Pioneer Woman carrot cake is a light and fluffy cake with creamy cream cheese frosting. The grated carrots provide color, texture, moisture, and nutritional value to this cake. Because it is a beautiful, four-layer cake, it would be perfect for a birthday or special party.
Sometimes, making cakes, and especially layer cakes, can be a daunting task. However, making this Pioneer Woman carrot cake is easy with a few tips.
Does Traditional Carrot Cake Have Raisins?
Traditional carrot cake often uses pineapple, raisins, and shredded coconut for natural sweetness, but other carrot cake recipes like this Pioneer Woman carrot cake include cream cheese frosting as well. Spices such as cinnamon, ginger, and ground spice mixes are sometimes added to the cake batter as well, along with nuts such as walnuts or pecans.
Can I Add Pineapple to Pioneer Woman Carrot Cake?
Many carrot cake recipes include pineapple so it could be a wonderful addition to this Pioneer Woman carrot cake. If you choose to add pineapple to your cake, be aware that it may impact the batter, how it bakes in the oven, and how long it needs to bake due to its moisture content.
What Else Can I Add to My Pioneer Woman Carrot Cake?
Instead of pineapple, you could certainly substitute the oil with applesauce if you like.
How to Store Pioneer Woman Carrot Cake at Room Temperature?
- After baking, allow your Pioneer Woman carrot cake to cool to room temperature.
- Store it tightly in an airtight container. You can also cover it with plastic wrap if desired.
- Properly stored, your Pioneer Woman carrot cake should last for 1 to 2 days at room temperature if you keep it away from direct sunlight.
How Long Does Pioneer Woman Carrot Cake Stay Fresh?
- In the Fridge: Unfrosted cake layers will keep in the fridge for about 1 week.
- In the Freezer: In the freezer, carrot cake layers can keep for 2 to 3 months.
Note: If your Pioneer Woman carrot cake is iced and decorated (and not cut), it will keep for about a week in the refrigerator.
How to Keep My Pioneer Woman Carrot Cake From Falling After Baking?
To keep your Pioneer Woman carrot cake from falling after baking, keep these tips and tricks in mind:
- Follow the recipe carefully.
- Make sure your leavening agent is fresh and active.
- Use room temperature eggs and butter and avoid overmixing.
- Preheat the oven and make sure it's hot enough to bake.
- Make sure to bake your Pioneer Woman carrot cake completely.
Pioneer Woman carrot cake can be left out overnight, as long as it is only one night. To best preserve the cake and the frosting, it is best that you store it in the refrigerator.
You can defrost this Pioneer Woman carrot cake simply by removing it from the freezer and letting it thaw overnight in the fridge. You can remove the wrapping from the frozen cake and let it thaw on the counter until thawed.
The main reason that your cake might sink is that it is underbaked. However, it could also be because the batter has too much sugar, fat, or leavening, or not enough liquid.
If your Pioneer Woman carrot cake is undercooked, you can continue baking it for about 10-15 minutes. Then, if it's still wet in the middle, you should cover it with foil and bake it for up to another 15 minutes.
- 1 cup vegetable oil, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups grated carrots
- 1 ½ sticks (12 tbsp) salted butter, softened
- 12 ounces cream cheese, softened
- 1 ½ lb powdered sugar
- 2 teaspoon vanilla extract
- ½ cup chopped pecans, toasted
- Preheat the oven to 350 F.
- Grease two 8-inch round cake pans with oil, line them with parchment paper, and lightly dust them with flour.
- In a large bowl, stir the granulated sugar with the oil and eggs.
- In another bowl, whisk the flour with the baking powder, baking soda, cinnamon, and salt.
- Stir the flour mixture into the egg mixture. Add the carrots and stir until well combined.
- Bake the carrot cake for about 30 minutes, or until an inserted toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before removing them to a cooling rack to cool completely.
- In a large bowl, beat the butter and cream cheese on medium speed until smooth. Then, add the powdered sugar and vanilla and beat until fluffy.
- Place one cake layer on a platter and top it with some of the frosting. Then, place the other layer of the cake on top and frost with the remaining frosting.
- Sprinkle the cake with pecans and serve.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 477Total Fat: 24gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 74mgSodium: 282mgCarbohydrates: 62gFiber: 1gSugar: 41gProtein: 5g