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Homemade Carrot Cake Recipe

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I’d like to introduce Manilyn Moreno to you.  Yes, it’s Manilyn and I know this because I’ve called her Marilyn more times than I care to admit.  If you aren’t familiar with her, she’s a writer and caterer for Better Cater. She is a baking enthusiast and loves to serve her homemade goodies to family and friends.

Manilyn's Carrot Cake

Have you ever heard of BetterCater?  I hadn’t before I met Manilyn.  BetterCater is catering software.  Seriously, how many of us have been asked to cater for an event only to shudder inside as to how much we’ll need for everything?  My problem is never that I’ll not have enough for anyone but just the opposite.  I sometimes end up with enough leftovers to feed an army.  It’s good to know there’s a solution.

Here’s Manilyn!

Thanks Maureen and it’s great to guest post on your blog.  I’ve followed it for a while now and I love being able to share not only Better Cater but my favorite carrot cake recipe.

Of all the dozens of cake recipes I’ve tried, one thing that stays close to my heart is my mom’s very own carrot cake. She’d bake a cake or two for us every Sunday and my sisters and I would ask over some of our friends to share the bounty. On birthdays, Christmas, New Year, and Thanksgiving a carrot cake would always adorn our table.

My mom’s carrot cake recipe was beyond compare, but I wanted to make my own version. I found out that almonds are perfect substitute for flour, and it works well with other ingredients, especially eggs, olive oil and wine-marinated sultanas and pine nuts. I tried one, actually, and it doesn’t look like one of those cakes mom did, but the good thing is that it has that nutty, moist and citrusy feel—something different yet delectable for the palate, too!

Although carrot is the star ingredient, I have to admit that the fruit and nuts are also vital in making this recipe look—and taste—stellar! Mom used to tell me there’s more for less and she really doesn’t want to put too much add-ons because it would kill the carrottie taste. But I’d like to do it the other way so mine is always lavished with raisins, sultanas, hazelnuts, and sometimes I’d sprinkle pecans on it. I wanted mine to smell enticing, so my carrot cake is usually enriched with a handful of cinnamon, nutmeg and spices.

When preparing the cream cheese coating I always pour in a zest of fresh orange or lemon and muscovado or unrefined sugar to make it taste a little toffee. However I try not to overdo since I want it leave that feel-good taste.

Thrilled to try your own version of carrot cake?

5.0 from 6 reviews
Homemade Carrot Cake Recipe
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: cake
Serves: 4-6
Ingredients
  • Thrilled to try your own version of carrot cake? Prepare these ingredients:
  • • 2 cups all-purpose flour
  • • 2 tsp baking soda
  • • ½ tsp salt
  • • 2 tsp powdered cinnamon
  • • 3 large eggs
  • • 2 cups sugar (I use muscovado, instead)
  • • 1 cup vegetable oil
  • • 1 cup buttermilk
  • • 3 tsp vanilla extract
  • • 3 cups grated carrot
  • • 1 can crushed pineapple (drain before mixing)
  • • ½ cup chopped pecans
  • • 1 can flaked coconut
  • • ½ cup walnuts or hazelnuts
  • • ½ cup raisins
  • • ½ teaspoon grated nutmeg
  • • 1 piece orange or lemon (squeeze to make a juice)
Instructions
  1. Prepare 3 nine-inch thick cake pans and layer each with wax paper. Grease and set aside.
  2. Mix flour, sugar, salt, vanilla, and cinnamon.
  3. Beat eggs and mix with the remaining, except for the last two, ingredients. If you are using an electric mixer, set the speed to medium.
  4. Blend the flour mixture, beating at low speed.
  5. Once the mixture becomes smooth, you’re now ready to pour it into cake pan.
  6. Preheat the oven at 350°/180C and wait for about 10 minutes before placing the cake pans in. It won’t take longer than 30 minutes to bake the cake. If you’re not sure, insert a toothpick in the middle and when it comes out clean, your cake is for icing.
Notes
You could top the layers with a buttermilk glaze and top with cream cheese frosting.
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If you’re thinking about doing any commercial catering, check out Better Cater.  They even offer a free trial and I’ve tried it.  I think if I went down the catering track this software would really put my mind at ease.

