 15 minutes, plus cooling time.

Paula Deen Carrot Cake Ingredients

For the Cake:

• 2 cups (260g) all-purpose flour
• 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 (from 5 to 6 medium carrots)
• 1 cup (120g) coarsely chopped pecans
• 1/2 cup (70g) raisins

For the Creamy Frosting:

• 8 ounces (225g) cream cheese, at room temperature
• 1 ¼ cups (140g) powdered sugar
• 2 teaspoons cornstarch (optional)
• 1/3 cup (80ml) cold heavy cream (36% milk fat or higher)
• 1/2 cup (50g) coarsely chopped pecans, for topping

How To Make Paula Deen Carrot Cake

To Make the Cake:

1. Prep Oven and Pans: Preheat your oven to 350°F (176°C) and position a rack in the middle. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and then grease the parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla. Add the eggs one at a time, whisking well after each addition.
4. Finish the Batter: Using a large spatula, add the dry ingredients to the wet ingredients in three parts, gently stirring until just combined after each addition. Fold in the grated carrots, chopped pecans, and raisins.
5. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 35 to 45 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean.
6. Cool Completely: Let the cakes cool in the pans for 15 minutes before inverting them onto wire racks. Peel off the parchment paper and let them cool completely before frosting.

To Make the Frosting and Assemble:

1. Beat Cream Cheese: In a large bowl, use a handheld mixer to beat the room-temperature cream cheese on medium speed for about 1 minute until smooth and creamy.
2. Add Sugar: Sift the powdered sugar and optional cornstarch over the cream cheese to prevent lumps. Beat until combined.
3. Whip the Frosting: Pour in the cold heavy cream. Beat on medium speed for 2 to 3 minutes, until the frosting is light, whipped, and creamy. Chill the frosting, covered, until you are ready to use it.
4. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about half of the frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top layer, leaving the sides of the cake unfrosted for a “naked” look.
5. Garnish and Serve: Sprinkle the chopped pecans over the top of the cake.

Recipe Tips

• How to measure flour correctly? For the most accurate measurement, use the “spoon and level” method. Fluff the flour in its container, spoon it into your measuring cup until it’s overflowing, then level off the top with the flat edge of a knife.
• Why use fresh baking soda? Baking soda loses its leavening power over time. For the best rise and a light cake, use a fresh, unopened container, or one that has been opened for less than 6 months.
• How to get the creamiest frosting? Use a high-fat heavy cream (at least 36% milk fat). Plain “whipping cream” has a lower fat content and can result in a frosting that is too soft. Also, ensure your cream cheese is at room temperature to avoid lumps.
• Can I add pineapple? Yes, you can add up to 1 cup of finely chopped fresh pineapple or well-drained canned crushed pineapple to the batter along with the carrots for extra moisture and flavor.

What To Serve With Carrot Cake

This classic cake is a perfect dessert on its own, but it also pairs wonderfully with:

• A hot cup of coffee or tea
• A scoop of vanilla bean ice cream
• A tall glass of cold milk

How To Store Carrot Cake

• Refrigerate: The frosted cake should be stored, covered, in the refrigerator. It will last for up to 1 week.
• Freeze: You can freeze the unfrosted, cooled cake layers. Wrap them securely in a double layer of plastic wrap and foil and freeze for up to 3 months. Thaw them overnight in the refrigerator before frosting and serving. It is not recommended to freeze the frosted cake, as this particular frosting does not thaw well.

Carrot Cake Nutrition Facts

• Calories: 535 kcal
• Protein: 5.6g
• Fat: 33.4g
• Carbohydrates: 56.4g
• Total Sugars: 40.5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Chocolate Pound Cake Recipe
• Paula Deen Butter Cake Recipe