If you’re craving a decadent dessert that balances sweet, spicy, and nutty flavors perfectly, then the Costco Carrot Cake Recipe is your ultimate choice.
Renowned for its moist texture, rich frosting, and generous sprinkling of fresh carrots and nuts, this cake has become a favorite at gatherings and cozy family dinners alike.
Whether you’re a seasoned baker or trying your hand at a carrot cake for the first time, this recipe will guide you through creating a spectacular treat that looks as delightful as it tastes.
Share Personal Experience
Every time I bake this carrot cake, it takes me back to childhood birthday parties and festive family gatherings. Its warm, comforting aroma fills the kitchen, and the first bite always feels like a celebration of flavors.
Equipment List
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Rubber spatula
- Cake pans (two 9-inch round pans)
- Parchment paper
- Wire rack
- Grater
Ingredients List
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1¼ cups vegetable oil
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Costco Carrot Cake Recipe – Step by Step Preparation
- Preheat your oven to 350°F (175°C) and grease and line your cake pans with parchment paper.
- Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a separate bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until smooth and creamy.
- Fold in the grated carrots, and if using, the walnuts and raisins.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, and beat until creamy.
- Frost the cooled cakes and stack them.
Tips For Success
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature to achieve a smoother mix.
- Grate the carrots finely for a consistent texture throughout the cake.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake light and fluffy.
- Perform the toothpick test at 25 minutes to avoid overbaking.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Variations
- Pineapple Carrot Cake: Add a cup of drained crushed pineapple to the batter for a tropical twist.
- Vegan Carrot Cake: Substitute eggs with applesauce and oil with vegan butter; use vegan cream cheese for the frosting.
- Gluten-Free: Use gluten-free all-purpose flour in place of regular flour.
- Nutty Carrot Cake: Increase the amount of chopped walnuts to one and a half cups and add them into the frosting as well.
- Spice Cake: Add 1/4 teaspoon of ground cloves and 1/4 teaspoon of allspice to enhance the spice profile.
Conclusion
The Costco Carrot Cake Recipe offers a delightful blend of sweet, spicy, and hearty flavors that makes it a perennial favorite.
Whether you stick to the traditional recipe or explore its variations, this cake is sure to bring joy and satisfaction to any table.
Dive into the baking experience and let every slice of this exquisite cake celebrate the richness of carrots, spices, and love.
FAQs
Can I make the Costco Carrot Cake recipe gluten-free?
Yes, you can make the Costco Carrot Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Make sure to check the blend is suitable for baking cakes, as some blends might alter the texture or density of the cake.
How can I store the Costco Carrot Cake, and how long will it last?
The Costco Carrot Cake can be stored in an airtight container in the refrigerator for up to 5 days.
Ensure the cake is covered properly to maintain its moisture and prevent it from absorbing other food odors.
For longer storage, you can freeze the cake for up to 3 months, but it’s best enjoyed fresh.
Costco Carrot Cake Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Rubber spatula
- Cake pans (two 9-inch round pans)
- Parchment paper
- Wire rack
- Grater
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1¼ cups vegetable oil
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts optional
- ½ cup raisins optional
For the Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and line your cake pans with parchment paper.
- Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a separate bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until smooth and creamy.
- Fold in the grated carrots, and if using, the walnuts and raisins.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, and beat until creamy.
- Frost the cooled cakes and stack them.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature to achieve a smoother mix.
- Grate the carrots finely for a consistent texture throughout the cake.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake light and fluffy.
- Perform the toothpick test at 25 minutes to avoid overbaking.
- Let the cakes cool completely before frosting to prevent the frosting from melting.