Comments

  2. foodwanderings says

    Hi Maureen, what a lovely carrot cake recipe. I must admit every time I attempt to bake a carrot cake at home it’s a flop. Seriously. I do however love it when my friends bake it! 🙂

    Reply

    • Maureen says

      holy cow Claire and I just got done saying that I didn’t make carrot cake often because I ate too much. I’ve been told a serve of vegetables is good for me and more than one is better. MORE CAKE!

      Reply

    • Maureen says

      It’s so nice of you to visit and I hope people will check out your software for figuring out how much to make for a crowd. It’s very cool. Great cake 🙂

      Reply

  6. Nami | Just One Cookbook says

    I didn’t grow up with carrot cake, so I learned about this cake when I came to the US. At first I only had store bought ones, and didn’t like that much. One time I had a chance to eat homemade carrot cake… oh my it was SOOOOO good! That change my whole view about carrot cake. Manilyn’s carrot cake looks delicious!

    Reply

  7. Eileen says

    I make carrot cake about once a year. This recipe sounds delicious. My hubby and I catered a small birthday party for about 20 people this summer. Our biggest fear – we wouldn’t have enough food. Boy were we wrong! Nice to meet you Manilyn.

    Reply

    • Maureen says

      Eileen, I did the same thing so when I saw her software it gave me a sense of calm knowing if I ever have to do that again, it will be worth it to get the software. We ate that stuff for a week 🙂

      Reply

      • Manilyn says

        Hi Eileen,

        Nice to meet you too! Maureen is right. Our software can help caterers manage recipe costs and event financials, be it a small or big event! Next time you’re asked to cater another event, you can count on our software. 🙂

        Reply

  9. Helene Dsouza I Masala Herb says

    Maureen I know what you mean. We end up with a ton of foods each time agai.

    Manilyn its nice to meet you. Wat an unusual rare name! Manilyn, I excuse myself in advance in case I ever misspeal your name. I know I would tend to write Marilyn like Maureen did.

    I love carrot cake. I grew up with that stuff. My mum knew to get me to eat carrots, she had to bake a carrot cake. You got some amazing frosting skills here Iam all envious. Looking forward to follow you in the future! =D

    Reply

    • Manilyn says

      Hi Helene,

      It’s nice to meet you too. I don’t mind people calling me Marilyn — I’m already accustomed to it! LOL. Thanks a lot Helene. Currently, I am a contributor on Better Cater’s blog so you can read some of my stuffs there. 😉

      Reply

  10. The Café Sucré Farine says

    Hello Manilyn, nice to meet you! This is a beautiful cake and, looking at the recipe, it sounds delicious! That icing is to-die-for!

    Reply

  13. Claire @ Claire K Creations says

    My goodness this does sound like a treat! I love the handful of spices, I can almost smell them just looking at it.

    I’m totally the same Maureen. At least I always know I won’t have to cook for a few days after I host a party.

    Reply

  14. kitchenriffs says

    Carrot cake is really good stuff! This looks like a stellar recipe – love all the nuts. The pineapple is an interesting touch, too. Good to meet Manilyn! Thanks for this.

    Reply

  15. Minnie(@thelady8home) says

    Hey Manilyn, so nice to meet you. Your name threw me off for a minute….Manilyn Moreno….unusual, and it makes one pause to absorb the difference ;p That’s a fabulous carrot cake. Maureen, a great post!

    Reply

  18. Hotly Spiced says

    That’s a great looking carrot cake. So perfect. I love the look of the frosting and how the two cakes are sandwiched with even more frosting – one can never have too much frosting!

    Reply

  21. Jack Milgram says

    This carrot cake looks as delicious as my granny’s masterpieces always looked. By the way, my granny told that it is very healthy. And granny is always right)))
    Thanks for sharing this reinvented recipe, Manilyn

    Reply

  26. Vicki Bensinger says

    Carrot cake is probably my favorite cake to make. Your recipe sounds similar to mine except I add frosting between the layers.

    I will check out BetterCater. I could have used them not long ago.

    Reply

  27. Baker Street says

    Manilyn – what a gorgeous cake! I love a good carrot cake and this one looks just exquisite! Great guest post, Maureen!

    Reply

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