Carrot cake recipe ATK is a moist and flavorful cake made with fresh grated carrots, warm spices, and a rich cream cheese frosting. This delicious carrot cake recipe ATK delivers a tender texture and a subtly sweet taste.
I made this carrot cake recipe ATK after watching the cooking demonstration where the recipe was prepared, which inspired me to try it at home.
The main specialty of this carrot cake recipe ATK is its soft, spiced carrot base paired with creamy frosting. I will now show step-by-step instructions on making carrot cake recipe ATK.
About This Carrot Cake Recipe ATK
This classic ATK carrot cake is wonderfully moist and tender, with a natural sweetness from grated carrots and brown sugar. Warm spices cinnamon, nutmeg, and a hint of cloves create a cozy, aromatic flavor that lingers pleasantly.
The cake is rich without being heavy, perfectly balanced with the neutral warmth of vegetable oil and a touch of granulated sugar.
Topped with smooth, tangy cream cheese frosting, each bite combines a creamy, slightly sweet contrast to the spiced, soft cake. Subtle earthy undertones from the carrots make it comforting, flavorful, and irresistibly satisfying.
How To Prepare Carrot Cake Recipe ATK?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Large mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Box grater or food processor
- 9×13-inch baking pan
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 100 g light brown sugar, packed
- 312 g unbleached all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 4 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 450 g medium carrots (6–7 carrots), peeled and grated
- 360 ml vegetable oil (or safflower or canola oil)
- 210 g granulated sugar
- 1/2 tsp table salt
For the Cream Cheese Frosting:
- 225 g cream cheese, softened
- 113 g unsalted butter, softened (1 stick)
- 1/4 tsp salt
- 500 g powdered sugar
- 1 tsp vanilla extract
Instructions
1. Preheat the oven and prepare the pan
Set your oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly dust it with flour, or line it with parchment paper.
2. Mix the dry ingredients
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk them together and set aside.
3. Mix the wet ingredients
In a large bowl, beat the eggs, brown sugar, granulated sugar, and oil together until smooth and fully blended.
4. Add the carrots
Stir in the grated carrots until they are evenly mixed into the wet ingredients.
5. Combine wet and dry ingredients
Gradually fold the dry mixture into the wet mixture using a spatula. Mix until everything is just combined doesn’t over mix.
6. Bake the cake
Pour the batter into the prepared pan and smooth the surface. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
7. Make the frosting
In a medium bowl, beat the softened cream cheese, butter, and a pinch of salt until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and fluffy.
8. Assemble and serve
Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve. Any leftovers can be stored in the refrigerator for up to 4 days.
Nutrition Facts Of Carrot Cake Recipe ATK
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Protein | 4 g |
| Carbohydrates | 58 g |
| Sugars | 37 g |
| Fat | 20 g |
| Saturated fat | 7 g |
| Fiber | 2 g |
Why My Recipe Works
This carrot cake recipe ATK works because it balances moisture, sweetness, and spice perfectly. The combination of grated carrots and vegetable oil keeps the cake tender and soft, preventing it from drying out.
The brown and granulated sugars provide depth of flavor and natural caramel notes, while the precise mix of cinnamon, nutmeg, and cloves gives a warm, aromatic spice profile.
Baking powder and baking soda ensure proper rising and light texture. The cream cheese frosting adds a creamy, tangy finish that complements the sweet, spiced cake, making every slice consistently flavorful.
Why Peoples Like Carrot Cake Recipe ATK?
People like carrot cake recipe ATK for several reasons. The cake has a moist, tender texture that comes from the grated carrots, making it richer than many other cakes.
The warm spices cinnamon, nutmeg, and cloves add a comforting, aromatic flavor that appeals to a wide range of tastes.
The cream cheese frosting provides a smooth, slightly tangy contrast to the sweet, spiced cake, creating a balanced flavor combination.
Many enjoy the visual appeal of the cake, often decorated with nuts or frosting patterns. Overall, carrot cake recipe ATK offers a nostalgic, flavorful dessert experience that feels both indulgent and homey.
How To Decorate And Serve Carrot Cake Recipe ATK
After the carrot cake has completely cooled, spread a generous layer of cream cheese frosting evenly over the top using a spatula. For a polished look, you can pipe additional frosting around the edges or in decorative swirls.
Sprinkle chopped walnuts, pecans, or toasted coconut on top for added texture and visual appeal. For a simple yet elegant finish, you can also grate a few carrot ribbons or lightly dust with cinnamon.
Slice the cake into squares or wedges and serve on a dessert plate. Store any leftovers in the refrigerator to keep the frosting firm.
Expert Baking Tips
1. Use a kitchen scale for accuracy. Too much flour or sugar can change the texture and taste of your baked goods.
2. Bring eggs, butter, and milk to room temperature before mixing. This helps them blend smoothly and creates a lighter, fluffier texture.
3. Always preheat your oven to the correct temperature before baking. Putting batter into a cold oven can affect rising and cooking time.
4. Mix just until ingredients are combined. Over mixing can make cakes and muffins dense or tough.
5. Fresh spices, good butter, and real vanilla extract make a noticeable difference in flavor.
6. Use a toothpick or cake tester in the center. If it comes out clean or with a few crumbs, the bake is ready.
7. Let baked goods cool in the pan briefly, then transfer to a wire rack. Cooling completely prevents sogginess and maintains texture.
