Stonefire Grill Carrot Cake Recipe

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The Most Amazing Carrot Cake has a homemade cream cheese frosting that is incredibly simple to make and is moist and fluffy.

We get it, there is a lot of bad carrot cake out there, and this recipe is everything you’ve ever wanted. Moist, fluffy, raisins optional. That’s right, raisins are optional. Don’t want them? Don’t add them. Cream cheese frosting is absolutely necessary. Carrot cake and cream cheese frosting go together. We see you, and we’re here to convert you.

The term “cake” only dates back to the 13th century, and there is much debate as to whether the puddings of old were actually a solid pudding: cake. History Lesson: It is believed that the carrot cake of today originates from a European Medieval carrot pudding because sugar and sweeteners were expensive and were replaced with carrots.

Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Watch the video below where Rachel will walk you through every step of this recipe.

Stonefire Grill Owner Shares Secrets Behind Its Wildly Popular Carrot Cake

Classic Carrot Cake Recipe by Tasty 🔗

Here’s what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Prep: 25min

Total: 1h55min

Nutrition Facts: calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams

Ingredients:

  • 3 cups carrot, hand-grated
  • 2 ½ cups all-purpose flour, plus 1 tablespoon, divided
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1 cup raisin
  • 1 cup crushed pineapple, canned
  • 1 cup unsalted butter, (2 sticks) room temperature
  • 12 oz cream cheese, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups powdered sugar
  • 2 cups walnuts, crushed

Instruction:

  1. Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
  2. Grate the carrots on the small holes of a box grater. Set aside.
  3. In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
  4. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
  5. With the mixer running, gradually pour in the vegetable oil.
  6. With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  7. In a small bowl, toss the raisins with the remaining tablespoon of flour.
  8. Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
  9. Divide the cake batter evenly between the prepared pans and smooth the tops.
  10. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
  11. Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
  12. Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  13. Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
  14. Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
  15. Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
  16. Gently press the walnuts into the icing around the sides of the cake.
  17. Chill for 30-60 minutes to let the icing set, then slice and serve.
  18. Enjoy!

FAQ

Do you put egg in carrot cake?

Sift together flour, baking soda, salt, and cinnamon. Combine sugar, vegetable oil, and eggs in a mixing bowl. Fold dry ingredients into wet mixture and thoroughly combine. Fold in carrots and chopped nuts.

Are carrot cakes healthy?

Although carrots and nuts are healthy ingredients in carrot cake, the amount of fat and sugar in each piece can range from 300 to 600 calories, depending on the size of the cake.

How long does Carrotcake last?

4 cups (500 grams) of all-purpose flour, 1 cup (250 ml) of granulated sugar, 4 eggs, 1 teaspoon each of baking soda and cinnamon, and a dash of salt. 1 cup (250 ml) of granulated sugar, 1 cup (750 g) of finely grated carrots (roughly 1 lb/454 g), and cups (1 kg) of icing sugar.

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