Cool: Allow the carrot cake to cool for about 15 minutes before adding the cream cheese frosting.
Frost: I used the naked cake frosting method for this simple carrot cake recipe. Lots of my cakes like my Moist Chocolate Cake, Basil Cake, or Vanilla Almond Cake, I have lots of workarounds to compensate for my lack of decorating skills 🙂
As you can see it all works out even with limited decorating. The beautiful part of this cake is when you slice through it and see those beautiful layers!
Look at the closeup (below) of one of the slices of carrot cake! Those layers are why I love using three 8-inch cake pans instead of 2 9-inch pans.
Add Nuts: If you love pecans or walnuts, you can certainly add them right into the batter if you prefer.
Add raisins: The same as the nuts, just add them right into the batter.
Make it into cupcakes: You can easily make this classic carrot cake into carrot cake cupcakes. See the notes below for this. You can also make this carrot cake into mini carrot cake cupcakes.
recipe tips
Storing: When storing your carrot cake, you can keep it out for most of the day (the first day) but after that, it does need to go in the fridge.
Freezing Leftover Carrot Cake: To freeze the carrot cake, the first thing I like to do is gently place some plastic wrap around my cake. After wrapping the cake, I find a container that fits the carrot cake nicely without pressing on the top or sides and place it upright in my freezer.
How to make ahead of time: Let the cake completely cool and then stack the layers between sheets of parchment paper leave on the kitchen counter or store it in the fridge if you prefer.
Grating the carrots: You want to shred your own carrots since it will add more moisture to the cake. I like to shred my carrots with a box grater and use the fine shred side. I find that the coarse shred side is just too thick and it leaves large shreds in the batter.
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