There’s a reason why this recipe endures as a springtime favorite. The moist, well-spiced cake is slathered with silky swoops of cream cheese frosting and packed with carrot slivers for the ideal amount of crumble in every bite. Try renditions like our crème fraiche icing-drizzled scones and coconut- and pecan-topped coffee cake or an apricot and honey-scented layer cake and a note-perfect traditional take. From breakfast to dessert, we have the ideal carrot cake recipe for your sweet cravings.
Our top carrot cake recipe, brimming with raisins, walnuts, carrots, and crushed pineapple then slathered in cream cheese frosting, is as timeless as it is flavorful.
We gave the traditional carrot cake a fruity update, adding chopped, dried apricots in with the carrots and toasted pecans. A generous slathering of (our honeyed take on the) classic cream cheese frosting coats each perfectly-spiced layer.
Buttermilk whipped cream complements our tropical spin on this Southern classic brimming with pecans, carrots, and crushed pineapple.
The queen of spring cakes, now in a tender scone. Though we trade the traditional cream cheese frosting for a honeyed Crème Fraîche Icing, we keep the base faithful to the original with a veggie-rich, well-spiced batter and plenty of chopped walnuts to add crunch. You won’t want to miss our other spring scone recipes—check them out in our new March/April 2018 Issue!
Perfect for your Easter baking, this cake combines crisp carrot and spicy-sweet candied ginger. Top with a confectioners’ sugar glaze, and you have a cake that’s just as awe-inspiring as it is delicious. Find more one-bowl baking wonders in our new One Bowl Baking Special Issue.