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Joanna Gaines Carrot Cake Recipe (1)
Delilah Cooks

Joanna Gaines Carrot Cake Recipe

Joanna Gaines carrot cake recipe is a soft, moist, and delicious dessert that feels like home. This cake is packed with fresh carrots, warm spices, and creamy frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1½ cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped walnuts
  • ½ cup crushed pineapple drained
  • 8 ounces cream cheese
  • ½ cup unsalted butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Method
 

Prepare the Oven
  1. Preheat your oven to 350°F. Grease two cake pans with butter or cooking spray. Line the bottom with parchment paper for easy removal after baking.
Grate the Carrots
  1. Wash and peel fresh carrots. Grate them using a box grater. Fresh carrots work better than packaged shredded carrots because they stay moist.
Mix Dry Ingredients
  1. In a large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well so everything spreads evenly.
Mix Wet Ingredients
  1. In another bowl, whisk sugar, eggs, vegetable oil, and vanilla extract until smooth. The mixture should look creamy and well combined.
Add Carrots and Pineapple
  1. Stir grated carrots, crushed pineapple, and chopped walnuts into the wet mixture. Mix gently until everything looks evenly combined.
Combine Everything
  1. Slowly add dry ingredients into the wet mixture. Stir gently with a spatula. Do not overmix or your cake may become dense.
Bake the Cake
  1. Pour batter evenly into prepared pans. Bake for 30 to 35 minutes. Insert a toothpick in the center to check doneness.
Cool Completely
  1. Remove cakes from the oven. Let them cool for 15 minutes in pans. Transfer them to a cooling rack.
Make the Frosting
  1. Beat cream cheese and butter until fluffy. Add powdered sugar slowly. Mix in vanilla and heavy cream until smooth.
Frost the Cake
  1. Place one cake layer on a plate. Spread frosting evenly. Add the second layer and frost the top and sides

Notes

  • Use fresh carrots for better moisture.
  • Do not overmix the batter.
  • Let cakes cool before frosting.
  • Use room-temperature cream cheese.
  • Toast walnuts for extra flavor.
  • Drain pineapple well.
  • Measure flour correctly.