What is the secret ingredient in carrot cake?

The magic lies in the oil and brown sugar combination. Oil keeps the cake incredibly moist, while brown sugar adds depth and a hint of molasses flavor. Some bakers also swear by a pinch of nutmeg or a splash of orange juice for a subtle twist.

Why is it called divorce carrot cake?

“Divorce carrot cake” is a cheeky nickname some folks give to carrot cakes that are so good, they cause fights over the last slice. It’s also a nod to how outrageously irresistible the cake is, people have joked it’s “worth fighting over” in family circles.

What are the ingredients of carrot cake?

The essentials include flour, baking soda, salt, cinnamon, white and brown sugar, oil, eggs, and vanilla. Add-ins like freshly grated carrots, pecans, and raisins bring texture and flavor. For the frosting, you’ll need cream cheese, powdered sugar, heavy cream, and optional cornstarch.

Why is carrot cake so high in calories?

Carrot cake packs a calorie punch due to its oil content, sugar, and dense frosting. While the carrots do add some nutritional value, the generous use of fats and sugars makes this a rich, indulgent treat—best enjoyed in moderation.

Carrot Cake Recipe: Simple, Moist & Irresistibly Delicious Classic

Name: Carrot Cake Recipe: Simple, Moist & Irresistibly Delicious Classic
Prep time: 20 min
Cook time: 45 min
Total time: PT-486353H22M14S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 1/2 tsp sea salt; 1 ½ tsp ground cinnamon; 1 ¼ cups vegetable oil; 1 cup granulated sugar; 1 cup brown sugar; 1 tsp vanilla extract; 4 large eggs; 3 cups grated carrots; 1 cup chopped pecans; 1/2 cup raisins; 8 oz cream cheese; 2 tsp cornstarch (optional); 1 ¼ cups powdered sugar; 1/3 cup heavy cream; 1/2 cup pecans for topping

Description

A super moist, richly spiced carrot cake made with grated carrots, brown sugar, and topped with light whipped cream cheese frosting.

Ingredients

Scale

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp sea salt

1 ½ tsp ground cinnamon

1 ¼ cups vegetable oil

1 cup granulated sugar

1 cup brown sugar

1 tsp vanilla extract

4 large eggs

3 cups grated carrots

1 cup chopped pecans

1/2 cup raisins

For frosting:

8 oz cream cheese

2 tsp cornstarch (optional)

1 ¼ cups powdered sugar

1/3 cup heavy cream

1/2 cup pecans for topping

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Instructions

1. Preheat oven to 350°F. Grease and line two 9-inch cake pans.

2. Whisk flour, baking soda, salt, and cinnamon in a bowl.

3. In another bowl, mix oil, sugars, vanilla, and eggs.

4. Fold dry ingredients into wet mixture.

5. Stir in carrots, pecans, and raisins.

6. Divide batter between pans and bake for 35–45 minutes.

7. Cool in pans for 15 minutes, then transfer to racks.

8. Beat cream cheese until smooth. Add sugar, cornstarch, and cream.

9. Frost cooled cake, stack layers, finish with pecans on top.

Notes

Store frosted cake in fridge up to 1 week. Bring to room temp before serving.

Use fresh baking soda for best rise.

Skip raisins or nuts if preferred.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 535
Sugar: 40.5g
Sodium: 315.9mg
Fat: 33.4g
Saturated Fat: 6.9g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 56.4g
Fiber: 2.4g
Protein: 5.6g
Cholesterol: 69.3mg