magnolia bakery carrot cake recipe
Magnolia Bakery has the most delicious confectionaries and baked goods, but their carrot cake is to die for, which is why today I bring you the Magnolia bakery carrot cake recipe.
The carrot cake is super moist topped with sweet cream cheese frosting and roasted pecans. Most carrot cakes at bakeries are dry even with icing, but Magnolia Bakery has some of the best carrot cakes with cream cheese frosting.
Even after so many years, the old-fashioned carrot cake remains a classic. The carrot flavor is enhanced by spices and brown sugar, topped off with cream frosting. And now you can make it at home yourself.
magnolia bakery carrot cake With Cream Frosting recipe
Key Ingredients Ingredients
Cake
- Lightly packed grated carrots 2 cups
- All-purpose flour 2 cups
- Salt 1/2 tsp
- Vegetable oil 1 cup
- Dry ginger 1/2 tsp
- Crushed pineapple in its own juice 1-8 oz
- Baking powder 1 tsp
- Cinnamon 1 tsp
- Vanilla 1 ½ tsp
- Shredded coconut ¾ cup
- Chopped toasted pecans 1 cup
- Ground nutmeg ¼ tsp
- Sugar 1 ¾ cup
- Eggs at room temp 3
- Pecans for garnish 1 cup
Cream cheese icing
- Confectioners’ sugar 5 cups
- Package of cream cheese 2-8 oz
- Vanilla 1 ½ tsp
- Butter 6 tbsp
Instructions
- Preheat the oven to 325°C.
- Pecans should be toasted and chopped before being baked for 15 minutes at 350 degrees.
- Next, chop. I chop them fairly finely in my food processor. Your cake will slice smoothly if you do this. Chop more coarsely if you want more texture.
- Grate carrots.
- Sort the dry ingredients.
- 2-9 x 2-inch round cake pans should be greased, floured, or sprayed with Baker’s Secret before lining the bottoms with wax or parchment paper.
- The oil and sugar should be beaten together in a sizable basin at medium speed.
- One at a time, add the eggs and beat for about 2 minutes, or until thick and light. Beat well after adding the vanilla. Beat while gradually adding the dry ingredients until fully combined.
- Add the carrots, pineapple juice, pecans, and coconut after stirring.
- Bake the cakes for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Distribute the batter among the pans. For one hour, let the pans cool on a rack. Take out of pans and allow to cool on a rack.
- Ice with cream cheese frosting once it has cooled, then top with pecans.
- Refrigerate, but let stand at room temperature before serving.
For Icing You Will Need
Follow these steps to make cream cheese icing for carrot cake:
- Cream cheese and butter should be combined for roughly three minutes at medium speed. While beating well, add vanilla.
- As you add the sugar, beat continually until it’s smooth and creamy, adding 1 cup at a time.
Garnishing
With 1 cup chopped toasted pecans, if preferred. With one hand, hold the iced cake over a sizable shallow pan. Rotate the cake while pressing handfuls of the nuts into the side of the cake.
Notes
- A slice of carrot cake goes really well with a cup of tea. You can serve it with a hot cup of chocolate tea.
- You can use the same cake batter to make muffins or cupcakes.
- You can freeze the cake for up to 1 month or refrigerate it for 3-4 days in an airtight container.
- You can either add all the icing to the top of the cake or make layers if you want. You can make it a 2-layer cake in an 8-inch pan.
Magnolia Bakery Carrot Cake With Cream Frosting Recipe
Follow this simple recipe to make classic Magnolia Bakery Carrot Cake with a delicious and soft cream frosting.
Ingredients
- 2 cups Lightly packed grated carrots
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 1 cup Vegetable oil
- 1/2 tsp Dried ginger
- 1-8 oz Crushed pineapple in its own juice
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Vanilla
- 3/4 cup Shredded coconut
- 1 cup Chopped toasted pecans
- 1/2 tsp Ground nutmeg
- 1 3/4 cup Sugar
- 3 Eggs at room temperature
- 1 cup Pecans for garnishing
Cream Cheese Icing
- 5 cups Confectioners’ sugar
- 2-8 oz Package of cream cheese
- 1/2 tsp Vanilla
- 6 tbsp Butter
Instructions
For Cake
- Preheat the oven to 325°C.
- Pecans should be toasted and chopped before being baked for 15 minutes at 350 degrees.
- Next, chop. I chop them fairly finely in my food processor. Your cake will slice smoothly if you do this. Chop more coarsely if you want more texture.
- Grate carrots.
- Sort the dry ingredients.
- 2-9 x 2-inch round cake pans should be greased, floured, or sprayed with Baker's Secret before lining the bottoms with wax or parchment paper.
- The oil and sugar should be beaten together in a sizable basin at medium speed.
- One at a time, add the eggs and beat for about 2 minutes, or until thick and light. Beat well after adding the vanilla. Beat while gradually adding the dry ingredients until fully combined.
- Add the carrots, pineapple juice, pecans, and coconut after stirring.
- Distribute the batter among the pans. Bake the cakes for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- For one hour, let the pans cool on a rack. Take out of pans and allow to cool on a rack.
- Ice with cream cheese frosting once it has cooled, then top with pecans.
- Refrigerate, but let it stand at room temperature before serving.
For Icing
- Cream cheese and butter should be combined for roughly three minutes at medium speed. While beating well, add vanilla.
- As you add the sugar, beat continually until it's smooth and creamy, adding 1 cup at a time.
Notes
- You can use the same cake batter to make muffins or cupcakes.
- Make sure all the ingredients are at room temperature, especially the eggs.
- Chill the cake before frosting to prevent the icing from melting.
- You can either add all the icing to the top of the cake or make layers if you want. You can make it a 2-layer cake in an 8-inch pan.
Other Recipes to Try
Follow these simple recipes:
Nutrition Facts
| Calories: 320kcal | Carbohydrates: 44g |
| Total Fat: 17g | Protein: 4g |
| Fiber: 3g | Sodium: 250mg |
