The Julie Chrisley carrot cake recipe is a scrumptious cake perfect for serving at your next family dinner or celebration. With fresh carrots, plump raisins, and decadent cream cheese frosting, it will be a hit with everyone.
The Julie Chrisley carrot cake recipe can be made as an 8 inch round or square layered cake or cupcakes.
Either way, this is one cake that everyone will love. It’s a must-try for everyone! The Julie Chrisley carrot cake recipe can also be served as a “Layer Cake.”
How To Make Julie Chrisley Carrot Cake Recipe?
Preparation Time: 30 minutes
Refrigeration Time: 2 hours
Ingredients For The Julie Chrisley Carrot Cake Recipe:
- 4 large eggs at room temperature
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon powder
- 2 cups all-purpose flour
- 2 tsp baking soda
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 tsp vanilla extract
- 2 1⁄2 cups grated carrots
- 1 8-ounce can crushed pineapples, drained
- 1 3.5 ounces can flaked coconut
- 2 cups pecans, chopped, divided
Preheat the oven to 350 degrees F. Grease and flour three 8 inch round pans.
Combine the eggs and sugar with a balloon whisk in a large bowl until light-colored and doubled in volume.
Beat in the oil, buttermilk, vanilla, cinnamon, carrots, and pineapple until well blended. Stir in 1 cup pecans and set aside.
Combine the flour, baking powder, baking soda, and salt in another bowl. Slowly stir the flour mixture into the egg mixture.
In a third large bowl, combine 3⁄4 cup pecans and the flour mixture with a whisk until mixed well.
Pour batter into prepared pans and spread it out evenly. Bake for about 35 minutes or until the cake is lightly browned on top and springs back slightly when lightly touched in the center of each square layer. Allow the cakes to cool completely in the pans.
Carefully remove the cake layers from the pan and place them on a wire rack with parchment paper between layers. Spread frosting onto one layer at a time and top with the second layer.
Top with remaining pecans and then press gently to even out the layer of frosting. Place another sheet of parchment paper on top, wrap the cake in plastic wrap, and refrigerate for about 2 hours or until frosting is firm.
Combine the remaining pecans, coconut, and remaining 1 cup powdered sugar in a food processor to make the frosting. Process until finely chopped.
Spread frosting over top and sides of cake. Decorate with remaining pecans if desired. Refrigerate cake in an airtight container for up to 3 days before serving.
For the frosting:
Add the pecans, coconut, and powdered sugar to a food processor and process until finely ground. Add butter 1 Tbsp.
At a time, processing between each addition until butter is completely incorporated and frosting reaches a spreadable consistency.
If needed, add additional pecans or powdered sugar to get the desired consistency. Serving it!
Nutrition Fact Of Julie Chrisley Carrot Cake Recipe
|Added sugars||30.9 g|
|Digestible sugars||30.7 g|
|Saturated fat||13 g|
Best 11 Healthy Benefits Of Julie Chrisley Carrot Cake Recipe
1. It is loaded with nutrients, vitamins, and minerals.
2. Carrot is rich in Vitamin A, which helps to improve your vision and strengthen the immune system.
3. It also contains calcium, Vitamin C, magnesium, potassium, and iron that help to boost bone strength and provide higher energy levels.
4. It also contains protein and dietary fiber that are beneficial for weight loss programs
5. It is a good source of dietary antioxidants that help to reduce the risk of cardiovascular diseases.
6. It has antioxidants that help the heart and blood circulation systems.
7. It is also known to have anti-carcinogenic properties, lowers the rate of cancer cell growth, and slows the growth of tumors, thus helping to prevent them from spreading in the body.(#stk)
8. It contains zinc, manganese, and phosphorus, which are beneficial for protecting skin from damage.
9. It also increases digestive health by stimulating the production of stomach acid and digestion enzymes. A person who consumes carrots regularly may experience higher energy levels throughout the day.
10. It also reduces inflammation in joints, a common problem among people with arthritis.
11. The anti-inflammatory property present in carrots helps to reduce pain caused by osteoarthritis.
Can I Make This Recipe Gluten-Free?
The cake can be made gluten-free by substituting flour, eggs, and buttermilk with gluten-free ingredients.
How To Store Carrot Cake?
Store leftover carrot cake in an airtight container at room temperature for no more than 3 days. You can also store it in the freezer if you wish to eat it later.
How To Freeze Carrot Cake?
You can freeze carrot cake by placing the cake on a baking sheet, adding a piece of parchment paper with two layers of plastic wrap, and putting it into the freezer.
Allow about an hour for the carrot cake to cool completely before transferring it to an airtight container for storage. Carrot cake will last for about 4 months in the freezer.
How Much Does It Cost?
The cost depends upon the cake decoration you like for your carrot cake.
Can I Make It Ahead?
You can store the leftover carrot cake in the refrigerator for up to three days or freeze it and eat it later.
Can I Heat The Carrot Cake In Microwave Oven?
Yes, you can heat the carrot cake in microwave ovens as long as you allow it to cool before eating.
Carrot cake is a cake that has been a part of the American baking tradition since the 18th century. This recipe is easy and simple to prepare and makes delicious and moist carrot cakes that will please every member of your family.
Enjoy them for breakfast, snacks, or dessert. You can bake these as cupcakes or muffins, too! This is one of the easiest recipes and will provide you with an excellent result!
So, try this Julie Chrisley carrot cake recipe at home.