Carrot Cake is a type of cake that makes use of grated carrots as the primary ingredient. Like all cakes, this carrot cake recipe requires a batter which is made up of flour, sugar, eggs, baking soda, and baking powder. This is a good moist cake to feast-on since the hefty amount of carrots softens when baked thus providing additional moisture and flavor.
This carrot cake recipe makes use of additional ingredients that are not common in ordinary carrot cakes. The walnuts in particular gives this cake a richer flavor that goes well with the cream cheese frosting.
If you are thinking of something to make for Thanksgiving, a Noche Buena dessert for Christmas, or even a nice dessert for the whole family — then you consider putting this carrot cake recipe in your list. I’m sure that you will enjoy eating it as well as you had fun in the baking process.
Try this Carrot Cake recipe and please send us your feedback.
Carrot Cake Recipe
Ingredients
- >>Cake:
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 4 pcs raw eggs
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 cup vegetable oil
- 1/4 cup fresh milk
- 1 tbsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- >>Cream Cheese Frosting:
- 8 ounces cream cheese
- 6 tbsp butter melted
- 3 cups confectioners sugar
- 1 1/2 tsp vanilla extract
Instructions
- Make the cake by combining flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed. Beat the eggs using an electric mixer in a separate mixing bowl. Add the granulated and light brown sugar then continue mixing until fully blended. Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth. Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed. Fold-in the carrots and walnuts. Pour the batter on a cake pan with shaped wax paper. Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean). Remove from the oven and allow to cool down.
- Make the frosting by whisking the cream cheese using an electric mixer. Add-in the butter and vanilla extract then continue mixing until the mixture is well blended. Add the confectioners sugar then mix until texture becomes smooth. Set aside
- Apply the frosting over the cake. Place the first cake on a flat surface and apply frosting on the top part spreading it evenly. Place the second cake on top of the first cake and align properly. Apply the remaining frosting on top and on the sides of the cake. Garnish with chopped walnuts on top and on the sides.
- Refrigerate for at least an hour then serve. Share and enjoy!
Josie says
November 25, 2009 at 10:07 amThank you so much for your website, i always watch the website and it helps alot. Thank you for helping us in cooking. May god bless you and goodhealth.
Emma says
November 27, 2009 at 3:00 pmThanks for so many great recipes, my whole family loves them. May I make a suggestion though — Could you please mention the ingredients and quantities on your video clips. This would make it so much easier to just follow them and cook. Keep up the great work — we love it.
Rocky Garcia says
November 27, 2009 at 8:15 pmWow! This is very nutritious and delicious!
Lheeza says
November 27, 2009 at 11:59 pmGreeting:
Wow kuya another recipe for me to prepare this coming xmas aside of Max’s style fried chicken, really much appreciated if u can give at least 2 more recipe this coming holiday season. Coz i want our 1st xmas celebration as a family being a memorable one! Thanks in advance.
Regards,
Lheeza
hayyanah says
November 28, 2009 at 6:12 amWhen i tried the banana cake, all of my co-workers and friends had a good comments, but when 1 of my friends informed me to try also the carrot, i blink twice coz i remember that you didnt yet post it into your site, so i just said ok i will try nextime, and here it is luckyly i got it hahaha ….thanks kuya!
Panlasang Pinoy says
November 28, 2009 at 6:58 pmWhat a coincidence 🙂 I’m sure that they will like our carrot cake hayyanah.
Panlasang Pinoy says
November 28, 2009 at 7:00 pm10″
david says
July 21, 2011 at 8:27 pmthank you kuya i use ur recipe in NC II(tesda)
badzoi says
November 29, 2009 at 11:24 pmyum, i’ll make this soon!!! if it’s not too much to ask, i hope u can also post d recipe for buko pandan :D. tnx a lot! 🙂
esterknight says
December 12, 2009 at 7:39 amhi to both of you husband and wifey team..
keep up your good works i love it..many thanks and godbless..i like the carrot cake, and some other filipino recipe nakakamiss ano? i’ll try it sooner.. cheers!!!
jenzarth says
December 17, 2009 at 7:12 amhi kuya i will make this carrots cake on xmass i love it.thanks coz u are there.
Terri says
December 22, 2009 at 7:54 amThis is the best cooking website I’ve ever seen. Thank you for teaching us.
I always visit your website from time to time…Also, I’ve learned a lot.
Thank you for sharing…
Panlasang Pinoy says
January 4, 2010 at 7:16 pmIt should be fine on that place glace. Did you check the temp? Just make sure that you did it in Fahrenheit and not in Celsius.
Rheena says
April 4, 2010 at 1:21 amA winner!!! 🙂
Walther says
July 15, 2010 at 5:01 amHi,
thank you very much for your work, it’s very appreciated 🙂
I just wanted to ask one thing: when you measure the ingredients in “cups” it’s a little difficult for me to understand and try to reproduce this recipe as in Italy we tend to use grams, kilograms and so on…what is the corresponing measure for “1 cup”? I found this different way to measure ingredients in literally hundreds of non-european recipes on-line and the translation would make my life so much easier! Thank you in advance 😉
Blueice2412 says
September 23, 2010 at 4:40 pm1 cup is equivalent to 250ml po.
Walther says
September 25, 2010 at 1:40 amThank you!! 🙂
tetch says
September 5, 2010 at 2:49 amYour recipes are such of great help for me. Your cooking instructions/procedures are very clear and easy to understand. How i wish my husband can cook like you…:) Last time, i tried lasagna and it was great.
