Julie Chrisley carrot cake recipe is a rich, moist dessert loaded with fresh grated carrots, crushed pineapple, warm spices, and a thick cream cheese frosting.
This cake turns out incredibly delicious, with a soft crumb and just the right balance of sweetness and spice. Total time to make this recipe is about one hour and ten minutes, including prep and baking.
I saw this Julie Chrisley carrot cake recipe while watching her family show and felt inspired to try it myself. The main specialty is the texture from fresh carrots and nuts.
Below, I will show up and explain step-by-step how to make this Julie Chrisley carrot cake recipe.
Julie Chrisley Carrot Cake Recipe
Julie Chrisley carrot cake recipe is a classic Southern dessert made with simple, wholesome ingredients. It combines freshly grated carrots, crushed pineapple, chopped nuts, and a blend of warm spices for a moist, flavorful cake.
Sweetened with both granulated and brown sugar, the batter is rich and hearty, then baked until golden and soft. Once cooled, it’s topped with a smooth, creamy homemade cream cheese frosting.
This Julie Chrisley carrot cake recipe stands out for its perfect balance of sweetness and spice, soft texture, and comforting taste. It’s a family favorite that brings warmth to any dessert table.
How To Prepare Julie Chrisley Carrot Cake Recipe?
Recipe Overviews
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes (including cooling & frosting)
Course: Dessert
Cuisine: American
Yield: 14 slices
Kitchen Utensils
- 2 large mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Box grater (for carrots)
- Measuring cups & spoons
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Carrot Cake:
- 1¾ cups granulated sugar
- ½ cup packed brown sugar
- 2 cups all-purpose flour
- 4 large eggs
- 1 teaspoon salt
- 3 cups freshly grated carrots
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 cup vegetable oil
- 1 cup crushed pineapple, well drained
- 1 cup chopped walnuts or pecans (your choice)
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened
- 3 to 4 cups powdered sugar (adjust to your taste)
- 1 teaspoon vanilla extract
- Pinch of salt (helps balance the sweetness)
How To Make Julie Chrisley Carrot Cake Recipe
1. Start with the Basics
Before anything else, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan—or two 9-inch round cake pans if you’re going for a layered look. Set them aside once they’re ready.
2. Mix the Dry Ingredients
Grab a large bowl and whisk together your flour, cinnamon, nutmeg, baking powder, baking soda, and a pinch of salt. This is your spice base—it’s where all that cozy flavor starts.
3. Get the Wet Stuff Going
In another big bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture turns light and fluffy. Now pour in your oil and vanilla extract, and mix until everything’s nice and smooth.
4. Add the Good Stuff
Time to fold in the grated carrots and crushed (well-drained) pineapple. Stir gently you want everything to be evenly mixed without overdoing it.
5. Bring It All Together
Slowly add your dry ingredients into the wet mixture. Mix just until everything is combined—no need to overmix. Finally, stir in some chopped nuts (like walnuts or pecans) for that perfect crunch.
6. Bake It Up
Pour the batter into your prepared pan(s), spreading it out evenly. Bake for 40 to 45 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool completely in the pan before frosting—trust me, it’s worth the wait.
7. Whip Up the Frosting
While the cake cools, make your cream cheese frosting. Beat together softened cream cheese and butter until smooth and creamy. Add a splash of vanilla, a pinch of salt, and about 3 cups of powdered sugar. Beat it all together until fluffy and delicious. Taste and add more sugar if you like it sweeter.
8. Finish It Off
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula. Frost the middle and top. Decorate with extra nuts if desired. Slice and serve!
Nutrition Facts Of Julie Chrisley Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 510 |
| Fat | 28g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 330mg |
| Carbohydrates | 62g |
| Fiber | 2g |
| Sugars | 45g |
| Protein | 5g |
Why This Recipe Works
Julie Chrisley carrot cake recipe works because it’s built on balance moisture, sweetness, texture, and spice all come together without overpowering one another.
Freshly grated carrots provide natural moisture and softness. Crushed pineapple adds sweetness and tang while keeping the cake tender.
The combination of brown and white sugar deepens the flavor with a hint of caramel. Warm spices like cinnamon and nutmeg bring cozy, layered flavor.