Additions To Carrot Cake Recipe ATK
➢ Nuts: Chopped walnuts, pecans, or almonds can be folded into the batter or sprinkled on top. They add crunch and a nutty flavor that complements the sweetness of the cake.
➢ Dried Fruits: Raisins, chopped dates, or dried pineapple pieces bring natural sweetness and a chewy texture. They pair well with the warm spices in the cake.
➢ Coconut: Shredded coconut adds a subtle tropical flavor and extra texture. Toasting it lightly before adding enhances its aroma.
➢ Spices: Extra cinnamon, nutmeg, ginger, or cardamom can be added for a more aromatic, spiced flavor profile. Adjust according to taste.
➢ Zest or Juice: Orange or lemon zest, or a small amount of juice, brightens the flavor of the cake and adds a fresh, tangy note that balances sweetness.
Substitutions
➤ Oil: Can use melted coconut oil, light olive oil, or avocado oil instead of vegetable oil.
➤ All-Purpose Flour: Whole wheat pastry flour or gluten-free 1:1 baking flour can replace regular flour.
➤ Brown Sugar: Coconut sugar or light molasses can substitute for brown sugar.
➤ Granulated Sugar: Maple syrup or honey can be used, though reduce other liquids slightly to maintain batter consistency.
➤ Eggs: For vegan or allergy-friendly options, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) or applesauce (¼ cup per egg).
➤ Cream Cheese: Use vegan cream cheese or mascarpone for a slightly different flavor.
➤ Butter: Can use margarine, coconut butter, or a dairy-free butter substitute.
➤ Powdered Sugar: Coconut powdered sugar or a blend of powdered sugar and a touch of maple syrup works for a natural sweetener.
Storage Instructions
To keep carrot cake recipe ATK fresh, store it in an airtight container. At room temperature, it will stay good for up to two days if kept away from heat and sunlight.
For longer freshness, place the cake in the refrigerator, where it will remain moist and the cream cheese frosting firm for 4–5 days.
The cake can also be frozen for up to two months by wrapping it tightly in plastic wrap and aluminum foil. Always allow the cake to cool completely before frosting or storing to maintain texture and flavor.
FAQs About Carrot Cake Recipe ATK
What makes carrot cake moist?
Moisture comes from fresh grated carrots and oil in the batter, which keeps the cake tender and soft when baked properly.
Why did my carrot cake turn out soggy?
A soggy cake can result from under baking, incorrect oven temperature, or too much liquid from ingredients like untrained pineapple or overly wet carrots. Always test with a toothpick and drain add‑inns if used.
Can I use pre‑shredded carrots?
Pre‑shredder carrots are not recommended because they are drier and may make the cake less moist than using freshly grated carrots.
Why is my carrot cake dense?
Dense texture often comes from over mixing the batter, activating gluten, or incorrect quantities of leavening agents like baking powder/soda. Gentle folding helps prevent this.
Do I need both baking soda and baking powder?
Many carrot cake recipes use both because baking soda reacts with acidic ingredients and baking powder gives an additional rise, improving texture
Conclusion
Making this carrot cake recipe ATK was a truly enjoyable experience. The cake turned out moist, flavorful, and beautifully spiced, just as I had hoped.
After serving it, my guests and family members loved it, praising both the soft texture and the creamy, tangy frosting.
I felt a great sense of happiness and pride at achieving such an easy and successful result. The process was simple to follow, and the outcome was impressive.
I am excited to share this recipe with everyone, hoping others will enjoy making and tasting this delicious carrot cake just as much as I did.
More Carrot Cake Recipes You’ll Love
Classic Southern Living Carrot Cake Recipe
Healthy Carrot Cake Recipe No Raisins
Simple Carrot Cake With Coconut Recipe
Carrot Cake Recipe Without Oil – Best Healthy
Delicious Carrot Cake Recipe With Box Mix
Copycat Carrot Cake Recipe Ina Garten
Carrot Cake Recipe ATK
Equipment
- Large mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Box grater or food processor
- 9×13 inch baking pan
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 100 g light brown sugar packed
- 312 g unbleached all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 4 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 450 g medium carrots 6–7 carrots, peeled and grated
- 360 ml vegetable oil or safflower or canola oil
- 210 g granulated sugar
- 1/2 tsp table salt
For the Cream Cheese Frosting:
- 225 g cream cheese softened
- 113 g unsalted butter softened (1 stick)
- 1/4 tsp salt
- 500 g powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat the oven and prepare the pan
- Set your oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly dust it with flour, or line it with parchment paper.
Mix the dry ingredients
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk them together and set aside.
Mix the wet ingredients
- In a large bowl, beat the eggs, brown sugar, granulated sugar, and oil together until smooth and fully blended.
Add the carrots
- Stir in the grated carrots until they are evenly mixed into the wet ingredients.
Combine wet and dry ingredients
- Gradually fold the dry mixture into the wet mixture using a spatula. Mix until everything is just combined doesn’t over mix.
Bake the cake
- Pour the batter into the prepared pan and smooth the surface. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
Make the frosting
- In a medium bowl, beat the softened cream cheese, butter, and a pinch of salt until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and fluffy.
Assemble and serve
- Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve. Any leftovers can be stored in the refrigerator for up to 4 days.
Notes
Nutrition Facts Of Carrot Cake Recipe ATK
Calories: 420 kcal | Protein: 4 g | Carbohydrates: 58 g | Sugars: 37 g | Fat: 20 g | Saturated fat: 7 g | Fiber: 2 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.