Anyway, can i just use butter for the baking pan instead of non-stick baking spray?
Blueice2412 says
September 23, 2010 at 4:38 pmhello kuya, thanks for your great website, I have learned cooking because I always watch your videos. I just want to ask, I cannot find all purpose flour here, can I used the cream flour or self raising flour? Thanks po
Niki says
December 31, 2010 at 4:59 amYou are doing us amateurs a great service! <3 🙂 may i suggest na maglagay ng approximate cost sa bawat isang recipe? 🙂 hahaha
God Bless and more power for 2011!!!!!!!!!!!
Rochelle says
January 16, 2011 at 10:29 pmHi! I have been an avid follower of Panlasang Pinoy since my family moved here in Japan. I wanted to try baking the carrot cake but we dont have complete baking utensils/equipment yet. Would it affect the finished product if we just manually mix the ingredients with a balloon whisk instead of using an electric mixer? Also, is there a substitute for the greasing spray you used? We are in Hokkaido, Japan. I don`t know if we have that kind of spray here. Thank you.
Orlan says
March 1, 2011 at 11:03 pmCan i replace the vegetable oil with melted butter instead?
weena tambanillo says
March 28, 2011 at 12:17 pmHello Kuya,thank you so much!! I tried your carrot cake recipe and it was a hit at my husband’s work lunch-get-together.I doubled the amount of my frosting for a yummy and heavy cream cheese experience.Congratulations and it seems that your website is making it to the top of the Semifinalist 12th Philippine Web Awards.Hope more will vote for your blog is really very helpful.May God bless you more for sharing your talent with us!!
Jyosh says
August 22, 2011 at 4:57 amThis recipe is awesome!!!!! A big hit in the household:-)… I also tried dates instead of walnuts (for my son as he got nut allergy )--// so yummmmmy too!! Thank u!
Jaycel says
September 30, 2011 at 12:45 pmGud day kuya, i will make this for my baby cristening next week. I’m sure my bisita will like this. Thank u and God bless us!!
April says
December 24, 2011 at 7:54 pmhi there kuya, I tried baking your cake today and it’s perfect. Now the problem is the Icing I made, I think it’s the soft cheese I used it’s very liquidy, but when I left it for a few hours it turns like the one you did. Now what I want to know is what’s the name of the brand of the cream cheese you used. I live in the UK so other brands don’t reach here, my mates recommends me using “Philadelphia” if it were you what would you use? -- hope to hear from you soon and thank you for the wonderful recipé.
Leomar Gellada says
January 18, 2012 at 6:04 pmI love this recipe.. And I have search a lot of Carrot Cake recipes here on the web, and this is the best so far.. Thank you so much for sharing..
tindy says
February 4, 2012 at 10:38 pm350 degree Fahrenheit = 176.66666666666669 degree celsius
try 180 degree celsius
mildred ramos says
March 31, 2012 at 5:52 pmcan i use this recipe for carrot cupcake or carrot cake / loaf bread?
jane ann ortega says
April 13, 2012 at 9:12 pmhi! I’m wondering if I switched the oil for butter would it be the same?
shey says
April 18, 2012 at 1:00 ami cant wait to try dis recipe! =)
Janelle says
February 21, 2014 at 8:38 pmCan I use self-raising flour instead of all-purpose?
Vanjo Merano says
February 21, 2014 at 10:45 pmYes, you can use self rising flour.
Ana says
April 20, 2014 at 8:02 pmI tried to find walnuts in my local stores but there ain’t any. I used the classic Happy nuts instead which you can even buy in a sari-sari store hahaha. I saved a lot from it. Thanks again for this. :)))
Joie says
April 26, 2014 at 2:58 amHi kuya . I love ur cooking site. I’ve tried almost all ur recipe its its a hit …i will try ur carrot cake ,thank you for sharing your talent to everybody.
hazel says
October 24, 2014 at 5:14 amI’ve been looking recipes of carrot cake. Hope this is it. Anyway, thanks for sharing your craft.
Vanjo Merano says
October 24, 2014 at 8:32 amHi Hazel, you are welcome. Would you mind coming back to tell us how it was? I will greatly appreciate it.
Aileen Figueroa says
May 19, 2015 at 9:17 pmWhat size of pan did you use? Thanks!
Yvette says
February 19, 2018 at 6:53 amThank you for sharing ir recipe. Dahil s recipe niyo po. Natuto ako mgbake. And my friends loves my pandesal and carrot cake and its bcoz of ur recipe.
More recipe to come..
JAS says
August 9, 2018 at 3:31 amHello, today i made your brownie recipe but no nuts because ayaw ng mga bagets ko 🙂 I don’t know why,if i am trying to bake other international recipe (cakes), super palpak dahil ung middle nung cake hindi luto, but if i try your recipe, super ok sya.. haha!! (Or because no baking soda or baking powder yung recipe na napipili kong gawin) Filipino Recipe lang ata tinatanggap ng oven ko ???????? anyway, i already made your chicken empanada, carrot cake and today the brownie recipe. Thank you so so much…
Vanjo Merano says
August 9, 2018 at 5:42 amThanks for the feedback, Jas. Sometimes may pagkakaiba sa temp ng oven kaya kailangan nating mag-adjust. I am glad to know that our recipe went well for you.