Chopped nuts add a slight crunch that balances the cake’s softness. Finally, the cream cheese frosting is rich but not overly sweet, tying it all together into a perfectly satisfying bite.
Why This Recipe Is A Must-Try?
This Julie Chrisley carrot cake recipe is a must-try because it perfectly blends classic Southern flavors with moist, tender texture. The fresh carrots and pineapple keep the cake naturally sweet and juicy, while the warm spices create a comforting depth of flavor.
The addition of crunchy nuts adds a pleasant contrast in every bite. Topped with smooth, tangy cream cheese frosting, the cake delivers a rich but balanced taste experience.
Easy enough for home bakers but impressive enough for special occasions, this carrot cake stands out as a timeless favorite that brings warmth and joy to any table.
Health Benefits Of Julie Chrisley Carrot Cake Recipe
This Julie Chrisley carrot cake recipe includes several nutritious ingredients that offer health benefits. Fresh grated carrots provide beta-carotene, which supports eye health and boosts the immune system.
Pineapple adds vitamin C and aids digestion with its natural enzymes. Nuts like walnuts or pecans contribute healthy fats, protein, and antioxidants that support heart health.
Using spices such as cinnamon and nutmeg may help regulate blood sugar and reduce inflammation. While this Julie Chrisley carrot cake recipe is a sweet treat, these wholesome ingredients add nutritional value, making it a more balanced dessert option when enjoyed in moderation.
How To Serve Julie Chrisley Carrot Cake Recipe
Serve this Julie Chrisley carrot cake recipe chilled or at room temperature for the best flavor and texture. Slice it into generous pieces, allowing the creamy cream cheese frosting to shine on each bite.
It pairs beautifully with a cup of hot coffee or tea, making it a wonderful dessert for gatherings or casual afternoons. For a special touch, sprinkle extra chopped nuts on top or add a few fresh carrot curls as decoration.
Leftovers keep well covered in the fridge for several days, making it easy to enjoy this delicious Julie Chrisley carrot cake recipe anytime.
Tips For Best Results
● Use freshly grated carrots rather than pre-shredded ones. Fresh carrots have more moisture and texture, which makes the cake moist and tender.
● Drain the crushed pineapple well before mixing it into the batter. Too much liquid can make the cake soggy or dense, so pressing out extra moisture ensures the right texture.
● Toast the nuts lightly in a dry pan or oven. This step enhances their flavor and adds a pleasant crunch that complements the soft cake.
● Be gentle when mixing in the dry ingredients. Overmixing can develop gluten and lead to a dense, heavy cake. Stir just until everything is combined.
● Cool the cake completely before frosting. If the cake is still warm, the frosting will melt and become runny instead of smooth and creamy.
● Add powdered sugar to the frosting gradually. This allows you to control the sweetness and thickness, making sure the frosting perfectly balances the cake’s spices.
Additions More Flavor and Texture
➤ Incorporate finely chopped candied ginger for a zesty kick and a delightful chewy texture.
➤ Add unsweetened shredded coconut to the batter for a tropical twist and added moisture.
➤ Mix in white chocolate chips to introduce sweetness and a creamy texture that complements the spices.
➤ Grate fresh orange zest into the batter to infuse a citrusy aroma and brighten the overall flavor profile.
➤ Top the cake with maple-glazed pecans for a crunchy, sweet contrast and an elegant finish.
Substitutions
Here are some handy substitutions for Julie Chrisley carrot cake recipe if you need to swap ingredients:
- Vegetable oil: Use melted coconut oil or light olive oil for a different flavor and healthy fats.
- Brown sugar: Replace with coconut sugar or raw honey (reduce other liquids slightly if using honey).
- All-purpose flour: Swap with whole wheat flour for a nuttier taste or gluten-free flour blend if needed.
- Eggs: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or applesauce (¼ cup per egg) for vegan or allergy-friendly options.
- Nuts: Substitute walnuts or pecans with almonds, pistachios, or leave out if allergic.
- Cream cheese frosting: Try mascarpone or Greek yogurt mixed with powdered sugar and vanilla for a lighter topping.
Proper Storage
I stored Julie Chrisley carrot cake recipe by wrapping it tightly in plastic wrap and placing it in an airtight container. Keeping it refrigerated helps maintain the freshness of the cream cheese frosting and prevents the cake from drying out.
