It's carrot cake season. And maybe you think that means only one thing: real carrot cake. But here is a secret. Carrot cake is not a single recipe. It is a state of mind. A template. A gateway to a variety of forms and incarnations, some of which you may not have known existed until now. And you can choose whatever you want this spring, whether it's a traditional cake or something completely different.
Food photography and styling by Shilpa Iyer
Start with the cake…
But yes, let's start with a classic: King Arthur Carrot Cake. It's beloved for a reason: moist, dense, flavorful, and topped with a cloud of cream cheese frosting, it's for any baker who thinks a plain vanilla cake slice is too boring. There's a lot of carrots here—three cups of shredded carrots, to be exact—and they offer plenty of earthy, vegetal texture and flavor. Then there are the spices: Ginger, cinnamon, and cloves combine to perfume this cake, adding warmth and complementing the natural sweetness of the carrots. And finally, nuts – your choice between nuts and nuts. We recommend baking them for the best flavor, a 10-minute step that pays dividends in the final cake.
Oh, and did I mention the best part of this recipe? Because it's made with oil, instead of butter, it's a simple throw-and-mix situation that all comes together in one bowl. The same goes for the frosting. Choose to make this as a single layer cake, baked and frosted in a 9″ x 13″ pan.or bake as rounds then stack and frost to make a layer cake.
Now, if you want to expand your definition of carrot cake beyond this portrait cake, we have plenty of options for you. Try a variation made with sourdough for a delicious twist: Sourdough carrot cake with cream cheese frosting. Or a one-layer that's topped with coconut and shredded pineapple, in addition to carrots and nuts: Carrot cake “Kitchen sink”..
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Personally, I would like to recommend this casual but impressive Spiced Carrot Cake. It follows the basic carrot cake formula, but is baked in a loaf pan (choose from an elegant tea tray or a 9″ x 5″ loaf pan.) for cutting and snacking. The cream cheese, meanwhile, includes a dash of freshly ground nutmeg, which adds a welcome punch of aromatic spice.
The next natural step, of course, is cupcakes. And we have the recipe for you: King Arthur Carrot Cake Cupcakes. Like our classic carrot cake, the oil-based batter is hand-mixed and comes together in minutes. Reliably moist and packed with texture from grated carrots and chopped walnuts, these cupcakes are a crowd-friendly dessert that lets you skip the stacking and slicing. (To get creative with frosting, check out our video: Decorate cupcakes better than ever.)
But those are just your carrot cake options, you know. cake. As it turns out, there is one LOT more that this dessert can do.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Then take your carrot cake beyond the cake
Hosting an Easter brunch? Carrot cake has yet to appear. One of our most popular recipes of 2023 were these adorable ones Carrot cake scones with cream cheese frosting. They take the basic principles of carrot cake—shredded carrots, spices, nuts—and combine them into a soft, buttery cake. The cream cheese puff is non-negotiable, so you can always put that on top too. Lighter and quicker than a whole carrot cake, they are simple to prepare for an Easter breakfast. To make them ahead of time, you can freeze the unbaked cups and then store them in a ziplock bag in the refrigerator for up to two months. (And for everything you need to bake this recipe, choose ours Carrot cake product pack(which includes a pan, spices, sweet cinnamon sticks, and fizzy sugar.)
Looking for an extra breakfast or brunch? Try Carrot Cake Muffins with Cream Cheese. Moist, tender, filled with shredded carrots and lightly spiced ginger AND cinnamon, they mimic the classic hand-shaped carrot cake. But unlike the classic cake, they hold a delicious surprise: inside each muffin is hidden a sweet cream cheese filling.
For a more extravagant option, there is this Carrot Cake Cheesecake. It's a recipe that takes solid carrot cake cream cheese and then turns it into a whole cheesecake. Both carrot cake and cheesecake are layered together in a single springform pan, creating a two-toned dessert that combines the best of cake and cheesecake. The whole thing is then garnished with candied nuts to make it a real spectacle.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
And don't forget about the cream
Cream cheese and carrot cake go together like peanut butter and jelly. But that doesn't mean it is only the type of cream you should choose for your carrot cakes. This spring, lean into maple season and make it new Maple Butter Frosting on top of cakes, cupcakes and desserts. The secret of its strong maple flavor is Natural maple flavor, which we have found to be the only way to achieve strong and concentrated maple flavor; no matter how much maple syrup you use, using the syrup itself doesn't come close.
Quality spices can take carrot cake (in all its forms) from good to great. Book with our best sellers Vietnamese cinnamon, nutmegAND ginger this spring.
Cover picture (Carrot Cake Cheesecake) by Rick Holbrook; food styling by Kaitlin Wayne.
