The Recipe for Carrot Cake

The Recipe for Carrot Cake

How to make the most delicious Carrot Cake ever! My tried and tested recipe makes the most incredible, soft, and moist cake made with carrots, brown sugar, warming spices, and pecans. It's layered with my favorite cream cheese frosting that's sweet, tangy, and delicious and is decorated with buttercream carrots for an impressive finish (optional).

If you’re not a fan of carrot cake I guarantee you’ve had a cake with far too much oil involved resulting in a heavy, oily cake that’s hard to enjoy. My cake has been tried and tested so many times that it’s truly perfect. My secret ingredient? Apple sauce, it allows you to add moisture without adding excess oil plus it’s utterly delicious. My recipe is soft, moist, and bursting with warming spices, brown sugar, and a tangy, sweet cream cheese frosting. I also love to decorate the cake with buttercream carrots which is way easier than you may think. It adds an impressive finish that’s perfect for Easter, spring, or a birthday celebration.

Check out my step by step recipe below including helpful photos, notes on ingredients, and my top tips for making my super easy carrot cake!

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Also you can find Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting!

Why this Recipe Works
I have a rough job. Making cakes. Eating cakes. Making more cakes so they are just perfect for you.

Today’s recipe for Carrot Cake Cheesecake Cake had to be just right. I’ve got a reputation on the line here, haha, and I want you ALL to make this as your Easter dessert!

It’s a show stopper of a cake, but so worth it.

The layers of carrot cake would be delicious enough on their own.
But I snuck in a thick, gorgeous cheesecake in the center.
I’ve covered this in a massive amount of cream cheese frosting. You’re welcome!
Let me tell you a few tricks to this recipe. It’s not easy. It’s not hard. It’s one of those, “read the directions before you begin” type of recipes. But I’m going to highlight a few things.

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