The cake stays moist and delicious for up to 4-5 days this way. If I want to keep it longer, I freeze individual slices wrapped well in plastic and foil, which preserves the flavor and texture for up to 2 months.
FAQs With Julie Chrisley Carrot Cake Recipe
Is it okay to make this carrot cake the day before serving?
Yes, making the cake a day ahead works great. In fact, the flavors deepen overnight. Just keep it covered in the fridge, and frost it once it’s fully cooled or right before serving.
Should I peel the carrots before grating them?
Definitely. Peeling the carrots removes the tough outer skin and gives the cake a smoother, more pleasant texture with better flavor throughout.
Can this carrot cake be frozen for later?
Yes, it freezes well. Wrap slices tightly in plastic wrap and foil, then store in an airtight container. Thaw in the refrigerator overnight when ready to enjoy.
What can I use instead of crushed pineapple?
If you don’t have pineapple, you can use unsweetened applesauce. It keeps the cake moist, though the flavor will be slightly less tangy.
Is cream cheese frosting required, or can I use another topping?
While cream cheese frosting is traditional and pairs best with the cake’s flavors, you can use buttercream, whipped topping, or even a dusting of powdered sugar if you prefer something lighter.
Conclusion
I made this delicious Julie Chrisley carrot cake recipe, and everyone truly enjoyed it. The cake turned out moist, flavorful, and perfectly balanced with spices and sweetness.
After baking and frosting it, the rich cream cheese topping made it even more irresistible. Because it was so good and easy to follow, I wanted to share my recipe with you.
I’m sure you’ll understand my simple method and enjoy making it just as much. I hope this Julie Chrisley carrot cake recipe brings you as much joy as it did to me and my family.
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Julie Chrisley Carrot Cake Recipe
Equipment
- 2 large mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Box grater (for carrots)
- Measuring cups & spoons
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Carrot Cake:
- 1¾ cups granulated sugar
- ½ cup packed brown sugar
- 2 cups all-purpose flour
- 4 large eggs
- 1 teaspoon salt
- 3 cups freshly grated carrots
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 cup vegetable oil
- 1 cup crushed pineapple well drained
- 1 cup chopped walnuts or pecans your choice
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened to room temperature
- ½ cup 1 stick unsalted butter, softened
- 3 to 4 cups powdered sugar adjust to your taste
- 1 teaspoon vanilla extract
- Pinch of salt helps balance the sweetness
Instructions
Start with the Basics
- Before anything else, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan—or two 9-inch round cake pans if you’re going for a layered look. Set them aside once they’re ready.
Mix the Dry Ingredients
- Grab a large bowl and whisk together your flour, cinnamon, nutmeg, baking powder, baking soda, and a pinch of salt. This is your spice base—it’s where all that cozy flavor starts.
Get the Wet Stuff Going
- In another big bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture turns light and fluffy. Now pour in your oil and vanilla extract, and mix until everything’s nice and smooth.
Add the Good Stuff
- Time to fold in the grated carrots and crushed (well-drained) pineapple. Stir gently you want everything to be evenly mixed without overdoing it.
Bring It All Together
- Slowly add your dry ingredients into the wet mixture. Mix just until everything is combined—no need to overmix. Finally, stir in some chopped nuts (like walnuts or pecans) for that perfect crunch.
Bake It Up
- Pour the batter into your prepared pan(s), spreading it out evenly. Bake for 40 to 45 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool completely in the pan before frosting—trust me, it’s worth the wait.
Whip Up the Frosting
- While the cake cools, make your cream cheese frosting. Beat together softened cream cheese and butter until smooth and creamy. Add a splash of vanilla, a pinch of salt, and about 3 cups of powdered sugar. Beat it all together until fluffy and delicious. Taste and add more sugar if you like it sweeter.
Finish It Off
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula. Frost the middle and top. Decorate with extra nuts if desired. Slice and serve!
Notes
Nutrition Facts Of Julie Chrisley Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 510 |
| Fat | 28g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 330mg |
| Carbohydrates | 62g |
| Fiber | 2g |
| Sugars | 45g |
| Protein | 5g |
Hi! 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.